<h1 class="pgc-h-arrow-right" > introduction</h1>
Whole wheat flour, black whole wheat flour and wheat flour are all flour, what you see in the mall is mainly wheat flour, the raw materials for processing wheat flour and whole wheat flour are wheat, and black whole wheat flour is flour processed from triticale. So, what is the difference between whole wheat flour, black whole wheat flour and wheat flour?
When you buy flour, you may not know which flour to choose (to make cakes, bread, dumplings, biscuits, steamed buns, etc.). Understand the three lines, easily identify 15 kinds of flour, can buy good flour, and it is very easy to use.
Whole wheat flour
<h1 class="pgc-h-arrow-right" > what is the difference between whole wheat flour, black whole wheat flour, and wheat flour? </h1>
1, the raw materials are different
The raw material of the whole flour is whole wheat, which does not remove the bran and germ; the raw material of the black whole wheat flour is whole triticale, and the bran and germ are not removed; the raw material of the wheat flour is whole wheat, but the germ is removed, and according to the processing grade, part of the bran is removed.
Black whole wheat flour
2. The corresponding product standards are different
The corresponding national standard for whole wheat flour is the grain industry standard, that is, LS/T3244-2015 "Whole Wheat Flour"; there is no corresponding national standard for black whole wheat flour, only the food safety enterprise standard filed by the production enterprise, such as Q/PLJX.0001S-2020 "Triticale Whole Wheat Flour"; the corresponding national standard for wheat flour is GB/T1355-1986 "Wheat Flour", which is the grade standard of wheat flour.
Wheat flour processing accuracy, grade and wet gluten content standards
3. The dietary fiber content is different
The dietary cellulose content in whole wheat flour and black whole wheat is higher than that of wheat flour (the standard requirement is not less than 9%), and the dietary cellulose content of different grades of wheat flour varies greatly, among which, the processing accuracy of special first-class wheat flour is the highest, the dietary cellulose content is the lowest (about 0.6%), the processing accuracy of ordinary powder is the lowest, and the dietary cellulose content is the most.
<h1 class= "pgc-h-arrow-right" > understand three lines of words and easily identify 15 kinds of flour</h1>
First, understand the product standard number
When you buy flour, you have to look at the product standard number on the product packaging, usually, the whole wheat flour is the industry standard LS/T3244 that begins with LS/T, the black whole wheat flour is the food safety enterprise standard that begins with Q, such as Q/PLJX.0001S, and the wheat flour is the national standard GB/T1355. If the product standard number is not found on the packaging, do not buy this flour.
Medium-muscle flour
Second, understand the protein content in the nutrition composition table
When you buy flour, look at the protein content on the nutrition facts list on the product packaging.
1, low muscle flour
If you buy wheat flour for cakes, muffins, shortbreads or egg tarts and other puffy pastries, or crispy cookies, you should choose flour with a protein content of about 8.5% (low gluten flour).
Low gluten wheat flour protein content standard
2, high muscle flour
If you buy wheat flour to make bread, shortbread with oil skin, Danish pastry, mille-feuille puff pastry, puffs, fritters, buns and ramen noodles, you should choose flour with a protein content of at least 12.2% (high gluten wheat flour). To make flour foods such as whole wheat flour or black whole wheat flour bread and steamed buns, it is necessary to choose whole wheat flour or black whole wheat flour with a slightly higher protein content.
High gluten wheat flour protein content standard
3, medium muscle flour
If you buy wheat flour for Chinese noodles such as buns, steamed buns, dumplings, noodles, etc., you have to choose flour with a protein content of 10% to 12.2%, which is also called ordinary flour.
flour
4. Special wheat flour
In order to meet the process requirements of different pasta foods, but also in order to facilitate the selection, the flour mill processes wheat flour into a variety of special wheat flour, with corresponding commercial department standards beginning with SB/T and industry standards beginning with LS/T, or food safety enterprise standards beginning with Q.
Specialized wheat flour industry standard number beginning with LS/T
(1) Bread flour
It is divided into refined grade and ordinary grade, the protein content is: ≥ 13.4%, ≥ 12.2%, and the corresponding standard is SB/T10136-1993.
(2) Noodle flour
It is divided into refined grade and ordinary grade, the protein content is: ≥ 11.4%, ≥ 10.6%, corresponding to the standard of SB/T10137-1993.
Refined grade bread flour
(3) Dumpling powder
The protein content is 11.4% to 13%, and the corresponding standard is SB/T10138-1993.
(4) Steamed bun powder
The protein content is 10% to 12.2%, and the corresponding standard is SB/T10139-1993.
(5) Fermented cookie powder
The protein content is 9.8% to 12.2%, and the corresponding standard is SB/T10140-1993.
Dumpling powder
(6) Crispy biscuit powder
The protein content is 8.9% to 10.6%, and the corresponding standard is SB/T10141-1993.
(7) Cake flour
It is divided into refined grade and ordinary grade, the protein content is: ≤8.9%, ≤ 10.6%, corresponding to the standard of SB/T10142-1993.
Cake flour
(8) Pastry powder
It is divided into refined grade and ordinary grade, the protein content is: ≤8.9%, ≤ 10.6%, corresponding to the standard of SB/T10143-1993.
(9) Spontaneous powder
Using a special first-class powder, the protein content is ≥11.4%, the corresponding standard is SB/T10144-1993, and the shelf life ≥3 months.
self-raising flour
Third, understand the dietary cellulose content in the nutrition composition table
Whole wheat flour and black whole wheat flour contain bran, dietary cellulose content is higher, you buy whole wheat flour and black whole wheat flour, to see the product packaging nutrition ingredients table dietary cellulose content, 100 grams of whole wheat flour or black whole wheat flour, dietary cellulose ≥ 9 grams, if you can not find on the packaging or less than 9 grams, should not buy.
Whole wheat bread
< h1 class="pgc-h-arrow-right" > concluding remarks</h1>
Whole wheat flour, black whole wheat flour and wheat flour raw materials, the corresponding standard and dietary cellulose content are different, read the product standard number, protein content and dietary cellulose content of these three lines, easy to identify 15 kinds of flour, can buy good flour, and very easy to use.
Usually, different pasta products, the use of flour protein content is quite different, you want to make a delicious and good-looking product, you need to remember the protein content in a variety of special flours. If you are making hot noodle delicacies such as hot noodle steamed buns, hot noodle chiffon cakes, puffs and fried buns, buy ordinary flour.
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