사용자:이형주/밀가루
위키백과 ― 우리 모두의 백과사전.
많은 음식에 사용되는 성분인 밀가루는 분말을 분쇄,또는 기타 식용 작물에 적합한 딱딱한 종자 식물을 분쇄해 만든다. (is a fine powder made by grinding cereals or other edible starchy plant seeds suitable for grinding.) It is most commonly made from wheat—the word "flour" used without qualification implies wheatflour—but also maize (now called corn in many parts of the Western Hemisphere), rye, barley, and rice, amongst many other grasses and non-grain plants (including buckwheat, grain amaranths and many Australian species of acacia). Ground legumes and nuts, such as soy, peanuts, almonds, and other tree nuts, are also called flours. The same substances ground more coarsely are called "meal" instead of "flour".
밀가루는 많은 나라의 주식인 빵의 주된 재료이다. 그렇기 때문에 자국의 안정적인 밀가루 공급에 대한 문제가 경제와 정치 이슈로 종종 부각되기도 한다.
Flour always contains a high proportion of starches, which are complex carbohydrates also known as polysaccharides.
Wheat flour is one of the most important foods in European and American culture, and is the defining ingredient in most types of breads and pastries. Regulations in many countries require that wheat flour be enriched to replace nutrients lost in the production of refined flour.
Wheat flour contains proteins called gluten. When dough made with wheat flour is kneaded, the gluten molecules cross-link to form a sub-microscopic network that gives the dough an elastic structure. This allows the retention of gas bubbles in an intact structure, resulting in an aerated final product with a soft texture, desirable for breads, cakes and the like.
Some people suffer from an intolerance to gluten known as coeliac or celiac disease. Increased awareness of this disorder, as well as a rising belief in the benefits of a gluten-free diet for persons suffering certain other conditions, has led to an increased demand for bread, pasta, and other products made with flours that do not contain gluten.
There are some exceptions; for instance, in the UK, cornflour is the white, powdered starch of the maize grain, not ground maize.
목차 |
[편집] 밀가루의 종류
[편집] 밀가루
| Protein | |
|---|---|
| 5-8% | cake flour |
| 8-10% | pastry flour |
| 10-11.5% | all-purpose flour |
| 11-13% | bread flour |
| 14% and up | high-gluten flour |
밀가루는 다른 어떤 곡물 가루보다 가장 많이 생산되는 곡물 가루이다. 밀은 종류에 따라 글루텐 함량이 높을 경우 "clean," "white," or "brown"으로 불리고, 글루텐 함량이 낮을 경우에는 "soft" or "weak"로 불린다. 강력분 또는 bread flour는 글루텐 함량이 높아 빵을 구울 때 모양을 유지할 수 있는 찰기를 가진 밀가루이다. Soft flour는 글루텐이 비교적으로 낮은 밀가루로 입자가 고운 것이 특징이다. Soft flour는 글루텐 함량이 가장 낮은 cake flour, cake flour보다 글루텐 함량이 조금 높은 pastry flour로 나뉜다.
In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or starchy part, the germ or protein part, and the bran or fibre part, there are three general types of flour. White flour is made from the endosperm only. Whole grain or wholemeal flour is made from the entire grain, including bran, endosperm, and germ. A germ flour is made from the endosperm and germ, excluding the bran.
다목적 혹은 일반 밀가루는 밀가루가 섞인 글루텐 함량 중간 정도의 가루이며, 대부분의 가정에서 빵을 굽는데 보편적으로 쓰인다.
Bleached flour is treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and to give it more gluten-producing potential. Oxidizing agents are usually employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine. A similar effect can be achieved by letting the flour slowly oxidize with oxygen in the air ("natural aging") for approximately 10 days; however, this process is more expensive due to the time required. [1]
Bromated flour is a flour with a maturing agent added. The agent's role is to help with developing gluten, a role similar to the flour bleaching agents. Bromate is usually used. Other choices are phosphates, ascorbic acid, and malted barley. Bromated flour has been banned in much of the world, but remains available in the United States.
Cake flour is a finely milled flour made from soft wheat. It has very low gluten content, making it suitable for soft-textured cakes and cookies. The higher gluten content of other flours would make the cakes tough.
Graham flour is a special type of whole-wheat flour. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground. Graham flour is uncommon outside of the USA and Europe.[출처 필요] It is the basis of true graham crackers. Many graham crackers on the market are actually imitation grahams because they do not contain graham flour or even whole-wheat flour.
Pastry flour or cookie flour or cracker flour has slightly higher gluten content than cake flour but lower than all-purpose flour. It is suitable for fine, light-textured pastries.
'Self-rising or self-raising flour is "white" wheat flour or wholemeal flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones. It can also be substituted by Maida when cooking Indian Cuisine. Typical ratios are the following:'
-
- a pinch to ½ teaspoon salt
- Metric:
- 100 g flour
- 3 g baking powder
- 1 g or less salt
- Durum or semolina flour is made of durum wheat. It has the highest protein content, and it is an important component of nearly all noodles and pastas. It is also commonly used to make Indian flatbreads.
In Britain, many flours go by names different than those from America. Some American flours and British equivalents include:
- Cake and pastry flour = soft flour
- All-purpose flour = plain flour
- Bread flour = strong flour, hard flour
- Self-rising flour = self-raising flour
- Whole-wheat flour = wholemeal flour
[편집] Other flours
- 옥수수 (maize) 가루는 미국 남부 지역과 서남 지역, 멕시코에서 보편적으로 쓰이는 가루이다. 질이 좋지 않은 통 옥수수 가루를 일반적으로 콘밀(corn meal)로 불린다. 잿물로 표백된 콘밀 마사 아리나(masa harina, 마사 참조)는 멕시코 요리인 토르티야와 타말리를 만드는데 쓰인다. 옥수수 가루는 영국 영어에서 옥수수 녹말이라는 뜻으로 쓰이는 콘스타치와는 다르다.
- 호밀 가루는 독일과 스칸디나비아의 전통 발효 빵을 만드는데 쓰인다. 대부분의 호밀빵은 혼합된 호밀과 밀가루를 함께 사용하는데, 호밀의 글루텐 함량이 낮기 때문이다. 펌퍼니클 빵은 보통 호밀을 빻아 만든 가루나 거친 호밀 가루만을 이용해서 만든다.
- 국수 분말은 아시아 풍 국수를 만드는 데 이용되는 특수한 종류의 혼합 분말이다.
- Buckwheat flour is used as an ingredient in many pancakes in the United States. In Japan, it is used to make a popular noodle called Soba. In Russia, buckwheat flour is added to the batter for pancakes called blinis which are frequently eaten with caviar. Buckwheat flour is also used to make Breton crêpes called galettes.
- Chestnut flour is popular in Corsica, the Périgord and Lunigiana. In Corsica, it is used to cook the local variety of polenta. In Italy, it is mainly used for desserts.
- Chickpea flour (also known as gram flour or besan) is of great importance in Indian cuisine, and in Italy, where it is used for the Ligurian farinata.
- Teff flour is made from the grain teff, and is of considerable importance in eastern Africa (particularly around the horn of Africa). Notably, it is the chief ingredient in the bread injera, an important component of Ethiopian cuisine.
- Atta flour is a wheat flour which is important in Indian cuisine, used for a range of breads such as roti and chapati.
- Tang flour (not to be confused with the powdered beverage Tang) or wheat starch is a type of wheat flour used primarily in Chinese cooking for making the outer layer of dumplings and buns. It is also used in Vietnamese cuisine, where it is called bột lọc trong.
- Peasemeal or pea flour is a flour produced from roasted and pulverized yellow field peas.
- Bean flour is a flour produced from pulverized dried or ripe beans.
- Potato starch flour is obtained by grinding the tubers to a pulp and removing the fibre by water-washings. The dried product consists chiefly of starch, but also contains some protein. Potato flour is used as a thickening agent. When heated to boiling, food added with a suspension of potato flour in water thickens quickly. Because the flour is made from neither grain nor legume, it is used as substitute for wheat flour in cooking by Jews during Passover, when grains are not eaten.
- Chuño flour made from dried potatoes in various countries of South America
- Amaranth flour is a flour produced from ground Amaranth grain. It was commonly used in pre-Columbian meso-American cuisine. It is becoming more and more available in speciality food shops.
- Nut flours are grated from oily nuts--most commonly almonds and hazelnuts--and are used instead of or in addition to wheat flour to produce more dry and flavorful pastries and cakes. Cakes made with nut flours are usually called tortes and most originated in Central Europe, in countries such as Hungary and Austria.
Flour can also be made from soy beans, peanuts, arrowroot, taro, cattails, acorns and other non-cereal foodstuffs.
[편집] Flour type numbers
In some markets, the different available flour varieties are labeled according to the ash mass ("mineral content") that remains after a sample was incinerated in a laboratory oven (typically at 550 °C or 900 °C, see international standards ISO 2171 and ICC 104/1). This is an easy to verify indicator for the fraction of the whole grain that ended up in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain (extraction rate: 100%) leaves about 2 g ash or more per 100 g dry flour. Plain white flour (extraction rate: 50-60%) leaves only about 0.4 g.
- German flour type numbers (Mehltype) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 650, 812, and the darker types 1050 and 1600 for wholegrain breads.
- French flour type numbers (type de farine) are a factor 10 smaller than those used in Germany, because they indicate the ash content (in milligrams) per 10 g flour. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries ("pâte feuilletée"). Type 45 is often called pastry flour, but is generally from a softer wheat. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour.
In the United States and the United Kingdom, no numbered standardized flour types are defined, and the ash mass is only rarely given on the label by flour manufacturers. However, the legally required standard nutrition label specifies the protein content of the flour, which is also a suitable way for comparing the extraction rates of different available flour types.
It is possible to find out ash content from some US manufacturers. However, US measurements are based on wheat with a 14% moisture content. Thus, a US flour with .48 ash would approximate a French Type 55.
In general, as the extraction rate of the flour increases, so do both the protein and the ash content. However, as the extraction rate approaches 100% (whole meal), the protein content drops slightly, while the ash content continues to rise.
The following table shows some typical examples of how protein and ash content relate to each other in wheat flour:
| Ash | Protein | Wheat flour type | ||
|---|---|---|---|---|
| US | German | French | ||
| ~0.4% | ~9% | pastry flour | 405 | 45 |
| ~0.55% | ~11% | all-purpose flour | 550 | 55 |
| ~0.8% | ~14% | high gluten flour | 812 | 80 |
| ~1% | ~15% | first clear flour | 1050 | 110 |
| >1.5% | ~13% | white whole wheat | 1600 | 150 |
This table is only a rough guideline for converting bread recipes. Since the American flour types are not standardized, the numbers may differ between manufacturers.
[편집] 밀가루 제조
밀가루는 곡물 입자를 돌이나 쇠로 만들어진 맷돌에 넣고 갈아내어 만든다. 오늘날 '돌로 갈아냈다'는 것은 보통 곡물 입자를 수직 또는 수평으로 놓인 맷돌(고정된 돌바퀴 위에 움직이는 돌바퀴가 있는 구조임) 속에 넣어 갈았다는 뜻이다. 손으로 돌리거나 전기를 이용하여 밀가루를 만드는 작은 기구들도 있다.
[편집] 인화성
밀가루는 인화성 물질과 섞인 고운 가루 형태로 공기와 접촉하면 폭발하는 성질이 있다[1].(석송을 볼 것) 학교 교실에서 볼 수 있는 밀가루 폭탄은 해가 없는 사례이다. 중세에는 맷돌, 양초, 등불 또는 다른 인화성 물질의 휴대가 금지되었다. 가끔 제분소에서 크고 치명적인 폭발이 일어나곤 했는데, 대표적인 것은 1878년 당시 미국에서 가장 큰 규모의 미니애폴리스 워시번 "A" 제분소에서 일어났던 사고였다.[2]
[편집] 밀가루 제품들
빵, 파스타, 크래커, 케이크, 기타 다양한 과자에 밀가루가 들어간다. 백소맥분은 그레이비 소스의 주재료 루를 만드는 원료로 쓰인다. 백소맥분은 벽지 부착용 풀의 전통적인 주재료이기도 하다. 밀가루는 종이 반죽 공예의 주원료로도 사용된다. 콘스타치는 여러 푸딩과 후식의 주요 재료이다.
[편집] 참고 문헌
- ↑ Williamson, George. Introduction to Dust Explosions. 2006년 10월 29일에 읽어봄.
- ↑ 워시번 "A" 제분소 폭발사고. Minnesota Historical Society Library History Topics. 2006년 10월 29일에 읽어봄.
[편집] 바깥 고리
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