According to the Italian legislation, the generic term "flour", without other explanations, indicates only the derivatives of Triticum aestivum (binomial botanical nomenclature of soft wheat). Other synonyms of the latter are vulgar And sativum. Note: From "durum wheat" or Triticum durum flour is not obtained, but semolina or semolina.
00 flour is therefore a derivative of cereal processing. Distinguished by a "high percentage of complex carbohydrates (starch), medium quantities of fiber, basically water-soluble vitamins of group B (thiamine, pyridoxine) and certain minerals (mainly phosphorus and not very bioavailable iron), this product is classified in the III fundamental group of Compared to the raw material used for processing (fresh and whole soft wheat seeds), flour 00 is however dehydrated and deprived of the bran (germ and fibrous components).
Flours and flours are primary ingredients of Mediterranean cuisine. Containing gluten, a protein complex formed by glutenin and gliadin peptides (in the presence of water), 00 flour-based doughs lend themselves to developing leavening, especially natural (with brewer's yeast, mother yeast, sour dough, biga) . Always with 00 flour it is possible to obtain: foods similar to bread but not leavened, sweets - also leavened with chemical yeast - and pasta (fresh or dry, with water or egg). In addition, 00 flour is very useful for: packaging batter for frying, flour foods before cooking them for frying or in a pan, thickening sauces, cooking stocks and creamy desserts, etc.
Other types of flour
Other types of cereal flours among the most used are: corn (in South America), rye and barley (in Central Europe), rice (in Asia), spelled (in the Middle East, where the wheat comes from ) etc.
There are also many flours made from different raw materials; eg:
- Starchy flours of tubers, tuberous roots and fruits such as: tapioca, potato starch, chestnut flour, breadfruit flour, etc.
- Legume flours: chickpea flour, pea flour, lupine flour, bean curd, bean flour, etc.
- Pseudocereal flours: hemp flour, buckwheat flour, chia flour, etc.
- Oilseed flours: hazelnut flour, almond flour, pistachio flour etc.
- Other types: fish meal, milk meal etc.
