Other flours

Wheat flour

Enriched flour

Self-raising flour

Plain flour

Flour that does not have a leavening agent is called plain or all-purpose flour. It is appropriate for most bread and pizza bases. Some cookies are also prepared using this type of flour. Bread flour is high in gluten protein, with 12.5-14% protein compared to 10-12% protein in all-purpose flour. The increased protein binds to the flour to entrap carbon dioxide released by the yeast fermentation process, resulting in a stronger rise.

Leavening agents are used with some flours, especially those with significant gluten content, to produce lighter and softer baked products by embedding small gas bubbles. Self-rising (or self-raising) flour is sold premixed with chemical leavening agents. The added ingredients are evenly distributed throughout the flour which aids a consistent rise in baked goods. This flour is generally used for preparing scones, biscuits, muffins, etc. It was invented by Henry Jones and patented in 1845. Plain flour can be used to make a type of self-rising flour although the flour will be coarser. Self-rising flour is typically composed of the following ratio:

· 1 cup (110 g) flour

· 1 teaspoon (3 g) baking powder

· a pinch to ½ teaspoon (1 g or less) salt

During the process of making flour nutrients are lost. Some of these nutrients are replaced during refining and the result is "enriched flour".

More wheat flour is produced than any other flour. Wheat varieties are called "strong" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low.

• Acorn flour is made from ground acorns and can be used as a substitute for wheat flour. It was used by Native Americans.
• Almond flour is made from ground almonds, suitable for people with gluten-free diets or Coeliac disease.
• Amaranth flour is a flour produced from ground amaranth grain. It was commonly used in pre-Columbian meso-American cuisine.
• Atta flour is a whole-grain wheat flour important in Indian and Pakistani cuisine, used for a range of breads such as roti and chapati.
• Bean flour is a flour produced from pulverized dried or ripe beans.
• Brown rice flour is of great importance in Southeast Asian cuisine. Also edible rice paper can be made from it.
• Buckwheat flour is used as an ingredient in many pancakes in the United States. In Japan, it is used to make a popular noodle called soba. In Russia, buckwheat flour is added to the batter for pancakes called blinis which are frequently eaten with caviar. Buckwheat flour is also used to make crêpes bretonnes in Brittany. On Hindu fasting days, people eat items made of buckwheat flour.
• Cassava flour is made from the root of the cassava plant. In a purified form (pure starch), it is called tapioca flour.
• Chestnut flour is popular in Corsica for breads, cakes and pastas. It is the original ingredient for "polenta", still used as such in Corsica and other Mediterranean locations. Chestnut bread keeps fresh for as long as two weeks. In other parts of Italy it is mainly used for desserts.
• Chickpea flour is of great importance in Indian cuisine, and in Italy.
• Coconut flour is made from ground coconut meat and has the highest fiber content of any flour, having a very low concentration of digestible carbohydrates makes an excellent choice for those looking to restrict their carbohydrate intake.
• Corn (maize) flour is popular in the Southern and Southwestern US, Mexico, Central America, and Punjab regions of India and Pakistan. Coarse whole-grain corn flour is usually called corn meal.
• Sticky rice flour is used in east and southeast Asian cuisines.
• Hemp flour is produced by pressing the oil from the hemp seed, and milling the residue. Hemp seed is approximately 30% oil and 70% residue. Hemp flour doesn't rise, and is best mixed with other flours. Added to any flour by about 15-20%, it gives a spongy nutty texture and flavour with a green hue.
• Maida flour is a finely milled wheat flour used to make a wide variety of Indian breads such as paratha and naan. Though sometimes referred to as "all-purpose flour" by Indian chefs, it more closely resembles cake flour or even pure starch. In India, maida flour is used to make pastries and other bakery items such as bread, biscuits and toast.
• Nut flours are grated from oily nuts — most commonly almonds and hazelnuts — and are used instead of or in addition to wheat flour to produce more dry and flavourful pastries and cakes. Cakes made with nut flours are usually called tortes and most originated in Central Europe, in countries such as Hungary and Austria.
• Pea flour is a flour produced from roasted and pulverized yellow field peas.
• Peanut flour made from shelled/cooked peanuts is a higher protein alternative to regular flour.
• Rice flour is ground kernels of rice. It is used in Western countries and especially for people who suffer from gluten intolerance, since rice does not contain gluten.
• Rye flour is used to bake the traditional sourdough breads of Czech Republic, Poland, Germany and Scandinavia. Most rye breads use a mix of rye and wheat flours. Pumpernickel bread is usually made exclusively of rye.
• Tapioca flour, produced from the root of the cassava plant, is used to make breads, pancakes.

Дата добавления: 2014-01-11