Flour is one of the most important ingredients in many recipes. Without her, there would be no way to make crispy bread or your favorite dumplings. It is worth knowing that there are different types of flour and how to use each of them correctly for making a certain dough.
Types of flour and scope of use
Today flour can be divided into two types: bread and non-bread. Among the first options, it is worth mentioning wheat and rye flour - they were used to make bread. Non-bread flour is known primarily among people with celiac disease or gluten intolerance.
With celiac disease, a person must maintain a certain lifestyle, in particular, use certain types of flour to make dough products. Consider the gluten content. Among the gluten-free flours, it is worth mentioning wheat, spelled, barley, rye and oats, as well as paying attention to semolina or durum wheat, which are used for the production of pasta.
Among gluten-free flours, there are many varieties that are difficult to find in most grocery stores and discounters. Almond flour and millet flour are high in iron, protein, silicon, calcium and other nutrients.
Amaranth flour is used to make pancakes and pies. Amaranth is used to make a wide variety of cakes, but if during baking or frying it is necessary for the dough to grow, then it is necessary to mix it with another type of flour. Among the different types for people with celiac disease, you can also choose rice flour - a good alternative to wheat.
Distribution of flour by type
The richest in valuable microelements is flour, which was created in the process of grinding the inner and outer parts of the grain. The higher the content of crushed coatings, the darker the color.
Wheat flour marking for dough preparation
Wheat flour is generally divided into eight types, with four varieties most commonly used in the kitchen:
- 450 - used for baking cookies, cakes. It is a flour that is ideal for making crispy cakes and many other homemade sweets, dumplings, pasta, pancakes, pizza dough and omelette.
- 550 - flour ideal for frying pancakes and donuts.
- 650 is the best choice if you want to bake bread.
- 750 - great for baking bread and making homemade pasta or noodles.
Types 1050, 1400, 1850, or 2000 are the least processed flours used primarily for baking whole grain rye products. Main types:
- 580 - the brightest rye flour, ideal for making homemade pasta.
- 720 - flour, which is mainly used for baking bread.
