Roasted flour
Roasted flour is dry- roasted flour on the baking sheet or in the pan . It is used to thicken dark sauces and soups and as an additive in darker breads to improve the baking properties. In addition, its roasted aromas give the dishes a stronger taste.
Wheat or rye are mostly used, also mixed and with proportions of bran . The Canarian Gofio is made from wheat and corn . In the organic trade is gluten-free amaranth -Röstmehl offered.
The heat deactivates enzymes in the flour, such as amylases , which significantly improves the shelf life. The protein denatures . Parts of the starch are split off and form light and dark dextrins , which determine the aroma and color of the roasted flour.
In sauces and soups, roasted flour is used in a similar way to brown roux , it is part of the traditional Basel flour soup , which is served on three days of Carnival .
Roasted flour has apparently been in use for a very long time. It is mentioned in the Babylonian Enûma elîsch myth: "He gets the roasted flour, the sacrifice, so that he will be ashamed by the welcome gifts and then wiped his hand!"
Individual evidence
- ↑ H.-D. Belitz, W. Gosch: Textbook of food chemistry . Springer-Verlag 2001, ISBN 3-540-55449-1
- ↑ Article Morgenweb ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.
- ↑ according to WG Lambert, in TUAT III, 587 ff PDF
