Ground Corn And Wheat To Make Flour
Flour is one of the most fundamental ingredients in any kitchen, and it comes in different types. Ground corn and wheat flour are two commonly used types of flour in the United States. It's essential to know the differences between them, what they are used for, and how they are processed. In this article, we will delve into everything you need to know about ground corn and wheat flour to help you make informed decisions when it comes to cooking and baking.
What Is Ground Corn and Wheat Flour?
Ground corn flour, also known as cornmeal, is a type of flour made from dried corn kernels that have been ground into a fine or coarse powder. It has a yellow color and a slightly sweet taste. Ground wheat flour, on the other hand, is made from wheat kernels that have been milled and sifted to remove the bran and the germ. Wheat flour can be further processed to remove the endosperm's outer layers, resulting in white flour.
The Differences Between Ground Corn and Wheat Flour
The main difference between ground corn and wheat flour is the grain they come from. Corn flour is gluten-free, while wheat flour contains gluten, a protein that gives baked goods their structure and elasticity. This means that corn flour is not suitable for making yeast bread or anything that requires the batter to rise. Its use is mainly for making products like tortillas, cornbread, and breading for fried foods. Wheat flour is versatile and can be used for making different types of bread, pastries, cakes, and pasta.
The Process of Making Ground Corn and Wheat Flour
Making both ground corn and wheat flour involves a similar process. The grains are harvested, dried, and cleaned to remove any debris. The kernels are then ground using a mill to produce a fine or coarse powder. The main difference in the process is that wheat flour has to undergo an additional step of removing the bran and the germ to produce white flour. For this reason, white flour is less nutritious than whole wheat flour, which contains all parts of the wheat grain.
How to Use Ground Corn and Wheat Flour
Ground corn flour is commonly used in making tortillas, cornbread, and breading for fried foods. It's great for thickening sauces and soups without adding gluten. You can also use it as a coating for fried chicken, fish, or vegetables. However, it's not suitable for making yeast bread since it lacks gluten, which is vital for the dough to rise.
Wheat flour, on the other hand, is versatile and can be used for different types of baked goods. All-purpose flour is suitable for making cakes, muffins, and cookies. Bread flour has a higher protein content, making it ideal for making yeast bread. Pastry flour has lower protein content and is suitable for making pastries like pie crusts and scones.
Conclusion
Ground corn and wheat flour are two commonly used types of flour in the United States. They come from different grains, and their uses and characteristics vary. Corn flour is gluten-free and is ideal for making tortillas, cornbread, and fried foods. Wheat flour contains gluten and is more versatile, making it suitable for different types of baked goods. Knowing the differences between these two types of flour can help you make informed decisions when it comes to cooking and baking.
