What is millet?
The flour is a powder substance used in baking, which is made of ground millet, grain in the family of grass, which is grown as a crop in many parts of the world. Bakers often appreciate the texture of flour and most of them found that they lend bread and other food a sweet and walnut taste. SEP is similar to wheat in appearance and texture, but is completely gluten -free, which is popular with people who avoid gluten for medical or other reasons. With ground millet, but often used too many recipes, but often used in combination with other flour, sticky or others to create a number of different roast goods. It is a good source of many vitamins and minerals and is also a so -called "natural protein"; Many bakers like to add it to their food without a reason than to add nutritional support.
How this is used
the most popular use for millet flour is as a complement to traditionalwheat flour or replacement. Baking generally requires a combination of "wet" ingredients such as water, milk and eggs with "dry" components such as flour, sugar and various starches. Chefs usually use ground millet in the same way as they used any other flour. Millet has a strong taste and can give a good "crumb" to cakes and biscuits, but roasted goods made only with millet often often appear , often up to the disintegration point and disintegration. Chefs often have to experiment a little to get the right proportions for the recipe.
popular recipes and food
Sweet flour is most commonly used in desserts and sweet breads mainly because of the naturally sweet taste of grain. It tends to borrow well for cakes, biscuits and muffins, and pairs with things like honey and chocolate, and some bakers find that the use of underground millet can reduce sugar in recipes. However, many people use it to balance multiple spicy flavors. Can be usedTo add volume to things like chopped, or can create a unique dough for fried fish or chicken.
cooking experts usually say that flour can be used in the same way as conventional wheat flour can be, but usually do not recommend complete substitutions in recipes. In most cases, it is usually best to start with about 3: 1 wheat ratio to millet and then adapt to the consistency of taste and dough. The flour can look the same on the outside, but are made up of really different things and tend to react quite differently when they are cooked. The gluten in wheat acts as a binding agent that helps all ingredients to hold together. Since the millet is gluten -free, foods made of this flour tend to disintegrate much more easily.
as a replacement for wheat flour
This flour is very popular with people who are on Lažnicidiet without EN. Some people are allergic to gluten, while others have health conditions such as celiac disease thatThey make them more difficult or prevented by the processing of protein. Some people also decide to live a gluten -free lifestyle as a means of receiving better health or regain more control and awareness of the food they eat. Slip millet can be a good choice for people in any of these categories who want to enjoy food that usually contain wheat flour, but again equal substitution rarely work. Gluten -free baking is usually shown best when people combine different flour and add binding substances without wheat, such as xanthan rubber to help the dough remain elastic. This is particularly important for things such as biscuits or cakes that have to maintain chewing, somewhat consistent texture; Things such as biscuits or flatbreads can still show if they are somewhat crumbly.
Most yeast breads also require the addition of a substance similar to gluten to increase. Yeast feeds on sugars and starches to activate and bread made with millet only may notto climb too much.
process of milling and improvement
Millet is grown as a crop of food in many parts of Asia and Africa, usually in reserved fields or plantations. It tends to grow in conical shape, in a sense reminiscent of the ear of corn. The cones are selected during the harvest, either by hand or by a machine, then they are deprived of their grains and processed. In the production of flour, manufacturers usually compress grains, then spread them and crush them into a uniform consistency.
There are several different ways to improve flour. The most traditional is known as the "grinding of stone" and usually involves pressing the millet with hard stone boards. This can be done manually and for centuries it has been; More modern milling technologies means that machines do work more often, but the idea is the same. Grains can also be browsing through industrial grinders, which is the process that is faster, but it tends to be somewhat less accurate than the ground stone. More of each grain may be lost in this way and risIKO is that the end result will be slightly less nutritious as a result.
Experience and types of flour available
different regions of the world tend to grow slightly different variations or millet species. Pearl millet is usually the most common for flour, but other related varieties such as millet or codo can also be used. It depends a lot on location, availability and demand.
Some millet flour is also obtained only with organic grains. Different countries tend to have slightly different definitions of "organic", but in most cases this means that plants were grown without pesticides or chemicals of any kind.
Basic nutritional data
Millet is whole grain and many health experts say that a diet rich in the whole grains can help improve heart health and can contribute to a healthy weight. Grain is also a very good source of protein and iron and has a high diet fiber. However, people who suffer from hypothyroidism should generally avoid millet, pA number of studies have shown a link between the millet consumption and the deteriorated thyroid production. Anyone who has this or other health states should talk to a doctor before it dramatically adjusts their diet, whether with millet or something else.