If you don't often make pasta, I believe many friends will mistakenly think that there is only one kind of flour. But as long as we go to the supermarket and stand in front of the flour shelf in stop for a minute, we will immediately find that the types of flour are varied and dazzling.
For example, according to the content of protein, flour can be divided into "high gluten", "medium gluten" and "low gluten". According to the different properties and uses of flour, it can also be divided into "jiaozi flour", "bread flour", "cake flour" and so on. Today, Lazy Meow compares two kinds of flour which are the most common and the most difficult to distinguish. Let's take a look:
What's the difference between snow pollen and wheat core powder?
0 1 there are two kinds of snow pollen with different raw materials, one is made from the essence of wheat and belongs to wheat flour with good viscosity; There is also a powdery substance obtained by processing potatoes, which is named because its shape and material are like snowflakes.
Wheat core flour, also known as wheat core flour, is made by grinding the endosperm in the central part of wheat. It is a kind of flour with higher fineness than the special refined flour in flour, and belongs to the more finely processed wheat flour.
The first difference between snow pollen and wheat core flour lies in the different raw materials. There are two kinds of the former, one is the essence of wheat and the other is potato. The latter is derived from the endosperm of wheat.
02 Different characteristics Snow pollen is white in color, fine in powder, high in protein content and naturally high in gluten. It has the characteristics of boiling resistance, not easy to boil and boil, and belongs to medium gluten flour in flour classification. The color of wheat core flour is natural yellow and white, the structure is meticulous, it has strong extensibility and operability, and it belongs to the flour with the highest precision.
The second difference between snow pollen and wheat core flour lies in its different characteristics. The former is a kind of medium-gluten flour with white appearance, fine powder and full gluten. The latter is yellow-white in appearance and belongs to the flour with the highest precision.
Pasta made of snow pollen with different purposes is white in color and delicate in taste, so it is often used to make all kinds of high-grade pasta, such as bread, noodles, quick-frozen pasta, etc. Among them, snow pollen made of potatoes is often used as bait for fishing; Pasta made of wheat core flour has smooth surface and soft taste, and there are many kinds of pasta suitable for making, such as steamed bread, jiaozi, steamed buns and other home-cooked pasta, which can all be made of wheat core flour.
The third difference between snow pollen and wheat core flour lies in their different uses. The former is often used to make high-grade pasta such as high-grade bread and noodles, while the latter has a wide range of uses, and can be used to make most pasta such as steamed bread, jiaozi and steamed buns.
What kind of flour is used to make jiaozi? After understanding the general difference between snow pollen and wheat core flour, I believe everyone is most concerned about which of these two kinds of flour is better. Next, Lazy Meow takes jiaozi, the most common pastry, as an example. When choosing flour, we are most concerned about the quality of the final pastry, which can be divided into three pieces, appearance, taste and nutrition.
For example, when making jiaozi, from the point of view of appearance, it is naturally not easy to boil and boil, and it is not easy to mix soup, and the color should be crystal clear and shiny; From the taste point of view, it is naturally better to taste smooth and smooth. No matter the appearance or taste, it is naturally a better choice to choose snow pollen and wheat core flour to make jiaozi.
But from a nutritional point of view, maybe the answer is not this. The closer to the center of wheat, the higher the grade and the finer the flour. However, the mineral content of wheat husk and germ in flour is closely related to the nutritional value of flour. Whether it is snow pollen or wheat core powder, it belongs to flour that is processed too finely, and the nutrients are lost in the processing process, and the contents of vitamins, minerals and cellulose are very low.
Therefore, if it is prepared to be used as flour for jiaozi, it will be better to use snow pollen and wheat core powder simply from the perspective of appearance and taste; Considering the nutritional value, it may be better to choose ordinary high-gluten or medium-gluten flour with less fine processing degree.
Conclusion From the above, we can see that the difference between snow pollen and wheat core powder is mainly reflected in three aspects, namely, different raw materials, different characteristics and different uses. When making jiaozi, you can choose these two kinds of flour if you only pursue appearance and taste. If you pay more attention to nutritional value, you can choose to process ordinary high-gluten or medium-gluten flour that is not so fine.