SiloSac for flours with gluten


What are the best SiloSacs for storing flour with gluten?

Trevira fabric SiloSacs are particularly suitable for storing edible flours.

This polyester fabric is suitable for food contact.


SiloSac for flours with gluten

Gluten is the set of proteins present in the flour of some cereals which, in the presence of water, adhere to each other and the water, forming very long chains. The proteins that form gluten in the presence of water are grouped into two large classes: gliadin and glutenin. Gliadin gives gluten plasticity, while glutenin is responsible for elasticity. It is gluten that gives softness to the dough and makes it rise when we bake it.

Flours that contain gluten

Let’s see the flours with gluten

Wheat flour

It is the most widely used flour in the West and is used in many types of recipes, both sweet and savoury. Wheat provides minerals such as magnesium, iron, calcium, potassium, zinc and selenium; vitamins A, B and E, fibre, carbohydrates and vegetable proteins. The level of these nutrients is much lower in wheat flours that have been refined. Wheat germ is also known for its nutritional properties and health benefits.

Rye flour

It is mainly used in the preparation of flat breads or crackers and can be used alone or in combination with wheat flour to obtain a bread that rises more. It gives a certain bitterness to the dough, which is why it is usually not used in confectionery. Wholemeal rye flour contains potassium, magnesium, phosphorus, calcium, iodine, sodium, zinc and selenium, vitamins E and B, carbohydrates and fibre.

Spelt flour

It is more easily digestible than wheat flour because it has a lower gluten content, and gluten largely determines the leavening and the sponginess of the dough. For this reason, this type of flour is mainly used to make flat breads, more compact than those made with wheat flour. Whole spelt flour provides minerals such as magnesium, potassium, sodium, calcium, phosphorus, silicon, zinc and vitamins E and B, omega-3 and 6 and fibre.

Oat flour

It is a very good flour, especially in pastry, and can be used on its own if we don’t need the dough to rise a lot, or we can add wheat flour if we want to make more spongy breads or cakes. Oatmeal is also used to prepare porridge and sweet recipes such as cookies, crepes or muffins. Oatmeal is a very nutritious cereal and its wholemeal flour contains vitamins B and E, minerals such as magnesium, calcium, phosphorus, zinc and chromium, essential fatty acids, carbohydrates and fibre.

Barely flour

It is mainly used as a thickening agent and to make dense breads that are less spongy than wheat, although we can mix wheat flour and barley to make spongy, breads with more height. Wholemeal barley flour is a source of minerals such as zinc, potassium, phosphorus, magnesium or calcium and vitamins A, B and C. It has a good carbohydrate and fibre content.

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