/ 125 g flour
Refined flour is primarily a source of carbohydrates and provides B vitamins and iron when enriched; whole grain flours retain more fiber, minerals, and antioxidants from the bran and germ layers.
About
Flour is a powder produced by grinding cereal grains, most commonly wheat (Triticum aestivum), though flour may also be milled from other grains such as rye, barley, corn, rice, or oats. Wheat flour is the most versatile and widely used form, containing primarily starch and gluten proteins that provide structure to baked goods. The fineness of the grind, protein content, and degree of refinement (whole grain versus refined) vary significantly depending on the source grain and milling process. All-purpose flour, the most common variety in Western kitchens, typically contains 10-12% protein and is milled from a blend of hard and soft wheat varieties.
Flour's composition fundamentally affects baking chemistry: gluten proteins develop network structures when hydrated and mechanically worked, trapping gas bubbles for rise and crumb structure. Starch granules gelatinize during heating, providing structure and texture. The ash content and mineral profile influence fermentation rates, browning, and final product characteristics.
Culinary Uses
Flour is the foundational ingredient in bread, pastries, cakes, cookies, and most baked goods across virtually all culinary traditions. It serves as a thickening agent for sauces and gravies through roux preparation (equal parts fat and flour cooked together). Beyond baking, flour is used for coating meats and vegetables before frying, creating pasta doughs, and as a base for batters and dumplings. Different flour types are selected for specific applications: bread flour (12-14% protein) for chewy loaves, cake flour (7-8% protein) for tender crumbs, and pastry flour (9-10% protein) for tender but structured items. Whole wheat, rye, and specialty grain flours are incorporated for flavor, nutrition, and texture variation in artisanal baking.