How can I choose the best dough flour?

Curom flour comes in various forms, from whole grain wheat to refined white flour, and it is important to know which one to use for different baking. Flour for whole grain bread is often used for thicker breads and cakes, because it contains more gluten that creates a denser and harder texture. White flour, as well as white dough flour, contains less protein, so it is suitable for light and fluffy pastries such as an angel food cake or cupcakes. Gluten -free pastries are also available, but due to lack of protein containing gluten, it may be more difficult to find the right combinations of flour to be used in different baking recipes. This protein found in wheat and dough is called gluten that behaves like a binder and provides the thickness and texture of the final roast product. In the production of a closer or other light pastries such as donuts or cups, it is important to choose pastry flour with a low level of total protein. This ensures that the final roast product isLightweight and fluffy because the hard texture of gluten is present in much smaller quantities.

6 The more protein has flour, the more gluten it also contains, which gives the final roast product a heavier and denser feeling. Most whole grain and whole grain products have more protein because these products have not removed any part of the grain during processing. On the other hand, white wheat flour is the best choice for lighter pastries, because this type of flour has been refined with more proteins and grain gluten.

gluten -free dough flour can be a severe because it lacks the protein needed for the elasticity present in wheat -based flour. More often than not, the chef mixes various gluten -free flour together and adds gluten to the mixture. For lighter pastries, gluten -free chefs can mix corn starch together with potato flour and baking powder, as well as xanthan rubber to function as gluten. U denseEmi breads and baked goods can include almond flour with gluten -free dough, because this gluten -free flour is very high for both proteins and fat.