Jiaozi and noodles are usually made of jiaozi flour and high-gluten flour instead of oatmeal. High gluten flour has the highest gluten content, so the noodles made are the most chewy and not easy to soften and rot when cooked. The dumpling skin made of jiaozi powder is tender and smooth, which is not only easy to roll, but also not easy to rot when cooked in jiaozi, and jiaozi is not easy to stick together after cooking. A small amount of oat flour can be used to bake food.
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According to the content of protein in flour from high to low, it can be divided into high gluten flour, medium gluten flour and low gluten flour. The higher the gluten, the tougher the pasta, the lower the gluten and the softer the pasta. ?
Standard flour is used to make sesame cakes and fried dough sticks. Standard flour is a kind of medium gluten flour. Pasta is soft and chewy, suitable for making sesame cakes, pancakes and fried dough sticks. The color of pasta made of standard flour is a little black, although it is not as good as snow pollen and Fuqiang powder, but the wheat bran content is high, which helps to increase the intake of dietary fiber. ?
Fuqiang powder is used to make steamed bread and pies. Fuqiang flour is a kind of medium gluten flour, which is made by grinding the core of wheat. It is fine, with high gluten content, less impurities, whiter and better taste. Suitable for making steamed bread, pies and other pasta. At present, there are some enriched powders on the market, mainly adding vitamins and minerals beneficial to human health, such as B vitamins, calcium, iron and zinc. ?
Self-raising flour, low-gluten flour steamed bread, flower rolls. Self-raising flour is a kind of medium gluten flour with leavening agent added, so it is not necessary to add any leavening agent to make dough food. With warm water and flour, the fermentation speed is very fast, only ten minutes. Therefore, if you want to steam steamed buns and rolls, self-raising flour is the best choice for busy office workers. But from the point of view of nutrition, it is best to add yeast to low-gluten flour for fermentation. ?
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