全麦面粉和通用面粉之间的区别

全麦面粉是从地面地面的面粉全谷物while all purpose flour is the flour made from wheat grains after removing the brown covering.This is thekey differencebetween whole wheat flour and all purpose flour.

Both these types of flour are commonly used in baking. Although wheat grain is the source of both, there is a considerable difference between whole wheat flour and all purpose flour. Moreover, people consider whole wheat flour to be more nutritious than all purpose flour since it contains the whole grain. These differences include the properties they give to the baked products as well as their nutritional value.

内容

1.Overview and Key Difference
2.What is Whole Wheat Flour
3.什么是通行的面粉
4.全麦面粉与通用面粉之间的相似之处
5.Side by Side Comparison – Whole Wheat Flour vs All Purpose Flour in Tabular Form
6。概括

什么是全麦面粉？

全麦面粉是从整个谷物中磨碎的面粉，并包含小麦仁的所有成分。这是通过磨碎或捣碎整个小麦来制成的。名称中的“整体”一词表明该面粉包含该面粉的所有部分grain, i.e., bran, germ, and endosperm. Since the flour contains all parts of the grain, it has a textured, brownish appearance.

Whole wheat flour can be used to bake breads and other baked goods. However, it is typically not the main ingredient in baked goods. Some people prefer to mix this flour with other refined, white flour.

Furthermore, whole wheat flour is more nutritious than refined white flour. It is rich in calcium, iron and fiber. However, the shelf-life of whole wheat bread is comparatively shorter.

什么是通行的面粉?

All purpose flour is made from wheat grains after removing the brown covering. This is also known as refined flour or simply flour. All purpose flour is white and powdery, unlike whole wheat flour, which is grainy.

Since all purpose flour doesn’t contain all parts of the grain (it only contains the endosperm of the wheat grain), it has a lower nutritional value. It may also contain various chemicals added during the bleaching process.

All purpose flour has a medium gluten content of about 12%. This makes it suitable for a wide range of baking, including breads, cookies, pastries and cakes. However, most professional bakers don’t use all-purpose flour; instead, they use cake flour, pastry flour or bread flour, depending on what they are making.

What are the Similarities Between Whole Wheat Flour and All Purpose Flour

• 全麦面粉和通用面粉是由麦粒制成的。
• Both of them are used in baking.

全麦面粉和通用粉有什么区别？

全麦面粉是从地面地面的面粉全谷物while all purpose flour is the flour made from wheat grains after removing the brown covering. Thus, the former contains all the constituents of the wheat kernels while the latter contains only the endosperm. As a result, whole wheat flour is more nutritious than all purpose flour. Moreover, whole wheat flour has a brownish tinge whereas all purpose flour does not.

However, whole wheat flour gives baked products a denser and heavier texture. All purpose flour, in contrast, gives baked goods a soft and light texture. Nevertheless, all purpose flour may not be healthy as whole wheat flour as it contains chemicals that help bleaching.

摘要 - 全麦面粉与通用面粉

Whole wheat flour and all purpose flour two types of flour are made from wheat grains. The difference between whole wheat flour and all purpose flour stems from their composition; the former contains the complete kernel while the latter doesn’t. This affects the properties and the nutrition content of the flour.

Reference:

1.“Types of Flour and What You Should Bake With Them.” The Spruce Eats.Available here
2.O’Shaughnessy，Caitlin M.和Roxanne Webber。“全麦和全能面粉可互换吗？”Chowhound，Chowhound，2016年5月25日。Available here
3.“通用面粉。”NDTV食物,2014年11月21日。Available here

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