2. Differences in nutritional value. Self-raising flour and flour have high nutritional value, because they are all ground from wheat and contain many nutrients such as amino acids and starch.
3. The difference between eating. Because self-raising flour itself is relatively more convenient and quick, it can be used to ferment cakes and some cakes, which will save a lot of working procedures and be more convenient than some ordinary flour.
Selection skills:
Whiteness:
The color of flour will directly affect the color of bread. The closer the wheat grains are, the whiter the flour is and the better the quality of the flour is. So the quality of flour can be seen from its color. You can't bleach with bleach, but bleaching too much color will lead to death, but the color of flour is not important for making hard bread.
Gluten strength:
Gluten in flour constitutes the network structure of bread. If the network structure is too weak, no good bread can be made. So flour should have enough gluten to make bread:
(1) protein has sufficient quality and protein has good quality.
(2) Enough sugar and amylase to supply sugar for yeast fermentation.
(3) Adequate α -amylase can regulate the gelatinization of starch.