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The type of flour What does it mean?
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1. The type of flour what does it mean?
The flour is obtained from starch products (such as potatoes or seeds of leguminous plants) and cereals (e.g. rye, wheat, etc.). In order to obtain the flour from the cereal, the grain is subjected to a milling process to extract easily digestible ingredients from the wheat and to reject the hard-to-digest substances contained in the husks. The milled grains can then be transferred by sieve, allowing them to be further cleansed from the grains (grain fragments).2. The most popular types of flour available on the Polish market
Wheat flour: type 00 per pizza (type 00 flour is Italian flour, in which case the type is determined on the basis of the degree of crushing of the flour; the ash content is less than 0.55 per cent by dry weight), type 450 cake, type 500 potato, type 550 luxury, type 750 bread, type 1400 sitka, type 1850 graham, type 2000 raisins.3. The type of flour is important
Milk of different types, other than ash, is also suitable for baking. Other parameters, such as acidity, humidity or gluten content, are also available. These characteristics affect the way flour is used. The lower type is usually characterized by a lower content of gluten, so they are checked in sugar bakeries, while the higher type (higher than gluten) is suitable for making baked goods. Milk also is available for special purposes, which are to be used for specific purposes.4. Types of flour comparison of nutritional values
In addition to the organoleptic and technological properties of flour, the nutritional value of the flour is also different from each other mainly due to the presence of mineral ingredients, which are mostly found in the outer part of the grain (covering). The process of cleaning the flours from the covering or grains therefore leads to the loss of some of them.5. What type of flour should I choose?
Therefore, in the case of healthy people, as well as those who are struggling with civilized diseases such as lipid disorders, obesity or hypertension, the best choice will be the highest type of flour (1850, 2000), i.e. the best whole grain flour. The result will also be the best nutritional value due to the higher fat content. For healthy people and those who struggle with civilization-related diseases, such as fatty liver disease, fat loss, or high blood pressure, flour of the highest quality will be their best choice. In addition to the fact that it will be more expensive to produce full-grain products than a full-growth diet, and that a single type of hypoallergenic food can also be used to produce a full meal.
