Este documento lo saque de una web y me parece muy interesante.
Hay muchos libros que tratan sobre el origen alimenticio del trigo, sobre su desarrollo biológico a través de los milenios, de la molienda, de la extracción de la harina y su empleo en la industria o la cocina. Pero consideramos que hay muy poco al alcance del ama de casa, o del aficionado a la cocina, que puede sintéticamente dilucidar ciertos inconvenientes inexplicables en el resultado exitoso o desastroso de ciertas preparaciones. Es el caso de la pizza, de la pasta fresca , de una masa hojaldrada, de un bizcocho o de un simple scone.
Large civilians have based their existence in agriculture. The Mediterranean cultivated mainly wheat and other grains like rye, millet, etc. East Asian peoples are devoted to rice and large pre-Columbian civility to maize, potato, quinoa of , the quiwicha , etc. All these plants evolved through the millennia from the wild to a domestic with a close symbiosis between man, land and climate. The most obvious is the cultivation of maize, which in nature by itself can not exist without the assistance of man.
With the exception of rice, from the beginning most of the grains were ground into flour and transfer them to a fledgling culinary treatment, ie make it more digestible and palatable with the help of fire.
So finally, since we arrived in the area of \u200b\u200bthe kitchen, try to do a little light on the wheat flour market and provides employment in different way to make fresh pasta, dried bread, pizza , cookies, cakes, etc. ..
flour you can buy in the market is a classification of four zeros (0000) and three zeroes (000). They come in two zeros (00), a zero (0) and zero half (1 / 20). The chemical composition, set by law must average 70% starch, 10.5% protein, 1.5% fat and 15% water or moisture, 3,% of fiber, plus a range of minerals such as potassium, phosphoric acid, sodium , etc.
The starch is made up of carbohydrate molecules, the main energy reserve of almost all vegetables. It focuses especially on cereal grains.
The wheat grain contains between 8 to 14% protein. It is these proteins, which cause the gluten to hydrate during the mixing process in the bakery, and it depends on the plastic characteristics of a flour. The determination of the quantity and quality is a way of assessing the ability of a flour bread. The composition of the bread flour is 24% of wet gluten and dry gluten 8% minimum. Glutamic
proteins by law can not be less than 5% and up to 15%. One of the complex comprising glutamic glutenin is responsible for the elasticity of the dough, tends to return to its original form the dough when it is stretched. Another, gliadin, stickiness and extensibility, that is, the ability to extend it without breaking. We can already identify with low gluten flours such as flour or loose a little strength and high content of force or great strength. This variation in protein flour gives the ability to absorb more or less water for the filling. A weak or loose flour can absorb about 500 cc. of water, a large force up to 750 cc. thereof. This ability to absorb water is called hydration rate. Grains are hard and very special type harvested in the very beginning of summer, especially in the Mediterranean, which is also provided through a very special grinding to use the central part of the grain, the flower, which provide meals force or great strength. Loose flour, meal known as winter, when wheat is planted, you get white wheat grain. Obviously the sun makes all these miracles.
But how do you do to distinguish other flour? Nutritional information to each packet of flour can guide its use. Business packages, still something serious in the market, indicates an average of 71% carbohydrates, 10% proteins, lipids, 1%, fiber 3.4%, 2% sodium. Other packaging has begun to confuse the consumer unhappy with references difficult acronym BTC (Base Tal Cual) and BS (dry basis). Could it be to reformulate a lower quality flour under something large right numbers? But our hands are involved here, to find out empirically, what we have available and give fate. Take his hand a handful of flour and shrink with force: if the open hand disarmed immediately, we can consider that the flour is of good quality with the characteristics of a strong flour. If, however, when you open your hand, hold together the flour for a few moments, we consider it loose. The difference between a weak flour and one of strength, not inevitably mean that one is bad and good. Only that each one must be given the right application. Sometimes we need a mixture of both, as in the case of the sheet.
summarize: the meal of force in its composition a high percentage of protein that gives greater capacity to absorb liquid and significant resistance to stretching. Intermediate flour, are also extensibility without breaking power. Loose flour to stretch break easily. Flour
strength. Using a more detailed analysis we can say that the flour dough strength are shown to be fermented and purchase volume, especially if it contains fat, which counteracts the properties of proteins, ferments so hard without breaking. Taken with my hands would fall apart, it is as if it needed a nervous system. Another element to consider is the incorporation of sugar in the dough. As an essential nutrient for the yeast to produce carbon dioxide, a flour with low protein falls after fermentation, because they have no power to withhold gasification .. Or not happened, ever? Loose Powders
meals are low in protein. I would give a limit of up to 8 or 9%. Mass is used for those with low elasticity such as biscuits, cake or tarts fund. The elastic residual mass can be resolved before giving a break to cool the dough. So even after kneading continent sugar, eggs, baking powder, is a good idea to rest awhile in the refrigerator. At this point you have to make some ... distinguish between a mass gasified by fermentation as croissants, muffins, and a mass gasified by chemicals, call powders baking a batter or eggs, with built-in air, such as cakes, muffins, puddings. In this case weak flour used to avoid too much consistency, deformations and failures. Note that the flour called "leavening" ie containing "polvitos" to develop chemical gases, are low in protein, about 8.5 to 9%. How often have you been ironed cakes and scones and muffins hardened or that seem plomitos
factor "W" or dough strength.
One of the parameters for the baking of the dough is called "W" that is, strength of the dough. Others, that only names are: absorption rate water, dough development, dough stability, falling mass, strength (P), extensibility (L) of the mass and the relationship between the latter (P / L).
The value of "W" ranging between 100 and 450. 100W identify a weak flour, the 450W is not viable on its own to be almost impossible for the synthesize our metabolism. Mixed with other low-level. Spinning fine and have access to more professional knowledge, we would say that a pizza dough, with a maturity of six hours, would use a flour from 140 to 160 W, a half-maturing from 170 to 220 W, a long maturity of 250 to 350 W . The maturation of a mass is the time necessary to fulfill the transformaciones químicas para hacerla comible, es decir, digestible y fácil para ser transformada en sustancia más simple por el organismo humano. Este concepto hay que distinguirlo de la levitación que es la producción de gas carbónico y alcohol etílico de parte de la levadura natural, para conferir volumen y aroma, plasticidad y elasticidad.
Los grandes molinos han comenzado a diferenciar productos, ofreciendo premezclas pasteleras y panaderas. Las premezclas, elaboradas sobre la base de harinas y aditivos, son demandados por las panaderías artesanales, para diversificar y mejorar la calidad de los productos. Algunas premezclas son: para tortas, cookies, bombas, budines, donas y berlinesas, pan con salvado, con centeno, con avena, con soja, de trigo y maíz, inglés, baguette, facturas, pizzas, pan dulce y fainá
Dejando la profesionalidad y volviendo a nuestros límites familiares, haremos una síntesis de las masas que necesitan el empleo de harinas débiles y de otras que necesitan harina fuerte, y de otras que es muy difícil hacerle una ubicación firme y clara. Su experiencia personal será su mejor consejero.
Tipos de masas que utilizan harina débil.
Masa tipo bizcochuelo. Son mezclas de harina, azúcar, huevos, esencias y horneadas. Se emplean en tortas, sea como soporte, sea como para rellenarlas. Generalmente se bate vigorosamente igual cantidad de azúcar con las yemas, it incorporates the same amount of flour sifted, essences, and lastly the whites beaten until stiff. It is cooked in moderate oven until the moisture inside the dough does not stick to a toothpick inserted in it. The element that makes possible the incorporation of air is by beating the egg without the aid of any chemicals. The use of flour and leavening or with the addition of baking powder helps to success. The vanilla, tiramisu basic ingredients , fall in this kind of dough.
sometimes not so weak a flour can be loosened by mixing it with corn starch (cornstarch) or potato. Mass
type pudding. Are the masses that incorporate the fatty element, such as butter, oil, margarine, animal fat. Some to mention are the muffins, puddings, brownies the , biscuits, butter and others. All have the same method of execution. Beat the whole eggs or just yolks with sugar, then incorporate the fat at room temperature, the flour with the addition of chemical thrusters (baking powder) and the whites alone were used the yolks. Mass
precooked. Are mass made with hot water and flour incorporation pitch hit him rapidly mixing: the captive churros come first. With the addition eggs are obtained for frying fritters, choux-like mass for profiteroles, sticks James Bigné, etc. .. Mass
pancake. Are masses whose main components are flour, eggs, some fat, milk or water, essences, sometimes sugar. Generally, beat the eggs with the flour, then add sugar, salt, cold milk, melted butter and let it rest so when fried lose elasticity and is the same size as raw.
pastry. Belong to a wide variety of mass bases to sweet or savory pie, cakes for tea. The preparation can be summarized in a single, then we can still distinguish two methods.
sifted flour is available on the desk, salt, sugar if necessary, cut butter into small pieces, or egg yolks, milk, cream or cold water. Knead with your fingertips by integrating the ingredients without kneading, just stopping. If the dough contains sugar is preferable to use powdered sugar, table sugar to be grainy and cold mass are not well integrated. This leads to the disadvantage of a sticky mass and sometimes brittle. Some
first fat mixed with flour and then the rest of the ingredients. Others to keep the elasticity, mix sugar and fat and then missing ingredients. In any case always must be attached, never knead and let dough rest before stretching it, preferably with your fingers or palm of the hand or lightly with rolling pin. This mass must not shrink.
As you noticed, using loose flour, yeast are not organic. Are always those polvitos unknown mixtures in a sealed packet or tin can ... Types of mass
using medium strength flour.
bread dough. Do not dream to achieve the same bread you can buy in a store. Meals are other sides ... But with a good quality flour and yeast type 000 fresh beer, you can get your bread: natural, aromatic, with just salt, no additives or improvers and other severely toxic prohibited, but still in use illegally. See the recipe for pizza dough on the "Pizza & Calzoni" and make the best bread of all time. The technology which is different meals prepared and provided to the bread industry are very complex, which is why we will not address in this page. Family never achieve the baguettes that are eaten in France, and homemade bread in southern Italy made with "hard grain rimacinato" and sesame seeds stick to the surface that gives a taste of its history: the Arab influence. Mass
puff. Mass is the most difficult group to prepare at home. Everyone comes out ... me also many failures. Flour is often used half strength, with 11 to 11.5 for protein content. It is an addition of fat mass in layers, without mixing with the same mass. The number of layers is multiplied geometrically folding on itself as a known rule. Medium strength flour is set to counteract the effect of fat decreases the stretchability. And the puff pastry needs a continuous stretch to make the folds to form a very high number of layers. No one has yeast and the increase in volume is acquired after baking. The heat melts the layer of fat between pasta, cooking, and expands imperfectly separates the top the sheet, rendering it light and crisp. The incorporation of a mass element in acid, lemon juice or vinegar helps the fat does not leave the ground and gives also better texture. Rest in refrigerator between the fat hardens stretch not out in the next. Mass
semi for croissants flaky. It is a complex mass. In addition to yeast, has eggs, sugar, milk and folds to make the pastry. You must have great capacity to stretch laminate is to be to form the moon. We believe it is more the technique of stretching and rolled on pampers making it seem, at the end as a puff pastry. That takes a strong flour, or with an additive Top Secret of the baker. Mass
simple baking and frying. Are yeast dough enriched with eggs, sugar, butter, therefore flour should be of strength to overcome the density conferred by the other ingredients. This dough is made brioche, babas, etc..
In the case of fried rolls, or donuts (See potato donuts in World Stellita ) to carry yeast and mashed potatoes or squash, you also need strong flour.
bread dough dulces.Se achieved with special wheat flour whose main features are: high-gluten, high value of W (strain energy) and very good stability. These masses are able to withstand the products that disrupt the structure of the crumb (fruits, raisins, nuts) and high mixing tolerance, supporting continuous and prolonged processes, providing further sustained performance during fermentation rather than the type of flour will last many hours.
A special mass: Galician empanada dough. The mass was composed of 500 grams of flour, a teaspoon of salt, 12 grams of yeast, sugar, 100 grams of butter or margarine, 100 grams of warm water, 2 eggs. A delight for the development of the Galician cake.
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