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La farina

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La farina

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(1)
Completa les següents afirmacions referents a la farina en pastisseria

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About Fill in the Blanks
lengua
 Recommended age: 15 years old
7 times made

Created by

Ana Amorós Picó
Ana Amorós Picó
Spain

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    Ana Amorós Picó
    Ana Amorós Picó
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    Carme Ferrés
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    60
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La farinaOnline version

Completa les següents afirmacions referents a la farina en pastisseria

by Ana Amorós Picó
1

proteïnes l'extensibilitat blat alveograme midó força elàstiques fluixa tenacitat aigua

La farina és l'element clau en la formació de les masses en rebosteria i està composta principalment per i . És el producte que s'obté per la mòlta del encara que també s'obté de la mòlta d'altres cereals i fruits secs . Hi ha dues classes de blats que donen lloc a dues classes de farina : farina de i farina . La farina de força , en tenir major percentatge de proteïnes , dóna masses més i amb més capacitat de retenir . Els fabricants de farines indiquen la força ( W ) , ( L ) i la ( P ) i representen aquestes característiques en gràfiques anomenades

 
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