flour

Flour is a powder obtained by grinding cereal grains or other edible seeds. It is a staple ingredient in baking and cooking, providing structure in doughs and batters. The most common flour is wheat flour, which contains starch and proteins, including gluten-forming proteins in wheat. Milling removes the bran and germ, producing a fine powder from the endosperm. White flour is refined; whole-grain flour retains bran and germ for more fiber and nutrients.

Wheat flours vary by protein content and milling. Bread flour is high in protein to improve gluten development; all-purpose flour is mid-range; cake flour is low in protein and finely milled for tender crumb. Whole-wheat flour includes bran and germ. Bleached flour is chemically treated to whiten and age faster; unbleached flour remains pale-cream and ages naturally.

Other cereals and seeds are also milled into flours, including rye, corn, barley, oats, rice, and buckwheat. Gluten-free flours such as almond flour, coconut flour, chickpea flour, sorghum flour, and tapioca flour are used in gluten-free baking, often blended to mimic wheat flour.

Uses and properties: Flour acts as a thickening agent and provides structure in baked goods through gluten formation, starch gelatinization, and gas retention. Its properties depend on protein content, particle size, and treatment. Nutritional content varies; whole-wheat flour offers more fiber and micronutrients than refined white flour.

Storage: Flour should be kept in a cool, dry place away from pests. For extended shelf life, especially for whole-grain flours, refrigeration or freezing is advised.