Today comes the long awaited video clip concerning flours as well as whatever you require to find out about them. Hi, this is Emma, Emma Magians! Today it'' s time once more: yeast water for every person, every little thing your bread wishes. In this video I show to you whatever you need to understand about flour. I split everything into chapters, which you can find listed below the video clip. First as well as leading, flour is what is generated as a powder when grain grains are ground. The best-known flours are made from wheat, meant, rye, emmer, einkorn, oats, barley, corn, millet or rice. Soft wheat, durum wheat, emmer, and einkorn are all kinds of wheat. Einkorn is one of the earliest sorts of grown wheat. Wheat is a staple food for many individuals and also is also used in animal fattening. Durum wheat is utilized as durum wheat semolina for pasta.However, some skip it for fear of the calories/carbs. Flours made from soft wheat, durum wheat, led to, rye, emmer and einkorn are especially ideal for the manufacturing of bread. So-called pseudo-cereals such as buckwheat, quinoa, beans (beans, peas, chickpeas) and potatoes are also refined right into flour. We primarily use flour to make baked products as well as pasta. According to Wikipedia, three to 4 thousand rolls can be made from one hundred kilos of flour. I normally make eight turn out of 5 hundred grams of flour. Extrapolated, there are just 1600 items for me. So I assume that these are commercial quantities and also, as is well known, some chemistry is still being used right here. If I were being refined, I would certainly say that the three to 4 thousand industrially created rolls are as filling as the 1600 homemade ones. Yet so be it. Now some of you have possibly currently become aware of the dough yield. Abbreviated TA. It indicates the proportion in which the flour is combined with water.The higher
the dough yield, the softer the dough, considering that the water web content is similarly greater. The lower, the stronger the dough will certainly be. And this is just how it is calculated: TA = quantity of dough * 100/amount of flour For example, if you have 1 kilo of flour as well as 0.5 kilograms of water, the calculation appears like this: TA = 1.5 (flour plus water) * 100/ 1 kg (amount of flour) = 150 Currently there are the terms net and also gross for the dough return. The net dough return just includes the flours, the included fluids such as water, milk, yeast water, yet additionally grist. Nevertheless, the gross dough return consists of all ingredients had in the dough. For instance seeds, grains or veggie puree. If you want to keep your flour correctly, then it is best at below 20 ° C as well as at a family member humidity of listed below 65 percent. Light flours will then last for regarding 1 year, however darker flours only 6 to 8 months. Wholemeal powders only have a life span of six to 8 weeks prior to they deteriorate in quality. This is merely due to the fact that the fat in the consisted of sprouts and also skins comes to be rancid. Incidentally, do you understand Cookie Dough? This is raw dough that is risk-free to eat.One of our children likes him quite. And this is feasible since the flour is heated ahead of time. You need to be really cautious, due to the fact that flour or the flour dust that combines with the air is highly combustible. So if you make this on your own at house, please take care when you warm the pure flour in the stove. By the way, any kind of flammable dirt that combines with air is explosive. Did you know that the largest flour dust surge to day in the German-speaking world occurred in the Rolandmühle in the northern German city of Bremen in 1979? The residential or commercial property damage totaled up to 100 million German marks and also fourteen people passed away. Seventeen were injured. Gluten is a protein(glutinous protein)found in grains such as wheat, spelt, rye, barley, emmer, einkorn, kamut, bulgur and various other grains. It consists of healthy proteins, lipids as well as carbs. It ensures a smooth dough when cooking and also is a natural binding representative. And also you also require this mix if you wish to make seitan on your own. Nonetheless, for some individuals there might be wellness intolerances when taking in flours containing gluten. This is called gastric illness. Individuals that can not endure pastries typically assume that they experience this condition. However, food intolerances take place far more regularly, which can likewise be credited to additives in the baked items. And also considering that the commercial yeast is also chemically processed, I much favor to make it myself to do my family and also myself a favor. You can see exactly how to make your own yeast at the top right, under the “i”. Why is gluten so important for baked products? If you blend flour with water, it creates the sticky structure of the “dough. A network is developed that maintains the fluid and gases from the yeast inside the bread. The extra very carefully you work it, the much more also the net will certainly be. Most of you know the type classifications that get on the flour packaging. Some assume the lower the number, the finer the flour. As a matter of fact, it is regarding the mineral content that the flour has. And this is determined as adheres to. The flour is burned at high temperature. The ashes stay. And this represents the mineral content of the flour.So if a wheat flour has the type classification 550, 550 milligrams of ash are left after shedding 100 grams of flour.
You can likewise assume that the lighter the flour, the less minerals it consists of. The majority of the minerals are contained in the shells of the seeds. The cores, which consist nearly totally of carbohydrates, are separated from it. Flour that is left in the sun can likewise discolor. Yet preferably, we save our products in a dark, dry and also trendy area. By the way, in the situation of light-colored flours with a low variety of types, likewise called improved flour, the surface layers of the grain and the germ are removed.All that continues to be is the endosperm, which is after that ground. If component of the surface area layer is after that included once more for grinding, a supposed partial extract flour is created. By the way, wholemeal flours contain between 1700 and also 1800 milligrams of minerals per hundred grams of flour. They are healthier and load you up for longer. Nevertheless, baked goods made from wholemeal rise less than a preferred flour. This is where adding more liquid to the batter will certainly aid. The general rule here is regarding 10 to 20 percent much more according to the dish. You may likewise need more elevating agents such as sourdough, yeast water and/or Lievito Madre. The most common of all home flours is wheat flour. This is primarily as a result of the reproduction of this grain, which brings in great yields. It likewise has excellent baking residential properties. It is likewise neutral in taste.There are flour types 405, 550, 812, 1050 and also wholemeal flour. You can quickly trade recipes with wheat flour for led to flour as well as the other way around. This is because they have similar baking buildings.
Nonetheless, doughs with spelled flour are massaged for a shorter time. Rather than ten to fifteen mins as with wheat, just 5 to 8 minutes. That ' s since it has a weak gluten skeletal system, similar to rye. On top of that, it is less able to bind water to itself in the dough stage. For this reason, pre-doughs, heated pieces and also dealing with sourdough or Lievito Madre are typically appropriate, but particularly so with led to dough. Another preferred flour is spelled flour. Here there are the kind designations 630, 812, 1050 and wholemeal flour. It ' s a bit extra expensive due to the fact that the return isn ' t as high as wheat. In concept, spelled as well as wheat flour can be conveniently exchanged or mixed in recipes when baking.But a number of you have currently listened to of'emmer and also einkorn flour. These are old ranges and also'a subspecies of our wheat. They have a high content of nutrients and minerals. These flours can also be replaced in recipes with wheat or spelled flour. When replacing flour, however, it can always occur that you need to readjust the liquid supply. Finally comes the rye flour. It is a popular flour for sourdough and mixed breads, additionally called grey breads. There are the kind designations 610, 815, 997, 1150 as well as 1370, in addition to wholemeal flour. It has a high proportion of secondary plant substances. It is darker and also gray-brown in shade. It has a much spicier preference than wheat flour, for example.In order to be able to bake with rye flour, nonetheless, lengthy increasing times as well as acidification of the dough are necessary. Now there are also gluten-free flours, such as those made from pseudocereals. But why do some only tolerate these? This is the condition celiac condition. The gluten in the flour damages the mucous membrane layer of the small intestine, which after that leads to inflammation and also gastrointestinal problems. If you desire or require to bake gluten-free, it is best to function with a flour mixture. An optimum ratio is 2 parts gluten-free flour as well as 1 component starch. You can also purchase such mixes, however you can additionally blend them on your own easily as well as inexpensively in your home. As pointed out above, the gluten in the flour offers to bind and enhance the dough during baking.So you won ' t get the same cause bread as with flours with gluten. However, I believe they are a wonderful alternate as well as supplement. Also if you wear ' t deal with celiac disease. If you liked the video, offer me a thumbs up, register for the channel as well as trigger the bell.
On the screen you will see more fantastic video clips for you! I ' ll be back soon, your Emma.
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