Powder from dried and ground grains will be explained on Facts about Flour. Flour mill is a place to make it. Many foods were also made by flour, including pasta, bread, cakes and cookies like those you got in college student care packages. Besides, there are many variations of flour, such as all-purpose flour, pastry flour, self-rising flour, bread flour, and cake flour. Protein content is the biggest difference of them. Here are ten interesting facts about flour.
Facts about Flour 1: All-Purpose Flour
All-Purpose Flour can be used for cookies, biscuits, quick breads, and cakes due to the protein content. Two types of wheat flours (high-gluten hard and low-gluten soft) were blend to make all-purpose flour.
Facts about Flour 2: Cake Flour
Cake Flour contains of soft wheat, high starch, and the lowest protein content of all the flours. That is why it is suitable for muffin, pastry, cookie, quick bread, and biscuit.
Facts about Flour 3: Pastry Flour
The ingredients of pastry flour is similar with cake flour, such as soft wheat, high strach, and produced tender dough. However, it also need high gluten content. Cake flour is usually used to make cookies, puff pastry, pie crusts, flaky biscuit, quick breads, and croissants. You can find this flour in bakery shops or online, because supermarkets is rare supplied it.
Facts about Flour 4: Self-Rising Flour
Self-Rising Flour is rare to be used. Baking powder, salt, and all-purpose flour are mixed together to make this flour. It is usually used in yeast bread, quick breads, fried chicken, and biscuits.
Facts about Flour 5: Bread Flour
Hard wheat, high protein, low starch, and high gluten are the ingredients to make bread flour. Actually, it has the highest protein and the lowest strarch of all the flours. It is also best used in dinner rools, yeast bread, but not for quick breads.
Facts about Flour 6: Raw Materials
The majority materials of flour is wheat, yet it can be made from starchy plant foods including corn, oats, potatoes, rye, barley, rice, lima beans, buckwheat, peanuts, and soybeans. Besides, it also consists of bleaching agents (benzoyl peroxide), oxidizing agents (chlorine dioxide, potassium bromate, azodicarbonamide), and additives.
Facts about Flour 7: The Manufacturing Process
There are many steps of the manufacturing process of flour. The first is grading the wheat. The second is purifying the wheat. Then, preparing the wheat for grinding. After that, grinding the wheat and the last is processing the flour.
Facts about Flour 8: Quality Control
As we know that all of the products need quality control. Flour also need quality control before it can be consumed. Flour mill is a place to do quality control and clean equipments are needed to do it. Firstly, the protein content and ash content of flour are tested. The next step is purification process and test kitchens is the last process of quality control.
Facts about Flour 9: Three parts of wheat kernel
There are three parts of wheat kernel. They are bran, germ, and endosperm. The kernel is covered by the bran and it contains of high fiber. Besides, kernel also has innermost portion that is the germ (high fat). Whereas the bulk of the kernel is the endosperm (high proteins and carbohydrates). All parts of the kernel are used in the wheat flour, yet only endosperm is used for white flour.
Facts about Flour 10: Bleached and Unbleached Flour
Do not be afraid to consume the bleached flour, because it is not harmful. The process of bleaching only make the flour more white and the nutritional of it never change. Whereas unbleached flour is flour that no need bleached chemically, only with oxygen in the air (bleached naturally). Graham flour or Sylvester Graham is an example of unbleached flour. Bleached and unbleached flours are usually used in America.
We have talked facts about Flour. Do you know other facts about flour?