flour <ref>preferably
Good source of carbohydrates and B vitamins; whole wheat flour provides additional fiber and minerals including magnesium and manganese. Enriched white flour is fortified with iron and B vitamins to replace nutrients lost during processing.
About
Flour is a powder produced by grinding grains, seeds, or legumes, most commonly derived from wheat (Triticum aestivum). The milling process involves removing the bran and germ layers from the grain kernel, leaving the starchy endosperm, though whole grain flours retain all components. Wheat flour contains gluten proteins (gliadin and glutenin) that develop into a network when hydrated, providing structure and elasticity to baked goods. Flour varies by protein content, granulation, and processing method; common varieties include all-purpose flour (10-12% protein), bread flour (12-14% protein), cake flour (7-9% protein), and pastry flour (9-10% protein). Color ranges from cream to white depending on variety and processing.
Culinary Uses
Flour is the foundational ingredient in bread making, pastries, cakes, and batters worldwide. In bread production, the gluten network traps gas during fermentation, creating structure and crumb. For pastries and cakes, lower-protein flours produce tender crumbs by limiting gluten development. Flour serves as a thickening agent in sauces and gravies, and as a coating for frying. It is essential in Asian noodle production and used to thicken soups and stews. Different flour types are selected based on desired texture: bread flour for chewy loaves, cake flour for delicate crumbs, and all-purpose flour for general baking applications.