Mon. Dec 2nd, 2024

THINGS YOU NEED TO KNOW WHEN CHOOSING BAKING FLOUR

 

You may have experienced flour analysis paralysis if you’ve ever visited a specialty bakery store. It may be hard to pick the right wheat flour variety because so many are available. 

You must know what to search for to aid in your decision. You can make sense of the wide variety available by knowing your flour’s protein concentration, hardness, and extraction rate.

Wheat variety determines how to use it.

The milling technique of wheat kernels into flour produces all types of wheat flour. However, not all wheat kernels are created equal. There are a lot of distinct wheat cultivars. Bakers and chefs will be most interested in two particular characteristics when differentiating between various wheat varieties:

  • Protein content
  • The hardness of the kernel

Protein content

To make good, fluffy bread or pasta, you need wheat flour such as Spelt flour with high protein content. The dough may be pulled and stretched thanks to the proteins in gluten. On the other hand, if you’re constructing a delicate tart shell or baking a cake, you don’t want any gluten to form; therefore, you need low-protein flour.

Hardness

a lot of pressure is applied to wheat grains during milling to ensure that wheat grains shatter into smaller pieces. It takes a lot of grinding to break some types of wheat, which are very hard. Others can be broken and thus milled more quickly since they are softer.

Wheat kernels whose breaking is more difficult are more likely to damage their starch granules. In comparison to intact starch, damaged starch absorbs water more quickly. This may be desirable in bread but not in cakes. Because of this, cakes typically call for softer flours, but bread benefits from using harder flours.

Processing alters how flour behaves.

Nevertheless, we cannot explain all the differences between all available flour variants by wheat variety alone. Before wheat is converted into flour, manufacturers must first grind it via several roller mills, sieves, etc. Manufacturers can adjust several variables that affect the characteristics of the flour, including:

  • Extraction rate (whole wheat vs. white flour)
  • Bleaching
  • Fineness

Extraction rate

While the endosperm is present in all flours, the bran and germ can be removed by sieving (partially). The extraction rate specifies precisely how much is sieved out. In whole wheat flour, 95–100% of the wheat is extracted. In other words, the amount of bran, germ, and endosperm is the same as it would have been in the original grain. On the other hand, white flour typically has an extraction rate of about 75%. Neither the germ nor the bran is present.

Particle size

Depending on the intended use, manufacturers could choose to mill flour more finely. For instance, flours used for baking cakes typically have a finer grind than flours used for making bread.

Bleaching

bleaching whitens a flour’s color. It also helps the flour retain its freshness for longer by postponing oxidation and developing bad flavors.

conclusion

Despite the perplexing names and terminology, you may find your ideal flour once you know which kind you require and how it is processed.

Latest

Single Column Posts Subtitle

Unique Designs for Halal 2 Tier Wedding Cakes at Cake Shops in Singapore

  When selecting a wedding cake, every couple desires a design that perfectly complements their special day. In Singapore, halal...

How to Make Your Own Chili Crisp Oil: A Flavorful Recipe to Spice Up Any Dish

Chili Crisp has taken the culinary world by storm, becoming a must-have condiment for food enthusiasts everywhere. Known for its...

Exploring the Variety: What You Can Find at Simpson’s Meats Market

At Simpson's Meats Market, we take pride in being more than just a meat market; we are a cornerstone of...

The Impact of Thoughtful Company Holiday Gifts on Employee Morale and Client Relations

The holiday season is a prime opportunity for companies to reflect on the year’s achievements and express gratitude. While the...

Restaurant Germs: Improving Cleaning Practices For Commonly Contaminated Surfaces

Microorganisms are constantly present in our environment, seamlessly transitioning from one location to another. This is particularly important in the...