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Agriculture & Food

Wheat Flour

Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour.[not verified in body] Wheat varieties are called “soft” or “weak” if gluten content is low, and are called “hard” or “strong” if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture.[1] Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran
or fiber part—there are three general types of flour. White flour is
made from the endosperm only. Brown flour includes some of the grain’s germ and bran, while whole grain or wholemeal flour
is made from the entire grain, including the bran, endosperm, and germ.
Germ flour is made from the endosperm and germ, excluding the bran.

Types

  • All-purpose or plain flour is a blended wheat with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high. It is marketed as an inexpensive alternative to bakers’ flour which is acceptable for most household baking needs.[1] oxygen in the air (“natural aging”) for approximately 10 days; however, this process is more expensive due to the time required. Flour bleached with benzoyl peroxide has been prohibited in the UK since 1997.[2] 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between.[1] suitable for soft-textured cakes and cookies. The higher protein content of other flours would make the cakes tough. Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour. Using the scoop and level method, well-sifted flour usually produces 125 g per cup. However, most American recipes are written with 140 g of flour per cup, so weighing and experimentation can be helpful in baking unfamiliar recipes. Small weight differences can greatly affect the texture. American Cake flour is bleached; in countries where bleached flour is prohibited, plain flour can be treated in a domestic microwave to improve the texture of the end product.[4] Related to cake flour are masa harina (from maize), maida flour (from wheat or tapioca), and pure starches.[1] germ are coarsely ground. Graham flour is uncommon outside of the US (but see atta flour, a similar product, below). Graham flour is the basis of true graham crackers. Many graham crackers on the market are actually imitation grahams because they do not contain graham flour or even whole-wheat flour. all-purpose flour. Its protein content ranges between 9% and 10%. It is available as a white flour, a whole-wheat flour, or a white flour with the germ retained but not the bran. It is suitable for pie pastry and tarts, some cookies, muffins, biscuits and other quick breads. Flour is shaken through a sieve to reduce the amount of lumps for cooking pastry.[1] commonly used in modern cooking than other wheat varieties. It is still used for specialty baking.
  • Bleached flour or maida flour is a white flour treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and give it more gluten-producing potential. Oxidizing agents are usually employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine. A similar effect can be achieved by letting the flour oxidize with
  • Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between
  • Bromated flour has a maturing agent added. The agent’s role is to help with developing gluten, a role similar to the flour bleaching agents. Bromate is usually used. Other choices are phosphates, ascorbic acid, and malted barley. Bromated flour has been banned in much of the world, as bromate is classified as possibly carcinogenic in humans (Group 2B) by the International Agency for Research on Cancer (IARC),[3] but remains available in the United States.
  • Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it
  • Durum flour flour made of Durum wheat which is suited for pasta making, traditional pizza and flatbread for doner kebab.
  • Graham flour is a special type of whole wheat flour. The endosperm is finely ground, as in white flour, while the bran and
  • Instant flour is pregelatinized (precooked) for easier incorporation in gravies and sauces.
  • Pastry flour or cookie flour or cracker flour has slightly higher protein content than cake flour but lower than
  • Self-rising or self-raising flour is white flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones.[citation needed] Self-rising flour is typically composed of the following ratio:
    • 1 cup (100 g) flour
    • 1 1⁄2 teaspoons (3 g) baking powder
    • a pinch to 1⁄2 teaspoon (1 g or less) salt

  • Sharp flour is produced in Fiji and primarily used in Indian cuisine.

  • Spelt flour is flour produced from the type of wheat called spelt. It is less

  • Tang flour or wheat starch is a type of wheat flour used primarily in Chinese cuisine for making the outer layer of dumplings and buns. It is also used in Vietnamese cuisine, where it is called bột lọc trong.
  • Atta flour is a type of flour used in Asia to make chapatis and other flat breads.