Flour is one of the most important ingredients in many recipes. Without it there would be no opportunity to do bread with a crisp or your favourite dumplings. It is worth knowing that there are different types of flour and it is correct to use each of them for preparation of a certain test.
Types of flour and sphere of use
Today flour can be divided into two views: grain and not grain. Among the first option it is worth mentioning wheat and rye flour – they were used for preparation of bread. Not grain flour is known, first of all, among the people suffering from a tseliakiya or intolerance of gluten.
Suffering from a tseliakiya, the person has to support a certain way of life, in particular, for preparation of dough products to use certain types of flour. It is necessary to consider gluten content. Among gluten of flour it is worth mentioning wheat, spelled, barley, a rye and oats and also to pay attention to semolina or firm grades of wheat which are used for macaroni production.
Among bezglyutenovy flour there are many versions which are difficult for finding in the majority grocery stores and discounters. High content of iron, protein, silicon, calcium and other useful substances contains in almond meal and millet flour.
Amaranth flour is used for preparation of pancakes and pies. The amaranth is used for preparation of the most various cakes, but if during pastries or frying it is necessary that dough grew, then it is necessary to mix it with other grade of flour. Among different types for people with a tseliakiya, you can also choose a rice flour – a good alternative of wheat.
Distribution of flour on type
The richest with valuable minerals is flour which was framed in the course of grinding of internal and external parts of grain. The maintenance of shredded coverings is higher, the color is more dark.
Marking of wheat flour for doughing
Wheat flour, as a rule, is divided into eight types, and four options are most often used in kitchen:
- 450 - it is used for baking of cookies, cakes. It is flour which is ideal for preparation of crunchy cakes and many other house sweeties, dumplings, pasta, pancakes, pizza dough and omelet.
- 550 - flour which is ideal for frying of pancakes and donuts.
- 650 - it is the best choice if you want to bake bread.
- 750 - perfectly is suitable for bread making and preparation of house paste or noodles.
Types 1050, 1400, 1850 or 2000 are the least processed types of flour which are used generally for baking of products from a whole grain of a rye. Main types:
- 580 - the brightest rye flour which is ideal for preparation of house paste.
- The 720th flour which is used generally for bread making.