Types of flour

Types of flour

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  Prepared by: VijenderNoonwal
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   Wheat isa grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat .  Wheat is an important source of carbohydrates. Globally, it is the leading source of vegetable protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals but relatively low in protein quality for supplying essential amino acids. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber.
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  1. All PurposeFlour 2. Cake Flour 3. Pastry Flour 4. Bread Flour 5. Self-Rising Flour 6. Whole Wheat Flour 7. Gluten Free Flour 8. Oat Flour 9. Semolina
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   it isthe most versatile of flours, capable of producing flaky pie crusts, fluffy biscuits and chewy breads. A-P flour is sold bleached or unbleached; the two are largely interchangeable. If a recipe calls simply for “flour,” it’s calling for all-purpose flour.  Milled from a mixture of soft and hard wheat, with a moderate protein content in the 10 to 12 percent range, all-purpose flour is a staple among staples. While not necessarily good for all purposes.
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   Cake flouris generally chlorinated, a bleaching process that further weakens the gluten proteins and, just as important, alters the flour’s starch to increase its capacity to absorb more liquid and sugar, and thus ensure a moist cake.  The flour with the lowest protein content (5 to 8 percent). The relative lack of gluten-forming proteins makes cake flour ideal for tender baked goods, such as cakes (of course), but also biscuits, muffins and scones.
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   An unbleachedflour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.  To make your own pastry flour, mix together 1 1/3 cups A-P flour and 2/3 cup cake flour.
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   With aprotein content of 12 to 14 percent, bread flour is the strongest of all flours, providing the most structural support.  This is especially important in yeasted breads, where a strong gluten network is required to contain the CO2 gases produced during fermentation. T  he extra protein doesn’t just make for better volume and a chewier crumb; it also results in more browning in the crust. Bread flour can be found in white or whole wheat, bleached or unbleached. Unbleached all-purpose flour can generally be substituted for bread flour with good results.
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   Flour towhich baking powder and salt have been added during milling. Long a Southern staple, self-rising flour is generally made from the low-protein wheat traditionally grown in the South.  It’s best for tender biscuits, muffins, pancakes and some cakes. Self-rising flour is best stored tightly wrapped in its original box and used within six months of purchase — longer than that and the baking powder in it begins to lose its oomph
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   During milling,the wheat kernel is separated into its three components: the endosperm, the germ (the embryo) and the bran (the outer coating).  In whole-wheat flours, varying amounts of the germ and bran are added back into the flour.  Whole-wheat flour tends to be high in protein, but its gluten-forming ability is compromised by the bran and germ — just one of the reasons whole-wheat flour tends to produce heavier, denser baked goods.
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   In mostrecipes, whole-wheat flour can be substituted for up to half of the all-purpose flour. Because wheat germ is high in oils prone to rancidity, whole-wheat flour is far more perishable than white. Store it for up to three months at cool room temperature, and then transfer it to the freezer.
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   There isa wide variety of gluten-free flours available today, made from all sorts of grains, nuts and starches. Some of the most widely available are based on rice flour blended with tapioca and potato starch.  A small proportion of xanthan gum is sometimes added to help simulate the chewiness normally associated with gluten. Consult the specific recipe or packaging for information on how to substitute gluten-free flour for wheat flour in your favorite baking recipes.
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  XANTHAN GUM : is a popular food additive that's commonly added to foods as a thickener or stabilizer.  It's created when sugar is fermented by a type of bacteria called Xanthomonas campestris. When sugar is fermented, it creates a broth or goo-like substance, which is made solid by adding an alcohol. It is then dried and turned into a powder.  When xanthan gum powder is added to a liquid, it quickly disperses and creates a viscous and stable solution. This makes it a great thickening, suspending and stabilizing agent for many products.
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   Oat flourdoesn’t come from wheat. Oat flour is gluten-free and therefore perfect for people on a gluten-free diet.  This variety can leave your baked goods heavy or crumbly. So you might need to add more liquid or rising ingredients to your recipe. You can make it at home.  Just grind dried oats in your food processor or blender until they become a fine powder. Each 1¼ cups of oats will yield 1 cup of oat flour.
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   Semolina, whichyou might run across in recipes for pasta and Italian puddings, is made from the coarsely ground endosperm of durum wheat.  semolina flour labeled as 00 flour, a finely ground pasta flour that has a mid-range protein content of about 11% to 12%.  The gluten from durum wheat flour tends to be strong but not very elastic. In contrast, the gluten in flours made from red wheat is both strong and elastic.
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   Used asa thickening agent  Used for preparing pastries, biscuits and cakes etc.  used for making various types of pasta such as macaroni, penne etc.  used for preparing pancakes.  used for making various types of bread.  Used for dusting  Used for coating