Wheat
The most effective grain for bread-making is wheat. It tastes good - nutty with no bitterness - and it performs consistently well. An ear of wheat has all the ingredients for a good loaf: starch for bulk to feed the yeast and to turn a golden brown during cooking; germ to give essential fats and oils which enhance breads nutritional value; bran to help our digestive systems; and gluten which allows bread to stretch and rise.
Strong Flour
The primary rule for producing a really good wheat loaf is to use strong bread flour. What differentiates a bread flour from flour more suited to making cakes and biscuits, is the gluten content. Gluten is a protein present in all wheat in varying amounts. Wheat grown in hot, dry summers in a short season will have a higher gluten content. These wheats are known as hard or strong. The high gluten content will ensure an extensive and even rise and a lighter loaf.
Stoneground 100% Wholewheat or Wholemeal Flour
As the name suggests, this flour is ground on a traditional millstone and made from the whole grain of the wheat, from which nothing is extracted and to which nothing is added. There is no difference between wholewheat and wholemeal flour, unless the packaging on wholemeal flour states that barley and/or rye are added to the wheat.
When wholemeal has been stoneground, it will be stated on the packaging. If it does not say this, the chances are that the flour is reconstituted. In other words, it is a roller-milled flour, which is bleached and to which the bulk of the bran and wheat germ removed by the roller-milling process has been returned. stated on the packaging. If it does not say this, the chances are that the flour is reconstituted. In other words, it is a roller-milled flour, which is bleached and to which the bulk of the bran and wheat germ removed by the roller-milling process has been returned.http://www.bbc.co.uk/dna/h2g2/A2198586
~Liwen~
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