關於德國麵粉(Deutsche Mehl)

      匯集了一些麵粉類的資訊,希望對麵粉類知識淺薄的我有所幫助.而且德國超市架上眾多的型號,到現在我仍不清楚它們的區別呢!所以參考了一些網站,當然包括wikipedia.........
      在台灣一般依蛋白質含量分為低筋;中筋和高筋,而所含蛋白質中所謂的麩質(gluten)影響麵團塑性及彈性(對部份人而言,可能是過敏原),所以另有販售gluten free的麵粉.德國各種麵粉型號(Mehltype)是依照研磨麥穀的完整度來區分,麵粉型號越高,所含麥穀的完整度越高: 即胚芽,麥麩比例就越高, 結果就是礦物質(灰質含量)比例的多寡差異. 所以麵粉型號等於每100g麵粉所含礦物質的毫克(mg)量, 作為農產品的麵粉依據. 當然又分為細磨GLATT和粗研GRIFFI.

下表為一些黑麥&小麥麵粉中蛋白質和灰分含量的互相關聯:

German Rye Flours(黑麥麵粉Roggenmehl)

These are called "Roggenmehl" and "Roggen-Vollkornmehl(無型號)"in German. The higher the number, the darker the rye flour.

Flour type	Ash content	Protein	Notes
Type 815	.815%		very light, good for very light rye breads. Used in Southern Germany and Austria.
Type 960	.85 % - .96 %	8%	Light rye flour
Type 997	.997 to 1.09% ash		Good for sourdough breads
Type 1150	1.15% ash
Type 1180	1.18% ash
Type 1370	1.37% ash		Dark rye, good for sourdough breads
Type 1740	1.74% ash		pure dark rye
Type 1800	1.70 to 2.10%		coarsely ground

German Spelt Flour(Dinkelmehl)

This is called "Dinkelmehl" in German.

Flour type	Ash content
Type 630	< .70%
Type 812	.71% to .90%
Type 1050	.91% to 1.20%

German Wheat Flours(小麥麵粉 Weizenmehl )

Wheat flour is called "Weizenmehl" and "Dinkel-Weizenmehl" and "Dinkel Vollkornmehl(無型號)"in German.

Ash	Protein	US	German	French	Good for…
~0.4%	~9%	pastry flour	405	40	fine pastries and cakes
~0.55%	~11%	all-purpose flour	550	55	quick breads, biscuits, croissants, cookies, & muffins
~0.8%	~14%	high gluten flour	812	80	breads (and sometimes pizza)
~1%	~15%	“first clear” flour	1050	110	light grayish looking bread; bagels?
>1.5%	~13%	white whole wheat	1600	150
?	?	whole wheat	1700	?	dense whole wheat bread

     

Ash	Protein	Wheat flour type
		US	German	French	Italian	Czech
~0.4%	~9%	pastry flour	405	40	00	Hladká mouka výběrová 00
~0.55%	~11%	all-purpose flour	550	55	0	Hladká mouka
~0.8%	~14%	high gluten flour	812	80	1	Polohrubá mouka
~1%	~15%	first clear flour	1050	110	2	Hrubá mouka
>1.5%	~13%	white whole wheat	1600	150	Farina integrale di grano tenero	Pšeničná Krupice