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Flour: Difference between revisions
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Strong flour (or '''hard flour'''): This is flour milled from wheat with a high [[gluten]] content. Wheat grown in hot and dry conditions where there is a shorter growing season tends to have a higher gluten content. This high gluten content enables a vigorous and even rise which results in a lighter loaf. The following table lists some of the strong flours available in the UK, with their [[protein]] percentage and includes some stockists. The higher the [[protein]] content, the more gluten will be produced. However, the percentages are only a guideline as to how much the bread will rise. Some flours include improvers such as vitamin C (ascorbic acid) which help it to rise more. | Strong flour (or '''hard flour'''): This is flour milled from wheat with a high [[gluten]] content. Wheat grown in hot and dry conditions where there is a shorter growing season tends to have a higher gluten content. This high gluten content enables a vigorous and even rise which results in a lighter loaf. The following table lists some of the strong flours available in the UK, with their [[protein]] percentage and includes some stockists. The higher the [[protein]] content, the more gluten will be produced. However, the percentages are only a guideline as to how much the bread will rise. Some flours include improvers such as vitamin C (ascorbic acid) which help it to rise more. | ||
===Strong white flour=== | |||
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===Strong wholemeal/brown flour=== | |||
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!'''Flour name''' | |- style="vertical-align:top;" | ||
!'''Protein''' | !style="min-width: 45%;"|'''Flour name''' | ||
!'''Stockist''' | !style="min-width: 15%;"|'''Protein %''' | ||
!style="min-width: 40%;"|'''Stockist''' | |||
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|Waitrose Strong Wholemeal Plain Flour||TBA||Waitrose | |Waitrose Strong Wholemeal Plain Flour||TBA||Waitrose | ||
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===Self-rising or self-raising flour=== | |||
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: | ||