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。
' `2 O2 M' j; ~1 H/ s: b4 S/ C. N3 i8 Q# i7 F. a
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. y. g- h! ?% M! h1 e
, c0 U* f+ O- k) t7 @
The following table shows some typical examples of how protein and ash content relate to each other in wheat flour:- H! ~$ U8 W2 I, ?! q/ R1 _
& E T1 T0 c C# G
Ash Protein Wheat flour type4 x' a" _7 B' v" h! L. X* D0 L( {8 G3 Y
US German French 8 c+ Q; K/ y) _; Z' t3 S
~0.4% ~9% pastry flour 405 40
! [( w. w. D7 x7 R# V~0.55% ~11% all-purpose flour 550 55
/ D( t0 B3 [8 C% T~0.8% ~14% high gluten flour 812 80
) q8 e6 D( h7 J" e: r4 S~1% ~15% first clear flour 1050 110
4 O* C" h: p0 c' }>1.5% ~13% white whole wheat 1600 150
9 d4 d6 C! V& q. u4 x* H. Q# U- ~3 o
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. |
简体中文
繁體中文
English
Deutsch
发表于 2008-2-16 10:56
我一直以为550是低筋