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Flour Raw Materials and application

Flour Raw Materials
Although most flour is made from wheat, it can also be made from other starchy plant foods. These include barley, buckwheat, corn, lima beans, oats, peanuts, potatoes, soybeans, rice, and rye. Many varieties of wheat exist for use in making flour. In general, wheat is either hard (containing 11-18% protein) or soft (containing 8-11% protein). Flour intended to be used to bake bread is made from hard wheat. The high percentage of protein in hard wheat means the dough will have more gluten, allowing it to rise more than soft wheat flour. Flour intended to be used to bake cakes and pastry is made from soft wheat. All-purpose flour is made from a blend of soft and hard wheat. Durum wheat is a special variety of hard wheat, which is used to make a kind of flour called semolina. Semolina is most often used to make pasta.
flour raw materials

Flour main application
Flour usually contains a small amount of additives. Bleaching agents such as benzoyl peroxide are added to make the flour more white. Oxidizing agents (also known as improvers) such as potassium bromate, chlorine dioxide, and azodicarbonamide are added to enhance the baking quality of the flour. These agents are added in a few parts per million. Self-rising flour contains salt and a leavening agent such as calcium phosphate. It is used to make baked goods without the need to add yeast or baking powder. Most states require flour to contain added vitamins and minerals to replace those lost during milling. The most important of these are iron and the B vitamins, especially thiamin, riboflavin, and niacin.
 


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