For a long time, our distant ancestors ate cereals raw. Gradually, they learned how to grind them between stones and make bread that looked more like liquid porridge. The grain processing process is constantly being improved. Today, not only wheat, but rye or rice flour can be found on our shelves. Pea, flaxseed and soy products are becoming popular. Traditionally, bakery products are baked from it. Modern housewives come up with flour recipes from corn, barley or coconut powder. The originality of taste is achieved by mixing different varieties. By the way, nutritionists consider this activity useful and advise cooking pastries by mixing more than two types of cereals. At home, special attention should be paid to the storage of this indispensable product. It is important to observe the temperature regime (no higher than 18 0 C) and humidity (no more than 70%). Remember about the correct "neighborhood" of ingredients and their compatibility. Any ground grains absorb odors perfectly, but they can "suffocate" in a plastic bag. In order for the dough to turn out more magnificent, the flour should be sifted before use, filling it with oxygen and additionally loosening. And when mixing, it is necessary to pour the liquid into the dry mixture, and not vice versa.
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