{"id":6947,"date":"2022-03-30T15:01:05","date_gmt":"2022-03-30T15:01:05","guid":{"rendered":"https:\/\/www.ankarsrum.com\/fr\/?p=6947"},"modified":"2022-03-30T15:01:05","modified_gmt":"2022-03-30T15:01:05","slug":"farine","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/ch-fr\/farine\/","title":{"rendered":"Farine"},"content":{"rendered":"Pour faire du pain il n\u2019y a besoin que de 2 ingr\u00e9dients essentiels : l\u2019eau et la farine.\r\n\r\nEn utilisant simplement de l\u2019eau et de la farine vous pouvez d\u00e9marrer et nourrir un levain puis en ajoutant encore de l\u2019eau et de la farine vous pouvez faire une p\u00e2te \u00e0 pain.\u00a0 C\u2019est incroyablement facile!\r\n\r\nLa farine de bl\u00e9 est compos\u00e9e principalement d\u2019amidon et de gluten : l\u2019amidon est un glucide tandis que le gluten est compos\u00e9 de prot\u00e9ines. Le gluten est pr\u00e9sent en diff\u00e9rentes quantit\u00e9s en fonction des farines.\r\n\r\nLes boulangers qualifient de \u201cfaible\u201d les farines qui contiennent du gluten en petite quantit\u00e9 et de \u201cfortes\u201d celles qui en contiennent beaucoup.\r\n\r\nLa farine faible convient bien pour les p\u00e2tes \u00e0 g\u00e2teaux mous, les p\u00e2tes \u00e0 tartes ou les biscuits a\u00e9r\u00e9s \u2026 A l\u2019inverse les farines fortes sont pr\u00e9conis\u00e9es pour les p\u00e2tes \u00e0 pizza, les pains italiens car le gluten permet d\u2019obtenir une p\u00e2te bien \u00e9lastique.\r\n\r\nLa farine de bl\u00e9 est un exemple de farine faible tandis que celle de bl\u00e9 dur est une farine forte.\r\n\r\n&nbsp;\r\n\r\n<strong>Petit cours de chimie<\/strong>\r\n\r\nLorsque vous m\u00e9langez de la farine et de l\u2019eau, l\u2019amidon et les prot\u00e9ines absorbent le liquide et commencent \u00e0 gonfler. Cela cr\u00e9e une p\u00e2te compos\u00e9e d\u2019une \u201ccolle\u201d (l\u2019amidon) et d\u2019un \u201cmat\u00e9riau de construction\u201d flexible (le gluten).\r\n\r\nLorsque la p\u00e2te est chauff\u00e9e, ces mat\u00e9riaux de construction se solidifient de sorte que la colle s\u00e8che et ne peut plus absorber de liquide.\r\n\r\nNous obtenons alors une miche de pain.\r\n\r\n&nbsp;\r\n\r\n<strong>Types de farines.<\/strong>\r\n\r\n<strong>La farine de bl\u00e9<\/strong> est le type le plus courant de farine.\r\n\r\nLe grain de bl\u00e9 est finement broy\u00e9 et tamis\u00e9 de fa\u00e7on \u00e0 ce que seul le c\u0153ur du grain de bl\u00e9 soit utilis\u00e9.\r\n\r\nCette farine est celle qui convient le mieux \u00e0 la plupart des utilisations telles que les g\u00e2teaux mous, les biscuits et les petits pains.\r\n\r\n<strong>La farine d\u2019\u00e9peautre <\/strong>est similaire \u00e0 la farine de bl\u00e9 mais avec une teneur en prot\u00e9ines beaucoup plus \u00e9lev\u00e9e. Elle est \u00e9galement finement moulue et tamis\u00e9e mais elle provient d\u2019une vari\u00e9t\u00e9 plus ancienne de bl\u00e9.\r\n\r\nCe type de farine est de plus en plus utilis\u00e9 en remplacement de la farine de bl\u00e9 mais il faut ajuster la quantit\u00e9 d\u2019eau car la farine d\u2019\u00e9peautre peut absorber plus de liquide.\r\n\r\n<strong>La farine de bl\u00e9 dur <\/strong>contient des prot\u00e9ines extra fortes. Elle a une couleur jaun\u00e2tre et donne un go\u00fbt cors\u00e9. Elle est excellente pour les p\u00e2tes ou comme farine de m\u00e9lange pour les pizzas ou les pains italiens.\r\n\r\n<strong>La farine Graham <\/strong>convient mieux aux pains plus rustiques. Elle se m\u00e9lange bien avec d\u2019autres farines comme la farine de bl\u00e9 pour obtenir un pain plus a\u00e9r\u00e9.\r\n\r\n<strong>La farine de seigle <\/strong>est une farine compl\u00e8te de bl\u00e9 grossi\u00e8rement moulu, riche en fibres, en min\u00e9raux et en fer. Elle est id\u00e9ale pour l\u2019\u00e9chaudage avant la cuisson.\r\nL\u2019\u00e9chaudage consiste \u00e0 verser de l\u2019eau bouillante sur la farine et \u00e0 la laisser reposer quelques heures. La farine absorbe plus d\u2019eau ce qui donne un pain plus doux.\r\n\r\n<strong>La farine de seigle <\/strong>doit \u00eatre \u00e9galement m\u00e9lang\u00e9e \u00e0 une autre farine pour \u00e9viter d\u2019obtenir des pains trop compacts.\r\n\r\n<strong>La farine de seigle <\/strong>est \u00e9galement disponible finement moulue : le tamis de seigle est un m\u00e9lange de farine de bl\u00e9 tamis\u00e9e et finement moulue et de farine de seigle finement moulue. Il est compos\u00e9 d\u2019une plus grande quantit\u00e9 de bl\u00e9 que de seigle et donne un pain plus doux et plus savoureux.\r\n\r\n<strong>La farine d\u2019orge <\/strong>est une farine d\u2019orge pel\u00e9 et finement moulu. Riche en fibre elle convient aux pains rustiques et aux biscottes.\r\n\r\n<strong>La farine compl\u00e8te <\/strong>la diff\u00e9rence entre la farine tamis\u00e9e et la farine compl\u00e8te est la quantit\u00e9 de c\u00e9r\u00e9ales utilis\u00e9e. La variante \u00e0 grains entiers utilise le grain avec son \u00e9corce tandis que la version tamis\u00e9e ne comprend que le noyau. La farine \u00e0 grains entier contient plus de vitamines, de min\u00e9raux et de fibres.\r\n\r\n&nbsp;\r\n\r\n<strong>Conservation<\/strong>\r\n\r\nLa farine doit \u00eatre conserv\u00e9e dans un endroit sec et inf\u00e9rieur \u00e0 la temp\u00e9rature ambiante. Si la farine est chauff\u00e9e, sa graisse rancit et donne \u00e0 la farine un gout d\u00e9sagr\u00e9able. Bien conserv\u00e9e, elle se garde tr\u00e8s longtemps.\r\n\r\n&nbsp;\r\n\r\n<strong>Poids et mesures<\/strong>\r\n\r\nLa farine se mesure en poids plut\u00f4t qu\u2019en volume. Si vous n\u2019avez pas de balance, vous pouvez utiliser un verre mesureur en vous assurant que la farine soit tamis\u00e9e.\r\n\r\nMettez-la dans un bol avant usage et ne frappez pas le verre mesureur contre le bol pour ne pas risquer de mettre trop de farine.\r\n\r\n&nbsp;\r\n\r\n<strong>Changer de type de farine<\/strong>\r\n\r\nLes diff\u00e9rents types de farines ont des propri\u00e9t\u00e9s diff\u00e9rentes ; par cons\u00e9quent ils ne peuvent pas se substituer l\u2019un \u00e0 l\u2019autre. Les go\u00fbts et les textures en seraient affect\u00e9s.\r\n\r\nUne farine compl\u00e8te peut \u00eatre remplac\u00e9e par une autre farine compl\u00e8te par exemple une farine Graham peut \u00eatre remplac\u00e9e par l\u2019\u00e9quivalent en farine de seigle. La farine d\u2019\u00e9peautre et la farine de bl\u00e9 tamis\u00e9es peuvent remplac\u00e9es l\u2019une par l\u2019autre. N\u2019oubliez pas que la farine d\u2019\u00e9peautre au go\u00fbt plus prononc\u00e9 ne convient pas \u00e0 toutes les pr\u00e9parations.\r\n\r\nLe plus simple est d\u2019essayer de remplacer une partie de la farine de bl\u00e9 par une farine plus riche en fibre et de tester le r\u00e9sultat.","protected":false},"excerpt":{"rendered":"<p>Pour faire du pain il n\u2019y a besoin que de 2 ingr\u00e9dients essentiels : l\u2019eau et la farine.<\/p>\n","protected":false},"author":23,"featured_media":6952,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[26],"tags":[],"knowledge_bank_type":[],"class_list":["post-6947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-expert"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Farine - 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