دقيق متعدد الاغراض All purpose flour
مرسل: الجمعة مايو 04, 2018 9:24 pm
All-Purpose Flour
دقيق متعدد الاغراض
As the name suggests, all-purpose flour is suitable for most purposes and is perhaps the most commonly used wheat flour for general baking and cooking. It is produced from a combination of high protein bread flour and low protein cake flour. The bread flour is milled from a variety of hard wheat, which contains high levels of gluten. This is a necessary component for baked items to rise properly.
The cake flour is milled from a variety of soft wheat, which is lighter, contains lower levels of gluten, and results in baked items that are tender and less dense. The combination of the flours gives the all-purpose flour just the right balance for most baked goods.
Bleached All-Purpose Flour
All-purpose wheat flour is available in bleached and unbleached varieties. Wheat flour becomes white (actually off-white) naturally through oxidation, which in earlier times was the method used by flour millers to create white flour. This eventually became impractical because of the time and space required for large quantities of flour to oxidize naturally so chemical bleaching was developed, which hastens the whitening process.
Unbleached All-Purpose Flour
The advantage of using bleached flour rather than unbleached is that the chemicals used for bleaching (usually chlorine, which evaporates after it is added to the flour) act as a preservative so that the flour will not develop an off flavor or spoil after a short period. The chemicals also prevent dough from becoming discolored and provide more consistent results when baking, however the chemicals affect the gluten strength of the flour, therefore bread makers often prefer unbleached flour. Unbleached all-purpose flour is often better for preparing several types of dough because the dough is easier to handle and the resulting baked goods are quite tender.
All-purpose flour can be used for almost any recipe requiring flour such as breads, cakes, and pastries; as a coating for meat, vegetables, and other food items intended for frying or sautéing; and as a thickening agent for gravies, sauces, and stews.
Source : http://wheatflour.com
دقيق متعدد الاغراض
As the name suggests, all-purpose flour is suitable for most purposes and is perhaps the most commonly used wheat flour for general baking and cooking. It is produced from a combination of high protein bread flour and low protein cake flour. The bread flour is milled from a variety of hard wheat, which contains high levels of gluten. This is a necessary component for baked items to rise properly.
The cake flour is milled from a variety of soft wheat, which is lighter, contains lower levels of gluten, and results in baked items that are tender and less dense. The combination of the flours gives the all-purpose flour just the right balance for most baked goods.
Bleached All-Purpose Flour
All-purpose wheat flour is available in bleached and unbleached varieties. Wheat flour becomes white (actually off-white) naturally through oxidation, which in earlier times was the method used by flour millers to create white flour. This eventually became impractical because of the time and space required for large quantities of flour to oxidize naturally so chemical bleaching was developed, which hastens the whitening process.
Unbleached All-Purpose Flour
The advantage of using bleached flour rather than unbleached is that the chemicals used for bleaching (usually chlorine, which evaporates after it is added to the flour) act as a preservative so that the flour will not develop an off flavor or spoil after a short period. The chemicals also prevent dough from becoming discolored and provide more consistent results when baking, however the chemicals affect the gluten strength of the flour, therefore bread makers often prefer unbleached flour. Unbleached all-purpose flour is often better for preparing several types of dough because the dough is easier to handle and the resulting baked goods are quite tender.
All-purpose flour can be used for almost any recipe requiring flour such as breads, cakes, and pastries; as a coating for meat, vegetables, and other food items intended for frying or sautéing; and as a thickening agent for gravies, sauces, and stews.
Source : http://wheatflour.com