plain flour
Plain flour is a good source of carbohydrates and provides moderate amounts of protein and B vitamins; many commercial plain flours are enriched with additional vitamins and minerals including thiamine, riboflavin, niacin, and iron to compensate for nutrients lost during milling.
About
Plain flour, also known as all-purpose flour or refined wheat flour, is a finely ground powder produced from the endosperm of common wheat (Triticum aestivum). The grain is milled to remove the bran and germ, leaving primarily the starchy endosperm, which is then ground to a consistent, fine texture. Plain flour typically contains 8-12% protein depending on the wheat variety and milling process, with a neutral color ranging from cream to white. It is the most versatile flour in Western baking, suitable for both sweet and savory applications due to its moderate gluten content and balanced protein-to-starch ratio.
Culinary Uses
Plain flour serves as the foundational ingredient in most Western baked goods, including bread, cakes, pastries, cookies, and biscuits. It is also used as a thickening agent in sauces, gravies, and soups, and for dusting and coating in preparation for frying or roasting. In bread-making, plain flour develops gluten networks that provide structure and elasticity. Its neutral flavor makes it suitable for both sweet and savory preparations, and it pairs well with fats, liquids, leavening agents, and flavorings. The flour's performance in different applications depends on hydration levels, mixing intensity, and the balance of other ingredients in a recipe.