Flour 0 is a powdery substance, with a specific granulometry and sifting level, obtained by grinding the seeds of "soft wheat".
According to what is specified by the Italian legislation, the generic name "flour", without other clarifications, refers exclusively to the derivatives of Triticum aestivum (binomial botanical nomenclature of soft wheat). Other synonyms of "aestivum I'm vulgar or sativum. Note: Those of "durum wheat" or Triticum durum they are not flours but semolina or semolina.
Flour 0 is therefore a derivative of cereals. Characterized by a "high percentage of complex carbohydrates (starch), medium quantities of fiber, mainly water-soluble vitamins of group B (thiamine, pyridoxine) and some minerals (mainly phosphorus and iron not very bioavailable), this flour is classified in the III fundamental group of Compared to the processing raw material, flour 0 is however impoverished in water and bran (germ and fibrous components).
Soft wheat flours, as well as durum wheat flours, are fundamental ingredients of Mediterranean cuisine. Containing gluten, a protein complex formed by glutenin and gliadin peptides (in the presence of water), the 0 flour doughs are excellent for recipes that require natural leavening (with brewer's yeast, mother yeast, sour dough, biga) . With the same ingredient it is possible to package products similar to bread but not leavened, leavened cakes with chemical yeast, pasta (fresh or dry, with water or egg), frying or cooking in a pan that require flour or flour. batter, "bound" (thickened) sauces and cooking stocks, creamy spoon desserts, etc.
Other widely used cereal flours are: corn (in South America), rye (in Central Europe), rice (in Asia), barley, spelled, etc. They are also widespread:
- Starchy flours of tubers, tuberous roots and fruits such as: tapioca, potato starch, chestnut flour, breadfruit flour, etc.
- Legume flours: chickpea flour, pea flour, etc.
- Pseudocereal flours: hemp flour, buckwheat flour, chia flour, etc.
- Oilseed flours: hazelnut flour, almond flour, etc.
- Other types: fish meal etc.
