Self-raising flour is a mixture of flour and food additives. Food additives are the key to self-raising flour. Which is healthier, self-raising flour or ordinary flour?
1, different definitions
Self-raising flour: It is made by adding a certain amount of food additives that can generate gas into flour.
Common flour: powder made from wheat.
2. Different characteristics
Self-raising flour: You don't need to add yeast, and you don't need to wake up before molding.
Ordinary flour: There are many kinds of food made from flour, with various patterns and different flavors.
Selection skills:
Whiteness:
The color of flour will directly affect the color of bread. The closer the wheat grains are, the whiter the flour is and the better the quality of the flour is. So the quality of flour can be seen from its color. You can't bleach with bleach, but bleaching too much color will lead to death, but the color of flour is not important for making hard bread.
Gluten strength:
Gluten in flour constitutes the network structure of bread. If the network structure is too weak, no good bread can be made. So flour should have enough gluten to make bread:
(1) protein has sufficient quality and protein has good quality.
(2) Enough sugar and amylase to supply sugar for yeast fermentation.
(3) Adequate α -amylase can regulate the gelatinization of starch.