TYPES OF DISCRIMINATION baking powder
In the basic ingredients for baking, flour ingredients probably need to mention first. Knowledge of powder & usage, if rambling sure enough write the book. This article is primarily its aim to introduce and distinguish basic types of flour used in baking & cooking and in general, should the information provided is the main & most importantly, try short Close to the end as possible, if not very consistent with where they asked people to comment more nhé :-)
Speaking of flour in baking, before classifying probably should have double line of gluten and protein. For a baker, when selected, perhaps wheat gluten / protein is one of the most important factors. Gluten can also be their or "sequence" the protein in wheat, while in the dry it is very "peaceful". But if the water meets the protein chain will be "transformed" into Gluten fibrous. Next, during the kneading, if stuffed & dive properly, the "fiber" Gluten start growing, longer and more supple (you do make sure the bread then this service will be very well ;-) ). But if only that was not enough, still need one very important thing is to help the fibers ferment Gluten bloom this "summary" of air and retained in the slots & holes within themselves. When baked, the air holes will "puffy", help the cake rise, while Gluten fiber hardens, creating a solid structure for the cake.
Because gluten is a key factor for creating textured cake, so as to healthy gluten strands, how much monumental cake will have hardness & toughness much (like the kind of bread, for example). However, if you want a smooth & mellow cake like clouds, the amount of gluten in bread dough should actually be less, and the fiber Gluten should also frail, fragile cease, unlike Gluten in flour loaf.
Although much protein in powder, but only protein sequences in wheat flour (wheat flour) that can help create the gluten strands when mixed with water. Some other flours such as rye flour (rye flour) or some other nuts will not help to form gluten, so in some cases, to help create a stable structure for the cake, the user will need to Mixing the powder with flour containing protein / high gluten.
As important in baking Gluten so should the determinants Gluten course also very important. These factors are many, namely protein, water, sugar, salt, fat, how to knead the dough ... But because in this article are particular about their meal so interested in protein before offline.
As mentioned above is not always possible powder "production" of gluten, and multiply itself, development of Gluten also dependent on protein content should be classified under this section, I share flour into groups depending on the ability of the powder to create Gluten offline.
