Wheatflower

Flour (wheat flour) is the staple food in most parts of northern China. There are many kinds of food made from flour, with various patterns and different flavors.

We often say "flour" refers to wheat flour, that is, flour ground from wheat, and names like "high gluten wheat flour" refer to what we usually call flour.

Wheat flour can be divided into special flour (such as bread flour, jiaozi flour, biscuit flour, etc.), general flour (such as standard flour, Fuqiang flour) and nutrition-fortified flour (such as calcium-enriched flour, iron-enriched flour, "7+1" nutrition-fortified flour, etc.) according to its performance and use. According to the precision, it is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc. According to the strength of gluten, it is divided into high gluten flour, medium gluten flour and low gluten flour.

Extended information:

The color of flour will directly affect the color of bread. The closer to the center of wheat grain, the whiter the color and the better the quality of flour, so the quality of flour can be seen from the color of flour. You can't bleach with bleach, but if you bleach too much, the color will be dead white and gray, but the color of flour is not important for making hard bread.

The gluten in flour constitutes the network structure of bread. If the network structure is too weak, you will not be able to make good bread. Therefore, flour should have enough gluten, and the conditions for making a good bread are:

(1) sufficient protein quality and good quality protein.

(2) Sufficient sugar and amylase are provided for yeast fermentation.

(3) Sufficient a- amylase can adjust the gelatinization of starch.

if the bread exceeds the predetermined fermentation time, but it can make good bread, this is called fermentation endurance. Therefore, flour should have sufficient fermentation endurance.

Reference: Baidu Encyclopedia-Flour