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Wheat flour is a powder made from the grinding of common wheat used for human ... [14] It is used to predict the baking characteristics of a particular cultivar.
Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other ...
Common wheat flour (T. aestivum) is the flour most often used for making bread. Durum wheat flour (T. durum) is the second most used. [22] Maida flour is a finely milled wheat flour used to make a wide variety of Indian breads such as paratha and naan. Maida is widely used not only in Indian cuisine but also in Central Asian and Southeast Asian ...
Here's our general rule of thumb: For sturdier-textured baked goods (bread, pizza dough), swap at least 50% (and up to 100%) of the all-purpose flour with regular whole-wheat or milder-flavored ...
But only wheat can feasibly be sifted to produce pure white starch, a technique that goes back to at least ancient Egypt. [4] Because wheat was the most expensive grain to grow, and the process to sift it labor-intensive, white flour was generally limited to special occasions and the wealthy, until the mid-19th century.
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.
In terms of color, wheat is classified into two classes: red wheat and white wheat. Hard red winter wheat is considered superior and commonly used for bread flour production, while white wheat is usually used for cakes, chapattis, and certain pasta noodles. Each type of wheat has different properties such as taste, baking quality and milling ...
It was then processed into flour using ground stone mortars. [40] Bread made from ground einkorn and the tubers of a form of club rush (Bolboschoenus glaucus) was made as early as 12,400 BC. [41] At Çatalhöyük (c. 7100–6000 BC), both wholegrain wheat and flour was used to prepare bread, porridge and gruel.