t plain flour
Plain flour is a good source of carbohydrates and provides B vitamins (especially thiamine and niacin), though nutrient density is lower in refined varieties. Enriched plain flour often has added iron and B vitamins to compensate for nutrients lost during milling.
About
Plain flour, also known as all-purpose flour or soft wheat flour, is a finely ground powder derived from the endosperm of wheat grain (Triticum aestivum). It is produced by milling whole wheat kernels and removing the bran and germ, leaving primarily the starchy endosperm. Plain flour typically contains 10-12% protein by weight and has a neutral flavor with subtle sweetness. It is the most versatile and widely used flour in baking and cooking, serving as the foundation for countless culinary preparations across global cuisines. The milling process determines flour fineness and protein content, which affects gluten development and baking properties.
Culinary Uses
Plain flour is the staple thickening and binding agent in Western baking and cooking. It forms the base of breads, cakes, pastries, cookies, and quick breads, where gluten development creates structure and texture. In sauces and gravies, it serves as a roux base combined with fat to thicken liquids. Beyond baking, plain flour is used for dusting, coating proteins before frying, and as a base for pasta doughs and dumpling wrappers in various cuisines. It is also essential in batters for tempura, pancakes, and crepes. Its neutral flavor allows it to perform well in both sweet and savory applications without imparting strong taste.