enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the ...

3. Wheat flour - Wikipedia

   en.wikipedia.org/wiki/Wheat_flour

   Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness ...

4. Manitoba flour - Wikipedia

   en.wikipedia.org/wiki/Manitoba_flour

   Type. Flour. Place of origin. Canada. Region or state. Manitoba. Manitoba flour, a name chiefly used in Italy, is a flour of common wheat (Triticum aestivum) originating in the Canadian province of Manitoba. It is a strong flour, and distinguished from weaker flours as measured with a Chopin alveograph. [1]

5. 12 Types of Flour All Bakers Should Know (and What They’re ...

   www.aol.com/12-types-flour-bakers-know-020000546...

   8. ‘00’ Flour. Double zero, or doppio zerio, flour is an Italian type of flour milled from hard durum wheat (instead of red wheat, like most flours) and with a protein content of 11 to 12 percent.

6. 12 Types of Flour All Bakers Should Know (and What They’re ...

   www.aol.com/12-types-flour-bakers-know-171600229...

   The extra protein is essential for yeasted breads that need strong gluten to rise properly. ... Bob’s Red Mill White Unbleached Fine Pastry Flour. 8. ‘00’ Flour. Natasha Breen/Getty Images ...

7. Farinograph - Wikipedia

   en.wikipedia.org/wiki/Farinograph

   Farinograph. In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. [1] The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid.