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Flour is a
powder A powder is a dry, bulk solid composed of many very fine particles that may flow freely when shaken or tilted. Powders are a special sub-class of granular materials, although the terms ''powder'' and ''granular'' are sometimes used to distin ...
made by
grinding Grind is the cross-sectional shape of a blade. Grind, grinds, or grinding may also refer to: Grinding action * Grinding (abrasive cutting), a method of crafting * Grinding (dance), suggestive club dancing * Grinding (video gaming), repetitive and ...
raw
grain A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legum ...
s,
roots A root is the part of a plant, generally underground, that anchors the plant body, and absorbs and stores water and nutrients. Root or roots may also refer to: Art, entertainment, and media * ''The Root'' (magazine), an online magazine focusing ...
,
bean A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...
s, nuts, or
seed A seed is an embryonic plant enclosed in a protective outer covering, along with a food reserve. The formation of the seed is a part of the process of reproduction in seed plants, the spermatophytes, including the gymnosperm and angiospe ...
s. Flours are used to make many different
foods Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingest ...
.
Cereal A cereal is any Poaceae, grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, Cereal germ, germ, and bran. Cereal Grain, grain crops are grown in greater quantit ...
flour, particularly
wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. 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 ...
, is the main ingredient of
bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...
, which is a
staple food A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and ...
for many cultures.
Corn flour Cornflour may refer to: * Cornflour (in the UK), corn starch, from the endosperm of the kernel of the corn (maize) grain * Corn flour (in the US and elsewhere), very finely ground cornmeal, ground from dried maize See also * Flour * Starch * Gl ...
has been important in
Mesoamerica Mesoamerica is a historical region and cultural area in southern North America and most of Central America. It extends from approximately central Mexico through Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica. W ...
n cuisine since ancient times and remains a staple in the Americas.
Rye Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat (''Triticum'') and barley (genus ''Hordeum''). Rye grain is u ...
flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the
endosperm The endosperm is a tissue produced inside the seeds of most of the flowering plants following double fertilization. It is triploid (meaning three chromosome sets per nucleus) in most species, which may be auxin-driven. It surrounds the embryo and ...
,
germ Germ or germs may refer to: Science * Germ (microorganism), an informal word for a pathogen * Germ cell, cell that gives rise to the gametes of an organism that reproduces sexually * Germ layer, a primary layer of cells that forms during embry ...
, and
bran Bran, also known as miller's bran, is the hard outer layers of Cereal, cereal grain. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with cereal germ, germ, it is an integral pa ...
together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of
comminution Comminution is the reduction of solid materials from one average particle size to a smaller average particle size, by crushing, grinding, cutting, vibrating, or other processes. In geology, it occurs naturally during faulting in the upper part of ...
) or is synonymous with flour; the word is used both ways. For example, the word ''
cornmeal Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', ...
'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The
CDC The Centers for Disease Control and Prevention (CDC) is the National public health institutes, national public health agency of the United States. It is a Federal agencies of the United States, United States federal agency, under the United S ...
has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like ''
E. coli ''Escherichia coli'' (),Wells, J. C. (2000) Longman Pronunciation Dictionary. Harlow ngland Pearson Education Ltd. also known as ''E. coli'' (), is a Gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus ''Escher ...
'' and needs to be cooked like other foods.


Etymology

The English word ''flour'' is originally a variant of the word ''
flower A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Angiospermae). The biological function of a flower is to facilitate reproduction, usually by providing a mechani ...
'', and both words derive from the
Old French Old French (, , ; Modern French: ) was the language spoken in most of the northern half of France from approximately the 8th to the 14th centuries. Rather than a unified language, Old French was a linkage of Romance dialects, mutually intelligib ...
''fleur'' or ''flour'', which had the literal meaning "blossom", and a figurative meaning "the finest". The phrase ''fleur de farine'' meant "the finest part of the meal", since flour resulted from the elimination of coarse and unwanted matter from the grain during milling. ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of
comminution Comminution is the reduction of solid materials from one average particle size to a smaller average particle size, by crushing, grinding, cutting, vibrating, or other processes. In geology, it occurs naturally during faulting in the upper part of ...
) or is synonymous with flour; the word is used both ways. For example, the word ''
cornmeal Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', ...
'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line.


History

Corn flour has been important in
Mesoamerica Mesoamerica is a historical region and cultural area in southern North America and most of Central America. It extends from approximately central Mexico through Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica. W ...
n cuisine since ancient times and remains a staple in the Americas.
Rye Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat (''Triticum'') and barley (genus ''Hordeum''). Rye grain is u ...
flour is a constituent of bread in central and northern Europe. Archaeological evidence for making flour (
wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
seeds crushed between simple
millstone Millstones or mill stones are stones used in gristmills, for grinding wheat or other grains. They are sometimes referred to as grindstones or grinding stones. Millstones come in pairs: a convex stationary base known as the ''bedstone'' and ...
s) dates to at least 6000 BC. In 2018, archaeologists reported finding evidence of bread making at Shubayqa 1, a
Natufian The Natufian culture () is a Late Epipaleolithic archaeological culture of the Levant, dating to around 15,000 to 11,500 years ago. The culture was unusual in that it supported a sedentary or semi-sedentary population even before the introduction ...
hunter-gatherer site more than 14,000 years old in northwest Jordan. The
Romans Roman or Romans most often refers to: *Rome, the capital city of Italy *Ancient Rome, Roman civilization from 8th century BC to 5th century AD *Roman people, the people of ancient Rome *''Epistle to the Romans'', shortened to ''Romans'', a letter ...
were the first to grind seeds on cone
mill Mill may refer to: Science and technology * * Mill (grinding) * Milling (machining) * Millwork * Textile mill * Steel mill, a factory for the manufacture of steel * List of types of mill * Mill, the arithmetic unit of the Analytical Engine early ...
s. In 1786, at the beginning of the
Industrial Era The Industrial Revolution was the transition to new manufacturing processes in Great Britain, continental Europe, and the United States, that occurred during the period from around 1760 to about 1820–1840. This transition included going f ...
, the first steam-powered flour mill,
Albion Mills, Southwark Albion Mills was a steam-powered flour mill situated on the southeastern side of Blackfriars Bridge in northern Southwark, London, then in the parish of Christchurch, Surrey. Matthew Boulton began plans for the mill as early as 1783; it was compl ...
, was completed in
London London is the capital and largest city of England and the United Kingdom, with a population of just under 9 million. It stands on the River Thames in south-east England at the head of a estuary down to the North Sea, and has been a majo ...
. In the 1930s, some flour began to be enriched with iron, niacin, thiamine and riboflavin. In the 1940s, mills started to enrich flour and
folic acid Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and ...
was added to the list in the 1990s.


Degermed and heat-processed flour

An important problem of the
industrial revolution The Industrial Revolution was the transition to new manufacturing processes in Great Britain, continental Europe, and the United States, that occurred during the period from around 1760 to about 1820–1840. This transition included going f ...
was the preservation of flour. Transportation distances and a relatively slow distribution system collided with natural
shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...
. The reason for the limited shelf life is the
fatty acids In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, f ...
of the
germ Germ or germs may refer to: Science * Germ (microorganism), an informal word for a pathogen * Germ cell, cell that gives rise to the gametes of an organism that reproduces sexually * Germ layer, a primary layer of cells that forms during embry ...
, which react from the moment they are exposed to oxygen. This occurs when grain is milled; the fatty acids oxidize and flour starts to become rancid. Depending on climate and grain quality, this process takes six to nine months. In the late 19th century, this process was too short for an industrial production and distribution cycle. As
vitamin A vitamin is an organic molecule (or a set of molecules closely related chemically, i.e. vitamers) that is an Nutrient#Essential nutrients, essential micronutrient that an organism needs in small quantities for the proper functioning of its ...
s,
micronutrient Micronutrients are nutrient, essential dietary elements required by organisms in varying quantities throughout life to orchestrate a range of physiological functions to maintain health. Micronutrient requirements differ between organisms; for exam ...
s and
amino acid Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although hundreds of amino acids exist in nature, by far the most important are the alpha-amino acids, which comprise proteins. Only 22 alpha am ...
s were completely or relatively unknown in the late 19th century, removing the germ was an effective solution. Without the germ, flour cannot become rancid. Degermed flour became standard. Degermation started in densely populated areas and took approximately one generation to reach the countryside. Heat-processed flour is flour where the germ is first separated from the endosperm and bran, then processed with steam, dry heat or
microwave Microwave is a form of electromagnetic radiation with wavelengths ranging from about one meter to one millimeter corresponding to frequencies between 300 MHz and 300 GHz respectively. Different sources define different frequency ran ...
and blended into flour again.


Production

Milling of flour is accomplished by grinding grain between
stones In geology, rock (or stone) is any naturally occurring solid mass or aggregate of minerals or mineraloid matter. It is categorized by the minerals included, its chemical composition, and the way in which it is formed. Rocks form the Earth's o ...
or steel wheels. Today, "stone-ground" usually means that the grain has been ground in a mill in which a revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with the grain in between.


Modern mills

Roller mill Roller mills are mills that use cylindrical rollers, either in opposing pairs or against flat plates, to crush or grind various materials, such as grain, ore, gravel, plastic, and others. Roller grain mills are an alternative to traditiona ...
s soon replaced stone
grist Grist is grain that has been separated from its chaff in preparation for grinding. It can also mean grain that has been ground at a gristmill. Its etymology derives from the verb ''grind.'' Grist can be ground into meal or flour, depending on ho ...
mills as the production of flour has historically driven technological development, as attempts to make
gristmill A gristmill (also: grist mill, corn mill, flour mill, feed mill or feedmill) grinds cereal grain into flour and Wheat middlings, middlings. The term can refer to either the Mill (grinding), grinding mechanism or the building that holds it. Grist i ...
s more productive and less labor-intensive led to the
watermill A watermill or water mill is a mill that uses hydropower. It is a structure that uses a water wheel or water turbine to drive a mechanical process such as milling (grinding), rolling, or hammering. Such processes are needed in the production of ...
and
windmill A windmill is a structure that converts wind power into rotational energy using vanes called windmill sail, sails or blades, specifically to mill (grinding), mill grain (gristmills), but the term is also extended to windpumps, wind turbines, and ...
. These terms are now applied more broadly to uses of water and wind power for purposes other than milling. More recently, the
Unifine mill A Unifine mill is a single one-pass impact milling system which produces ultrafine-milled whole-grain wheat flour that requires no grain pre-treatment and no screening of the flour. Like the grist or stone mills that had dominated the flour indus ...
, an impact-type mill, was developed in the mid-20th century. Modern farm equipment allows livestock farmers to do some or all of their own milling when it comes time to convert their own grain crops to coarse meal for
livestock feed Fodder (), also called provender (), is any agricultural foodstuff used specifically to feed domesticated livestock, such as cattle, rabbits, sheep, horses, chickens and pigs. "Fodder" refers particularly to food given to the animals (including ...
. This capability is economically important because the profit margins are often thin enough in commercial farming that saving expenses is vital to staying in business.


Composition

Flour contains a high proportion of
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
es, which are a subset of complex
carbohydrate In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or ma ...
s also known as
polysaccharide Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with wa ...
s. The kinds of flour used in cooking include all-purpose flour (known as plain outside North America), self-rising flour, and cake flour including bleached flour. The higher the protein content the harder and stronger the flour, and the more it will produce crusty or chewy breads. The lower the protein the softer the flour, which is better for cakes, cookies, and pie crusts. Cereal flour consists either of the
endosperm The endosperm is a tissue produced inside the seeds of most of the flowering plants following double fertilization. It is triploid (meaning three chromosome sets per nucleus) in most species, which may be auxin-driven. It surrounds the embryo and ...
,
germ Germ or germs may refer to: Science * Germ (microorganism), an informal word for a pathogen * Germ cell, cell that gives rise to the gametes of an organism that reproduces sexually * Germ layer, a primary layer of cells that forms during embry ...
, and
bran Bran, also known as miller's bran, is the hard outer layers of Cereal, cereal grain. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with cereal germ, germ, it is an integral pa ...
together (whole-grain flour) or of the endosperm alone (refined flour).


Bleached flour

"Bleached flour" is "refined" flour with a chemical whitening (bleaching) agent added. "Refined" flour has had the germ and bran, containing much of the nutritional fibre and vitamins, removed and is often referred to as "white flour". Bleached flour is artificially aged using a "bleaching" agent, a "maturing" agent, or both. A bleaching agent affects the carotenoids responsible for the natural colour of the flour; a "maturing" agent also affects
gluten Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grain ...
development. A maturing agent may either strengthen or weaken gluten development.


Additives

The four most common additives used as bleaching/maturing agents in the US are: *
Potassium bromate Potassium bromate (KBrO3), is a bromate of potassium and takes the form of white crystals or powder. It is a strong oxidizing agent. It is a toxic and carcinogenic compound. Preparation Potassium bromate is produced when bromine is passed throug ...
, listed as an ingredient, is a maturing agent that strengthens gluten development. It does not bleach. *
Benzoyl peroxide Benzoyl peroxide is a chemical compound (specifically, an organic peroxide) with structural formula , often abbreviated as (BzO)2. In terms of its structure, the molecule can be described as two benzoyl (, Bz) groups connected by a peroxide () ...
bleaches, but does not act as a maturing agent. It has no effect on gluten. *
Ascorbic acid Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as a topical 'serum' ingredient to treat melasma (dark pigment spots) an ...
is listed as an ingredient, either as an indication that the flour was matured using ascorbic acid or that a small amount is added as a dough enhancer. It is a maturing agent that strengthens gluten development, but does not bleach. *
Chlorine Chlorine is a chemical element with the Symbol (chemistry), symbol Cl and atomic number 17. The second-lightest of the halogens, it appears between fluorine and bromine in the periodic table and its properties are mostly intermediate betwee ...
gas is used as both a bleaching agent and a maturing agent. It weakens gluten development and oxidizes starches, making it easier for the flour to absorb water and swell, resulting in thicker batters and stiffer doughs. The retarded gluten formation is desirable in cakes, cookies, and biscuits, as it would otherwise make them tougher and bread-like. The modification of starches in the flour allows the use of wetter doughs (making for a moister end product) without destroying the structure necessary for light, fluffy cakes and biscuits. Chlorinated flour allows cakes and other baked goods to set faster and rise better, and the fat to be distributed more evenly, with less vulnerability to collapse. Some other chemicals used as
flour treatment agents A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrient ...
to modify color and baking properties include: *
Chlorine dioxide Chlorine dioxide is a chemical compound with the formula ClO2 that exists as yellowish-green gas above 11 °C, a reddish-brown liquid between 11 °C and −59 °C, and as bright orange crystals below −59 °C. It is usually ...
(unstable to be transported in the U.S.) *
Calcium peroxide Calcium peroxide or calcium dioxide is the inorganic compound with the formula CaO2. It is the peroxide (O22−) salt of Ca2+. Commercial samples can be yellowish, but the pure compound is white. It is almost insoluble in water. Structure an ...
*
Azodicarbonamide Azodicarbonamide, ADCA, ADA, or azo(''bis'')formamide, is a chemical compound with the molecular formula C2H4O2N4. It is a yellow to orange-red, odorless, crystalline powder. It is sometimes called a 'yoga mat' chemical because of its widespread u ...
or azobisformamide (synthetic) * Atmospheric oxygen causes natural bleaching. Common preservatives in commercial flour include: *
Calcium propanoate Calcium propanoate or calcium propionate has the formula Ca( C2 H5 C O O)2. It is the calcium salt of propanoic acid. Uses As a food additive, it is listed as E number 282 in the Codex Alimentarius. Calcium propionate is used as a preservative ...
*
Sodium benzoate Sodium benzoate is the sodium salt of benzoic acid, widely used as a food preservative (with an E number of E211) and a pickling agent. It appears as a white crystalline chemical with the formula C6H5COONa. Production Sodium benzoate is commo ...
*
Tricalcium phosphate Tricalcium phosphate (sometimes abbreviated TCP) is a calcium salt of phosphoric acid with the chemical formula Ca3(PO4)2. It is also known as tribasic calcium phosphate and bone phosphate of lime (BPL). It is a white solid of low solubility. Mos ...
*
Butylated hydroxyanisole Butylated hydroxyanisole (BHA) is a synthetic, waxy, solid petrochemical. Its antioxidant properties have caused it to be widely used as a preservative in food, food packaging, animal feed, cosmetics, pharmaceuticals, rubber, and petroleum produc ...


Frequency of additives

"Cake flour" in particular is nearly always chlorinated. At least one flour labeled "unbleached cake flour blend" (marketed by
King Arthur Flour The King Arthur Baking Company, formerly The King Arthur Flour Company, is an American supplier of flour, ingredients, baking mixes, cookbooks, and baked goods. The company was founded in Boston, Massachusetts in 1790, and is now based in Norwic ...
) is not bleached, and the protein content is much higher than typical cake flour at about 9.4% protein (cake flour is usually around 6% to 8%). According to King Arthur, this flour is a blend of a more finely milled unbleached wheat flour and cornstarch, which makes a better result than unbleached wheat flour alone (cornstarch blended with all-purpose flour is commonly substituted for cake flour when the latter is unavailable). The end product, however, is denser than would result from lower-protein, chlorinated cake flour. All bleaching and maturing agents (with the possible exception of ascorbic acid) have been banned in the United Kingdom. Bromination of flour in the US has fallen out of favor, and while it is not yet actually banned anywhere, few retail flours available to the home baker are bromated anymore. Many varieties of flour packaged specifically for commercial bakeries are still bromated. Retail bleached flour marketed to the home baker is now treated mostly with either peroxidation or chlorine gas. Current information from Pillsbury is that their varieties of bleached flour are treated both with benzoyl peroxide and chlorine gas. Gold Medal states that their bleached flour is treated either with benzoyl peroxide or chlorine gas, but no way exists to tell which process has been used when buying the flour at the grocery store.


Enriched flour

During the process of making flour, specifically as a result of the bleaching process, nutrients are lost. Some of these nutrients may be replaced during refining – the result is known as ''enriched'' flour.


Cake flour

Cake flour is the lowest in gluten protein content, with 6-7% (5-8% from second source) protein to produce minimal binding so the cake "crumbles" easily.


Pastry flour

Pastry flour has the second-lowest gluten protein content, with 7.5-9.5% (8-9% from second source) protein to hold together with a bit more strength than cakes, but still produce flaky crusts rather than hard or crispy ones.


Plain or all-purpose flour

All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5-11.5% (10-12% from second source) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan bakers. Some biscuits are also prepared using this type of flour. "Plain" refers not only to AP flour's middling gluten content but also to its lack of any added leavening agent (as in self-rising flour).


Bread flour

Bread flour is typically made from red hard wheat planted in the fall and harvested in the spring (winter wheat). Hard wheat is high in gluten, a protein that makes dough stretchy. Hard wheat is 11.5-13.5% (12-14% from second source) protein. The increased protein binds to the flour to entrap
carbon dioxide Carbon dioxide (chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is transpar ...
released by the yeast
fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
process, resulting in a better rise and chewier texture.


Hard flour

Hard is a general term for flours with high gluten protein content, commonly refers to extra strong flour, with 13.5-16% (or 14-15% from some sources) protein (16% is a theoretically possible protein content). This flour may be used where a recipe adds ingredients that require the dough to be extra strong to hold together in their presence, or when strength is needed for constructions of bread (e.g., some centerpiece displays).


Gluten flour

Gluten flour is refined gluten protein, or a theoretical 100% protein (though practical refining never achieves a full 100%). It is used to strengthen flour as needed. For example, adding approximately one teaspoon per cup of AP flour gives the resulting mix the protein content of bread flour. It is commonly added to whole grain flour recipes to overcome the tendency of greater fiber content to interfere with gluten development, needed to give the bread better rising (gas holding) qualities and chew.


Unbleached flour

Unbleached flour is simply flour that has not undergone bleaching and therefore does not have the color of "white" flour. An example is
graham flour Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely. It is not sifted (" ...
, whose namesake,
Sylvester Graham Sylvester Graham (July 5, 1794 – September 11, 1851) was an American Presbyterian minister and dietary reformer known for his emphasis on vegetarianism, the temperance movement, and eating whole-grain bread. His preaching inspired the graha ...
, was against using bleaching agents, which he considered unhealthy.


Self-raising flour

In English-speaking countries, self-raising (or self-rising) flour is commercially available with chemical
leavening agent In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alterna ...
s already in the mix. In America, it is also likely to be pre-salted; in Britain this is not the case. The added ingredients are evenly distributed throughout the flour, which aids a consistent rise in baked goods. This flour is generally used for preparing sponge cakes, scones, muffins, etc. It was invented by Henry Jones and patented in 1845. If a recipe calls for self-raising flour, and this is not available, the following substitution is possible: * 1 cup (125 g) plain flour * 1 teaspoon (3 g)
baking powder Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase ...
* (US recipes) a pinch to teaspoon (1 g or less)
salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...


Types


Gluten-containing flours


Wheat flour

Wheat is the grain most commonly used to make flour. Certain varieties may be referred to as "clean" or "white". Flours contain differing levels of the protein
gluten Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grain ...
. "Strong flour" or "hard flour" has a higher gluten content than "weak" or "soft" flour. "Brown" and wholemeal flours may be made of hard or soft wheat. *
Atta flour Atta/Ata (Urdu: ; Hindi: , Bengali: আটা, romanized: Āṭā) or chakki atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. It is the most widespread ...
is a whole-grain wheat flour important in Indian and Pakistani cuisine, used for a range of breads such as
roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinid ...
and
chapati Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives) ...
. It is usually stone-ground to coarse granules, which gives it a texture not easily found in other flatbreads. *
Common wheat Common wheat (''Triticum aestivum''), also known as bread wheat, is a cultivated wheat species. About 95% of wheat produced worldwide is common wheat; it is the most widely grown of all crops and the cereal with the highest monetary yield. Ta ...
flour (''T. aestivum'') is the flour most often used for making bread.
Durum wheat Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a Polyploid, tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although ...
flour (''T. durum'') is the second most used. *
Maida flour is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour. is used extensively for making fast foods, baked goods such as pastries, bread, several varie ...
is a finely milled wheat flour used to make a wide variety of Indian breads such as paratha and naan. Maida is widely used not only in Indian cuisine but also in Central Asian and Southeast Asian cuisine. Though sometimes referred to as "all-purpose flour" by Indian chefs, it more closely resembles cake flour or even pure starch. In India, maida flour is used to make pastries and other bakery items such as bread, biscuits and toast. *
Noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indo ...
flour is a special blend of flour used for the making of Asian-style noodles, made from wheat or rice. *
Semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymo ...
is the coarse, purified
wheat middlings Wheat middlings (also known as millfeed, wheat mill run, or wheat midds) are the product of the wheat milling process that is not flour. A good source of protein, fiber, phosphorus, and other nutrients, they are a useful fodder for livestock and pe ...
of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. *
Spelt Spelt (''Triticum spelta''), also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BC. Spelt was an important staple food in parts of Europe from the Bronze Age to medieval times. No ...
, an ancient grain, is a hexaploid species of wheat. Spelt dough needs less kneading than common wheat or durum wheat dough. Compared to hard-wheat flours, spelt flour has a relatively low (six to nine percent) protein count, just a little higher than pastry flour. That means that plain spelt flour works well in creating dough for soft foods such as cookies or pancakes. Crackers turn out well because they are made from dough that does not need to rise when baked.


Other varieties

*
Rye Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat (''Triticum'') and barley (genus ''Hordeum''). Rye grain is u ...
flour is used to bake the traditional
sourdough Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbio ...
breads of Germany, Austria, Switzerland, Russia,
Czech Republic The Czech Republic, or simply Czechia, is a landlocked country in Central Europe. Historically known as Bohemia, it is bordered by Austria to the south, Germany to the west, Poland to the northeast, and Slovakia to the southeast. The ...
, Poland and
Scandinavia Scandinavia; Sámi languages: /. ( ) is a subregion#Europe, subregion in Northern Europe, with strong historical, cultural, and linguistic ties between its constituent peoples. In English usage, ''Scandinavia'' most commonly refers to Denmark, ...
. Most
rye bread Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat f ...
s use a mix of rye and wheat flours because rye does not produce sufficient gluten.
Pumpernickel Pumpernickel (; ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it was ...
bread is usually made exclusively of rye, and contains a mixture of rye flour and rye meal.
Secale ''Secale'' is a genus of the grass tribe Triticeae, which is related to barley (''Hordeum'') and wheat (''Triticum''). The genus includes cultivated species such as rye (''Secale cereale'') as well as weedy and wild rye species. The most well kn ...
flower is used to make bread such as
Prądnik bread Prądnik bread ( Polish: ''Chleb prądnicki'') - is a traditional secale bread baked in Kraków. The bread may be produced in huge loaves amounting to 14 kg. It is a protected produce, under geographical indications and traditional specialities i ...
.


Gluten-free flours

When flours do not contain gluten, they are suitable for people with
gluten-related disorders Gluten-related disorders is the term for the diseases triggered by gluten, including celiac disease (CD), non-celiac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH) and wheat allergy. The umbrella category has also been r ...
, such as
coeliac disease Coeliac disease (British English) or celiac disease (American English) is a long-term autoimmune disorder, primarily affecting the small intestine, where individuals develop intolerance to gluten, present in foods such as wheat, rye and barle ...
,
non-celiac gluten sensitivity Non-celiac gluten sensitivity (NCGS) or gluten sensitivity is "a clinical entity induced by the ingestion of gluten leading to intestinal and/or extraintestinal symptoms that improve once the gluten-containing foodstuff is removed from the diet, a ...
or
wheat allergy Wheat allergy is an allergy to wheat which typically presents itself as a food allergy, but can also be a contact allergy resulting from occupational exposure. Like all allergies, wheat allergy involves immunoglobulin E and mast cell response. T ...
sufferers, among others. Contamination with gluten-containing cereals can occur during grain harvesting, transporting, milling, storing, processing, handling and/or cooking. *
Acorn The acorn, or oaknut, is the nut of the oaks and their close relatives (genera ''Quercus'' and '' Lithocarpus'', in the family Fagaceae). It usually contains one seed (occasionally two seeds), enclosed in a tough, leathery shell, and borne ...
flour is made from ground acorns and can be used as a substitute for wheat flour. It was used by Native Americans. Koreans also use acorn flour to make
dotorimuk Dotori-muk * () or acorn jelly is a Korean food which is a jelly made from acorn starch. Although "'' muk''" means "jelly", when used without qualifiers, it usually refers to ''dotori-muk''. The practice of making ''dotori-muk'' originated in ...
. *
Almond flour Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made with whole or blanched almonds. The consistency is more like corn meal than ...
is made from ground almonds. *
Amaranth ''Amaranthus'' is a cosmopolitan genus of annual or short-lived perennial plants collectively known as amaranths. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Catkin-like cymes of densely pack ...
flour is a flour produced from ground amaranth grain. It was commonly used in pre-Columbian meso-American cuisine and was originally cultivated by the Aztecs. It is becoming more and more available in speciality food shops. *
Apple flour Apple flour is flour made from the milling of apple pomace, a mix of about 54% pulp, 34% peels, 7% seeds, 4% seed cores, and 2% stems remaining after apples have been squeezed and crushed for their juice. It is also called "apple pomace flour," wh ...
is made from milling apple pomace, the solid remains of juiced apples. *
Banana flour Banana flour is a powder traditionally made of green bananas. Historically, banana flour has been used in Africa and Jamaica as a cheaper alternative to wheat flour. It is now often used as a gluten-free replacement for wheat flours or as a sourc ...
has been traditionally made of green bananas for thousands of years and is currently popular both as a gluten-free replacement for wheat flour and as a source of
resistant starch Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals. Resistant starch occurs naturally in foods, but it can also be added as part of dried raw foods, or use ...
. *
Bean A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...
flour is a flour produced from pulverized dried or ripe beans. Garbanzo and
fava bean ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Variet ...
flour is a flour mixture with a high nutritional value and strong aftertaste. *
Brown rice Brown rice is a whole grain rice with the inedible outer Rice hulls, hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain w ...
flour is of great importance in
Southeast Asian cuisine This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, ...
. Edible
rice paper "Rice paper" has many varieties such as rice paper made from tree bark to make drawing and writing paper or from rice flour and tapioca flour and then mixed with salt and water to produce a thin rice cake and dried to become harder and paper-like ...
can be made from it. *
Buckwheat Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...
flour is used as an ingredient in many
pancake A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a Starch, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or fryi ...
s in the United States. In Japan, it is used to make a popular noodle called
soba Soba ( or , "buckwheat") is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety ''Nagano soba'' includes wheat flour. In Japan, soba noodles can be found i ...
. In Russia, buckwheat flour is added to the batter for pancakes called ''
blini A blini (sometimes spelled bliny) ( pl., diminutive: блинчики, ''blinchiki'', dialectal, diminutive: млинчики, ''mlynchiki'') or, sometimes, blin (more accurate as a single form of the noun), is a Russian and more broadly Eastern ...
s'' which are frequently eaten with
caviar Caviar (also known as caviare; from fa, خاویار, khâvyâr, egg-bearing) is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread. Traditionally, the ter ...
. Buckwheat flour is also used to make crêpes bretonnes in
Brittany Brittany (; french: link=no, Bretagne ; br, Breizh, or ; Gallo language, Gallo: ''Bertaèyn'' ) is a peninsula, Historical region, historical country and cultural area in the west of modern France, covering the western part of what was known ...
. On Hindu fasting days (''
Navaratri Navaratri is an annual Hindu festival observed in the honour of the goddess Durga. It spans over nine nights (and ten days), first in the month of Chaitra (March/April of the Gregorian calendar), and again in the month of Sharada. It is ob ...
'' mainly, also ''
Maha Shivaratri Maha Shivaratri (IAST: Mahāśivarātri) is a Hindu festival celebrated annually in honour of the god Shiva. The name also refers to the night when Shiva performs the heavenly dance called Tandava. In every month of the luni-solar Hindu ca ...
''), people eat food made with buckwheat flour. The preparation varies across India. The most famous dishes are '' kuttu ki puri'' and ''kuttu
pakora Pakora () is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram ...
''. In most northern and western states the usual term is ''kuttu ka atta''. *
Cassava ''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively ...
flour is made from the root of the
cassava ''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively ...
plant. In a purified form (pure starch), it is called
tapioca Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North Region, Brazil, North and Northeast Region, Brazil, Northeast regions of Brazil, but wh ...
flour (see in list below). *
Chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelat ...
flour is popular in
Corsica Corsica ( , Upper , Southern ; it, Corsica; ; french: Corse ; lij, Còrsega; sc, Còssiga) is an island in the Mediterranean Sea and one of the 18 regions of France. It is the fourth-largest island in the Mediterranean and lies southeast of ...
, the
Périgord Périgord ( , ; ; oc, Peiregòrd / ) is a natural region and former province of France, which corresponds roughly to the current Dordogne department, now forming the northern part of the administrative region of Nouvelle-Aquitaine. It is div ...
, and
Lunigiana The Lunigiana () is a historical territory of Italy, which today falls within the provinces of Massa Carrara, Tuscany, and La Spezia, Liguria. Its borders derive from the ancient Roman settlement, later the medieval diocese of Luni, which no longe ...
for breads,
cake Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, ...
s and
pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are som ...
s. It is the original ingredient for
polenta Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...
, still used as such in Corsica and other Mediterranean locations. Chestnut bread keeps fresh for as long as two weeks.''The Grocer's Encyclopedia - Encyclopedia of Foods and Beverages''
. By Artemas Ward. New York. 1911.
In other parts of Italy it is mainly used for
dessert Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and ...
s. *
Chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...
flour (also known as
gram flour Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...
or besan) is of great importance in
Indian cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, he ...
, and in Italy, where it is used for the
Liguria Liguria (; lij, Ligûria ; french: Ligurie) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is ...
n
farinata Farinata (), socca (), torta di ceci (), or cecina () is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba isla ...
. *
Chuño Chuño () is a freeze drying, freeze-dried potato product traditionally made by Quechua people, Quechua and Aymara people, Aymara communities of Bolivia and Peru, and is known in various countries of South America, including Bolivia, Peru, Chile a ...
flour is made from dried potatoes in various countries of South America. *
Coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...
flour is made from ground coconut meat and has the highest fiber content of any flour, having a very low concentration of digestible carbohydrates and thus making an excellent choice for those looking to restrict their carbohydrate intake. It also has a high fat content of about 60 percent. *
Coffee flour Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulant, stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. S ...
is flour usually made with either coffee cherries or
coffee bean A coffee bean is a seed of the ''Coffea'' plant and the source for coffee. It is the pip inside the red or purple fruit often referred to as a coffee cherry. Just like ordinary cherries, the coffee fruit is also a so-called stone fruit. Even thou ...
s. * Corn (maize) flour is popular in the
Southern Southern may refer to: Businesses * China Southern Airlines, airline based in Guangzhou, China * Southern Airways, defunct US airline * Southern Air, air cargo transportation company based in Norwalk, Connecticut, US * Southern Airways Express, M ...
and
Southwestern The points of the compass are a set of horizontal, radially arrayed compass directions (or azimuths) used in navigation and cartography. A compass rose is primarily composed of four cardinal directions—north, east, south, and west—each sepa ...
US, Mexico,
Central America Central America ( es, América Central or ) is a subregion of the Americas. Its boundaries are defined as bordering the United States to the north, Colombia to the south, the Caribbean Sea to the east, and the Pacific Ocean to the west. ...
, and
Punjab region Punjab (; Punjabi Language, Punjabi: پنجاب ; ਪੰਜਾਬ ; ; also Romanization, romanised as ''Panjāb'' or ''Panj-Āb'') is a geopolitical, cultural, and historical region in South Asia, specifically in the northern part of the I ...
s of India and Pakistan, where it is called ''makai ka atta''. Coarse whole-grain corn flour is usually called
cornmeal Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', ...
. Finely ground corn flour that has been treated with food-grade lime is called ''masa harina'' (see ''
masa ''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalization, nixtamalized corn. It is used for making corn tortillas, ''gorditas'', ''tamales'', ''pupusas'', and many other Latin American cuisine, Latin American d ...
'') and is used to make ''
tortilla A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Me ...
s'' and ''
tamale A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamale ...
s'' in Mexican cooking. Corn flour should never be confused with
corn starch Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...
, which is known as "cornflour" in British English. **
Cornmeal Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', ...
is very similar to corn flour (see above) except in a coarser grind. **
Corn starch Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...
is starch extracted from endosperm of the corn kernel. *
Glutinous rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
flour or sticky rice flour is used in east and southeast Asian cuisines for making tangyuan, etc. *
Hemp Hemp, or industrial hemp, is a botanical class of ''Cannabis sativa'' cultivars grown specifically for industrial or medicinal use. It can be used to make a wide range of products. Along with bamboo, hemp is among the fastest growing plants o ...
flour is produced by pressing the oil from the hemp seed and milling the residue. Hemp seed is approximately 30 percent oil and 70 percent residue. Hemp flour does not rise, and is best mixed with other flours. Added to any flour by about 15-20 percent, it gives a spongy nutty texture and flavor with a green hue. *
Mesquite flour Mesquite flour is made from the dried and ground pods of the mesquite (some ''Prosopis'' spp.), a tree that grows throughout Mexico and the southwestern US in arid and drought-prone climates. The flour made from the long, beige-colored seedpods has ...
is made from the dried and ground pods of the
mesquite Mesquite is a common name for several plants in the genus ''Prosopis'', which contains over 40 species of small leguminous trees. They are native to dry areas in the Americas. They have extremely long roots to seek water from very far under grou ...
tree, which grows throughout North America in arid climates. The flour has a sweet, slightly nutty flavor and can be used in a wide variety of applications. *
Nut Nut often refers to: * Nut (fruit), fruit composed of a hard shell and a seed, or a collective noun for dry and edible fruits or seeds * Nut (hardware), fastener used with a bolt Nut or Nuts may also refer to: Arts, entertainment, and media Com ...
flours are grated from oily nuts—most commonly almonds and
hazelnut The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus ''Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according t ...
s—and are used instead of or in addition to wheat flour to produce more dry and flavorful pastries and cakes. Cakes made with nut flours are usually called
torte A torte (from German ''Torte'' ( (in turn from Latin via Italian ''torta'')) is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruit. Ordinarily, the cooled torte is glazed and garnish ...
s and most originated in Central Europe, in countries such as Hungary and Austria. *
Peasemeal Peasemeal (also called pea flour) is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch, thus increasing nutritive value. Traditionally the peas would be ground three times ...
or pea flour is a flour produced from roasted and pulverized yellow field peas. *
Peanut flour Peanut flour is made from crushed, fully or partly defatted peanuts. Peanut flour, depending on the quantity of fat removed, is highly protein-dense, providing up to per . Culinary professionals use peanut flour as a thickener for soups, a flav ...
made from shelled cooked peanuts is a high-protein alternative to regular flour. *
Potato starch Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. Th ...
flour is obtained by grinding the tubers to a pulp and removing the fibre and protein by water-washing. Potato starch (flour) is very white starch powder used as a thickening agent. Standard (native) potato starch needs boiling, to thicken in water, giving a transparent gel. Because the flour is made from neither grains nor legumes, it is used as a substitute for wheat flour in cooking by
Jew Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""Th ...
s during
Passover Passover, also called Pesach (; ), is a major Jewish holidays, Jewish holiday that celebrates the The Exodus, Biblical story of the Israelites escape from slavery in Ancient Egypt, Egypt, which occurs on the 15th day of the Hebrew calendar, He ...
, when grains are not eaten. *
Potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...
flour, often confused with potato starch, is a peeled, cooked potato powder of mashed, mostly drum-dried and ground potato flakes using the whole potato and thus containing the protein and some of the fibres of the potato. It has an off-white slight yellowish color. These
dehydrate In physiology, dehydration is a lack of total body water, with an accompanying disruption of metabolic processes. It occurs when free water loss exceeds free water intake, usually due to exercise, disease, or high environmental temperature. Mil ...
d, dried, potatoes, also called
instant mashed potatoes Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing and dehydrating to yield a packaged convenience food that can be reconstituted by adding hot water or milk, producing an approximation of mashe ...
can also be granules or flakes. Potato flour is cold-water-soluble; however, it is not used often as it tends to be heavy. *
Rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening a ...
is ground kernels of rice. It is widely used in Western countries especially for people who suffer from gluten-related disorders. Brown rice flour has higher nutritional value than white rice flour. *
Sorghum ''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many othe ...
flour is made from grinding whole grains of the sorghum plant. It is called ''jowar'' in India. *
Tapioca Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North Region, Brazil, North and Northeast Region, Brazil, Northeast regions of Brazil, but wh ...
flour, produced from the root of the
cassava ''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively ...
plant, is used to make breads, pancakes,
tapioca pudding Tapioca pudding (similar to sago pudding) is a sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavor is preferred or in areas in which it is a commonplace ingredient for cooking. It is ...
, a savoury porridge called
fufu Fufu (or fufuo, foofoo, foufou ) is a dough-like food found in West African cuisine. In addition to Ghana, it is also found in Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the ...
in Africa, and is used as a starch. *
Teff ''Eragrostis tef'', also known as teff, Williams lovegrass or annual bunch grass, is an annual grass, a species of lovegrass native to the Horn of Africa, notably to both Eritrea and Ethiopia. It is cultivated for its edible seeds, also known as ...
flour is made from the grain teff, and is of considerable importance in eastern Africa (particularly around the horn of Africa). Notably, it is the chief ingredient in the bread
injera Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining proc ...
, an important component of Ethiopian cuisine.


More types

Flour also can be made from
soybeans The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and ...
,
arrowroot Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally ''Maranta arundinacea'', but also Florida arrowroot from ''Zamia integrifolia'', and tapioca from cassava (''Manihot esculenta''), which is oft ...
,
taro Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Africa ...
,
cattail ''Typha'' is a genus of about 30 species of monocotyledonous flowering plants in the family Typhaceae. These plants have a variety of common names, in British English as bulrush or reedmace, in American English as reed, cattail, or punks, in A ...
s,
acorn The acorn, or oaknut, is the nut of the oaks and their close relatives (genera ''Quercus'' and '' Lithocarpus'', in the family Fagaceae). It usually contains one seed (occasionally two seeds), enclosed in a tough, leathery shell, and borne ...
s,
manioc ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated a ...
,
quinoa Quinoa (''Chenopodium quinoa''; , from Quechua ' or ') is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and ...
, and other non-cereal foodstuffs.


Type numbers

In some markets, the different available flour varieties are labeled according to the ash mass that remains after a sample is incinerated in a
laboratory oven Laboratory ovens are a common piece of equipment that can be found in electronics, materials processing, forensic, and research laboratories. These ovens generally provide pinpoint temperature control and uniform temperatures throughout the heating ...
(typically at or , see
international standard international standard is a technical standard developed by one or more international standards organizations. International standards are available for consideration and use worldwide. The most prominent such organization is the International Or ...
s
ISO ISO is the most common abbreviation for the International Organization for Standardization. ISO or Iso may also refer to: Business and finance * Iso (supermarket), a chain of Danish supermarkets incorporated into the SuperBest chain in 2007 * Iso ...
2171 and ICC 104/1). This is an easily verified indicator for the fraction of the whole grain remains in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain ( extraction rate: 100%) leaves about ash or more per dry flour. Plain white flour with an extraction rate of 50–60% leaves about . * German flour type numbers () indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in
DIN DIN or Din or din may refer to: People and language * Din (name), people with the name * Dīn, an Arabic word with three general senses: judgment, custom, and religion from which the name originates * Dinka language (ISO 639 code: din), spoken by ...
10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 812, and the darker types 1050 and 1600 for wholegrain breads. * French flour type numbers () are a factor of 10 smaller than those used in Germany, because they indicate the ash content (in milligrams) per 10 g flour. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries (). Type 45 is often called pastry flour, and is generally from a softer wheat (this corresponds to what older French texts call ). Some recipes use type 45 for croissants, for instance, although many French bakers use type 55 or a combination of types 45 and 55. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour. * Czech flour types describes roughness of milling instead of amount of ash, though sometimes a numbering system is used, it is not a rule. Czechs determine following four basic types of mill: extra soft wheat flour (, 00), soft wheat flour (, T650), fine wheat flour (), rough wheat flour () and farina wheat flour () * Argentine flour uses roughness of milling as well, being 0, 00, 000 and 0000, where the number of zeroes indicates its refinement. * Polish flour type numbers, as is the case in Germany, indicate the amount of ash in 100 g of the dry mass of the flour. Standard wheat flours (defined by the PKN in PN-A-74022:2003) range from type 450 to 2000. Polish Wikipedia entry on flour number types In the United States and the United Kingdom, no numbered standardized flour types are defined, and the ash mass is only rarely given on the label by flour manufacturers. However, the legally required standard nutrition label specifies the protein content of the flour, which is also a way for comparing the extraction rates of different available flour types. In general, as the extraction rate of the flour increases, so do both the protein and the ash content. However, as the extraction rate approaches 100% (whole meal), the protein content drops slightly, while the ash content continues to rise. The following table shows some typical examples of how protein and ash content relate to each other in wheat flour: This table is only a rough guideline for converting bread recipes. Since flour types are not standardized in many countries, the numbers may differ between manufacturers. There is no French type corresponding to the lowest ash residue in the table. The closest is French Type 45. There is no official Chinese name corresponding to the highest ash residue in the table. Usually such products are imported from Japan and the Japanese name Zenryufun (全粒粉) is used, or it is called QuanMaiMianFen (全麥麵粉). It is possible to determine ash content from some US manufacturers. However, US measurements are based on wheat with a 14% moisture content. Thus, a US flour with 0.48% ash would approximate a French Type 55. Other measurable properties of flour as used in
baking Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...
can be determined using a variety of specialized instruments, such as the
farinograph In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinogra ...
.


Dangers


Flammability

Flour dust suspended in air is
explosive An explosive (or explosive material) is a reactive substance that contains a great amount of potential energy that can produce an explosion if released suddenly, usually accompanied by the production of light, heat, sound, and pressure. An expl ...
—as is any mixture of a finely powdered flammable substance with air (''see'' dust explosion). Some devastating explosions have occurred at flour mills, including an explosion in 1878 at the Washburn "A" Mill in Minneapolis that killed 22 people.


Pathogens

The
CDC The Centers for Disease Control and Prevention (CDC) is the National public health institutes, national public health agency of the United States. It is a Federal agencies of the United States, United States federal agency, under the United S ...
has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like ''
E. coli ''Escherichia coli'' (),Wells, J. C. (2000) Longman Pronunciation Dictionary. Harlow ngland Pearson Education Ltd. also known as ''E. coli'' (), is a Gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus ''Escher ...
'' and needs to be cooked like other foods.


Products

Bread,
pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are som ...
, Cracker (food), crackers, many
cake Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, ...
s, and many other foods are made using flour. Wheat flour is also used to make a roux as a base for thickening gravy and sauces. It can also be used as an ingredient in papier-mâché glue. Cornstarch is a principal ingredient used to thicken many puddings or desserts, and is the main ingredient in packaged custard.


See also

* Groat (grain)


Notes


References


The Bread and Flour Regulations 1998, United Kingdom
*


External links

*
Flourworld Museum
{{Authority control Flour, Wheat Staple foods Food additives