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It's all kinds of flour
Table of Contents
1. Gluten dough
Gluten flours include:2. It's wheat flour
The most valuable flours are the least refined; it is most commonly used in cooking and comes in different types depending on the degree of refinement.3. It's an orchestral dance
It can be used to make bread, cakes, pastries; however, it is more nutritious and has a lower gluten content than wheat flour.4. It's barley flour
It tastes good when combined with other flours. Made from barley seeds. Used to make noodles, cakes, pastries and bread; It contains less gluten than wheat.5. It's wheat flour
derived from wheat grains, mainly used for baking bread and making sour;.6. It's oatmeal
is made from oatmeal and contains trace amounts of gluten. It is a rich source of fiber and B vitamins.7. Gluten-free dough
Gluten-free flours include:8. The dough from the press
source of silicon, iron and easily digestible protein. Perfect for baking pastries and in combination with other flours for other bakeries;9. It's rice flour
It is suitable for pastries and sauces; it is a gluten-free substitute for wheat flour.10. It's Greek flour
It is used in India as bread flour and in China as pasta.11. Corn flour
In Mexican cuisine, it is used to make tacos or tortillas.12. Potato dough
This dough is used to prepare chickpeas, noodles, cakes, sauce thickening; the result is a spicy powder. It is obtained by rinsing the starch from fresh potatoes, then drying and cleaning.13. Soya dough
has twice as much protein as wheat flour and contains a small amount of starch.14. This is amaranth dough
is a good source of iron, calcium and protein. It is used in combination with other flours to make plates, cakes and sauces.15. This is tapioca dough
It's made from manioc potatoes and can be used to make desserts, pickles, puddings.16. It's almond flour
It has a high amount of calcium and is suitable for baking cakes.17. What kind of flour does it matter?
Whole meal products are more rich in vitamins, minerals or enzymes than refined products. The mineral content of flour is classified by type. The type of meal depends on the degree of refining. Fiber, calcium, copper, iron, magnesium, phosphorus, potassium, selenium, zinc, vitamins B1, B2, B3, B5, B6, folic acid and vitamin E are all present in whole meal. Type 450 flour will contain 0.45% mineral content and is white, the most refined, whereas type 2000 flour contains 2% mineral content with a darker colour due to high fat content.
