about 600 g flour

Flour is a powder produced by grinding cereal grains, most commonly wheat, though it may also be milled from barley, rye, oats, corn, rice, or other grains. Wheat flour, the most widely used variety globally, is classified by protein content and extraction rate, ranging from refined white flours (70–75% extraction) to whole wheat flour (100% extraction, containing bran and germ). The primary component is starch, with gluten proteins (glutenin and gliadin) forming the structural matrix when hydrated and developed through mixing or fermentation.\n\nFlour serves as the foundational dry ingredient in baking and cooking. Its protein content determines gluten development potential: bread flours (12–14% protein) develop strong networks; all-purpose flours (10–12%) provide moderate strength; cake and pastry flours (7–10%) yield tender crumbs. Flavor varies by grain type and refinement: white wheat flour is mild and neutral; whole grain flours contribute nutty, earthy notes; ancient grains (spelt, einkorn, kamut) offer distinctive flavor profiles.

Flour is the primary dry ingredient in bread baking, where gluten development creates structure and elasticity. It is essential to cakes, cookies, pastries, and other baked goods, where protein content determines texture—higher-protein bread flour yields chewy bread; lower-protein cake flour produces tender crumbs. Beyond baking, flour functions as a thickening agent in sauces (roux, beurre manié), a coating for fried foods, and a structural component in pasta dough, dumpling wrappers, and batters.\n\nUsage varies by culinary tradition: Western baking emphasizes wheat flour in loaves and pastries; Asian cuisines employ rice flour, wheat starch, and tapioca starch in noodles, dim sum, and desserts; gluten-free baking utilizes alternative grain and legume flours. Proper hydration, mixing duration, and fermentation time are critical variables affecting final texture and flavor.