Wheat Flour – A Good Source Of Nutrients
Consumption of a healthy diet is incomplete without wheat flour. Since you all know, wheat flour is a powder which’s made from grinding the wheat. Different types of wheat flours are available, distinguished by the amount of gluten they contain, color, parts of the grain used and, the type of wheat. It's is an essential ingredient in cakes, cookies, bread, and various other types of baked goods.
How to cook with wheat flour
Wheat flour should be used according to the recipe and its use. You can use it for making banana bread, cupcakes, etc. Alongside this, it can be used for thickening the sauces and creating a roux. It’s also used for coating food items like cutlets and fried chicken. Also, it’s a major ingredient in making pasta.
The following are the types of wheat flour
The wheat flour suppliers always ensure to make flours from high-protein varieties. Different types of flours are available and they are distinguished by the gluten amount they contain.
All-purpose flour
This is formulated with a medium amount of gluten that can be used for a wide range of baking purposes like crusty bread, cookies, fine cakes, pastries, etc.
Bread flour
This is a strong flour with a relatively high amount of gluten. This has a slightly off-white color that’s used for baking rolls, bread, pizza, doughs, and other similar products.
Cake flour
It’s made with soft wheat with a lower gluten content – around 7.5 to 9 percent. The grains are whiter and finer than bread flour. The fine and soft texture of cake flour makes it an ideally suitable choice for tender cakes and pastries.
Pastry flour
It has a slightly stronger amount of gluten that can be used for muffins, biscuits, cookies, softer yeast doughs, etc.
Self-rising flour
It’s peculiar. This flour has baking powder and salt added to it. The main problem with this type of flour is there’s no way to control the amount of baking powder it contains. Also, when stored in the kitchen, the baking powder in the flour loses its effectiveness as a rising agent. It’s recommended to avoid this type of flour.