Snow flour and wheat flour are both the main raw materials used to make flour foods, but they have obvious differences in terms of ingredients, uses, and production processes. This article will detail the differences between snowflake flour and wheat flour to help readers better understand the characteristics and applications of these two types of flour.
1. Composition differences.
The main components of snowflake powder and wheat flour are both starch and protein, but they differ in content and proportions. Snow powder has a high starch content and a relatively low protein content, so it has a delicate texture and is suitable for making foods that require low-gluten gluten, such as cakes, biscuits, etc. Wheat flour has a higher protein content and a lower starch content, so its texture is coarse, making it suitable for making foods that require high gluten, such as noodles and bread.
Second, the difference in production process.
Snow powder and wheat flour are also different in their production process. Snowflake powder is usually made by grinding wheat into flour and then sieving and processing, and its particles are finer, resulting in a delicate food taste. Wheat flour, on the other hand, is directly ground into flour without sieving and processing, so its particles are coarse, and the food produced has a coarse taste.
3. Differences in use.
Due to the different ingredients and manufacturing processes of snow powder and wheat flour, there are also obvious differences in their uses. Due to its delicate taste and low-gluten characteristics, snowflake powder is suitable for making foods that require a delicate taste and low-gluten gluten, such as cakes, biscuits, etc. Wheat flour is suitable for making foods that require high gluten, such as noodles, bread, etc., due to its high-gluten characteristics.
To sum up, there are obvious differences between snow powder and wheat flour in terms of composition, manufacturing process and use. When choosing flour, the right type of wheat flour should be selected according to the type of food and taste requirements. At the same time, when using flour, attention should be paid to parameters such as ratio and processing temperature to ensure the quality and taste of the food produced.