Wheat Flour
Wheat Flour Record from Hot Sauce Survey
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Images Sourced from the Wheat flour Wikipedia Record.
| Ingredient Name | Wheat Flour |
|---|---|
| Ingredient Type | Thickening Agent |
| Wikipedia Summary | Wheat varieties are called 'soft' or 'weak' if gluten content is low, and are called 'hard' or 'strong' if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. These finer bran and germ fractions are then reintroduced to the endosperm (white flour) to produce whole wheat flour made of 100% of the kernel of wheat. Southeast Asia === Tang flour or wheat starch is a type of wheat flour used primarily in Chinese cuisine for making the outer layer of dumplings and buns. Whole-wheat flour contains the wheat germ, endosperm and bran White flour or refined flour contains only the endosperm Whole-wheat white flour is white flour that contains the endososperm, bran, and germ Enriched flour is white flour with nutrients added to compensate for the removal of the bran and germ Bleached flour is a white flour treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and give it more gluten-producing potential. |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (6) | |
| Manufacturers Using This (5) | |
| Date Added | 9 Months, 3 Weeks Ago |
| Date Last Updated | 3 Months Ago |
| Contributor | teamdominators |
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