Friday, January 27, 2012

Types of Flour


Different Types of Flour:
Flour that is used in baking comes mainly from wheat, although it can be milled from corn, rice, nuts, legumes, and some fruits and vegetables. The type of flour of flour used is vital at getting the product right. Different types of flour are suited to different items and all flours are different you cannot switch from one type to another without consequences that could ruin the recipe. To achieve success in baking, it is important to know what the right flour is for the job!
bag of flour


All-purpose flour is a blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as "plain flour." All-Purpose Flour has 8% to 11% protein (gluten) . All-purpose flour is one of the most commonly used and readily accessible flour in the United States.
Flour that is bleached naturally as it ages is labeled "unbleached," while chemically treated flour is labeled "bleached." Bleached flour has less protein than unbleached. Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Use unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, ├ęclairs, cream puffs and popovers.



Shelf-Life: For cabinet storage, up to 8 months if properly stored in a sealed container or if tightly wrapped, and for refrigerator storage, up to one year. 


Bread flour is white flour made from hard, high-protein wheat. It has more gluten strength and protein content than all-purpose flour. It is unbleached and sometimes conditioned with ascorbic acid, which increases volume and creates better texture. Bread flour has 12% to 14% protein (gluten). This is the best choice for yeast products.Shelf Life: Several months in a cool, dry cabinet when stored in a sealed container or if tightly wrapped, and up to one year in the freezer. 



Buckwheat Flour 
is gluten-free which makes it a good choice for anybody with gluten sensitivities or celiac disease. It is packed with nutrients, readily available, easy to work with and has a nice nutty flavor. Check out the article Buckwheat Flour - Adds Nutrients and Flavor to Baked Goods.
 

Cake flour is a fine-textured, soft-wheat flour with a high starch content. It has the lowest protein content of any wheat flour, 8% to 10% protein (gluten). It is chlorinated (a bleaching process which leaves the flour slightly acidic, sets a cake faster and distributes fat more evenly through the batter to improve texture. When you're making baked goods with a high ratio of sugar to flour, this flour will be better able to hold its rise and will be less liable to collapse. This flour is excellent for baking fine-textured cakes with greater volume and is used in some quick breads, muffins and cookies. If you cannot find cake flour, substitute bleached all-purpose flour, but subtract 2 tablespoons of flour for each cup used in the recipe (if using volume measuring). 

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