Tips for Choosing a Good Wheat Flour
Wheat flour is one of the main ingredients in the
manufacture of pastry and cakes. Flour derived from wheat grain that serves for
plumping and makes dough pastry or cake inflates. Wheat flour is used not only
seen from the quantity or concentration of the protein contained in it alone,
but also in the set of quality protein, because the quality of the protein
associated with the quality of gluten contained in wheat flour. There are 3
types of wheat flour classification namely:
- High-protein wheat flour (bread flour) is flour that has protein content between 11% - 13%, which is usually used as an ingredient in bread, pasta, noodles and donuts.
- Moderate-protein wheat flour (all purpose flour) is flour that has a protein content of between 8% - 10%, which is usually used as materials for baking cake
- Low-protein flour (pastry flour) is wheat flour that has the protein content of between 6% - 8%, which is usually used to create a crisp pastry, like the skin of fried foods, crisps or biscuits.
Identify the different types of flour to be used for the
results you created according to what you want. Here's how to choose a goods
flour namely:
- Look at the color of wheat flour, wheat flour good bone white and frosted.
- Notice if there is dirt in it both dirt from wheat flour alone as well as others such as ants, hair, or fleas. If there is, then you can sift the flour before use.
- Smell it if it smells like moldy or not.
- Keep flour that has been used in the refrigerator so that the flour is durable and not moldy.
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