Extension: There are many kinds of flour, the most common one is wheat flour. Wheat flour is divided into ordinary flour, medium gluten flour, high gluten flour and whole wheat flour according to the processing degree. In addition, there are corn flour, rice flour, pea flour and other cereals and bean flour. Each kind of flour has different characteristics and uses, and can be used to make pasta, baked goods and other dishes.
Flour plays the role of adhesive and starter in cooking and baking. In the process of making pasta, flour and water are mixed to form dough. After kneading and fermenting, the dough becomes soft and elastic, and the pasta can be made successfully. Flour can also absorb water, produce structure and volume in the baking process, and make soft and fluffy baked foods such as bread, cakes and biscuits.
The process of making flour includes grinding, screening and processing. After hulling, cleaning and crushing, grains or beans enter the grinder for grinding. In the grinding process, the particles are crushed into powder, and then screened through a screen to remove impurities and coarse particles, thus obtaining fine flour. Finally, flour can be processed, such as bleaching and fermentation activation, to improve its texture and nutritional characteristics.
Flour is rich in starch, protein, vitamins, minerals and other nutrients. Among them, starch is the main energy source, and protein plays an important role in the development and repair of the body. Vitamin B and minerals such as iron, zinc and magnesium in flour are also very important for health. However, the nutritional value of flour may be lost during processing, so it is more beneficial to choose whole wheat and coarse flour.