flour and sugar
Flour is primarily a source of carbohydrates and provides B vitamins and iron, especially in enriched varieties; whole wheat flour contains significantly more dietary fiber and minerals than refined flour.
About
Flour is a powder produced by grinding dried cereal grains, legumes, or other starchy plant materials. The most common type is wheat flour, derived from the endosperm of wheat berries (Triticum species), which originated in the Fertile Crescent. Flour consists primarily of starch granules and gluten proteins (in wheat varieties), along with bran and germ depending on the milling process. The protein content, starch composition, and particle size vary significantly by grain source and milling method, affecting the flour's functional properties in baking and cooking.
Different flour types are classified by protein content and grain variety: all-purpose flour (10-12% protein), bread flour (12-14% protein), cake flour (7-9% protein), and specialty flours like rye, spelt, and gluten-free variants. Whole wheat flour retains the bran and germ, providing more fiber and nutrients but reducing shelf stability. Bleached flour has been chemically treated to whiten and mature the gluten, while unbleached flour undergoes natural aging.
Culinary Uses
Flour is fundamental to baking and cooking across virtually all culinary traditions. It serves as the structural foundation for breads, pastries, cakes, cookies, and noodles through gluten development and starch gelatinization. In cooking, flour thickens sauces and gravies through roux-making, coats foods for frying, and binds batters and doughs. Different flour types are selected based on desired outcomes: bread flour for chewy, structured loaves; cake flour for tender crumbs; all-purpose flour for versatile applications. Flour is also used as a thickening agent in soups and stews, as a binding agent in forcemeats and dumplings, and as a dusting medium to prevent sticking in dough handling.