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。( N* q9 }: Z# @+ M3 m3 F
) p& J0 w; U2 a9 ]4 gIn 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.; X$ ~4 U/ v% h0 h
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The following table shows some typical examples of how protein and ash content relate to each other in wheat flour:
% N8 P% {; E0 a, X& t9 X: R, J: D1 u, r" H V( r: w8 T
Ash Protein Wheat flour type; B3 G9 y* U! X7 _4 }0 S2 B( }
US German French % |( v( @9 b# {$ C
~0.4% ~9% pastry flour 405 40
' Q) C4 Q# U+ ^~0.55% ~11% all-purpose flour 550 55
- Y3 D/ \8 M" { K& ~# B~0.8% ~14% high gluten flour 812 80 % H F2 B7 D7 ?; L
~1% ~15% first clear flour 1050 110
* B! I2 u6 }0 @; |>1.5% ~13% white whole wheat 1600 150 % J; R( _4 }: _" t9 J
4 ]* [9 |5 b2 I5 s! b
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. |
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发表于 2007-10-11 20:28
楼主
发表于 2007-10-12 17:41