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Flour varieties
Table of Contents
1. Gluten dough
Gluten flours include:2. It's wheat flour
It is most commonly used in the kitchen and comes in different types depending on the degree of purification. The most valuable flour is the flour least purified.3. Fresh fruit and vegetables
It is made from durum wheat and is used to make pasta.4. It's an orchestral dance
It is made from orchid, which is a variety of wheat, but is more nutritious and has a lower gluten content than wheat flour, which can be used to make bread, cakes, pastries.5. It's barley flour
Made from barley seeds. It contains less gluten than wheat. It tastes good when combined with other flours.6. It's wheat flour
derived from wheat grains, mainly used for baking bread and making sour;.7. It's oatmeal
is made from oatmeal and contains trace amounts of gluten. It is a rich source of fiber and B vitamins.8. Gluten-free dough
Gluten-free flours include:9. The dough from the press
A source of silicon, iron and easily digestible protein.10. It's rice flour
Popular in Japanese cuisine, it's a gluten-free substitute for wheat flour.11. It's Greek flour
It is used in India as bread flour and in China as pasta.12. Corn flour
In Mexican cuisine, it is used to make tacos or tortillas.13. Potato dough
It is obtained by flushing the starch from fresh potatoes, then drying and cleaning.14. Soya dough
has twice as much protein as wheat flour and contains a small amount of starch.15. This is amaranth dough
is a good source of iron, calcium and protein.16. This is tapioca dough
It's made from manioc potatoes, and can be used to make desserts, pickles, and puddings.17. It's almond flour
It has a high amount of calcium and is suitable for baking cakes.18. What kind of flour does it matter?
The type of flour depends on the degree of milling. During milling, the outer part of the grain is removed, in which most of the nutrients are found. The products from the whole mill are more rich in vitamins, minerals or enzymes than the refined ones. Fiber, calcium, copper, iron, magnesium, phosphorus, potassium, selenium, zinc, vitamins B1, B2, B3, B5, B6, folic acid E all of these compounds are present in the whole process products. The mineral content of the flour is classified by type.
