The most basic raw material for making pasta is flour, which has caused many supermarkets to run out of flour. However, careful friends must have discovered that there are actually many types of flour in the supermarket when buying flour, such as high-gluten, medium-gluten and low-gluten flour. . To choose the right flour, we must first understand the flour.
Origin of flour
Wheat has a 4,000-year history of planting in my country. The earliest planting is actually spring wheat. During the Spring and Autumn Period, people began to plant winter wheat, which is the wheat we plant now. It is sown in autumn and winter and harvested in summer.
By the time of the Han Dynasty, the mill used for grinding noodles had basically become popular, so the food made with flour began to spread widely.
In the Three Kingdoms period, when Kong Ming went to Menghuo, he invented steamed buns, and the dietary status of pasta was improved again.
Classification of flour types
Divided by performance: special flour (dumpling flour, bread flour, biscuit flour, etc.), general-purpose flour (standard flour, rich and strong flour), nutritionally enhanced flour (calcium-enriched flour, iron-rich flour, nutritionally enhanced flour)
Divided by precision: first-class flour, special second-class flour, standard flour, ordinary flour...
Divided by gluten degree: high-gluten flour, medium-gluten flour, low-gluten flour
When buying flour, which one should you choose, low-gluten, medium-gluten or high-gluten flour? Knowing the purpose, choosing the right flour is not difficult at all!
The most commonly used method of distinguishing flour is actually based on the strength of gluten. Usually, the standard for dividing the strength of flour is the protein content in 100g of flour, and the protein content of high-gluten flour is generally 10.5-13.5g;
The protein content of medium-gluten flour is generally 8.0-10.5g; the protein content of low-gluten flour is 6.5-8.5g. Therefore, when you buy flour, you can easily identify the gluten of flour directly based on the protein content on the package.
How to distinguish the use of flour
Now that we have figured out how to judge the gluten of flour, how do we choose the flour that suits us when we cook food?
1. High-gluten flour: High-gluten flour has the highest protein content, so the flour has the strongest gluten. High-gluten flour has a darker color, is active in itself, and feels very smooth by hand, and it is not easy to form a group when grasped by hand.
The most common use of high-gluten flour is to make bread, because to make bread well, the flour must be able to knead the mask, and high-gluten flour is the easiest flour to knead the mask.
2. Medium-gluten flour: The protein content of medium-gluten flour is between high-gluten flour and low-gluten flour, the color is milky white, and the body is semi-loose.
All-purpose flour is the most commonly used flour. It can be used to make steamed buns, steamed buns, noodles, and dumplings. Therefore, all-purpose flour is usually bought.