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楼主 发表于 2014-10-17 10:45 星期五 引用回复

发表主题: 烘焙字典,关于若干面粉的问题答疑

烘焙字典,关于若干面粉的问题答疑

我是一个烘焙新手,对于面粉我也有很多疑问,在一个网站上看到了一个说明,解答了我的各种疑问,所以将文章做了简单翻译,分享给大家,希望也能够解答其他新手朋友的疑问。


原文出自http://www.food.com/library/flour-64
Kitchen Dictionary: flour
烘焙字典:面粉

Although there are many types of flour, all-purpose (or occident) flour is used most frequently. Bread flour is higher in protein. Unbleached flour is simply not as white as bleached.
尽管面粉的种类有很多,但是普通面粉或者说标准面粉却是使用得最多的。面包粉在蛋白含量上会更高(高筋粉,也叫“Strong flour ”,Yuski 注),未增白面粉比起增白面粉,没有那么白。

Whole-wheat flour is brown in color, and is derived from the complete wheat kernel (the bran and germ). When used in bread baking, it gives a nutty flavor and a denser texture when compared to all-purpose flour. Bread does not rise as high in whole-wheat breads, which is why a mixture of both whole-wheat and white flour is often used when baking.
全麦面粉是棕色的,并且是用小麦籽粒(包含了麸皮和麦芽)磨的粉。当用于面包烘焙时,比起标粉,全麦面粉会散发出一种坚果的香味,全麦面粉还能提供更有韧劲的口感。全麦面粉制作的面包不会膨胀得很高,这也是为什么在烘焙时,会将全麦面粉和其他面粉混合在一起使用。


Cake flour has the least amount of gluten of all wheat flours, making it best for light, delicate products such as sponge cakes, genoise, and some cookie batters. Cake flour often comes bleached, which gives it a bright, white appearance.
蛋糕粉在所有面粉中,面筋含量是最低的,这使它成为了制作轻软的糕点比如海绵蛋糕,清蛋糕,还有饼干最好的选择。蛋糕粉通常是增白过的,这样使得它会有更白亮的表面。


Pastry flour also has a low gluten content, though it contains a bit more than cake flour. Made from a soft wheat flour, it is used for making tart and pie doughs, some cookie batters, and muffins.
糕点面粉通常筋度也不高,不过比蛋糕粉要高一些。糕点粉由低筋粉制作,通常用于塔类,派类,松饼,还有一些曲奇的制作。


High-gluten flour is milled from hard wheat and has a high protein content, making it high in gluten.
高筋面粉是从碾碎的硬麦粒中提取,有很高的蛋白含量,使其筋度很高。


Most people think of flour in terms of wheat flour. When in fact, flour can be ground from a variety of nuts and seeds. Some types of flours available are: amaranth, arrowroot, barley, buckwheat, chickpea, corn, kamut, nuts, oats, potato, quinoa, rice, rye, soy, spelt, tapioca, teff, wheat, and vegetables.
很多人认为,面粉都是小麦粉。实际上,面粉可以是来自于坚果还有其他种子。以下这些都是可以磨成粉的:苋属植物,葛根,大麦,荞麦,鹰嘴豆,玉米,kamut(不知道是什么),坚果,燕麦,土豆,藜麦,米,黑麦,黄豆,小麦,树薯,一种草,小麦还有蔬菜。


American flours and British equivalents:
一些面粉在美国英语和英国英语中不同的表述:
(注意英文的表述不同,指的都是同一个东西,Yuski注)
Cake and pastry flour = soft flour
蛋糕粉和糕点粉=低筋粉
All-purpose flour = plain flour
标准面粉=普通面粉
Bread flour = strong flour, hard flour
面包粉=高筋面粉
Self-rising flour = self-raising flour
自发粉
Whole-wheat flour = wholemeal flour
全麦粉
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