/ 350 g flour
Refined wheat flour is primarily carbohydrate and provides B vitamins (particularly in enriched varieties). Whole wheat flour retains the bran and germ, offering significantly more fiber, minerals (iron, magnesium), and antioxidants than refined flour.
About
Flour is a powder produced by grinding cereal grains, most commonly wheat (Triticum aestivum), though it can also be derived from other grains such as rye, barley, corn, or rice. The grinding process separates the grain into its constituent parts—the starchy endosperm (which forms the bulk of white flour), the protein-rich germ, and the fiber-rich bran—with varying proportions retained depending on milling type.
Wheat flour is classified by protein content and extraction rate: all-purpose flour (10-12% protein) is the most versatile; bread flour (12-14% protein) develops strong gluten networks; cake flour (7-9% protein) produces tender crumb; and whole wheat flour retains all grain components. The flour's color ranges from cream to white depending on the wheat variety and processing method, with flavor profiles ranging from mild and slightly sweet (refined white flour) to nutty and robust (whole grain varieties).
Culinary Uses
Flour is the foundational ingredient in bread baking, pastry production, and many sauces and batters. Its primary function is to provide structure through gluten development—a network of proteins that trap gas and moisture—essential for breads, cakes, and pasta. Beyond baking, flour serves as a thickening agent in gravies and sauces (via roux), a coating for fried foods, and a base for noodles and dumplings across Asian cuisines. The choice of flour type significantly affects the final product: bread flour produces chewy, well-risen loaves; cake flour yields tender, fine-crumbed cakes; and whole wheat flour adds nutritional density and earthy flavor to any application.