/ 200 g flour

Flour is a powder produced by grinding cereal grains, most commonly wheat, into fine particles. The grinding process separates the endosperm (starchy middle), bran (outer husk), and germ (embryo), with white flour typically containing only the endosperm, while whole-wheat and other varieties retain varying proportions of bran and germ. Flour serves as a foundational ingredient in baking and cooking across virtually all culinary traditions.

The protein content, starch composition, and milling fineness vary significantly by grain type and milling process. Common varieties include all-purpose flour (10-12% protein), bread flour (12-14% protein), cake flour (7-9% protein), whole-wheat flour, rye flour, and specialty flours from alternative grains such as spelt, amaranth, or chickpea. The gluten network formed when flour proteins (glutenin and gliadin) hydrate and develop determines dough elasticity and final texture in baked goods.

Flour is indispensable in baking for breads, cakes, pastries, and cookies, where it provides structure and determines crumb texture. Beyond baking, it functions as a thickening agent in sauces (roux), a binder in meatballs and croquettes, and a coating for pan-frying meats and vegetables. Different flour types are selected based on desired results: bread flour for chewy, high-rise loaves; cake flour for tender crumbs; whole-wheat for nutty flavor and fiber. Flour also features in dumplings, noodles, and batters across Asian, European, and Middle Eastern cuisines.

Proper hydration, mixing technique, and rest periods critically affect outcomes. Measuring by weight rather than volume ensures consistency, as flour density varies with humidity and settling.