/ 300 g flour

Flour is a fine powder produced by grinding cereal grains, legumes, or other starchy seeds. The most common form derives from wheat (Triticum species), though flour can be milled from barley, rye, oats, corn, rice, and numerous other sources. Wheat flour consists primarily of starch (70-75%), protein (10-15%), and water, with the bran and germ removed in refined white flour. The protein content, particularly glutenin and gliadin, develops into gluten when mixed with liquid, providing elasticity and structure to baked goods.\n\nFlour is classified by protein content (cake flour ~7-9%, all-purpose ~10-12%, bread flour ~12-14%) and milling method (whole grain, refined, bleached, unbleached). Each type produces distinct results in baking, affecting crumb structure, rise, and texture. Specialty flours derived from alternative grains or legumes offer different functional properties and nutritional profiles.

Flour is the foundational ingredient in baking, providing structure and bulk to breads, cakes, pastries, cookies, and other baked goods. It functions as a thickening agent in sauces and gravies (roux), a coating for fried foods, and a binder in meat preparations. Different flour types serve specific purposes: bread flour for chewy, high-rise loaves; cake flour for tender, moist cakes; pastry flour for flaky pie crusts. Beyond baking, flour dusts work surfaces, stabilizes whipped cream, and absorbs moisture in spice blends. Specialty flours (almond, coconut, chickpea) provide alternatives for dietary restrictions or flavor variation.