Wheat Flour: Food Primal Of Mankind

It is difficult to explain the satisfaction you feel when fans write to us our columns. People make up week after week of our work. We are linked to several places on the Internet and one of them is ArticuloZ, a specialized space in the publication of opinion pieces. Not all people who read our column make it through the website. We recently wrote from Bahia Blanca, Argentina, a woman who has known our work through Article Z, she told us we had written: the wonderful world of rice, potato culinary wealth and we said, write the missing flour and cover the three most important foods of mankind. We review previous releases, reaching the conclusion that the lady was right, so today we're going to write about the flour. Certainly the three most important foods of mankind are: rice, potatoes and flour, which is an important basic ingredient of food preparations. Concentrate our focus on the two most important meal, wheat flour and cornmeal. In this issue we begin a series of columns on the first, leaving the analysis of subsequent deliveries of corn flour flour's name comes from Europe and its name originates from the Latin "farina?.

Is obtained from different cereal flour, wheat flour being the most important element in making bread, pasta, savory dishes and desserts. The flour is a fine powder obtained from the milling of cereal grains, including millstones or steel wheels, driven either by animals or natural forces like wind. At present the milling process is done with electric machines, although there are small mills, manual or electric.

There are a variety of flours among which are the whole wheat flour, dark flour obtained from milling wheat grain all cellulosic casings (shells) Graham flour: whole wheat flour with a higher percentage of bran, corn flour, is obtained from the milling of corn kernels, flour, rye flour is most commonly used in baking, after wheat. Is very low in gluten, which is why it is necessary to mix it with wheat flour to get a good fermentation process. Finally, soy flour, rice, oats, millet, wheat and durum or barley flour like rye should be supplemented by a percentage of wheat flour and knead to make gluten formation. The meal consists of starch chemically: the backbone that allows the fermentation gluten: is the element that gives elasticity to the masses sugars: element that helps the yeast to transform carbon dioxide; fat: elements located in the germ and the shell of the wheat grain, minerals and ashes: elements which reduces the purity of the flour, so to a lesser extent, higher purity, vitamins, contains vitamins B1, B2, PP and E.

Vital information is the classification of wheat flour, since according to this, we use the flour three zeros (000): in the preparation of bread, which by its high content of protein, enabling the formation of gluten and is achieved a good leavening and flour four zeros (0000): used in loaves of bread, pastry, cakes to shake and wafers, etc ... Recipe of the Week is the Quisadilla Rice Flour, dessert of El Salvador, who learned recently. Next week will continue this series of articles on flour: Flour Bread Turned into you soon friends. Write to juliopena@dalilasgourmet.com or contact us at our website: www.dalilasgourmet.com

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