Ground grain, seeds or root into a powder is flour. Flour used in making breads or pastries. Here are the different flour and their uses.
Bleaching flour has added agents to whiten the flour, weaken the proteins to lighten the gluten production.
See all-purpose flour below.
Self rising flour is flour with a leavening agent and salt already added and evenly distributed throughout the product.
Enriched flour has nutrients added back to the flour after processing as some significant amounts are lost making flour.
This flour made from grinding of wheat kernels is the most produced type of flour for cooking and baking. Wheat flour comes in many varieties based on the amount of gluten present. Descriptive names are given to grades of wheat flour such as “soft” or “hard” or “brown”.
Types of Wheat Flour
Cake flour is a fine, milled flour low in proteins and contributes to a more tender, less chewy end product. Because fewer proteins means less gluten formed therefor making cake flour perfect for cakes and cookies where tender desired.
Sometimes referred to as plain flour this flour does not have leavening agents added. Breads and some types of pastry made with all-purpose flour.
Bread flour is high in protein content and is bleached or unbleached.
Some flours restrict some parts of the wheat kernel used in the milling process. Whole wheat flour uses the whole kernel except the hard outer layer.
Durum Flour is the hardest of all the flours used in making pasta. Milled into a flour called semolina.
Types of Flour from other Grains
Other grains milled into flours you can pick up at the organic food store. Oat, barley, rice, buckwheat and more used to flavor and color bread made with wheat flour to make specialty formulas.