/ 55 g flour
Refined wheat flour is a good source of carbohydrates and B vitamins (thiamine, niacin, riboflavin) when enriched; whole wheat flour provides additional dietary fiber, minerals (magnesium, zinc), and antioxidants from the bran and germ.
About
Flour is a powder produced by grinding cereal grains, seeds, or legumes into fine particles. In culinary practice, wheat flour is the most commonly used, derived from the endosperm of wheat berries (Triticum species), though flour may also be milled from rye, barley, oats, rice, corn, and non-grain sources such as almonds, cassava, or legumes. The grain is harvested, cleaned, and processed through a series of rollers and sieves that progressively reduce the kernel to a fine powder.
Wheat flour varies by protein content and processing method. All-purpose flour (10-12% protein) represents a blend of hard and soft wheats, suitable for most baking. Bread flour (12-14% protein) contains higher gluten potential for structure. Cake flour (7-9% protein) yields tender crumb. Whole wheat flour retains the bran and germ, offering darker color, nutty flavor, and greater nutritional density than refined white flour.
Culinary Uses
Flour is the structural foundation of countless dishes across global cuisines. It functions as a thickening agent in sauces, a binding ingredient in batters and doughs, and the primary dry ingredient in breads, pastries, cakes, and noodles. Wheat flour develops gluten networks when hydrated and worked, providing elasticity in bread doughs and chewiness in pasta. In baking, the ratio of flour to other ingredients is critical to final texture—used in tender cakes, chewy cookies, crispy pie crusts, and airy meringue shells. Flour also forms the base for roux in classical sauce-making and serves as a coating for fried foods.