Cake Recipes - Which is the best flour and which one to choose
The use of flour in cake recipes has become indispensable, even if they have alternative ways of preparing delicious dishes without the need for flour. In recipes for cake flour is quite essential at the table of all the people in the world.
Whether for the preparation of a cake, a broth, a pie, some kind of salty or dough, there is always the precision of the increase of the navy for the recipe. When you talk about flour, you may already remember the wheat flour as a kind of flour used universally as the main, but this is not true. Although flour widely used by all and suits many delicious recipes, there are also numerous other ways to prepare recipes for cakes and others with other types of different flours.
There are other flours that are well recommended throughout the world and in some cases still have a more attractive nutritional value for those who do diets and the like. Each flour has its flavor and purpose. Today, you will know a little more about various types of flours that exist all over the world. Here we go!
Types of Flour in the World
As mentioned above flour is essential in preparing recipes for cakes and other recipes and replacing it can become a rather complicated task. But there are cases where people may have intolerance to some kind of ingredient used in the preparation of these recipes for cakes and need to resort to other types of special flours that are also very delicious and that do not fail to give that irresistible flavor in the middle. recipes.
Now let's cite some of the flour in the world. It is worth remembering that there are several other flours that can be prepared by any type of person, but the ones we highlight in this post are the most used flours in recipes for cakes and other recipes around the world.
Wheat flour is one of the oldest, since wheat has been the basis of food since the time of Western civilization, being a food that has been present since ancient times Greco-Roman. The advantage of this flour is its high content of gluten, which favors the elasticity and cuteness of the cakes and pastas prepared with this flour.
The flour of semolina is made through different grains, among them the wheat, the corn and the rice. The flour resulting from the complete grinding process is very thick. It is commonly used for recipes of Italian noodles, or even on very specific dishes such as couscous. It is used in sweet and savory dishes and in European, African and Indian recipes much more often.
This flour originates in China. The grains of this wheat are smaller than the conventional wheat and need a more specific grinding. Buckwheat contains no gluten and is still a source of fiber, manganese, magnesium and antioxidants, still containing rutin, called Vitamin P. The flavor of this flour resembles roasted almonds and seeds.
Barley flour brings the most primitive grains of the world as compositional material. It has high content of vitamin B, phosphorus and manganese in the alimentary fiber. It can also be found under another name: malt flour. But it is only called by this second titration if the barley grains can produce maltose through some kind of specific process, which leaves the flour with a more characteristic flavor and strong aroma.
Rye is from the same family of wheat and barley, its flour is widely used in the manufacture of more rustic style breads, being rich in fiber and nutrients that appear in it far more than they appear in conventional wheat flour. An advantage of this flour is that rye can pass through natural fermentation very easily and quickly.
Spelled is a grain grown in Europe. The flour is similar to conventional wheat but contains less gluten and more fiber, minerals and vitamins than wheat. Spelled flour is widely used in the refined version and therefore makes it excellent for the manufacture of these recipes for cake, biscuits and confectionery.
The rice flour does not contain gluten and has very weak taste and aroma. It can be wheat substitute in sweet and salty recipes. It can be found in the white and full version. In the full version rice flour has richness in fiber, manganese, phosphorus, magnesium and vitamin B.
Oats are full of benefits for the human body, characterizing itself as a superfood. This flour contains large amounts of iron, calcium, vitamins and various other minerals, excellent choice for recipes for cakes and cookies for children's snack. It can be found with gluten and gluten free, so you know this information it is necessary to read the label of the product to get it before actual use.
Almond flour is widely used in confectionery for having a wonderful taste and yet a unique crispness. The more refined the flour is, the better its performance in the recipe. It is interesting that in the case of this flour, it is completely gluten-free and excellent to be used in fit, paleo or light recipes and that adds yet another health benefit. This flour helps prevent high cholesterol, cardiovascular disease and improve memory.
Chickpea flour can be made even at home and is very indicated by the fact that it is also gluten free. In vegan recipes it is sweated to replace eggs by being mixed with equal amounts of water. It is widely used for making crunchy biscuits, cookies, crepes, pancakes and even pasta.
Coconut flour is rich in protein and fiber, and still low in glucose and carbohydrates. It is used as an ally in cholesterol control and weight loss. Helping still reduce the amount of sugar in the recipes by being too sweet in its natural form. This flour is great for sweet cakes and pies recipes for the accentuated taste of coconut and for helping to improve health, especially for those who are diabetic or have high triglycerides and cholesterol.
Cornmeal is widely used in food for inhabitants of South America and Africa. The biggest advantage of this flour in recipes for cakes and other recipes is the large presence of iron a very important mineral for health. It is used in cooking for the preparation of several delicious dishes around the world, but in fears like, polenta, bora and pirão is essential. Cornmeal is a variation of cornmeal, its version being more refined and commonly used in recipes for creamy cakes to get denser and heavier, equally delicious.
Quinoa flour is made from a grain that comes from the Andes region, and is still very healthy, being used for large-scale vegan recipes. It can be used as a substitute for wheat flour in various recipes and still has a low glycemic index, not to mention the enormous amount of nutrients it contains.
People who are on a diet have certainly seen or will still see recipes made with quinoa flour on a daily basis and are well recommended and approved to serve as an ally in the weight loss process.
These are just some of the types of flour that exist around the world and the most used, but there are certainly others that will also bring health benefits and add much to the world's cuisine with recipes for cakes, pastries and savory dishes.
Take advantage now and search here on the website for a recipe that suits you best, I suggest the recipe of silly shrimp that takes the corn flour.