Flour with beans and meat
This column was jointly launched by the newspaper and the China Nutrition Society. Rice is nothing more than glutinous rice porridge. But flour can change thousands of patterns. Steamed buns, pancakes, dumplings, and dim sum are all inseparable from flour.
The most important carbohydrate in flour is starch, and its protein content is small, about 10%. And the essential amino acids in the protein contained in the flour are not balanced, and they must be combined with beans and meat to be fully utilized.
Flour also contains certain fats, mainly composed of unsaturated fatty acids, which are essential fatty acids for the human body. Flour is also a "concentration camp" for B vitamins, but these vitamins are mainly derived from the germ and aleurone layers of the wheat grains. Therefore, the finer the processed flour, the lower the vitamin content.
General domestic flour, according to protein content can be divided into high-gluten flour, low-gluten flour, medium-gluten flour. Among them, high-gluten flour is mainly used for making bread and pizza; low-gluten flour is the main raw material for making cakes and biscuits; medium-gluten flour is mostly used for steamed bread, buns, dumplings, and pies.
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