Everyone knows that flour is the main product after grinding a grain and its main use is in the preparation of bread and bakery products, as well as as a thickener in various dishes.
The choice between different types of flour is great and lately healthy alternatives to flours made from grain have become more and more important in consumption due to the absence of gluten and their low calorie content. These are flours made from dietary plant foods such as apple flour.
It sounds almost unbelievable, that a fruit like an apple can be made into flour, but it is a fact on store shelves all over store chains.
What is this flour and what is its composition?
Apple flour is prepared from well-ripened apples that are dried, pressed and grinded into a fine powder. The dried inner part of the fruit is used to make it. It is a completely natural product, which is considered a healthy alternative of the future due to its chemical composition and nutritional value.
100 grams of apple flour contains:
- 201 kilocalories, which give it a good nutritional value;
- 38.59 grams of carbohydrates, of which 17 grams are slow sugars, which are well absorbed by the body;
- 4.48 grams of proteins;
- 3.22 grams of fat, of which 1.2 grams are saturated and 2.02 grams are unsaturated;
- does not contain salt.
In the composition of the flour, 12-15 percent is taken up by carbohydrates - pectin, characteristic of the apple fruit, cellulose, glucose, fructose, malic and citric acid, which are rich in minerals and valuable for the body vitamins - B1, B2, C, E, P and RR.
The taste of this flour is slightly sour and its aroma is fruity. Its glycemic index is low and it can be used by people with diabetes, which widens the possible groups of users.
Because the flour has a characteristic brownish color, it is often used in combination with other flours to give a nice color along with an apple flavor in sponge cakes, baked goods, fruit breads and biscuits, as well as pancakes. It is a suitable additive in baby purees and porridges.
Its percentage usage in various recipes is the following:
- Up to 4 percent of the total amount of flour should be apple flour in the production of fruit bread;
- Up to 20 percent is used for an apple sponge cake;
- Up to 12 percent for baking biscuits;
- For shakes, cold desserts and others, add 1 teaspoon per 200 milliliters or grams of product.
Check out some apple dessert ideas, which you'll really like:
- apple pie;
- baked apples;
