Wheat flour is used by housewives to prepare various pastries. When you come to the store, then on the shelves you see the highest grades of flour product. Nevertheless, there are several of them:
- extra;
- higher;
- grit
- first;
- second;
- wallpaper.
The density of flour depends on the type of grinding and type of grain , which cannot but affect the baking properties of flour products. Wheat flour is made at times in larger quantities than from other cereals. This is due to the fact that her taste and nutritional value is higher than, for example, rye. Therefore, housewives will be interested to know what density wheat flour has.
Wheat flour
The physical and chemical characteristics that affect the taste and baking properties of future products depend on the grinding of wheat grains . For example, varieties of wheat varieties (hard and soft) determine which product will be obtained at the output. So, baking of almost any level of complexity is prepared from soft varieties, and pasta is made from hard ones.
The higher the quality of the grinding, the less useful substances are stored in the flour, and the bulk density of such a product becomes higher. So, in lower grades there are many vitamins of group B, while in higher grades they are almost absent.
The density of flour is in the range from 540 to 700 kg / m 3 . It is determined by the particle size of the grains, which is a consequence of grinding, and hence density. This determines the amount of dough that can be obtained by kneading flour, depending on its type and grade, as well as the softness of future baking.
A kind of wheat flour
Extra flour has the smallest proportion of mineral impurities, ash. Therefore, it is used for making bread, bakery and confectionery.
Premium flour is not so crushed, but also has a fairly fine grinding. The porosity of products from such flour is higher, so short, puff and yeast dough is obtained from it. The smaller the grinding, the higher the density of flour.
Krupchatka almost does not contain bran (ash), is rich in gluten and has a larger particle size, in contrast to the highest grade. It has poor porosity, and flour products from it quickly become stale. Therefore, it is used for butter yeast dough, where you need a lot of sugar and fat, for example, for Easter cakes, muffins and much more.
Flour of the first grade has a larger grain particle size than grains of flour. Gluten, protein, and starch are higher than previous grades. This variety is used to make pancakes, pies, pancakes, noodles and other inedible pastries. Products stale much slower and longer retain taste.
Flour of the second grade has even greater performance in all respects. It is rarely used, but flour products from it turn out to be tasty, and their texture is soft and porous. This variety is mainly used for white bread and other non-edible products (with the exception of gingerbread and cookies).
Finally
Now we know that depending on the grinding of cereal crops, we can obtain various physico-chemical characteristics of future flour products. And the density of flour is not the last criterion for obtaining the desired quality of baking and its taste. Having the necessary knowledge, we can achieve excellent performance in the culinary business.