Flour - Wikipedia
Flour contains a high proportion of starches, which are a subset of complex carbohydrates also known as polysaccharides. The kinds of flour used in cooking include all-purpose flour (known as plain outside North America), self-rising flour, and cake flour (including bleached flour). The higher the protein content the harder and stronger the flour, and the more it wil… See more
What Is It and How to Use ItFlour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods, especially baked goods.EtymologyThe English word flour is originally a variant of the word flower, and both words derive from the Old French fleur or flour, which had the literal meaning "blossom", and a figurative meaning "the finest". The phrase fleur de fari… See more
HistoryMaize or corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Archaeological evidence for making … See more
- Flour can be made from various sources, including12:
- Wheat (the most common source)
- Barley
- Buckwheat
- Corn
- Lima beans
- Oats
- Peanuts
- Potatoes
- Soybeans
- Rice
- Rye
Learn more:âś•This summary was generated using AI based on multiple online sources. To view the original source information, use the "Learn more" links.Although most flour is made from wheat, it can also be made from other starchy plant foods. These include barley, buckwheat, corn, lima beans, oats, peanuts, potatoes, soybeans, rice, and rye. Many varieties of wheat exist for use in making flour.www.madehow.com/Volume-3/Flour.htmlThe most common varieties of flour are made from wheat although any grain can be made into flour, including rice, oats, corn, or barley.www.thespruceeats.com/a-guide-to-flour-1328533 - People also ask
Flour | Production, Types, & Facts | Britannica
Jul 20, 1998 · flour, finely ground cereal grains or other starchy portions of plants, used in various food products and as a basic ingredient of baked goods. Flour …
How flour is made - material, making, history, used, processing, …
Flour is a finely ground powder prepared from grain or other starchy plant foods and used in baking. Although flour can be made from a wide variety of plants, the vast majority is made …
Definition, Components and Varieties of Flour - The …
Feb 10, 2023 · Flour is the powdery substance created when a dry grain is pulverized. This is referred to as the milling process. The most common varieties of flour are made from wheat although any grain can be made into flour, …
Wheat flour - Wikipedia
Wheat flour is available in many varieties; the categorization is regional, and the same name may have several different regional meanings.
• Whole wheat flour in Canada may have up to 5% of the grain removed; most of the germ is often removed to prevent the flour from going rancid.
• Whole grain flour contains the whole grain, including bran, germ and endosperm, but not theWikipedia · Text under CC-BY-SA license- Estimated Reading Time: 8 mins
Flour - Food Source Information
Wheat flour is the product obtained by grinding whole wheat kernels, which consist of bran, germ, and endosperm components. During the milling process, kernel components are separated and recombined to make different types of …
Flour Basics: A Complete Guide to Understanding Flour …
May 15, 2024 · By definition, flour is a finely ground starchy substance made by grinding the seeds or fruits of various plants, primarily grains.
Flour | American Society of Baking
Flour is a fine powder made by grinding wheat kernels. It is the main component of foods such as bread, crackers, pasta, tortillas, cakes, cookies and pastries. Among other grains, wheat flour …
Gluten - Wikipedia
In home or restaurant cooking, wheat gluten is prepared from flour by kneading the flour under water, agglomerating the gluten into an elastic network known as a dough, and then washing out the starch.
Different Flour Types and Uses : Flour 101 - Food …
Milled from a mixture of soft and hard wheat, with a moderate protein content in the 10 to 12 percent range, all-purpose flour is a staple among staples.
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