What is the simplest way to cook wheat flour with salt distributed through the wheat?
I only want to use 3 ingredients wheat flour, salt and water and I want to ensure the salt is distributed throughout the wheat and not just the surface. I also want to cook the simplest method.
Things like pasta would not work since salt only goes to the surface.
I imagine the answer is to make mix salt, water and wheat(i.e. make a dough) and the either make it into a dumpling or chapati by shaping it then microwaving, pan heating, grilling or baking it. Would this be correct?
Can it be eaten raw?
Best Answer
You can first mix the salt into the water and and then form your dough with salted water.
For cooking. I’d recommend baking as when you’re boiling the dough such as in the case of noodles and/or dumpling you’ll eventually lose some of the salt to the cooking water.
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What happens when you boil wheat flour?
Flour is made from wheat and is starch with a small amount of protein. Starch is composed of sugars linked together so that they don't taste or act like sugars. When mixed other water and heated, the starch molecules swell and become gel-like or sticky.Can you boil wheat flour?
Directions: Bring 4 cups of water to a boil. Add the wheat, return to boil, then reduce heat, cover and simmer for approximately 30 minutes or until the kernels are tender. Drain and rinse.Should we add salt in wheat dough?
Without adequate levels of salt, the gluten network might not fully develop, and lower dough strength, increased water absorption and intolerance to over mixing are often observed (Farahnaky & Hill, 2007) .What are the two major components of wheat flour?
The Components of Flour- Endosperm: This is the starchy center of the grain, which contains carbohydrates, protein, and a small amount of oil. ...
- Bran: The outer husk of the grain, known as bran, adds texture, color, and fiber to flour.
Whole wheat bread made easy at home
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Answer 2
As you are saying nothing about ratios, you can simply mix all three together, making sure to use a sufficient amount of liquid and cook a kind of pudding or - if even thinner - gruel. The salt would be able to dissolve completely and be evenly distributed. The basic principle can be applied to a wide selection of grains or seeds and is known in many cuisines around the world, e.g. congee made of rice.
Cooking may be optional (the FDA warns against eating raw flour, I could find no corresponding warning issued by the German or European food safety authorities). Whether it’s a culinary satisfying option, is for you to decide.
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