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The word flour refers to a powder produced by grinding grains and seeds such as wheat, corn, rice, and various other grains, and is used in the preparation of multiple cooking recipes, such as desserts and various types of baked goods.
Basically, the flour consists of five elements (starch – water – protein – fat – mineral salts) the protein found in the flour specifically the wheat flour, it is considered one of the most important elements in the baking process that participates in the formation of gluten, which is a flexible network of proteins produced when mixing flour and water together until it becomes flexible .. This is the reason that gluten is mainly involved in the texture and texture and the size of the baked products. Gluten, the dough will not retain the gases that arise from the interaction of the auxiliary materials such as baking powder and baking soda during the fermentation process or bread to get to know together what are the types of flour and what is the difference between them?
Firstly : Wheat flour
Flour contains multiple types, each type is divided according to the hardness of the grain of wheat grain, which determines the percentage of protein, and the higher the hardness of the grain, the higher the percentage of protein, and here are some types and the differences between them
Fine flour
Solid flour
All-purpose flour
Self-rising flour
Whole wheat flour
This type of flour is obtained by grinding whole wheat grains without removing the bran (the outer shell), which gives it great nutritional value and is characterized by its dark brown color and distinctive nutty aroma, so it is used in the production of healthy pastries and baked goods.
Second : compound flour
There are also other types of flour that can be used instead of wheat flour when cooking or making baked goods and pastries, but they are made from different seeds and grains and are similar to wheat flour in composition, and the biggest difference is the gluten-free content, and sometimes it is mixed with flour with a higher percentage of protein, when baked goods need to be more flexible and viscous.
It is prepared by grinding white or brown rice grains, and it is gluten-free. It is usually used in making noodles or rice papers, and it can be used in preparing baked goods that do not need fermentation, such as pizza bases.
It is ground almonds with a very soft texture and can be used as a substitute for wheat. It is usually used in making baked goods and French desserts. Despite the proportion of proteins and fats in it, it is completely free of gluten and is suitable for the health systems followed by some people.
Oatmeal is produced by grinding oat grains until a soft texture is obtained, but due to its gluten-free nature, it is preferred to be used in baked goods that do not require rapid fermentation.
Barley flour has a distinctive sweet taste, and one of its most important advantages is its high fiber content as well as the fact that it does not reduce the proportion of glucose produced in the body when digested - compared to different types of flour - so it is suitable for people who want to reduce the calories they eat in their diet
In the end, you must delve into the world of baked goods and pastries, and you must also be aware of the differences between each ingredient and how it interacts with the other in order to be able to successfully adjust your recipe and get the best results.
