/ 500 g flour

Flour is a powder produced by grinding cereal grains, most commonly wheat, into fine particles. The grain is typically cleaned, conditioned, and milled to separate the bran and germ from the starchy endosperm, which forms the basis of white or refined flour. The fineness of the grind and the degree of refinement determine flour's protein content, color, and baking properties. Wheat flour is classified by protein content—bread flour (12-14%), all-purpose flour (10-12%), cake flour (7-9%), and pastry flour (9-10%)—each suited to different culinary applications. Specialty flours derived from other grains including rye, barley, corn, and rice, as well as legume flours like chickpea and lentil flour, expand the functional and nutritional range available to cooks and bakers.

Flour may be enriched with vitamins and minerals to restore nutrients lost during milling, or bleached chemically to accelerate aging and brighten color. The protein composition, particularly gluten content in wheat flour, determines dough development and final texture in baked goods.

Flour is the structural foundation of baked goods including breads, cakes, pastries, and cookies, where gluten development or suppression directly influences crumb structure and texture. It serves as a thickening agent in sauces, gravies, and soups through roux or slurry preparation. Flour is used as a coating for pan-frying and deep-frying proteins and vegetables, and as a binder in forcemeats, meatballs, and other preparations. Different flour types are selected based on desired outcomes: bread flour for chewy, elastic crumbs; cake flour for tender, delicate structures; and all-purpose flour for general baking and cooking applications. Wheat flour remains the most versatile and widely used, though alternative grain and legume flours are increasingly employed for dietary accommodation and nutritional enhancement.