For many people around the world, wheat flour is staple food. It is the primary ingredient in bread products, pastas and many snacks and desserts. Different types of flour have been developed for specific purposes. Both commercial and homemade products can be improved by using the appropriate variety.
All-purpose flours are widely used for making bread, cakes, cookies, pastries and as a thickener for sauces. They are milled from the starchy endosperm of the grain kernel which is separated from the fibrous bran and the oily germ. Most are sold as a pre-sifted mix of refined high and low gluten flours for ultimate versatility.
Self-rising flours are intended for use in quick breads, muffins, pancakes and biscuits. They are also a common ingredient in batters for deep frying. These convenience products are formulated with baking soda, an acidifying agent and salt. Baked goods made with them will rise without the addition of yeast or other leavening.
Bread flours are perfect for yeast breads, dinner rolls and pizza dough. They are especially high in a protein called gluten. When dough is kneaded, the gluten forms a flexible web which captures carbon dioxide gas produced by fermenting yeast. The trapped gas causes the dough to rise, creating firm loaves with a light texture.
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 ideal for pie crusts, cookies and shortbread. Their medium gluten levels are devised to make a dough that can be easily rolled, but stays soft when baked. Pastries come out of the oven with a crisp, flaky texture.
Semolina is ideal for making authentic Italian pasta. Ground from high gluten durum wheat, it forms a tough, stretchy dough that can be thinly rolled and folded into various shapes. Pasta made with semolina dries easily and can be cooked in boiling water without falling apart.
Whole wheat flour makes use of the entire kernel including the bran and germ. It is more nutritious and higher in fiber than white flours and gives baked goods a grainy texture and nutty flavor. Bran reduces gluten development, so whole wheat breads tend to be denser and heavier than white breads. Many bakers use a mixture of whole wheat and refined flours for better rising.
All-purpose flours are widely used for making bread, cakes, cookies, pastries and as a thickener for sauces. They are milled from the starchy endosperm of the grain kernel which is separated from the fibrous bran and the oily germ. Most are sold as a pre-sifted mix of refined high and low gluten flours for ultimate versatility.
Self-rising flours are intended for use in quick breads, muffins, pancakes and biscuits. They are also a common ingredient in batters for deep frying. These convenience products are formulated with baking soda, an acidifying agent and salt. Baked goods made with them will rise without the addition of yeast or other leavening.
Bread flours are perfect for yeast breads, dinner rolls and pizza dough. They are especially high in a protein called gluten. When dough is kneaded, the gluten forms a flexible web which captures carbon dioxide gas produced by fermenting yeast. The trapped gas causes the dough to rise, creating firm loaves with a light texture.
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 ideal for pie crusts, cookies and shortbread. Their medium gluten levels are devised to make a dough that can be easily rolled, but stays soft when baked. Pastries come out of the oven with a crisp, flaky texture.
Semolina is ideal for making authentic Italian pasta. Ground from high gluten durum wheat, it forms a tough, stretchy dough that can be thinly rolled and folded into various shapes. Pasta made with semolina dries easily and can be cooked in boiling water without falling apart.
Whole wheat flour makes use of the entire kernel including the bran and germ. It is more nutritious and higher in fiber than white flours and gives baked goods a grainy texture and nutty flavor. Bran reduces gluten development, so whole wheat breads tend to be denser and heavier than white breads. Many bakers use a mixture of whole wheat and refined flours for better rising.
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