Flour na pagkain

Flour, makinis na butil ng butil ng butil o iba pang mga bahagi ng starchy ng mga halaman, na ginagamit sa iba't ibang mga produkto ng pagkain at bilang isang pangunahing sangkap ng inihurnong kalakal. Ang timog na gawa sa butil ng trigo ay ang pinaka-kasiya-siyang uri para sa mga inihurnong produkto na nangangailangan ng spongy na istraktura. Sa modernong paggamit, ang salitang harina lamang ay karaniwang tumutukoy sa harina ng trigo, ang pangunahing uri sa mga bansa sa Kanluran.

pagproseso ng cereal: harina ng trigo

Ang paggiling ng trigo sa harina para sa paggawa ng tinapay, cake, biskwit, at iba pang mga nakakain na produkto ay isang malaking industriya. Mga butil ng butil

Sumusunod ang isang maikling paggamot ng harina at harina. Para sa buong paggamot, tingnan ang pagproseso ng cereal: Wheat flour; baking: Flour.

Ang mga butil ng trigo, o mga kernel, ay binubuo ng starchy endosperm, o bahagi ng imbakan ng pagkain, na bumubuo ng tungkol sa 85 porsyento; maraming mga panlabas na layer na bumubuo sa bran, na bumubuo ng mga 13 porsyento; at ang madulas na mikrobyo, o halaman ng embryo, humigit-kumulang 2 porsyento. Sa paggawa ng pino na pino, ang layunin ng proseso ng paggiling ay upang paghiwalayin ang endosperm mula sa iba pang mga bahagi ng kernel. Sa paggawa ng buong harina ng trigo, ang lahat ng mga bahagi ng kernel ay ginagamit.

In modern milling of refined flours the wheat kernels are cleaned and tempered by the addition or removal of moisture and then split open by a pair of rolls. The finest particles, called break flour, are sieved out and bagged. Coarser particles of endosperm (called semolina) and pieces of bran with endosperm attached are then subjected to a series of rolls in which semolina of steadily reducing size is gradually ground to flour and the bran separated out. The flour is usually bleached and treated to obtain the improved bread-making qualities formerly achieved by natural aging. Flour grades are based on the residual amount of branny particles.

When flour is mixed with water to make dough, its protein content is converted to gluten, an elastic substance that forms a continuous network throughout the dough and is capable of retaining gas, thus causing the baked product to expand, or rise. The strength of the gluten depends upon the protein content of the flour. Soft wheats, containing approximately 8–12 percent protein, produce flours that are suitable for products requiring minimal structure, such as cakes, cookies (sweet biscuits), piecrusts, and crackers. Hard wheats, which are high in protein (approximately 12–15 percent), produce flours that are suitable for products requiring stronger structure, such as breads, buns, hard rolls, and yeast-raised sweet rolls.

The wide variety of wheat flours generally available includes whole wheat, or graham, flour, made from the entire wheat kernel and often unbleached; gluten flour, a starch-free, high-protein, whole wheat flour; all-purpose flour, refined (separated from bran and germ), bleached or unbleached, and suitable for any recipe not requiring a special flour; cake flour, refined and bleached, with very fine texture; self-rising flour, refined and bleached, with added leavening and salt; and enriched flour, refined and bleached, with added nutrients.

Flours are also made from other starchy plant materials including barley, buckwheat, chickpeas, lima beans, oats, peanuts, potatoes, soybeans, rice, and rye.