Whole Wheat Pastry Flour
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A flour similar to refined white pastry flour, however not all of the bran and germ portions of the wheat kernel have been removed during the milling process. Whole-wheat pastry flour is produced from soft-wheat and it has a fine-texture and a high starch content. Because of the presence of some of the bran and germ, pastry items made with whole-wheat pastry flour are more nutritious than pastries made with white pastry flour, but they are not quite as light and airy.
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Whole Wheat Pastry Flour Glossary Term - Related Content
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A Guide for Selecting the Proper Wheat Flour
It is wise to use flours specifically formulated for various baked goods, such as bread flour or cake flour, although all-purpose flour is suitable for a majority of items.
Types of Non-Wheat Flour Ground from Tubers
Arrowroot
The fleshy round tubers of the arrowroot plant produce an edible starch after processing, which is then ground into a fine powder.
Types of Non-Wheat Flour Ground from Legumes
Garbanzo Bean Flour
Garbanzo bean flour is a variety of flour that is most often used in East Indian and Middle Eastern cooking.
Types of Non-Wheat Flour Ground from Seeds
There are many types of flour milled from a wide variety of seeds. Most of the seeds used for flour are also prepared and cooked similar to actual cereal grains, so many people make no distinction between grain-like seeds and actual grains because of the similar ways in which they are used.
Corn | Rice | Rye | Other Grains
Types of Flour Ground from Corn
Several varieties of corn are used to produce different types of corn flour. The degree in which the corn is milled and processed also determines the type of flour that is produced.
Types of Flour Ground from Wheat
One of the primary reasons for the popularity of wheat flour is due to its gluten forming capacity when the flour is mixed with liquid. Gluten is the substance that provides dough with elasticity and the ability to stretch as the leavening agent produces carbon dioxide gas, which enables the dough to rise effectively.
Controlling the Flow of Frosting | Basic Decorating Designs | Tips | Putting It All Together!
Controlling the Flow of Frosting
The first technique that you should practice is the pressure you will need to apply when squeezing out the frosting while decorating.
A variety of flour that is ground from the full wheat berry. All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.
Ribbon pasta made from pasta dough that has been made with whole wheat flour in place of a portion of the semolina flour.
A type of wheat flour yeast bread that is made with ground whole-wheat rather than processed white flour or a combination of white and whole wheat flour, such as wheat bread.
Noodles that are prepared with wheat flour and no eggs that are popular in Asian cooking. The noodles are available fresh or dried and are used in such dishes as chow mein.
A type of pasta that is made with whole-wheat flour instead of the commonly used semolina, which is hard-wheat flour.
A soft-wheat flour with a fine-texture and a high starch content. Pastry flour is finely ground, but it is not as fine as cake flour.
Flour that is ground from substances other than wheat. Non-wheat flours are ground from seeds, roots and tubers, nuts, legumes and other grains.
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