What is suitable for whole wheat flour?
It is best to steam steamed bread or make pancakes.
Whole wheat flour is generally flour with a flour yield of about 95%, which contains a lot of cellulose and vitamins, but its taste is not very good. In the past, people ate it in food-deficient places such as Inner Mongolia, but now people are eating it again for the sake of health and prevention of diabetes and other senile diseases. Jiaozi can also be wrapped, but it's easy to cook. Some use other materials to wrap jiaozi in high-end hotels and restaurants, preferably pancakes, fried dough sticks or steamed bread.
The difference between whole wheat flour and wheat core flour
Wheat core flour, also known as wheat core flour, is wheat flour made by grinding the endosperm in the central part of wheat. Flour is white and gluten is of good quality. It is a kind of high-quality flour with higher processing precision than special refined flour, and is suitable for making all kinds of high-grade pasta.
The structure of wheat determines that the higher the protein quality, the higher the gluten quality and the stronger the gluten path of flour. At the same time, the impurities and ash in the wheat core are lower than those in other parts, and the flour color is more natural and pure. The steamed pasta is natural wheat color and rich in wheat flavor.
Conclusion: Whole wheat flour is nutritious and healthy, but its taste is a little poor.
To put it bluntly, wheat core powder is to grind off all the outer layers of wheat, only the core, specifically the endosperm introduced above, has less nutrients and less content. Although the processing quality is better, the loss of nutrients is great. Therefore, the essence is not necessarily good, and roughness is not necessarily bad. You can choose according to your own needs.
The difference between whole wheat flour, bread flour and flour
1. Flour: It is a powdery substance formed by peeling and grinding wheat. Wheat peeling mainly removes bran and germ, and the remaining endosperm becomes flour after grinding.
2. Whole wheat flour: that is, flour contains all the ingredients of wheat, and bran is removed less (or not at all), and embryo, endosperm and bran are mixed together. Whole wheat flour better retains various nutrients and active ingredients in wheat.
3. Bread flour: The gluten content is high, generally controlled between 32.5 and 34.0%. Gluten has good quality, high toughness, good elasticity and large foaming amount. Generally, bread flour sold in the market is a mixture of baked bread and baked high-gluten flour. Add malt, vitamins and gluten to increase the content of protein, and add a little pigment and foaming agent.
Ordinary flour cannot be made into bread, but high-gluten flour, whole wheat flour and special bread flour can be used.