The powders are numbered & breads made from each type

The powders are numbered & breads made from each type
Back to the meal, usually when it comes to "powder", people or thinking flour - flour made from grain or wheat. But the concept of "powder" is much broader. Also milled from wheat flour, then there are all kinds of other grains such as barley, buckwheat, and from grains like corn, or some nuts such as almonds familiar .... There is a point to note is that, when translated into Vietnamese, all are referred to as "powder", but in English there is a relatively large difference between the "starch" and "meal". Starch is starch, very smooth while raw powder Meal, much less smooth. Because of this difference, so when you read the recipe carefully not to use the wrong light, such as corn starch and corn meal and corn but is two completely different types of flour, not to be used interchangeably.

Flour is not only used to make bread ("bread" here includes breakfast pastries, breads and baked goods such as bread goes vegetarian Vietnamese, donuts, cakes pillow ...) but also can be used for many different purposes in the kitchen. Such as the type of cornmeal / flour / rice flour / wheat flour can be used to help the soup, sauce .. with a specificity comparable.

In part 1 I said - perhaps all - of wheat and, in his section lists some common types of flour from wheat grains apart, and some powder and used in making cakes (or cooking in general) of Vietnam. There are many familiar types such as corn flour, rice flour, ... also the less familiar types, such as barley flour. A double line introduction is probably just enough to "get acquainted", also want to know specifically how to make sure to use the new gear would know, so I shall not go too deep, mainly through the point to "knew" whiff:-)

1 Rye Flour (Flour, Barley Black): flour made from rye grain. Themselves as well as wheat flour rye flour (wheat flour), divided into several categories, depending mineral content in the powder component. Proteins in rye flour does not have the ability to create gluten as wheat flour so the cake if only rye flour will be very hard and heavy, so when users often have to mix it with wheat flour to help create the gluten strands, "grab" air gas, help the cake rise when baked, light and spongy cake over.

Rye bread made from flour
2 Oat Flour (Flour, Oat): flour made from oats. Products from oats are rolled oats used, oat bran.

3 Buckwheat Flour (buckwheat): very low gluten, commonly used in the recipe pancake, crepe or pasta

Soba noodle made from buckwheat flour
4 cornmeal (corn flour Coarse): crude milled flour from grain, corn / maize, there are two kinds of White and Yellow cornmeal cornmeal corresponding to two types of white and yellow corn. Polenta is a cornmeal another name for yellow cornmeal.

5 Corn Starch (Corn Starch): This is a white powder made from the heart of the corn, very smooth, lightly. Corn starch is often added to the recipe (at the rate prescribed) to help the bread soft, smooth and lighter (typically the type of cake Hong Kong, the Japanese automaker station ..). Or all purpose flour mixed with corn starch according to 1 ratio defined as a substitute for cake flour. But not as much corn starch, the better, because corn starch is a powdered form does not create gluten (gluten free), so if you use too much corn starch, gluten bread would not be enough to ensure structural firm.

6 Nut Flour: the flour is ground from oily nuts such as almond (almond) or hazelnut (hazelnuts), often used in addition to or substitute for wheat flour creates dryness and add flavor to the pastries. Often these types of cakes made from this powder called Tortes, derived mainly from countries in central Europe such as Hungary and Austria.

Egyptian Torte - in Hazelnut flour ingredients

7 Rice Flour (Rice Flour) is made from glutinous rice flour, often used as cakes Asia, often helping with the crunchy bread.

8 Glutinous Rice Flour - Sticky Rice Flour (Flour, Rice): glutinous rice mill, to make cakes Asia, some familiar example is vegetarian cakes or bread drifting away water.

9 Tapioca Flour (Flour Power / peach powder): made from cassava tubers (cassava), to make the thickness, toughness, adhesion to the dish. Also boiled flour will create a special mixture, flexible and chewy, served with delicious tea. The kind of bubble tea or pomegranate seeds in this often made from flour.

10 Potato Starch Flour (Flour, Potato): I also used mild adhesive.

11 cassava flour: made from cassava root, is a very cool powder, can be used for making tea drinking or cooking, or stir cooked to eat.

To finish the meal, the article has a few bullet points related to the preservation and use of powders, synthesized from a few documents written reference to both the offline

- Store the powder in the bag or sealed container, in a cool and dry place. Powder should be used soon after opening the package.

- Powder for as long as the more "dry" than, so often the old powder, so long as baking, especially bread, will need more water.

- In many European recipes (in English), there will be a difference between "sifted flour" and "sifted flour". Such formulas require 100 gram sifted flour - that is fine sieve, then measure taken 100 gram flour. If the 100 gram flour 100 gram -sifted ie get close then fine sieve. Often I saw the first cases appeared more, so fine sieve flour without lumps can be much less, as the powder measure will be inaccurate.
* It uses random images from Internet search using Google image search tool
* The information in the article referenced from:
- Professional Baking Book (author Wayne Gissley - The Cordon Bleu)
- Post classified for fish meal her at:
http://my.opera.com/BepNhaCa/blog/show.dml/16565992
- Joy of Baking: www.joyofbaking.com
These articles might interest you:
Self-taught baker basics - flour distinguish types ... Self-taught baker basics - distinguish types of flour ... Bread's soft sweet custard cream (Milk Bread buns & Custard ... 's soft sweet custard cream (milk & custard buns ... Cheesecake chocolate chocolate banana (Vertical cheesecake) Cheesecake chocolate chocolate banana (Vertical cheesecake) baking school Diary: KFC egg Tart / Portuguese egg Tart baking school ... Diary: KFC egg Tart / Portuguese egg Tart ... Chiffon - Part 2: Method for mixing dough ... Chiffon Chiffon - Part 2: Method for mixing powder Chiffon ... almond butter biscuit or SD version of the Melting ... almond butter biscuits or SD version of the Melting ...