It is a technique that improves the aroma, digestibility and workability of some gluten free flours.
It is not indispensable, but it is very useful especially for some doughs and for people who have little nutrition because they exclude flours from too much flavor or by particular consistency. This simple procedure helps you to appreciate all flours and not to eliminate them from your diet.
|Which types of dough is most useful?
Certainly for “yeast” and “fresh pasta” the flour structure relaxes and creates more “elastic” links with the liquid ingredients of the recipes.
|How are flours denatured in home cooking?
Spread the flour on a baking sheet in a very thin layer and let it know the time it suits the flour you want to use.
It is important to observe the denaturing times and temperatures.
Reduced times would not lead to any result.
Higher temperatures would keep the flour.
|Denaturation and roasting are the same thing?
No. Roasting takes place at higher temperatures for a shorter time, sometimes even in frying pan. Roasted flakes are suitable for crepes, pancakes, sausages, or to thicken, but are not useful for “yeast” and “fresh pasta” dough.
|Which flours benefit most from denaturing?
|How do you keep denatured flours?
Once cooled in hermetically sealed glass jars, even for 6 months.