British Jamie Oliver fans, I need help.....?!
Thanks for taking the time to read this!. I was watching Jamie Oliver's show 'Jamie at Home', and being that I am from Canada, I had a hard time understanding a cooking term he used!. It was on the show called 'Pizza', and during the first part, as he was making pizza dough, he mixed semolina flour with ~strong~ flour!. I have never heard this term before, and I have looked for it on the internet and can't find it!. I would be very grateful if you could explain this to me in 'Canadian', as I would like to try his recipe, but I am not sure if I can purchase this type of flour!. Thanks, once again, for tolerating my ignorance, and have a nice day!.Www@FoodAQ@Com
Answers:
Bromated Flour!? !.!.!. The resulting bread tends to be strong and springy
Bromated flour is flour which has been enriched with potassium bromate, a maturing agent which promotes gluten development in doughs!. Some commercial bakers use bromated flour because it yields dependable results, and it makes stronger, more elastic dough which can stand up to bread hooks and other commercial baking tools!. Home bakers may choose to use it for much the same reason, when they can obtain bromated flour!. Ascorbic acid has replaced potassium bromate as a food additive in a number of areas!.
Potassium bromate is classified as a potential carcinogen, meaning that it may be harmful when consumed!. In theory, the substance is supposed to bake out of bread dough as it cooks, but if a residue remains behind in the bread, it could be harmful in the long term!. A careful balance is required of manufacturers, since they must add enough of the substance to bromated flour to make it perform as expected while not adding too much!. Many flour producers have switched to ascorbic acid, which has similar properties without the potential health risk!.
In some countries, bromated flour has actually been banned out of concerns about health risks!. In the United States, bromated flour is legal, although state by state labeling laws may dictate that a flour producer clearly label flours which contain potassium bromate!. Some organizations such as the Center for Science in the Public Interest have lobbied the Food and Drug Administration to ban potassium bromate as a food additive in the United States!. Many bakeries and flour mills pride themselves on using unbromated flour, and market their products accordingly!.
Typically, bromated flour is used in bread production!. Adding potassium bromate makes the bread stronger and more elastic, and also promotes big rises of bread!. The resulting bread tends to be strong and springy, well suited to commercial production especially!. The substance also bleaches the flour slightly, creating the creamy white color which most people associate with flour!. It tends to be used in low protein flours more commonly, since these flours do not develop enough gluten on their own!.
Consumers who are concerned about using bromated flour can seek out flours which do not contain potassium bromate!. When baking bread, a high gluten flour is very useful, and many flour mills formulate products specifically for bread production which will be clearly labeled as “bread flour!.” A number of options including whole wheat and white unbleached are available!.Www@FoodAQ@Com
Bromated flour is flour which has been enriched with potassium bromate, a maturing agent which promotes gluten development in doughs!. Some commercial bakers use bromated flour because it yields dependable results, and it makes stronger, more elastic dough which can stand up to bread hooks and other commercial baking tools!. Home bakers may choose to use it for much the same reason, when they can obtain bromated flour!. Ascorbic acid has replaced potassium bromate as a food additive in a number of areas!.
Potassium bromate is classified as a potential carcinogen, meaning that it may be harmful when consumed!. In theory, the substance is supposed to bake out of bread dough as it cooks, but if a residue remains behind in the bread, it could be harmful in the long term!. A careful balance is required of manufacturers, since they must add enough of the substance to bromated flour to make it perform as expected while not adding too much!. Many flour producers have switched to ascorbic acid, which has similar properties without the potential health risk!.
In some countries, bromated flour has actually been banned out of concerns about health risks!. In the United States, bromated flour is legal, although state by state labeling laws may dictate that a flour producer clearly label flours which contain potassium bromate!. Some organizations such as the Center for Science in the Public Interest have lobbied the Food and Drug Administration to ban potassium bromate as a food additive in the United States!. Many bakeries and flour mills pride themselves on using unbromated flour, and market their products accordingly!.
Typically, bromated flour is used in bread production!. Adding potassium bromate makes the bread stronger and more elastic, and also promotes big rises of bread!. The resulting bread tends to be strong and springy, well suited to commercial production especially!. The substance also bleaches the flour slightly, creating the creamy white color which most people associate with flour!. It tends to be used in low protein flours more commonly, since these flours do not develop enough gluten on their own!.
Consumers who are concerned about using bromated flour can seek out flours which do not contain potassium bromate!. When baking bread, a high gluten flour is very useful, and many flour mills formulate products specifically for bread production which will be clearly labeled as “bread flour!.” A number of options including whole wheat and white unbleached are available!.Www@FoodAQ@Com
The term strength is used to describe the type of flour, strong flours being preferred for bread manufacture and weak flours for cakes and biscuits!. Strong flours are high in protein content, and their gluten has a pleasing elasticity; weak flours are low in protein, and their weak,!.!.!.Www@FoodAQ@Com
being a canadian, living in the UK !.!. i feel obliged to help u lol!. Strong flour is white flour that u usually use for making bread!.Www@FoodAQ@Com
Strong flour is 00 flour =]Www@FoodAQ@Com
strong flour = high gluten flour = bread flour in USAWww@FoodAQ@Com
sorry i have never heard that term eitherWww@FoodAQ@Com