The post A Guide to the Most Popular Flour Types & What They’re Used For appeared first on foodisinthehouse.com.
]]>All-purpose flour is the most versatile type of flour and works for a wide variety of baked goods recipes. It’s made from a blend of hard and soft wheat and has a medium protein content of around 10-12%, making it a suitable option for both delicate pastries and heartier breads that require more gluten development. If your recipe doesn’t call for a specific type of flour, all-purpose flour is usually a safe bet.
Bread flour has a higher protein content than all-purpose flour and is the best option for yeast breads such as bagels and pizza dough. When water and flour are combined, these proteins join together to form gluten, which allows the dough to rise and expand during the fermentation process. The result is a structured, yet soft bread with a slightly chewy inside and a crispy crust.
Cake flour has a protein content of only about 7-9% and is ground more finely than other flours, which can help to produce a silky smooth crumb in delicate pastries like cakes and cookies. Its lower protein content means less gluten is formed during the mixing process, so baked goods made with cake flour tend to rise well and have a fluffier texture than those made with bread or all-purpose flour.
The post A Guide to the Most Popular Flour Types & What They’re Used For appeared first on foodisinthehouse.com.
]]>The post A Basic Guide To Flour appeared first on foodisinthehouse.com.
]]>Flour is produced from the grinding of wheat seeds. White flour is produced from the inside of the wheat kernel after the bran is separated from it. Whole-meal flour is flour that is extracted from the grinding of the whole kernel.
Gluten is formed in the dough from two proteins that are found in the wheat seed—and also barley and rye—naturally when the flour is mixed with water (actually in the process of preparation by adding liquids to the flour). Kneading the dough develops a network of gluten that in heat simply hardens.
Today you can find all kinds of flour like bread flour, cake flour, flour for cookies, and flour for pasta. So when do you use which flour? This a complex question that depends on the baker’s skill and his expectations of the dough.
It is almost never recommended to replace all the white flour in a whole-meal recipe, because whole-meal flour tends to make the pastries heavier and denser.
The post A Basic Guide To Flour appeared first on foodisinthehouse.com.
]]>The post A Guide to the Most Popular Flour Types & What They’re Used For appeared first on foodisinthehouse.com.
]]>All-purpose flour is the most versatile type of flour and works for a wide variety of baked goods recipes. It’s made from a blend of hard and soft wheat and has a medium protein content of around 10-12%, making it a suitable option for both delicate pastries and heartier breads that require more gluten development. If your recipe doesn’t call for a specific type of flour, all-purpose flour is usually a safe bet.
Bread flour has a higher protein content than all-purpose flour and is the best option for yeast breads such as bagels and pizza dough. When water and flour are combined, these proteins join together to form gluten, which allows the dough to rise and expand during the fermentation process. The result is a structured, yet soft bread with a slightly chewy inside and a crispy crust.
Cake flour has a protein content of only about 7-9% and is ground more finely than other flours, which can help to produce a silky smooth crumb in delicate pastries like cakes and cookies. Its lower protein content means less gluten is formed during the mixing process, so baked goods made with cake flour tend to rise well and have a fluffier texture than those made with bread or all-purpose flour.
The post A Guide to the Most Popular Flour Types & What They’re Used For appeared first on foodisinthehouse.com.
]]>The post A Basic Guide To Flour appeared first on foodisinthehouse.com.
]]>Flour is produced from the grinding of wheat seeds. White flour is produced from the inside of the wheat kernel after the bran is separated from it. Whole-meal flour is flour that is extracted from the grinding of the whole kernel.
Gluten is formed in the dough from two proteins that are found in the wheat seed—and also barley and rye—naturally when the flour is mixed with water (actually in the process of preparation by adding liquids to the flour). Kneading the dough develops a network of gluten that in heat simply hardens.
Today you can find all kinds of flour like bread flour, cake flour, flour for cookies, and flour for pasta. So when do you use which flour? This a complex question that depends on the baker’s skill and his expectations of the dough.
It is almost never recommended to replace all the white flour in a whole-meal recipe, because whole-meal flour tends to make the pastries heavier and denser.
The post A Basic Guide To Flour appeared first on foodisinthehouse.com.
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