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To produce refined (white) wheat flour, [4] grain is usually tempered, i.e. moisture added to the grain, before milling, to optimize milling efficiency.This softens the starchy "endosperm" portion of the wheat kernel, which will be separated out in the milling process to produce what is known to consumers as white flour.
The extracted endosperm flour came to be known as “white flour” as this element of the wheat kernel is white. This system ingeniously accomplished the extraction of most of the starchy endosperm while separating out virtually all of the bran and germ elements, extracting about 72% of the whole grain kernel.
Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Common wheat flour (T. aestivum) is the flour most often used for making bread. Durum wheat flour (T. durum) is the second most used. [22] Maida flour is a finely milled wheat flour used to make a wide variety of Indian breads such as paratha and naan. Maida is widely used not only in Indian cuisine but also in Central Asian and Southeast Asian ...
This process is widely associated with the development of new bio-based associated by-products. The milling process separates the grain into four distinct physical components: the germ, flour, fine grits, and coarse grits. The separated materials are then reduced into food products utilized for human and animal consumption.
When mixing the wheat dough, bakers add a small amount of cooked flour and water to the rest of the ingredients, a minor change with major impact on the bread’s structural development. The results?
Oat flour is mild and nutty, making it a good choice for baked goods and an excellent substitution when you want the benefits of whole grains without whole wheat’s gritty texture or robust taste.
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