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Flour Definitions

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flour n. The finely ground and sifted meal of any of various edible grains.
Giant steel or stone rollers are used to break and grind the grain. Most
supermarkets carry steel-ground flour, meaning it's crushed with huge,
high-speed steel rollers or hammers. The heat that is generated with these
high-velocity machines strips away the WHEAT germ and destroys valuable
vitamins and enzymes. The more naturally nutritious stone-ground flour is
produced by grinding the grain between two slowly moving stones. This
process crushes the grain without generating excess heat and separating the
germ. Stone-ground flours must usually be purchased in health-food stores,
though some large supermarkets also carry them. A flour can range in
texture from coarse to extremely soft and powdery, depending on the degree
of bolting (sifting) it receives at the mill. Wheat is the most common
source of the multitude of flours used in cooking. It contains gluten, a
protein that forms an elastic network that helps contain the gases that
make mixtures (such as doughs and batters) rise as they bake.
All-purpose flour is made from a blend of high-gluten hard wheat and
low-gluten soft wheat. It's a fine-textured flour milled from the inner
part of the wheat kernel and contains neither the germ (the sprouting part)
nor the bran (the outer coating). U.S. law requires that all flours not
containing wheat germ must have niacin, riboflavin, thiamin and iron added.
(Individual millers sometimes also add vitamins A and D.) These flours are
labeled "ENRICHED." All-purpose flour comes in two basic forms =AD bleached
and unbleached =AD that can be used interchangeably. Flour can be bleached
either naturally, as it ages, or chemically. Most flour on the market today
is presifted, requiring only that it be stirred, then spooned into a
measuring cup and leveled off.
Bread flour is an unbleached, specially formulated, high-gluten blend of
99.8 percent hard-wheat flour, a small amount of malted barley flour (to
improve yeast activity) and vitamin C or potassium bromate (to increase the
gluten's elasticity and the dough's gas retention). It is ideally suited
for YEAST BREADS. The fuller-flavored whole-wheat flour contains the wheat
germ, which means that it also has a higher fiber, nutritional and fat
content. Because of the latter, it should be stored in the refrigerator to
prevent rancidity. Cake or pastry flour is a fine-textured, soft-wheat
flour with a high starch content. It makes particularly tender cakes and
pastries. Self-rising flour is an all-purpose flour to which baking powder
and salt have been added. It can be substituted for all-purpose flour in
yeast breads by omitting the salt and in QUICK BREADS by omitting both
baking powder and salt. Instant flour is a granular flour especially
formulated to dissolve quickly in hot or cold liquids. It's used mainly as
a thickener in sauces, gravies and other cooked mixtures. Gluten flour is
high-protein, hard-wheat flour treated to remove most of the starch (which
leaves a high gluten content). It's used mainly as an additive to doughs
made with low-gluten flour (such as RYE FLOUR), and to make low-calorie
"gluten" breads. All flour should be stored in an airtight container.
All-purpose and bread flour can be stored up to 6 months at room
temperature (about 70°F). Temperatures higher than that invite bugs and
mold. Flours containing part of the grain's germ (such as whole wheat) turn
rancid quickly because of the oil in the germ. Refrigerate or freeze these
flours tightly wrapped and use as soon as possible. Other grains =AD such
as BARLEY, BUCKWHEAT, CORN, OATS, RICE, rye and TRITICALE =AD are also
milled into flours. flour v. To lightly coat a food, utensil or baking
container with flour. Flouring food to be fried facilitates browning, and
coating foods that tend to stick together (such as chopped dried apricots)
helps separate the pieces. Flouring a pie, pastry or cookie dough will
prevent it from sticking to a work surface; flouring your hands, rolling
pin or work surface prevents dough from sticking. Dusting greased baking
pans with flour provides for easy removal of cakes, breads and other baked
goods.
from THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst,
Barron's Educational Services, Inc.
Posted to MM-Recipes Digest V3 #334
From: scahill@tcsn.net (Edward Cahill)
Date: Thu, 05 Dec 1996 12:14:48 -0800

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