Makanan tepung

Tepung, biji-bijian bijirin halus atau bahagian tanaman yang berkanji lain, digunakan dalam pelbagai produk makanan dan sebagai ramuan asas makanan bakar. Tepung yang dibuat dari biji-bijian gandum adalah jenis yang paling memuaskan untuk produk bakar yang memerlukan struktur spongy. Dalam penggunaan moden, kata tepung sahaja merujuk kepada tepung gandum, jenis utama di negara-negara Barat.

pemprosesan bijirin: Tepung gandum

Pengilangan gandum menjadi tepung untuk pengeluaran roti, kek, biskut, dan produk-produk lain yang boleh dimakan adalah industri besar. Bijirin bijirin

Berikut adalah rawatan ringkas pengilangan tepung dan tepung. Untuk rawatan penuh, lihat pemprosesan bijirin: Tepung gandum; penaik: Tepung.

Biji-bijian gandum, atau biji, terdiri dari endosperma berkanji, atau bahagian penyimpanan makanan, yang terdiri daripada sekitar 85 persen; beberapa lapisan luar yang membentuk dedak, membentuk kira-kira 13 peratus; dan kuman berminyak, atau tumbuhan embrio, kira-kira 2 peratus. Dalam penghasilan tepung halus, tujuan proses penggilingan adalah untuk memisahkan endosperma dari bahagian kernel yang lain. Dalam pengeluaran tepung gandum, semua bahagian kernel digunakan.

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.