[Sca-cooks] Beans and Flour

[Terry Decker]

Oops.  Small correction.  White Lily is roughly 6 percent protein.

Malted barley flour and barley flour don't have gluten.  By mixing wheat 
flour with either, you get a "softer" flour.  Malted barley flour will also 
improve the flavor and texture of some yeast leavened pastries.  If you were 
simply after sweetness, you would use malt extract.

The Sumerians used barley flour and honey baked into bread to make beer. 
The Finns have, presumably since the 13th Century, made mammi from water, 
rye flour, and malted rye flour seasoned, modernly at least, with molasses, 
salt and bitter orange zest.  The dough is mixed, then enzymatic action 
accelerated by the malt breaks down starches into sugars to sweeten the 
dough, after which it is baked.  There are similar dishes in a number of 
cultures including Persian.  Crushed malt is what I associate with beer 
production rather than malt flour.

Bear


> Bear replied to me with:
> <<< You'll find protein and carbohydrate percentages listed in the 
> ingredient
> label.
>
> .  White Lily is roughly 2
> percent protein.  > >>>
>
> Wow. Thank you for the wonderful summation. I've saved this for the 
> Florilegium flour-msg file because I suspect that others might find it 
> useful as well, especially those who are not regular bakers.
>
> What does malted barley flour give you in cake flour? Additional 
> sweetness?
>
> Malted barley (flour?) was used in medieval beer and ale(?) making. Was 
> there any other use for it in medieval times?
>
> Thanks,
>  Stefan