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What type of flour does it mean?
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1. The type of flour what does it mean?
The milled grains can then be moved through the sieve, which will allow them to be further cleansed from the debris (shell fragments). It is marked in grams of ash per 100 kg of dry weight, so that the type 2000 flour will contain about 2 kg of ash in 100 kg, while the type 450 flour about 450 g. The flour is obtained from starch products (such as bulbs or onion seeds) and cereals (e.g. cereals, grains, wheat) and is determined on the basis of the type of ash that remains after being burned at a very high temperature (700900C).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 by the degree of crushing of the flour; the ash content is less than 0.55 per cent by dry weight), kind 450 cake, sort 500 potato, ?? type 550 luxury, types 750 bread, ‡ type 1400 sitko, ̊ type 1850 graham, type 2000 raisins.3. The type of flour is important
Flours subject to special processes are also available to adapt them for specific purposes For example, a type 650 low-gluten waffle can be used for baking. In addition, it has other characteristics It is not very resilient, stretchable and also has a high water absorption capacity, which makes it one of the so-called weak gluten. Flours also differ in appearance and colour The lower types are lighter, while the higher types are darker in colour because of the higher content of the ingredients.4. Types of flour comparison of nutritional values
The table compares the nutritional values of two types of flour: universal wheat with an ash content of 0.56 g (meat type 550) and whole grain wheat with an ashes content of 1.56g (meal type 1400). Significant differences for whole-grain flour can also be observed in the amount of vitamins from group B or micronutrients. The process of cleaning the flour from the husk or bran results in the loss of some of them. Source: self-development on the basis of a USDA product database, although similar energy values differ from each other.5. What type of flour should I choose?
This is due to the higher nutritional value associated with higher vitamin and mineral content to obtain the desired consistency of the dough will require a greater amount of fluid. This will also stimulate the proper functioning of the digestive tract and act as a hypolipidic effect (increases the concentration of fatty substances including cholesterol in the blood). In addition to the benefits of consuming whole or whole grains, a healthy person may have a better option to consume a whole or part of the whole grain without the use of the same type of fat). In this case, for example, in order to produce a healthy and nutritious diet, the best food is also likely to be prepared and served in a nutritionally balanced manner.
