Wheat flour is a staple food in many parts of the world. It is the main ingredient in breads, noodles and pasta as well as many snacks and desserts. Types of flour with particular characteristics have been created for specific purposes. The quality of food products can be enhanced by using the most appropriate variety.
All-purpose flours are used in home baking for breads and desserts. They are also a common thickener for soups and stews. The starchy endosperm of the wheat kernel is separated from the oily germ and fibrous bran. It is then milled and sifted. The final product contains a mixture of high and low gluten flours, making it very versatile.
Self-rising flours are ideal for biscuits, pancakes, muffins and quick breads. They can also be used in light batters for deep-fried foods. This refined convenience product is formulated with sodium bicarbonate, an acidifying agent and salt to allow baked goods to rise without the addition of yeast or beaten egg whites.
Bread flours have been developed for foods baked with yeast such as bread loaves, dinner rolls and pizza crust. They contain high levels of gluten. During the kneading process, gluten protein forms a strong, elastic web which traps carbon dioxide produced by fermenting yeast. The gas inside the dough causes it to rise. The resulting bread is light and airy with a firm crust.
Cake flours are used in light, spongy confectionery. They are low in gluten to avoid a tough or chewy texture. They are also high in starch with a very fine grain. This combination creates tender, delicate cakes that melt in the mouth.
Pastry flours are used in pies, tarts, cookies and shortbread. They have a medium gluten level to create a firm dough for easy rolling and prevent pie crusts from becoming hard or tough. They help to produce baked goods with a crisp, flaky texture.
Semolina is used in authentic Italian pasta. It is milled from the endosperm of durum wheat. High gluten helps to create a tough, flexible dough that can be rolled, folded and handled without tearing. Semolina pasta dries quickly and keeps its shape in boiling water.
Whole wheat flour is so called because it is milled intact with the endosperm, bran and germ. It is higher in nutrients and fiber than white flour and gives breads a grainy texture and nutty taste. Whole wheat baked goods have a tendency to be heavy or dense because bran inhibits gluten development. They will rise more completely if some white flour is added.
All-purpose flours are used in home baking for breads and desserts. They are also a common thickener for soups and stews. The starchy endosperm of the wheat kernel is separated from the oily germ and fibrous bran. It is then milled and sifted. The final product contains a mixture of high and low gluten flours, making it very versatile.
Self-rising flours are ideal for biscuits, pancakes, muffins and quick breads. They can also be used in light batters for deep-fried foods. This refined convenience product is formulated with sodium bicarbonate, an acidifying agent and salt to allow baked goods to rise without the addition of yeast or beaten egg whites.
Bread flours have been developed for foods baked with yeast such as bread loaves, dinner rolls and pizza crust. They contain high levels of gluten. During the kneading process, gluten protein forms a strong, elastic web which traps carbon dioxide produced by fermenting yeast. The gas inside the dough causes it to rise. The resulting bread is light and airy with a firm crust.
Cake flours are used in light, spongy confectionery. They are low in gluten to avoid a tough or chewy texture. They are also high in starch with a very fine grain. This combination creates tender, delicate cakes that melt in the mouth.
Pastry flours are used in pies, tarts, cookies and shortbread. They have a medium gluten level to create a firm dough for easy rolling and prevent pie crusts from becoming hard or tough. They help to produce baked goods with a crisp, flaky texture.
Semolina is used in authentic Italian pasta. It is milled from the endosperm of durum wheat. High gluten helps to create a tough, flexible dough that can be rolled, folded and handled without tearing. Semolina pasta dries quickly and keeps its shape in boiling water.
Whole wheat flour is so called because it is milled intact with the endosperm, bran and germ. It is higher in nutrients and fiber than white flour and gives breads a grainy texture and nutty taste. Whole wheat baked goods have a tendency to be heavy or dense because bran inhibits gluten development. They will rise more completely if some white flour is added.
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