What affects the density of flour?

Wheat flour is used by the housewives to make different bakes. When you come to the store, then on the shelves you see the highest varieties of flour products. But nevertheless, there are several of them:

• Extra;
• higher;
• Krupchatka;
• first;
• second;
• Wallpaper.

The density of flour depends on the variety of grinding and the type of grain, which can not but affect the baking properties of flour products. Flour from wheat is produced several times in large volumes, than from other cereal crops. This is due to the fact that it has higher taste and nutritional value than, for example, rye. Therefore, the landlady will be interested in knowing how much wheat flour has.

Wheat flour

The grinding of wheat grains depends on the physicochemical characteristics affecting the taste and baking properties of future products. For example, varieties of wheat varieties (hard and soft) determine which product will be produced at the outlet. So, from soft varieties baking almost any level of complexity, and from solid - pasta.

The higher the quality of grinding, the less useful substances remain in flour, and the bulk density of such a product becomes higher. Thus, the lower grades contain a lot of B vitamins, while in the higher grades they are almost absent.

The density of flour is between 540 and 700 kg / m3. It is determined by the grain size of the grains, which is a consequence of grinding, and hence of density. This determines the volume of the test, which can be obtained by mixing flour, depending on its type and grade, as well as the softness of future baking.

Variety of wheat flour

Extra grade flour has the least amount of mineral impurities, ash. Therefore, it is used for making bread, bakery and confectionery.

The flour of the highest grade is not so finely ground, but it also has a sufficiently fine grinding. The porosity of the products from such a flour is higher, so it produces sand, puff and yeast dough. The less grinding, the higher the density of flour.

Krupchatka almost does not contain bran (ash), is rich in gluten and has a larger particle size, in contrast to the highest grade. Has a poor porosity, and flour products from it quickly become stale. Therefore, it is used for yeast dough, where you need a lot of sugar and fat, for example, for cakes, muffins and much more.

Flour of the first grade has a larger grain size of grains than the grapefruit. The indicators of gluten, protein, starch are higher than those of the previous varieties. From this sort of cooked pancakes, pies, pancakes, noodles and other uncomfortable pastries. Products stale much slower and last longer taste.

Flour of the second grade has even greater indicators for all characteristics. It is used rarely, but flour products from it turn out delicious, and their texture - soft and porous. Mostly this grade is used for white bread and other unskilled products (except for gingerbread and cookies).

Finally

Now we know that depending on the grinding of cereal crops, we can obtain various physicochemical characteristics of future flour products. And the density of flour is not the last criterion for obtaining the desired quality of baking and its taste qualities. Having the necessary knowledge, we can achieve excellent indicators in the culinary business.