cup flour

Flour is a powder produced by grinding cereal grains, legumes, seeds, or other starchy plant materials. Wheat flour, the most common variety in Western cuisines, is derived from the endosperm of wheat kernels (Triticum aestivum and related species) and typically contains the starch, proteins (primarily gluten), and some mineral content. The grain is cleaned, moistened, and milled between rotating stones or metal rollers to produce fine particles. Different flour types are classified by protein content (affecting gluten development), extraction rate (the proportion of the grain used), and bleaching or aging treatments applied during processing.

Flour varieties include bread flour (high protein, 12-14%), all-purpose flour (medium protein, 10-12%), cake flour (low protein, 7-9%), pastry flour (8-10%), and self-rising flour (all-purpose flour with salt and leavening agents pre-mixed). Whole wheat flour retains the bran and germ, offering greater nutritional density but shorter shelf life. Specialty flours derived from other sources—such as rye, barley, corn, rice, and legume flours—possess distinct flavor profiles and functional properties.

Flour is the foundational ingredient in baking and pastry-making, providing structure through gluten development in breads, cakes, pastries, and cookies. It is used as a thickening agent in sauces, gravies, and soups (as a roux when combined with fat), and as a coating for fried foods. In bread-making, the ratio of flour to water and the mixing method determine gluten network formation, influencing texture and rise. All-purpose flour serves as the standard in most recipes across cuisines; bread flour is preferred for artisan breads requiring high extensibility, while cake and pastry flours produce tender crumbs in delicate applications. Beyond baking, flour is used in batters, dredges, and as a binder in forcemeats and other preparations.