2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Until recently, Bulgaria used mainly flour type 500, but with the new trends for healthy eating in stores began to offer different types of flour. Some of them are brand new, like quinoa flour, and others are just forgotten products that our grandmothers used, such as chickpea flour.
The variety is huge. According to the method of grinding, the flours are divided into finely and coarsely ground. The fine flour is obtained by separating the shell and the germ from the grain and grinding only the inner part of the grain very finely. Bread made with fine flour is softer and fluffier. In coarsely ground flours, called whole grains, the whole grain is ground together with the husk and germ.
Wholemeal flour contains all the nutrients of the respective crop from which it is made. Bread made with wholemeal flour is darker, thicker and heavier and has a more characteristic and rich aroma. Another classification of flour is made according to the gluten content.
Gluten is a protein that gives elasticity to the dough, stimulating leavening and preventing the already prepared bread from crumbling a lot. Gluten is found in wheat, rye and barley flour. Gluten qualifies as a major indicator of the quality of bread flour. The gluten content is measured in percentages - the normal content that allows the making of bread is from 21 to 30 percent.
Along with the positive qualities of gluten, it should be noted that recently an allergy to it, called celiac disease, is becoming more common. For this reason, the great interest in gluten-free flours can be explained. The proper storage of the flour deserves special attention.
Store the flour in a closed container and use it within 2-3 months after opening. The good quality flour is dry and soft to the touch, squeezed in the palm of your hand, it crumbles into a lump, which spills when the palm is opened. If wetted with water, it should not darken and clump. Most important when buying - check the expiration date indicated on the label.
What flour you choose - fine or coarsely ground, with or without gluten is a matter of taste and personal preference, but whatever you choose, you can experiment with a variety of additives, such as various spices, cheeses, seeds, nuts and more.. Make homemade meat, by hand or in a bakery, because it is always tastier than the commercial bread.
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