Wheat flour is used for barley bread production. Barberry bread requires longer rest and fermentation (about 45 minutes to 2 hours) because it is more bulky than other traditional breads and in the other hand, it requires high flour gluten and high gluten index. Otherwise, the bread will not be dry, brittle, and not solid.
The particle size of this flour crosses at least 50% of the 125 micron sieve and, according to the Food and Drug Administration's guidelines, is enriched with 200 g of premixed iron and folic acid per tonne of flour. 85ppm will iron.
The desired number of phalanges is in the range of 250–250, and being higher than the range of phallic numbers accelerates the staling process of bread.
Taftoon and lavash flour
This flour is made from all endosperm and part of the wheat bran and is produced with an extraction rate of 15%. The presence of bran in this product makes the nutritional value of the bread greater. This flour is used to make traditional Taftoon and Lavash breads. The fermentation process with the sourdough or the dough is completely necessary and thereby aromatic and the production of phytase enzyme makes the bread aromatic and the solutes present in it.
Standard limits for ash, gluten and protein are as follows:
Ash: 0 / 851-1 / 225
Gluten: At least 25%
Protein: At least 11%
Taftoon and lavash gluten is over 29% and ash is in the range of 18.1-1.
This flour is made from all endosperm and a large amount of bran. It is considered as a dark flour and used for making sangak bread. The extraction rate and high percentage of bran have high nutritional value.
Bran forms the outer wall of wheat and is a part of wheat that has high amounts of fiber, minerals and vitamins. Is . Bread bran prevents constipation.
In addition to this, bran is the nutrient needed for those parts of the gut bacteria that work against gut microbial diseases and activate the immune system. It also absorbs and excretes fibrous substances in wholegrain cholesterol and toxins from food decomposition.
The same is our white flour Flour or white flour (three zeros) Pastry: The amount of bran is very high. (At least 1% and some orders up to 5%). This flour is suitable for all kinds of confectionery products. Sometimes in our country this flour is also used for making pasta. Null flour used in the pasta blend has larger particles. Null flour, white confectionery flour and triple zero flour are equivalent to three whole bran flours and are suitable for both pastries and breads.
The amount of protein and gluten in this product is lower than the flour and star flour.
Due to the limited amount of bran, its shelf life is expected to be less than 6 months under standard conditions.
This product is made from a combination of wheat grain kernel with other parts of wheat endosperm to provide elastic properties, color, better water absorption and gas storage capacity in industrial and bulk breads.
The desired protein content is estimated to be between 12% and 13% for bulk and molded breads. In fact, the main factor in improving the quality of flour and bread is the quantity and quality of gluten flour, which is essentially the main protein composition of wheat.
The amount of enzymatic activity and the damaged starch that supplies the yeast feed is very important for this product and should be such that the dough is completely bloated and after baking, it is able to moisturize and not stamp quickly.
The desired phallic number is in the range of 250 to 350.