all-about-flours

[all-about-flours]

Hi Everyone! We are F-4

We are here to present an awareness on different types of flours. This project is going to help CBF Students on what are the proper uses of different types of flours.

HERE ARE THE DIFFERENT TYPES OF FLOUR AND USES:

What is flour?

There are many varieties of flour on the market today and with a little basic knowledge, you’ll be able to navigate the baking aisle like a pro. Learn about the components, characteristics and best uses for the most common varieties of flour.

Flour is the powdery substance created when a dry grain is pulverized. This is referred to as the milling process. The most common varieties of flour are made from wheat although any grain can be made into flour, including rice, oats, corn, or barley.

1.All-Purpose Flour

What you’ll find in most kitchens and on all store shelves. All-purpose flour contains the seed’s endosperm, meaning it’s more shelf-stable and will last longer than whole wheat flour. In my kitchen, I mainly use Gold-Medal all-purpose baking flour because it’s lower in protein and gives a more tender baked good.

Best used for: Cookies, Bread, Waffles, Pancakes, Biscuits, Pizza dough, Pasta

Contains: 10 to 13% protein

2.Whole Wheat Flour

Whole wheat flour is denser. Made from the endosperm, germ, and fiber-rich bran. The germ makes products more dense with less rise. You’ll also have to let this flour rest before baking–ten minutes should be the minimum, 20-30 is ideal. Resting allows the liquid in the batter or dough to permeate the bran and the germ, softening it before baking, which will result in a less coarse final product.

Best used for: Cookies, Bread, Waffles, Scones, Pizza dough, Pasta

Contains: 13 to 14% protein

3.White Whole Wheat Flour

This flour shouldn’t be confused with bleached flour. Instead, it’s made from a whole wheat seed head, containing bran, germ, and endosperm, only it’s made from a lighter variety of white hard winter wheat. The result is a lighter color baked good and a slightly sweeter taste compared to whole wheat.

Best used for: Cookies, Bread, Muffins

Not suitable for: Lighter cakes

Contains: 13 to 14% protein

4.Pastry Flour

Comes in a regular variety, as well as whole wheat. Often bleached, it utilizes softer wheat varieties, resulting in a finer texture and diminished protein content. It shouldn’t be used for bread because if its lower gluten profile.

Best used for: Cookies, Muffins, Pound Cakes, Scones, Waffles, Biscuits, Pie Crusts

Not suitable for: Bread

Contains: 7.5 to 9.5% protein

5.Cake Flour

Is ideal for you guessed it! cake baking, creating a spongy, airy texture in the final product. It’s milled extremely fine, usually bleached and has a low protein content. The bleach allows the starches in the flour to absorb more fat and liquid.

Best used for: Chiffon, Pound Cakes, Angel Food Cakes, Layer Cakes

Contains: 6 to 8% protein

6.Bread Flour

This high protein flour is perfect for developing a strong gluten network when you’re creating chewy texture products.

Best used for: Artisan Breads, Yeast Breads, Some Cookies, Bagels

Contains: 12 to 15% protein

7.Self-Rising Flour

When you’re looking for a shortcut, self-rising flour already has a leavening agent (baking powder) and salt built right in. The flour base is closer to a cake flour with lower protein. It cannot be substituted for other flours. To make your own self-rising flour combine 1 cup of flour with 1 ½ teaspoons baking powder and ½ teaspoon of salt.

Best used for: Biscuits

Contains: 8 to 9% protein

8.Vital Wheat Gluten Flour

Is somewhat of a “superflour” which is not a scientific term, just my way of saying that it’s a flour engineered with little starch and a lot of gluten. Technically, it isn’t flour but is made from wheat flour that has been hydrated. This combination activates the gluten, and then the flour is processed to remove everything but the gluten. After that, it’s dried and ground back into a powder.

Best used for: As a booster for low-protein flours, like rye, whole wheat or sprouted flours

Contains: 40 to 85% protein

9.Gluten-Free Flour

Gluten-free flour alternatives have grown in popularity as consumers either have dietary restrictions, allergies, celiac disease, or are looking to reduce gluten consumption. These flours attempt to mimic the functionality and texture of wheat flour. They may contain rice, corn, potato, tapioca, arrowroot, buckwheat, amaranth, bean, quinoa, sorghum, flax meal or ground nuts, typically as a blend.

Best used for: Gluten-free diets, Cakes, Cookies, Pancakes, Waffles, Bread, Muffins.

Contains: % Protein varies by brand

10.Sprouted Flour

This is made from sprouted grains, which includes a lot more than just white or red wheat. These are good choices for anyone seeking to increase taste and nutrition, though they may require more skill to work with. On the list are rye, corn, sorghum, amaranth spelt, and einkorn, to name only a few grains.

Best used for: Bread, Cakes, Cookies, Crackers

Contains: Protein levels vary with the type of flour.

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[all-about-flours]

WHAT IS SOCIAL MEDIA?

Social media refers to the means of interactions among people in which they create, share, and exchange information and ideas in virtual communities and networks. The Office of Communications and Marketing manages the main Facebook, Twitter, Instagram, LinkedIn and YouTube accounts.

Social Media  allows people to interact in ways we could never imagine, how we did till now without it . It is quite easy to catch up on someone's life through a simple message on the computer or mobile phone, even email. Social media enables communication for not only one's personal life but also for business life.

HOW SOCIAL MEDIA HAS HELPED THE FOLLOWING IN DISCERNING INFORMATION DURING CALAMITIES:

1.FAMILIES

-Social media helps families to keep update their love once, every family may readily contact with their distant relatives, especially those who live abroad.

2.SOCIAL WORKERS

-Social media helps social workers from all around the world may now communicate and exchange knowledge and information thanks to social media. When experts collaborate, exchange information and experience, establish a common language and understanding, and learn from one another, the best and most efficient outcomes for people who utilize services are produced. Social networking and social technology enable people to work together, establish connections, and share knowledge and resources. Additionally, social workers use social media as their platform to inform the public about a certain approach. Giving advice on first aid supplies or other emergency measures is one example. Education about disaster preparedness, risk reduction, and recovery is another strategy.

3.GOVERNMENT

-Social media helps governments to keep the public updated via online like posting poster in Facebook, Twitter, and other social media platforms.

DIFFERENTIATE IT FROM THE PAST WHERE INFORMATION IS ONLY PROVIDED BY THE MEDIA (TV, RADIO, AND PRINT).

-In the past social media only published all the information via newspapers, television, and radio. But now, all information it can see now in every platforms like facebook, twitter, instagram, and tiktok. Also we can search all the infomation in websites.