Nu ni chi li v ht la m, thnh phn cc cht v qu trnh xay bt to ra c cc sn phm bt m khc nhau th cn rt di v c nhiu iu th v.

. bi vit ny, mnh s c gng phn bit cc loi bt thng gp trong lm bnh nhng ngi mi n vi bnh ngt c th phn bit c s khc bit gia tn gi v cng dng ca chng, t m c th s dng bt hiu qu v chnh xc hn. Trc mt, bn ghi nh 1 trong nhng phn bit c bn gia cc loi bt l hm lng gluten. Hm lng gluten khc nhau s cho ra nhng sn phm bt khc nhau. Cc loi bt m thng gp:

1. Bt m thng:

hay cn gi l bt m a dng. (Plain flour, all-purpose flour).

y l loi bt ph bin nht v thng c s dng nhiu khi lm bnh ngt "cy nh l vn". Loi bt ny c ng dng rng ri trong nhiu cng thc bnh ngt to s tin li cho ngi lm bnh. Cn vi cc ca hng bnh chuyn nghip th bt m a dng thng khng c dng m nhng ngi th lm bnh nht nh s la chn nhng loi bt chuyn dng cho tng loi bnh, ph thuc vo yu cu hm lng gluten ca bnh.

2. Cake flour:

Loi bt ny c hm lng gluten rt thp, bt rt nh v mn, mu trng tinh. Cake flour c s dng lm cc loi bnh c kt cu bng xp, mm, nh.

3. Bread flour

(bt bnh m)

Loi bt c hm lng gluten cao dng lm bnh m. Gluten s tng tc vi men n pht trin to nn kt cu dai v chc cho bnh m. "H hng" vi loi bt bnh m ny cn c loi High-gluten flour, loi bt chuyn dng lm cc loi bnh m v cng, gin, v d nh bnh pizza hoc bagel.

4. Self-rising flour:
Loi bt trn sn baking powder v i khi c mui. Bt ny c u im l baking powder c trn rt u vi bt m, tuy nhin ng dng ca n li hn ch hn v 2 l do: mt l mi loi bnh khc nhau c yu cu lng baking powder khc nhau, hai l baking powder s gim tc dng theo thi gian, v th c th gy nh hng n cht lng bnh.

5. Pastry flour:
Cng l mt loi bt c hm lng gluten thp, nhng vn cao hn cake flour. Bt c mu trng kem, thch hp lm v bnh pie, cookies, bnh quy v muffins. Ngoi ra cn cc loi bt khc khng phi bt m nhng cng thng cn n khi lm bnh.

Bt ng
Ting Vit ch gi chung l bt ng, nhng bt ng cng chia lm 2 loi c bn: - Bt ng trng (cornflour, cornstarch): bt trng, mn v rt nh, lm t tm trng ca ht ng. Trong nu n th bt ng cn c tc dng l cht lm st khi nu cc mn sp hoc st. - Bt ng vng (cornmeal, hay i khi cn c gi l Polenta): l bt c xay t nguyn ht ng kh.

Ngoi ra cn c rt nhiu tn gi cc loi bt khc m gn nh nu dch sang ting Vit th rt kh hnh dung v ngi VN vn t quen thuc vi nhng loi ht ny. Mnh cng vy, v th mnh ch im qua cc tn gi mi ngi cng c cht khi nim v nhng loi bt t cc ht lng thc khc c dng lm bnh. - Whole wheat flour: bt lm t nguyn ht la m xay mn ra. - Bran flour: bt lm t lp v mng ca ht la m. - Rye flour: bt lm t ht la mch en. C cc loi "con" nh light rye, medium rye, dark rye, whole rye flour, rye meal, rye blend.

(rye) - Oat flour: bt lm t ht yn mch. Sn phm t ht yn mch thng dng l rolled oats, oat bran.

(Rolled oats) - Buckwheat flour: bt kiu mch, thng c s dng lm pancake hoc crepe. (Loi m soba ni ting ca Nht c lm t bt buckwheat) - Durum flour: bt ny lm t ht durum (khng bit tn ting Vit l g). Spaghetti v cc loi pasta kh l lm t bt ny. Trong nng bnh th bt ny c s dng lm cc loi bnh m c sn ca .

Flour is flour is flour is flour. Bt m l bt m nhng bt m c chia ra nhiu loi khc nhau, mi quc gia sn xut bt m khc nhau cho nn khng th em to ra so snh vi l (apple to pear). Trong sch v bnh tri ca VN ngi ta thng dng bt m s 8 & 11. Theo nhiu ngi, trong c P, s 8 l bt m a dng (aka all purpose) v bt m s 11 la bt mi dai l bnh m. T trc ti gi h ai hi bt m s 8 & 11 l g th P tr li lin ko cn suy ngh l bt all purpose and bread flour. Pink cha bao gi ngh ni nh vy l sai, cho ti khi ch Hiha nhc n % protein trn gi bt th mi ngh ra l mnh sai. Nhng theo danh t bun bn (maketing terms) th mnh cng ng v nu dch t ting Vit ra English th bt s 8 = a dng = all purpose, bt s 11 = bt m dai = bt bnh m = bread flour. Ni nh vy c ngha l bt s 8 = all purpose flour ca US = all purpose flour ca Canada c ng ko?

Nu ni theo trn phng din khoa hc (scientific terms) th l Sai, sai ch l mc d c gi cng tn l all purpose flour Canada nhng bt ny ko c ging bt US v n c nhiu cht m (higher protein) hn bt AP US. V l do ko th ly apple ra m so snh vi pear l vy. Ting VN rt l phong ph, nhiu danh t m ch c ngi a phng ni n xut s mi hiu c. Ngay n sch v cng vy, ngi c mun hiu sao th hiu. V d in hnh l trong tuyn tp gia chnh ca b Triu T Chi vit chung cng nhiu tc gi khc c ct Bnh Ba m trong ct lm bng bt m ni (bt m s 8). Ngi c s hiu nh th no???? C ngi cho l bt m ni l bt c pha bt ni = bt self rising => bt m s 8 = bt self -rising US. Nhng nu nhn li ct th ko nn xi bt self - rising ny v bt ny c b bt ni v mui rt l mn, m v bnh ba u c v mn m cn ti mui. Cng c ngi s ngh l bt m s 8 lm bnh xp, ni nhiu hn l bt m s 11 nn thay v gi bt m s 8 h cn gi l bt m ni. Chc tc gi ca bi ny cng ngh nh vy nn vit bt m ni xong m ngoc s 8 ng ngoc. Nu ngi no m c ngh l bt s 8 = bt self rising US th cn thn, phi c cho k xem ci loi bnh mnh mun lm xi bt self rising c c hay ko. Khi c ct th nn ch n phn vt liu nh mui chng hn, ngay chnh bn thn P cng b ri lm th ct bnh bng lan l da m c blog th thin h khen ngon ri rt ln. OMG, n lc mnh th th th n mn v ct ch xi n 1 tsp mui ln, ko bit l h xi mui g, kosher hay table salt, mnh th lm mui thng (table). Ko phi l ko thy lng mui nhiu nhng v thy h xi rt l nhiu bt ni m xi nhiu bt ni s c v ng nn cn phi c mui gim bt v ng ny. Mt bi hc nh i v ci bnh ngt n ko c v ngt m ch c v mui mn cht, phi gi n l bnh mui th ng hn. Theo ng nguyn tc th phi cn bit c bao nhiu gr cht m (protein) cho mi 100 gr bt nhng v mnh ch dng theo ci lng in trn hp cho nn % c th ko chnh xc 100 %, c th +/- 5%. Nu mun chnh xc th cn phi l/l vi hng bt. y l % protein, Pink ly t Nutrition Facts hoc Goooogle:

American Flour:
Gold Medal Flour: Gold Medal All Purpose : 3gr protein/30gr = 10% Gold Medal Better for Bread : 4gr/30gr = 13.33% Gol Medal Self-Rsing: 3gr/30gr = 10% Gold Medal Unbleached: 3gr/30gr = 10% Gold Medal Whole Wheat: 4gr/30gr = 13.33% Pillsbury Flour: Pillsbury Pillsbury Pillsbury Pillsbury Pillsbury Best Best Best Best Best All Purpose: 3gr/31gr = 9.67% Unbleached: 3gr/31gr = 9.67% Self-Rising: 3gr/31gr = 9.67% Bread: 4gr/31gr = 12.9 % Whole Wheat: 4gr/31gr = 12.9%

King Arthur Flour: KA KA KA KA Unbleached Bread = 12.7% All Purpose Unbleached = 11.7% Queen Guimevere Cake Flour = 7% French Style Flour = 11.5%

Vo y tham kho thm nhiu loi bt khc:

http://www.kingarthurflour.com/shop/...d-grain-blends Cake Flour: Swans Down Cake Flour = 7.14% Softa Silk Cake Flour = 6.9% Southern Flour: White White White White Lily Lily Lily Lily Enriched Unbleached All Purpose = 10% Enriched Bleached Self-Rising = 10% Enriched Unbleached Self-Rising = 10% Bread Enriched Unbleached = 13.33%

Costco Flour: Con-Argar All Purpose Flour = 10% Con-Argar Harvest Bread Flour = 10% Mc d l hai loi bt nhng c cht m bng nhau. Bread flour th c thm malted barley flour. Private Label/Store Brand Flour: Shaw's All Purpose Flour = 10% Target Market Pantry All Purpose Flour = 10% Hu nh store brand flour c cht m ging nhau nh brand name flour.

Canadian Flour:
Robin Hood All Purpose = 13.33% Robin Hood Unbleached All Purpose = 13.33% Robin Hood Best for Bread Homestyle White Flour = 13.33% Robin Hood Best fof Cake & Pastry Flour = 10% 5 Roses All Purpose Flour = 13.33%

European Flour:
Vo y tham kho thm cc loi bt khc: http://www.kingarthurflour.com/flour...uivalents.html

French Flour: T55 = 10-11% T65 = 11.5% ty theo hiu Vo y tham kho thm v French flour: http://aulevain.canalblog.com/archiv.../10304760.html

German Flour: T550 = 11% T650 = 12%

Asian Flour:
Thi Red Lotus Special Flour = 8% Xin tham kho thm y. http://www.ufm.co.th/eng/products.php?products.php Korean Flour:

CJ All Purpose Flour = 10% Wheat Flour = 7.69%

Taiwanese Flour: Yi-Feng Brand Wheaten Flour = 11.5% Da theo list trn th: Bt m s 8 = bt Red Lotus TL (chnh xc nht) = Korean wheat flour = KA Queen Guimevere Cake Flour = Swans Down Bt m s 11 = French flour T-65 = German Flour T-550 = King Arthur French Style Flour = Taiwanese Yi-Feng Brand Wheaten Flour. Canadian All Purpose Flour = American Bread Flour Canadian RH Best for Cake & Pastry Flour = American All Purpose Flour = French Flour T-55

By gi th tm ngng y. Sng gi ngi g i g li mi post c

Happy Baking.