Flour to teach everyone under the intuitive judgment method is simple and the strong low powder flour in their purpose, actually very simple, see the following text, you can also is very good.
High flour: darker and more, smooth, hand grasp not look, Is suitable for making bread, and parts of crisp skin dough snacks, such as Danish pastry. In the west of bread in muffins (used) and cream of crisp cake (hollow puff). In the aspect of high components limited cake, fruit cake
Ap-flour: color white, between high and low powder, physical and loose, Commonly used Chinese snacks, for instance, steamed buns, noodles, etc. (note: the functionalities of no special instructions, can be regarded as the flour into use. Ha ha, and this kind of flour packaging usually indicated above, suitable for dumplings, noodles, steamed dumplings, and a comparison ap-flour purposes, right?
Flour: the color is white, with easy clouds, Plain flour protein content in 8.5%, on average, gluten protein content is low, so also less sex also weak, steel to make cakes, biscuits and whip muffin, such as the west to taste crisp fleeciness.
Again a little bit more simple said, by your hand, then a flour with fist clenched knead dough, then loosen, gently weigh the glutinous rice dough spread quickly, if glutinous rice dough is high, flour, If FenTuan in gently dian, can maintain shape, is flour.
Say to the flour, will say to the wheat flour is nonsense, (by grinding wheat, ha ha) wheat mainly consists of three parts: bran parcel out about 18-25% of the kernel weight, On the wheat sprouted wheat germ only 1% to 2%, Endosperm about 80%. Endosperm and between wheat and aleurone layer adhesion. Wheat powder made by wheat gluten, process embryo and endosperm separation and ground endosperm made people eating the flour. Flour processing is physical separation process does not change the original wheat endosperm water and chemical properties and the rheological characteristics of dough.
From the perspective of flour quality factors affect protein content and quality is decided the edible quality and processing quality and market value of the most important factors. Such as making bread flour with high reinforcement to taste good, big volume bread, Making noodles, dumplings will use of high-gluten wheat flour for its "JinDao", smooth, But with the cake flour into plain soft, biscuits crisp. Visible as food for the development of industrial production of the high demand more flour is the decisive factor of "protein content and flour quality".