Sunday, September 20, 2020

The importance of using the right flour in baking


These past few months since the lockdown and community quarantine, it seems like everyone has to be productive and started doing something to keep their hands busy and their minds working. Others have become instant plant parents while others resorted to baking. Banana bread and focaccia are dominating on their Instagram and social media feeds. Others have been swapping recipes or use their kitchen knowledge to help other people by providing foods to the frontliners. All of these are ways on how we can better deal with stress and anxiety brought about by the pandemic. 

Speaking of baking, you don't have to be an expert to choose the right flour. But it helps to find the right texture and to get the right consistency as well on your baked goods. Check out this list and find out if you're using the right flour:

Choosing the proper flour gives your baked goods structure. The strength of flour is measured by the quality and amount of its gluten content. It’s what gives baked goods its structure and makes the dough elastic and firm, so it’s best to choose the best type for your recipe. All-purpose and whole wheat flours are made with harder wheat is higher in gluten and therefore good for breads and loaves. Meanwhile, cake flour is made with soft, finer wheat, and therefore good for delicate pastries like cakes and crepes. 

Different types also affect the texture and tastiness of bread.
Ties it all together. Another key point of flour is its absorption ability (usually between 55% and 65%), which affects the consistency of your dough. That’s why it’s such a great baking ingredient—it holds together all that sugar, eggs, and milk, making for a nice, gooey mixture. Other than that, flour is also a binding and thickening agent, used for more than just baking. Is an all-rounder. You may have heard of the term “all-purpose flour.” This is flour with a mix of refined hard and soft wheat. This means that when you buy all-purpose flour, you can use it for almost any recipe out there. This makes it perfect for those starting out, or who want to try a variety of recipes! Most bakers choose all-purpose flour to bake with, making it reliable choice for both beginner bakers and more seasoned ones.

When it comes to quality standards and protocol that goes into selecting the wheat for flour, it’s important to choose a good brand for baking. I give my trust only to Maya All-Purpose Flour, it is a brand that has been a staple in Filipino homes for generations. With its high-quality gluten content and ideal absorption ability, it’s the easiest flour to go on your kitchen adventures with. Not only that, Maya All-Purpose Flour is also a good source of protein, plus, it’s fortified with vitamin A and iron, and enriched with vitamin B (riboflavin, niacin and thiamin), so you get more in every bite you bake.

 Maya’s All-Purpose Flour has a long and stable shelf life, but then you have to store it properly. it’s recommended to keep it in the freezer for 48 hours after you buy it. Then, transfer to an airtight container and store
in a dry pantry away from direct sunlight. This way, your flour will last as long as a year, and you’ll be able to create more cool baked creations with it – for yourself, for the fam, and for the social feeds.

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