wheat or all-purpose flour
All-purpose flour provides carbohydrates as its primary macronutrient and contains moderate amounts of protein essential for gluten development. Enriched varieties supply added B vitamins (thiamine, riboflavin, niacin, folic acid) and iron, though whole wheat flour offers greater fiber and micronutrient density than refined all-purpose flour.
About
All-purpose flour is a refined wheat flour milled from a blend of hard and soft wheat varieties, creating a product with moderate protein content (10-12%) suitable for a wide range of culinary applications. Derived from the starchy endosperm of the wheat kernel (Triticum aestivum), all-purpose flour represents the predominant flour type in North American baking and cooking. The flour is typically enriched with added vitamins and minerals to compensate for losses during processing, and often bleached to achieve a bright white color and improved baking performance. Its balanced gluten-forming potential distinguishes it from specialty flours, making it neither ideal nor problematic for any single application but adequate for most.
Culinary Uses
All-purpose flour serves as the foundational ingredient in countless dishes across cultures, from yeast breads and quick breads to pastries, cookies, cakes, and biscuits. It functions as a thickening agent in sauces, gravies, and roux-based preparations, and as a coating for proteins in pan-frying and deep-frying applications. In bread baking, it produces a tender crumb with moderate rise; in cookies and cakes, it yields a tender texture when combined with appropriate leavening and fat ratios. All-purpose flour also features in pancakes, waffles, pasta doughs, and dumplings, and serves as a base for many international dishes including roti, crepes, and tempura batter.