[60ml] flour
A good source of carbohydrates and dietary fiber, particularly in whole grain forms; refined white flour is often enriched with B vitamins (thiamine, riboflavin, niacin) and iron. Wheat flour contains gluten, a protein that triggers celiac disease in susceptible individuals.
About
Flour is a fine powder produced by grinding cereal grains, most commonly wheat (Triticum aestivum), though it may also be milled from barley, oats, rye, corn, or non-grain sources such as legumes and tubers. The term "flour" without qualification typically refers to wheat flour in Western cooking traditions. Wheat flour is composed primarily of starch (60-75%) along with proteins (gluten and albumins), lipids, and ash (minerals).
The grinding process determines flour characteristics: stone-ground flour retains more bran and germ, while industrial roller-milled flour is refined to remove these components. Refined white flour has a fine, pale texture and mild flavor, while whole wheat flour contains the entire grain kernel and has a coarser texture, nutty flavor, and shorter shelf life due to higher oil content. All-purpose flour (a blend of hard and soft wheat) is milled to 10-12% protein content, balancing structure and tenderness in baked goods.
Culinary Uses
Flour is the foundational ingredient in most Western baked goods—breads, cakes, pastries, and cookies—where its protein content (specifically gluten) provides structure and elasticity. In sauces and gravies, flour acts as a thickening agent when cooked into a roux with fat. It is also used as a coating for fried foods and as a dusting agent. Beyond wheat flour, alternative flours (rice, almond, coconut) serve specific dietary requirements or culinary traditions and impart different flavors and textures. The ratio of flour to liquid, fat, and eggs determines the crumb structure and final texture of baked products.