The nutritional components of flour are:

1. Flour is rich in protein

The general content is 10%-13%, which is higher than that of rice. However, wheat protein contains relatively low levels of lysine, arginine, histidine, and methionine that are essential to the human body. Therefore, when eating pasta, you should supplement these foods with high nutritional content to achieve the dietary principle of complementary nutrition and ensuring health.

2. Flour is rich in carbohydrates

This part of the nutrition is mainly found in the endosperm of the wheat kernel, which is refined flour. It is the part obtained by removing most of the nutrient-rich surface layer and germ of the wheat kernel.

3. Flour also contains a certain amount of fat

It mainly exists in the germ part of the wheat kernel, followed by bran and least in the endosperm. The fat in wheat grains is mostly unsaturated fatty acids, which are essential fatty acids for the human body. They can maintain normal physiological functions of cells, reduce blood viscosity, improve blood circulation, increase brain cell activity, and enhance memory.

Use of flour:

1. For steamed buns and flower rolls, use self-rising flour and low-gluten flour. Self-rising flour is a type of all-purpose flour with a leavening agent added. Use self-rising flour to make baking dough without adding any leavening agent. And when the dough is mixed with warm water, the fermentation speed is very fast. If you want to steam steamed buns, flower rolls, etc., self-rising flour is the best choice for busy office workers. If you have enough time, fermenting low-gluten flour with yeast is also a good choice.

2. Whole wheat flour for whole wheat steamed buns and bread. Whole wheat flour is wheat that is simply ground during milling without going through the bran removal process, so it has very high nutritional value.

Due to the high bran content, bread made from 100% whole wheat flour will be smaller in size and rough in texture, but it is rich in wheat flavor, rich in nutrients, and can control blood sugar and lower cholesterol. Since whole wheat flour does not have enough gluten, you can add some high-gluten flour to improve the taste.

3. Fuqiang flour should be used for steamed buns and pies. Fuqiang flour is finer, has high gluten content, less impurities, and has a better taste. It is suitable for making buns, pies and other pasta. However, the nutritional value of Fuqiang powder is much lower than that of whole wheat flour, so fortified Fuqiang powder has appeared on the market, adding beneficial ingredients such as vitamins and minerals.

4. Choose high-gluten flour or dumpling flour for dumplings and noodles. High-gluten flour has the highest gluten content, so the noodles produced are the chewiest and less likely to become soft when cooked. The dumpling skins made with dumpling flour are tender and smooth. Not only is it easy to roll out the skins, but the dumplings are not easy to rot when cooked, and they are not easy to stick together after being cooked.

5. If it looks good, choose snowflake powder. Snowflake powder is the most delicate and whitest in color, and the steamed buns and dumplings look good and have a good color. However, due to too fine processing, nutrients are also lost. He Li suggested that you can add an appropriate amount of vegetable juice when kneading the dough to make up for this deficiency.

6. The most versatile is wheat core powder. Wheat core flour is ground from the endosperm in the center of wheat. It is the highest quality flour with the highest precision. The finished product has a smooth surface and smooth taste. But it is low in vitamins, minerals and fiber. It can be used for home-made pasta such as steamed buns, dumplings, steamed buns, and noodles.

Reference for the above content: Baidu Encyclopedia - Flour

Reference for the above content: People's Daily Online - Use the right flour to make pasta delicious