Different Types Of Flour 331641

DIFFERENT TYPES OF FLOUR

FLOUR Flour is the main ingredient among all other ingredients. It is a powdery product obtained from milled cereals, foremost of which is wheat. Flour provides the structure of baked products and it also contributes to the color, texture, and flavor. Other varieties of flour include cassava flour, rice flour, soya flour, potato flour, mango flour, and several others. Wheat flour is the most commonly used type of flour in most baked products.

WHOLE-WHEAT FLOUR

BREAD FLOUR

ALL-PURPOSE FLOUR

CAKE FLOUR FOUR KINDS OF FLOUR

WHOLE-WHEAT FLOUR Also called graham or entire- wheat flour. It contains the compact of wheat kernel in its original proportion. HOME

BREAD FLOUR Also known as strong or hard flour; it has 12-14% gluten content. Bread flour has a course lexture-gritty, sandy, dry, and granular. It has a creamy color and does not usually lump when pressed together. This type of flour is deal for making breads, rolls, and other sweet yeastraised products.

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ALL-PURPOSE FLOUR Widely known as general flour or pastry flour; it contains 10-11% gluten content. It is a combination of bread and cake flour. Hence, it is used as a substitute for making breads, cakes, and pastries. For bread making, it requires more kneading to develop gluten. In cakes, it requires less mixing to control gluten developed. HOME

CAKE FLOUR Also refers to soft flour; it has 7-9% gluten content. It is ideal for cakes, cookies, and pastries. This flour has a valvety and smooth texture, is whiter than bread flour and allpurpose flour, and tends to hold shape when lumped together.

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