Manitoba flour
Manitoba flour is a flour of common wheat (Triticum aestivum) originating in the Canadian province of Manitoba. It is called a "strong" flour to distinguish it from other, weaker flours. The flour strength is indicated by the value of the coefficient "W" measured with Chopin's hiveograph: the higher the value, the stronger the flour. A weak flour has a W value lower than 170 while the manitoba has a W value higher than 350[1].
Origin
This type of flour takes its name from the production area where a strong, cold-resistant wheat originally grew: Manitoba, a vast province in Canada, which in turn takes its name from Manitou, the universal Amerindo spirit.
Currently, all flours with W > 350 are defined as manitoba whatever the production area and the variety of wheat they are produced with.[2][3]
Usage
The main characteristic of this flour is that it contains a large quantity of insoluble proteins (glutenine and gliadin) which, in contact with a liquid during the kneading phase, produce gluten. It is therefore a flour rich in gluten and poor in starch. Gluten forms a tenacious net which, in leavened doughs, retains the gases of leavening, allowing the product to develop considerably during baking; in the case of food doughs, on the other hand, it retains the starches which would make the dough sticky and allow it to be cooked al dente.
It is found in industrial packaging and also in packs for domestic use; it is used by bakers, pastry chefs and pizzerias. In Italy by law[4] pasta for domestic consumption (except fresh pasta) can be produced exclusively with durum wheat, but in other countries Manitoba flour is also used in the egg pasta industry. Mills often use it to "cut" other flours, thus increasing the total W coefficient of flour. The dough made with Manitoba will be more elastic and stronger, suitable for the processing of particular bread (French baguette, panettone and pandoro), long-leavening pizza, ciacce or Easter cheese cakes and special pasta.
Manitoba flour is also used as a base for the preparation of Seitan, a food that is widely used in vegetarian and vegan diets as a source of protein.
The main characteristic of Manitoba flour is its strength which, combined with the high presence of proteins and the considerable absorption power of water, makes it suitable for the most complex processes, especially for the preparation of leavened confectionery products. Because of its strength and elasticity, Manitoba flour is excellent for making sweet or savoury pandoro and panettoni, croissants, doughnuts and baba, but also specialties such as focaccia genovese, long leavening pizzas and some types of bread, such as French baguette or Chapati, Indian bread with its characteristic round shape that vaguely resembles a piadina[5][6][7].
References
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- ^ [publisher=http://www.profumidalforno.it/ www
.profumidalforno .it] - ^ . CRC Press. 16 February 2012. pp. 362-. ISBN 978-1-4398-5565-2 http://books.google.com/books?id=oz4orP4ZOOYC&pg=PA362.
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- ^ [no "Manitoba flour: features and uses in the kitchen"].
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