Пища для ума. Коломейцева Е.М - 81 стр.

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81
and fat content in whole wheat flour. However, the flour should be stored in the
refrigerator to prevent the germ oils from becoming rancid.
PROCESSING
Almost all the flour sold is steel ground meaning a large machine with
steel hammers or rollers crushes and grinds the wheat kernels down. This is a
very efficient means of producing flour, but the steel surfaces heat up with the
high speed and volume of wheat being ground. This heat causes some of the
vitamins in steel ground flour to be destroyed during the grinding process.
Alternatively, stone ground flour is produced by the relatively slow grinding
of large stones together (with the wheat in the middle). This type of flour is harder
to find and almost always leaves the germ intact producing whole wheat flour.
There is no heat build up, so all the nutrients stay intact as the four is made.
Bleaching or aging is another process that differentiates flours. Bleached
flours produce doughs that are less sticky and rise better than unbleached flours.
Bleaching can be accomplished by aging the flour over time (the oxidation of the
flour causes the yellow pigments to fade) or through a chemical means (usually
using chlorine dioxide and potassium bromade to age the flour). The aging
process removes some of the naturally occurring vitamin E present in wheat. The
flour ends up uniformly white and has (generally) better baking properties.
The texture of the flour is determined by how much sifting (or bolting) is
performed at the mill. The degree of sifting will result in a powdery flour or a
coarse flour. Prior to packaging, most flours in the United States are also pre-
sifted. Presifted flour can be measured directly from the bag by stirring, mea-
suring with a dry measuring cup, and leveled with a straight edge. Unsifted
flour needs to be sifted prior to measuring (by volume). If unsifted flour is
measured by weight, it should still be sifted prior to use in a recipe requiring
sifted flour (assume all recipes require sifted flour).
ADDITIVES
Enriched flour contains vitamins and nutrients that have been added to
offset the loss from the grinding and aging of flour. Usually, niacin, riboflavin,
thiamin and iron are added to flours that do not contain wheat germ. In addition
vitamin E is often added to bleached wheat. Some brands will also contain ad-
ditional vitamin A, C, and D.
Some bread flours will have a little bit of malted barley flour added to
help yeast growth. In addition, potassium bromate may be included to lend
strength and help the dough maintain the yeast gases.
The addition of baking powder and salt produces self-rising flour or lea-
vened flour. When using self-rising flour, simply omit the baking powder and
salt from the recipe (leave in any baking soda a recipe calls for).

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