WHEAT FLOUR
The wheat flour is one of the most popular used for baking. It can be of various grinding: coarse-granular flour, whole meal flour, the flour of third, second, first grade flour. The coarser grinding is, the less bran it can be sifted through a sieve and the more nutritious it is.
The first grade flour is perfect for non-pone baking: bread, pies, cookies, and pancakes, cakes and soon. The flour of this grade in contrast to the flour of premium grade has significantly more gluten. Baking made from it hardens slowly, has a flat shape, high volume and a pleasant taste.
The main quality indicators of first grade wheat flour are presented below.
|
Type of flour |
First grade wheat flour |
|
Color |
White |
|
Taste |
Incident to the wheat flour |
|
Smell |
typical |
|
Moisture, % |
14,4 |
|
Ash content, % |
0,52 |
|
Whiteness |
60-62 |
|
Wet gluten, (according to DSTU) |
26 |
|
Gluten strain gage (quality) |
60-45 |
|
Fallen number, sec. |
340 |
