/ 600 g flour
Refined wheat flour is enriched with B vitamins and iron; whole wheat flour provides significantly more fiber, minerals, and phytonutrients. A typical serving of all-purpose flour contains modest protein and is primarily carbohydrates.
About
Flour is a powder produced by grinding cereal grains, most commonly wheat, into fine particles. The process involves milling the grain kernels, which consist of the outer bran layer, the starchy endosperm, and the nutrient-rich germ, to varying degrees of refinement. Wheat flour, the most widely used type globally, typically contains 10-14% protein and serves as the foundation for bread, pastries, and countless baked goods across virtually all culinary traditions.
Different milling methods and grain selections yield distinct flour types: whole wheat flour retains all kernel components, while all-purpose or bread flour consists primarily of refined endosperm with specific protein levels optimized for particular applications. The protein content, particularly gluten-forming proteins, fundamentally determines flour's functional properties in baking, affecting dough elasticity, rise, and final texture.
Culinary Uses
Flour is the primary dry ingredient in bread baking, pastry work, and many baked goods, serving as both a structural component and moisture absorber. Beyond baking, it functions as a thickening agent in sauces, gravies, and soups, and provides the coating base for fried foods. In bread-making, flour's gluten proteins develop into an elastic network that traps gas and provides structure. Different flour types—bread flour for robust, chewy loaves; cake flour for tender crumbs; pastry flour for flaky layers—are selected based on desired protein content and resulting texture. Regional cuisines employ flour in noodles, dumplings, and countless other preparations, making it one of the world's most versatile ingredients.