2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Potato flour is a powdered product that thickens and gives lightness to pastries. It is odorless white and has a neutral taste. It is produced without eggs, milk, casein, nuts, gluten, soy.
Composition of potato flour
One hundred grams of potato flour contains only 0.34 grams of fat, of which saturated - 0.09 grams, polyunsaturated - 0.15 grams and monounsaturated fat - 0.008 grams.
The flour is rich in sodium, fiber, potassium, calcium, magnesium, phosphorus, choline, vitamin B6, folic acid, aspartic acid and water. The rest of its content is iron, zinc, copper, manganese, selenium, vitamin C, sugar, riboflavin, choline, alanine, arginine, niacin, glycine, isoleucine, thiamine, glutamic acid, manganese and vitamin E.
History of potato flour
This type of flour first appeared in 1700 as an alternative to wheat flour. It is produced by French peasants, who during these years experienced a great shortage of wheat flour.
To knead their bread, they decided to dry boiled potatoes, and they really liked the resulting bread.
Years later, a chef from New Orleans makes the first donuts with potato flour, making the product popular all over the world.
Preparation of potato flour
If you have a dehydrator with which to dry the potatoes, you can prepare the flour at home yourself. You need to boil a few whole potatoes together with the peel, and then dry the vegetables in a dehydrator. They will dry completely after 12-20 hours.
Finally, the dried potatoes are crushed to a powder to obtain a fine yellow-white flour.
Cooking with potato flour
Potato flour used in cooking as a thickener for pastries and sauces. It is the most popular gluten-free alternative to wheat flour.
It is suitable for the menu of vegans and vegetarians, as well as for people who for some reason are on a diet that does not allow the consumption of ordinary wheat flour.
Potato flour can be used to bake bread, which will have the aroma of baked potatoes. Added to stew, soup or sauce, it makes the dish thicker.
The flour can also be used for fried dishes, making them more crunchy. As a breading, the flour will provide a perfect golden and crispy crust on the fried chicken wings, for example.
When added to a dish potato flour, it should not be left to boil and the flour to be foamed, because in this case the whole taste of the prepared dish will spoil.
Some manufacturers add flour to pasta such as cakes, pancakes and biscuits, while others thicken their compote and jelly through the potato product.
Pasta from potato flour are drier than those made with wheat flour, but are also much lighter to eat.
Potato flour can be easily mixed with both wheat and corn during cooking.
Benefits of potato flour
Potato flour is many times more nutritious than wheat. Flour is full of carbohydrates, which the body quickly breaks down into simpler compounds and converts them into energy.
In addition, flour is a rich source of vitamins and proteins that support health and the immune system.
Potato flour and potato starch
Many people confuse potato flour and potato starch products because of their close origin and uniform consistency. However, the difference between them is significant.
Potato starch is produced only from the starch in the potato tuber. It makes the mixture to which it is added thicker and very similar to the typical wheat flour.
Potato flour is made from boiled and dried potatoes, including their peel, and is used as a thickener because it increases its moisture content only when added to a certain mixture, increasing its volume.
Potato flour is heavier than potato starch and added to some dish, gives it the taste and smell of potatoes, while potato starch has no specific flavor.
Potato starch thickens a mixture with less added amount than potato flour, from which we need to add more to thicken the mixture.
Potato starch should not be boiled, because when cooked it loses its ability to thicken the mixture.
Storage of potato flour
Potato flour should be stored in a dry place away from direct sunlight, preferably in the refrigerator. Flour is very vulnerable to humid or insect-prone environments and spoils quickly under such conditions.
After opening the package, the flour should be used within 6 months, as after this period its taste deteriorates.
Recommended:
Microwave Potato Soups
Gotvach.bg continues the practice of presenting you easy and quick recipes for dishes prepared in the microwave. The advantage of this type of dishes is the relatively faster cooking of dishes. Try the following potato soups and satisfy the most capricious tastes.
Today We Celebrate Potato Day
On August 19 we note World Potato Day - the food that is most often present in our menu. Whether it's chips, mashed potatoes, baked potatoes, baked or fried potatoes, potatoes are always delicious. The cultivation of potatoes began between 5000 and 8000 BC in southern Peru and northern Bolivia.
Potato Juice For Ulcers And Gastritis
Spring has come, and it is during this period that the problems with ulcers and gastritis worsen and the body needs care to deal with them. Pain and increased stomach acid (sometimes even worse - bleeding) can make your life completely bitter, so take action in time.
We Lose Weight Easily With Potato Extract
If you want to save yourself from gaining weight, use potato extract, advise experts from McGill University, Canada. This extract helps reduce the weight gained from consuming products high in refined carbohydrates and fats. For their study, Canadian experts used mice that were fed a certain regimen for ten weeks.
Pasta Temptations With Potato Flour
When we talk about the preparation of pasta temptations with potato flour, it should be mentioned that we are not talking about the real potato flour, which is known mainly to people who follow gluten-free diets, or potato starch, which is quite different from potato flour.
