There may not be several types of flour in the common market, but I can assure you that if you go to wholesale chains or even specialized markets, you will find an infinite amount of them! There are flours of rice, flaxseed, wheat, corn, hazelnut, cassava, in short, many types. Each with specific characteristics, some replaceable and others not. For example, imagine preparing a cornmeal cake with rice flour. It would be a disaster, wouldn’t it?
The fact is that these most obvious variations of flour are easy to identify, correct? Hope so! But tell me one thing: did you know that there are variations of our so famous, dear and adored WHEAT FLOUR? Yes, they exist! And I’ll tell you right now how to take advantage of it! Prepare the paper and the pen or notepad on the computer and read it carefully 😉
Wheat is one of the most common and resistant grains – it grows smoothly in different environments, with the exception of arctic regions. Just to give you an idea, about 30% of annual world production is wheat, followed by corn and rice; barley represents just 13% of production.
There are two components of wheat that, when combined with other ingredients of pasta preparation, make all the difference in the texture of the preparations: starch and gluten. That same one, which everyone wants to avoid at any cost. One of its functions is to make the cake very soft and the bread soft. Without it, these masses would be much more like shoe soles.
When gluten is formed, its structure is similar to a network, which traps the gases released during fermentation, and this causes the masses to grow. This gas is carbon dioxide, or the famous “yeast fart”, which expands under high temperatures.
The dough needs to be kneaded for gluten formation, but with some caveats. The first is that mechanical friction must happen to the famous veil point (point where the gluten has already formed and the dough is elastic to the point of gently stretching without it breaking) or until the dough is around 27˚C.
If it’s bread and you knead too much, you’re going to destroy the gluten network and your bread will be crumbly. If it is a cake, if you beat it too much, it will end up forming a lot of gluten, which is also not interesting.
Veil point in bread doughs. Photo: DB Gikovate
Besides that, there is another component that helps in the growth and softness of the dough, which is starch. You thought I was forgetting him, right ?! Starch is made up of carbohydrates, which are food for yeast, in the case of breads. Remember that simple carbohydrates are some sugars, and complexes are broken down into those same sugars, which yeast yeasts use as food to proliferate and release more gases to make their dough grow.
Chemical yeast (used in cakes and the like) is another five hundred. As the name says, it works through chemical reactions, which result in CO2, but that is a subject for another post. Starch, in the case of cakes, will help through gelatinization, a process that happens when it is heated, making the dough more homogeneous and soft.
There is still one more feature that will help you when making a food using wheat flour. There are some types of wheat cultivation, but let’s focus on those that really matter. Are they:
WHEAT BRANDO (MOLE): contains between 8 and 10% gluten. It is common wheat, when someone tells you in a normal recipe, which needs wheat flour, you can know that this is what you and 99% of the population will buy to use. This wheat is mostly used to prepare cookies, cakes, etc.
This flour results in a weak gluten network with low water absorption.
FILLINGS AND THICKENERS FOR CANNES (BETWEEN MOLE AND INTERMEDIATE): has between 10 and 12% gluten.
BREAD WHEAT (HARD): has between 12 and 14% gluten and is used in the production of breads, pizzas and pastries. The gluten network is stronger, because then the product will grow more and will be more fluffy.
DURUM WHEAT: tbetween 14 and 16% gluten and is used in pasta, such as pasta. It forms a stronger gluten network and is resistant to preparation.
IMPROVING WHEAT: are blends or blends, generally used in industries. This basically means taking two or more varieties of wheat and mixing in the proportion that works best for the product they sell.
WHEAT FOR OTHER USES: is used to make feed, give the body for feed. It is the by-product of grinding the grain for the production of white flour, it is usually bran, that is, the husk of wheat.
Source: Chilli with all
As you can see, the difference between them is basically the percentage of gluten in their composition. We must consider the amount of starch, but as it represents most of the composition of flour, its variation is not as worrying as that of proteins. The industries usually make countless tests to evaluate the amount of gluten and the rheological characteristics of the flour, thus guaranteeing the quality of the product and its due purpose. To summarize then, the more fluffy and less spongy and elastic you want the dough, the less gluten you need.
There are flours for each type of preparation, as well as gluten enhancers or reinforcers, such as ascorbic acid, enzymes (the most famous of which are alpha-amylase and beta-amylase) or emulsifiers (can be used in pasta to make them softer and moist. for several days). All can be found in markets, sometimes you have to look in more specialized places.
Know that, for any preparation, you will be fine if you use ordinary flour (soft wheat). But if you want to get a better quality product, the tip is to get the specific flours for each preparation. These are not those special flours that are on the market. The specific flours can be identified by the label, where you will find the percentage of proteins or on the packaging itself, where the producers describe that it is a flour for bread, or for pasta, etc.
That’s it for now, I hope you enjoyed it and that the reading was helpful! Let’s make a cake and send me a piece ?! 😉
Big kiss and see you soon!