The etymological root of flour It is found in the Latin word farīna. The flour is the fine powder resulting from the grinding from seeds or other solid elements.
Grinding is the act of grinding: reduce a body To very small parts. The machine that allows to develop the milling for the production of flour is the windmill , composed of a solera, a wheel and a mechanism that allows the transmission and regulation of the movement generated by wind, steam, water or other driving force. Currently grinding is done mainly with electric machines.
The flours of vegetable origin They are the most common. Among the most popular appear the wheat flour , the cornmeal , the chickpea flour , the cassava flour and the rice flour . All of them can be used to make a large number of food products, such as breads, tortillas , cakes, noodles and many others.
To flour with a high level of protein it's called strength flour . A strength flour has a minimum of 12 grams of protein per 100 grams of flour. If a leavening agent is added to the flour, it is called leavening flour . The toasted flour , for its part, is generated by grinding roasted cereals.
Between the flours of animal origin Meanwhile, the fish flour (obtained by processing the fish and the subsequent elimination of oil and water) and the bone-meal (which is generated by bone grinding).
The versatility of flour
If we interview ten people at random and ask them what they had eaten the day before, most likely everyone names at least one dish made with flour. Beyond the tastes of each one, since this ingredient is so versatile , it gives us the possibility to prepare very different products.
But the benefits or benefits of this ingredient do not end in its admirable versatility, but also in that it is a very economical product and, as if this were not enough, that you can get us out of trouble with just water, salt and some other vegetables . While yeast is an ideal complement to flour to make breads and pizzas, among others recipes , it is not essential.
Homemade bread is something that not many people enjoy today, since we are more time at work than at home, and we find it more practical to go through the supermarket or, if we are lucky enough to find one, by the bakery that Get ready to knead and bake our own loaves. However, bread does not require a process complex and the taste of homemade usually exceeds that of purchased.
The dough for empanadas And empanadillas is another of the most common flour recipes. In this case, there are those who use olive oil and others who prefer butter, although it is possible to dispense with both ingredients if we do not have them or if we prefer a lighter result. In this sense, the dough varies greatly depending on its thickness, its shape and its cooking, as much as a potato or an eggplant, so the ingredients used to make it are not always decisive.
The pasta Homemade is another of the delicacies that many people no longer taste, although in countries like Italy they still have strength. If we do not know how to prepare it or if we do not have time, the ideal is to buy the "least" industrial pasta possible, since the differences in texture, flavor and consistency are impossible to ignore. The "wild card" ingredient in homemade pasta is egg.