Types of Wheat and Flours: If you know your ingredients
you will have much better baking success. Read on....
All-Purpose Flour- the finely ground endosperm
of the wheat kernel minus the bran and the germ which contain
the highest concentrations of B-vitamins and Vitamin E. The flour
is widely used for all home baked goods but devoid of nutritional
content. It is generally enriched with flour B vitamins but not
the original concentrations.
Bread Flour - contains greater gluten
strength and is generally used for yeast breads produced by commercial
bakers. It is now widely available in grocery stores for bread
Hard Winter Wheat -planted in the fall, usually
dry-land wheat grown without irrigation. Tends to be lower in
protein than hard spring wheat.
Hard Spring Wheat - planted in the spring.
It is not irrigated thus yielding a high protein and low moisture
content wheat kernel. This wheat tends to be more expensive because
of the high protein content and makes the lightest whole wheat
Pastry Flour - Has lower protein/gluten
and is milled from Soft wheat. Used for baked goods that contain
Soft Spring Wheat - Usually this wheat
is irrigated. It has a larger yield than hard wheat but is lower
in protein. It is used for making cake,s cookies, muffins, pancakes,
pie crust, pastries and baked goods that use baking powder. Be sure to pack this flour into a measuring cup if it is freshly milled to get accurate measurements.
Durum Wheat - used for making pastas.
Semolina is a grade of milling for Durum wheat.
Whole Wheat Flour -Commercially ground
whole wheat flour is coarse -textured and should be stored in
the freezer to protect against rancidity. Whole wheat flour is
rich in Bk-complex vitamins, vitamin E, protein, and contains
significantly more trace minerals and dietary fiber than white
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