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Flour: Difference between revisions
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====Bleached flour==== | ====Bleached flour==== | ||
Bleached flour is treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and to improve & maximise its gluten-producing potential. | Bleached flour is treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and to improve & maximise its gluten-producing potential. Oxidising agents are usually employed, most commonly organic peroxides such as acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine. A similar effect can be achieved by letting the flour slowly oxidise with oxygen in the air ("natural ageing") for approximately 10 days; however, this process is more expensive due to the time required. | ||
====Bromated flour==== | ====Bromated flour==== | ||
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'''Self-rising or self-raising flour''' is "white" [[wheat]] flour or wholemeal flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones. It can also be used as a substitute for Maida when cooking Indian Cuisine. | '''Self-rising or self-raising flour''' is "white" [[wheat]] flour or wholemeal flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones. It can also be used as a substitute for Indian Maida flour when cooking Indian Cuisine. | ||
If you cannot find it in your area, or want to make your own at home, a typical formulation/ratio would be as follows: | If you cannot find it in your area, or want to make your own at home, a typical formulation/ratio would be as follows: | ||
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====Peasemeal==== | ====Peasemeal==== | ||
Peasmeal or '''pea flour''' is a flour produced from roasted and | Peasmeal or '''pea flour''' is a flour produced from roasted and pulverised yellow field peas. | ||
====Bean flour==== | ====Bean flour==== | ||
Bean flour is a flour produced from | Bean flour is a flour produced from pulverised dried or ripe beans. | ||
====Potato starch flour==== | ====Potato starch flour==== | ||