打算找低筋面粉才GOOGLE出来的这个帖子，发现大家都没有定论。最后还是在WIKIPEDIA找到了答案。6 y2 W% d! M- `' e# a% C; r3 ]
' G }* ?( C" F7 p9 w
In general, as the extraction rate of the flour increases, so do both the protein and the ash content. However, as the extraction rate approaches 100% (whole meal), the protein content drops slightly, while the ash content continues to rise.: g: L1 }0 r$ H- e4 c
- K1 J( }% e7 y. A7 y( xThe following table shows some typical examples of how protein and ash content relate to each other in wheat flour:( f$ A( L$ ~9 |7 S) m% N- y
" i* Z' H4 d) I/ D2 Q2 iAsh Protein Wheat flour type
6 W1 x# q) Q3 _6 z. s" @ US German French 8 C% P1 M3 _. k: f
~0.4% ~9% pastry flour 405 40 $ D: ~6 M& _# s" M1 m. N! k
~0.55% ~11% all-purpose flour 550 55 ; U3 U! |' W7 i5 y" s
~0.8% ~14% high gluten flour 812 80
& e9 K3 p& V5 v h) P. k- x: l+ R& s~1% ~15% first clear flour 1050 110
0 [& s( |# _. x' J. }/ w$ g1 F0 {>1.5% ~13% white whole wheat 1600 150
/ D( K3 t! @, ? f3 R8 g
& w3 W2 z# g0 e4 `; m+ @* ]This table is only a rough guideline for converting bread recipes. Since flour types are not standardized in many countries, the numbers may differ between manufacturers. |
发表于 2008-2-16 11:56
我一直以为550是低筋