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To produce flour, the wheat berries are milled and sifted to remove the bran germ. After milling, flour is sometimes bleached to lighten its color. Protein content determines whether a flour is hard (strong) or soft (weak). Hard flour is harvested in the fall; soft flour is harvested in the spring. Gluten is formed when flour is moistened and mixed. The degree of mixing and the protein content determine whether a strong or weak gluten is formed.
출처: www.dufflet.com/html/freshCollection/glossary.asp
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| flour |
The finely ground grain of wheat, corn, oat, rye or barley used in breads, cakes and cookies.
출처: www.pastry-arts-school-guys.com/glossary.php
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| flour |
Hladk?mouka is finely ground flour (also seen as Hladka Special OO Extra on some flour bags). It can be used for both b read and cakes but it is not self-rising. Hrub?mouka is coarsely ground flour, from hard wheat. This flour is preferred for making bread because of its high protein and low starch content. It is also used to make dumplings. Polohrub?mouka is a semi-coarse flour. ...
출처: www.expats.cz/prague/article/czech-food-drink/shop...
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