flours

Flours are powders produced by grinding cereal grains, seeds, or other plant materials into fine or coarse particles. They form the basis of many foods and function as structure builders, binders, and thickeners in cooking and baking. The most widely used flours are wheat flours, but many countries rely on a variety of other grains and plant-based flours.

Wheat flours are commonly classified by protein content and processing. Refined white flours are milled from the endosperm and have bran and germ removed; whole-wheat flour includes bran and germ. Common types include all-purpose, bread, cake, and pastry flours. Protein content affects gluten formation: higher-protein flours yield stronger doughs suitable for bread, while low-protein flours produce tender crumb in cakes and pastries. Bleached and unbleached varieties, and enrichment with vitamins and minerals, are common options.

Non-wheat flours include corn (maize), rice, rye, barley, buckwheat, millet, sorghum, chickpea (gram), almond, coconut, and potato flours, among others. These flours vary in flavor, color, and gluten content; many are naturally gluten-free and are used in specialized foods such as tortillas, flatbreads, batters, and gluten-free baking mixes. Some have higher fat content (nut and seed flours) and shorter shelf lives.

Milling methods influence flour characteristics. Stone-ground milling may retain more bran and germ, producing darker flour with more flavor, while roller milling yields finer flour with more consistent properties. Extraction rate, ash content, and whether the flour is treated with bleaching or aging agents also affect color, aroma, and baking performance.

Uses and storage: Flours are used for baking, thickening, coating, and as bases for sauces and batters. Enrichment with iron and B vitamins is common for many wheat flours. Store flours in a cool, dry place; whole-grain and nut or seed flours keep longer refrigerated or frozen to slow rancidity. Shelf life varies by type and fat content.