What are The 4 Types of flour and what are the uses for each one?!
What are The 4 Types of flour and what are the uses for each one?
Answers:
An ingredient used in many foods, flour is a fine powder made from cereals or other starchy food sources. It is most commonly made from wheat, but also maize (now called corn in many parts of the Western Hemisphere), rye, barley, and rice, amongst many other grasses and non-grain plants (including many Australian species of acacia). Flour is the key ingredient of bread, which is the staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue. Flour can also be made from legumes and nuts, such as soy, peanuts, almonds, and other tree nuts.
Flour is always based on the presence of starches, which are complex carbohydrates.
Usually, the word "flour" used alone refers to wheat flour, which is one of the most important foods in European and American culture and it usually is enriched. Wheat flour is the main ingredient in most types of breads and pastries. Wheat flour often was called corn before the introduction of corn from the Western Hemisphere.
Wheat is so widely used because of an important property: when wheat flour is mixed with water, a complex protein called gluten develops. The gluten development is what gives wheat dough an elastic structure that allows it to be worked in a variety of ways, and which allows the retention of gas bubbles in an intact structure, resulting in a sponge-like texture to the final product. This is highly desired for breads, cakes and other baked products. However, certain individuals suffer from an intolerance to wheat gluten known as coeliac or celiac disease. Increased awareness of this disorder, as well as a rising belief in the benefits of a gluten-free diet for persons suffering certain other conditions, has led to an increased demand for bread and other products made with flours that do not contain gluten.
A coarser, somewhat granular preparation, rather than a fine dust, is often called meal.
Types of flour
Wheat Flour
The vast majority of today's flour consumption is wheat flour.
Wheat varieties are typically known as, variously, "white" or "brown" if they have high gluten content, and "soft" or "weak flour" if gluten content is low. Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
All-purpose or plain flour is a blended wheat flour with an intermediate gluten level which is marketed as an acceptable compromise for most household baking needs.
In terms of the parts of the grain (the grass seed) used in flour―the endosperm or starchy part, the germ or protein part, and the bran or fiber part―there are three general types of flour. White flour is made from the endosperm only. Whole grain flour is made from the entire grain including bran, endosperm, and germ. A germ flour is made from the endosperm and germ, excluding the bran.
Whole-wheat flour is whole-grain wheat flour.
Bleached flour is flour that was subjected to flour bleaching agents for health purposes, to whiten it (freshly milled flour is yellowish), and to give it more gluten-producing potential. Oxidizing agents are usually employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine. A similar effect can be achieved by letting the flour slowly oxidize with oxygen in the air ("natural aging") for approximately 10 days; however, this process is more expensive due to the time required.
Bromated flour is flour with a maturing agent added. The agent's role is to help with developing gluten, a role similar to the flour bleaching agents. Bromate is usually used. Other choices are phosphates, ascorbic acid, and malted barley. Bromated flour has been banned in much of the world, but remains available in the United States.
Cake flour is a finely milled flour made from soft wheat. It has very low gluten content, making it suitable for soft-textured cakes and cookies. The higher gluten content of other flours would make the cakes tough.
Graham flour is a special type of whole-wheat flour. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground. Graham flour is uncommon outside of the USA and the cities of Romania. It is the basis of true graham crackers. Many graham crackers on the market are actually imitation grahams because they do not contain graham flour or even whole-wheat flour.
Pastry flour (also called cookie flour or cracker flour) has slightly higher gluten content than cake flour, but lower than all-purpose flour. It is suitable for fine, light-textured pastries.
Self-rising or self-raising flour is "white" wheat flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones. It can also be substituted by Maida when cooking under the Indian Cusine. Typical ratios are:
U.S. customary:
one cup flour
1 to 1? teaspoon baking powder
a pinch to ? teaspoon salt
Metric:
100 g flour
3 g baking powder
1 g or less salt
In Britain, many flours go by names different than those from America. Some American flours and British equivalents include:
Cake and pastry flour = soft flour
All-purpose flour = plain flour
Bread flour = strong flour, hard flour
Self-rising flour = self-raising flour
Whole-wheat flour = wholemeal flour
Durum flour is made of durum wheat. It has the highest protein content, and it is an important component of nearly all noodles and pastas. It is also commonly used to make Indian flatbreads.
Wheat flour is highly explosive when airborne. In medieval flour mills, candles, lamps, or other sources of fire were forbidden.
Other flours
Corn flour is popular in the Southern and Southwestern US and in Mexico. Coarse whole-grain corn flour is usually called corn meal. Corn meal that has been bleached with lye is called masa harina (see masa) and is used to make tortillas and tamales in Mexican cooking. Corn flour should never be confused with cornstarch, which is known as "cornflour" in British English.
Rye flour is used to bake the traditional sourdough breads of Germany and Scandinavia. Most rye breads use a mix of rye and wheat flours because rye has a low gluten content. Pumpernickel bread is usually made exclusively of rye, and contains a mixture of rye flour and rye meal.
Rice flour is of great importance in Southeast Asian cuisine. Also edible rice paper can be made from it. Most rice flour is made from white rice, thus is essentially a pure starch, but whole-grain brown rice flour is commercially available.
Chestnut flour is popular in Corsica, the Périgord and Lunigiana. In Corsica, it is used to cook the local variety of polenta. In Italy, it is mainly used for desserts.
Chickpea flour (also known as gram flour or besan) is of great importance in Indian cuisine, and in Italy, where it is used for the Ligurian farinata.
Teff flour is made from the grain teff, and is of considerable importance in eastern Africa (particularly around the horn of Africa). Notably, it is the chief ingredient in the bread injera, an important component of Ethiopian cuisine.
Atta flour is also an important flour in Indian cuisine, being used for a range of breads such as roti and chapati.
Tang flour(not to be confused with the powdered beverage Tang) or wheat starch is a type of wheat flour used primarily in Chinese cooking for making the outer layer of dumplings and buns.
Glutinous rice flour or sticky rice flour, used in east and southeast Asian cusines for making tangyuan etc.
Peasemeal or pea flour is a flour produced from roasted and pulverized yellow field peas.
Bean flour is a flour produced from pulverized dried or ripe beans.
Potato flour is obtained by grinding the tubers to a pulp and removing the fibre by water-washings. The dried product consists chiefly of starch, but also contains some protein
Amaranth flour is a flour produced from ground Amaranth grain. It was commonly used in pre-columbian meso-american cuisine. It is becoming more and more available in specialty food shops.
Flour can also be made from buckwheat, soy beans, arrowroot, taro, cattails, acorns, peas, beans, and other non-grain foodstuffs.