How does steaming affect flour?
Online Answer
Steaming of flours at atmospheric pressure for 15 min completely denatured the gluten and reduced the water absorption capacity from 58.4% to 45.0%. ... The dough made from steamed flour had a higher hardness value of 91.1 N than the dough made from raw wheat flour which had a value of 51.1 N..
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Raw flour is never safe to consume. You could be exposing yourself to bacteria, animal droppings, or other contaminants. Make sure that foods that contain raw flour are completely cooked before eating them – it could make all the difference for your health. Learn how to heat treat flour.
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Use half as much cornstarch as you would flour. For example, if the recipe calls for 2 tablespoons of flour, use 1 tablespoon of cornstarch. If the recipe calls for 1/4 cup of flour, use 1/8 cup of cornstarch. (The same is true for other starches, such as arrowroot starch, potato starch, and tapioca.).
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