小麦粉食品

小麦粉、細かく挽いた穀物、または植物の他のデンプン質の部分で、さまざまな食品に使用され、焼き菓子の基本成分として使用されます。小麦粒から作られた小麦粉は、海綿状の構造を必要とする焼き製品には最も満足できるタイプです。現代の用法では、「小麦粉」という用語は通常、西洋諸国の主要な種類である小麦粉を指します。

穀物加工：小麦粉

パン、ケーキ、ビスケット、その他の食用製品を生産するために小麦を小麦粉に製粉することは、巨大な産業です。穀物

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小麦粉の簡単な処理と製粉を次に示します。完全な処理については、シリアル処理を参照してください。小麦粉。ベーキング：小麦粉。

小麦粒または穀粒は、デンプン質の胚乳または食品貯蔵部分で構成され、約85％を構成します。ふすまを構成するいくつかの外層、約13％を構成します。油性の胚、または胚の植物、約2パーセント。精製粉の製造において、製粉工程の目的は胚乳を他の穀粒部分から分離することです。全粒小麦粉の製造では、穀粒のすべての部分が使用されます。

In modern milling of refined flours the wheat kernels are cleaned and tempered by the addition or removal of moisture and then split open by a pair of rolls. The finest particles, called break flour, are sieved out and bagged. Coarser particles of endosperm (called semolina) and pieces of bran with endosperm attached are then subjected to a series of rolls in which semolina of steadily reducing size is gradually ground to flour and the bran separated out. The flour is usually bleached and treated to obtain the improved bread-making qualities formerly achieved by natural aging. Flour grades are based on the residual amount of branny particles.

When flour is mixed with water to make dough, its protein content is converted to gluten, an elastic substance that forms a continuous network throughout the dough and is capable of retaining gas, thus causing the baked product to expand, or rise. The strength of the gluten depends upon the protein content of the flour. Soft wheats, containing approximately 8–12 percent protein, produce flours that are suitable for products requiring minimal structure, such as cakes, cookies (sweet biscuits), piecrusts, and crackers. Hard wheats, which are high in protein (approximately 12–15 percent), produce flours that are suitable for products requiring stronger structure, such as breads, buns, hard rolls, and yeast-raised sweet rolls.

The wide variety of wheat flours generally available includes whole wheat, or graham, flour, made from the entire wheat kernel and often unbleached; gluten flour, a starch-free, high-protein, whole wheat flour; all-purpose flour, refined (separated from bran and germ), bleached or unbleached, and suitable for any recipe not requiring a special flour; cake flour, refined and bleached, with very fine texture; self-rising flour, refined and bleached, with added leavening and salt; and enriched flour, refined and bleached, with added nutrients.

Flours are also made from other starchy plant materials including barley, buckwheat, chickpeas, lima beans, oats, peanuts, potatoes, soybeans, rice, and rye.