Flours Its Types

FLOUR
PROF. VIJENDER NOONWAL

DEPT OF HMCT
INTRODUCTION
• Wheat is
a grass widely cultivated for
its seed, a cereal grain which is
a worldwide staple food.
• The many species of
wheat together make up the
genus Triticum; the most
widely grown is common
wheat .
• Wheat is an important source
of carbohydrates.
INTRODUCTION
• Globally, it is the leading
source of vegetable protein
in human food, having a
protein content of about
13%, which is relatively high
compared to other major
cereals but relatively low
in protein quality for
supplying essential amino
acids.
• When eaten as the whole
grain, wheat is a source of
multiple nutrients and dieta
ry fiber.
There are various
types of flour
1. All Purpose Flour
2. Cake Flour
3. Pastry Flour
4. Bread Flour
5. Self-Rising Flour
6. Whole Wheat Flour
7. Gluten Free Flour
8. Oat Flour
9. Semolina
ALL-PURPOSE FLOUR
• it is the most versatile of flours,

capable of producing flaky pie
crusts, fluffy biscuits and chewy
breads.
• A-P flour is sold bleached or
unbleached; the two are largely
interchangeable.
ALL-PURPOSE FLOUR
• If a recipe calls simply for

“flour,” it’s calling for all-
purpose flour.
• 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. While not
necessarily good
for all purposes.
CAKE FLOUR
• Cake flour is generally chlorinated,

a bleaching process that further
weakens the gluten proteins and,
just as important, alters the flour’s
starch to increase its capacity to
absorb more liquid and sugar, and
thus ensure a moist cake.
CAKE FLOUR
• The flour with the lowest protein

content (5 to 8 percent). The
relative lack of gluten-forming
proteins makes cake flour ideal for
tender baked goods, such as cakes
(of course), but also biscuits,
muffins and scones.
PASTRY FLOUR
• An unbleached flour made

from soft wheat, with protein
levels somewhere between
cake flour and all-purpose
flour (8 to 9 percent).
• Pastry flour strikes the ideal
balance between flakiness
and tenderness, making it
perfect for pies, tarts and
many cookies.
PASTRY FLOUR
• To make your own pastry

flour, mix together 1 1/3 cups
A-P flour and 2/3 cup cake
flour.
BREAD FLOUR
• With a protein content of 12 to 14

percent, bread flour is the
strongest of all flours, providing
the most structural support.
• This is especially important in
yeasted breads, where a strong
gluten network is required to
contain the CO2 gases produced
during fermentation.
BREAD FLOUR
• The extra protein doesn’t just

make for better volume and a
chewier crumb; it also results in
more browning in the crust.
• Bread flour can be found in white
or whole wheat, bleached or
unbleached. Unbleached all-
purpose flour can generally be
substituted for bread flour with
good results.
SELF-RISING FLOUR
• Flour to which baking powder and

salt have been added during
milling.
• Long a Southern staple, self-rising
flour is generally made from the
low-protein wheat traditionally
grown in the South.
SELF-RISING FLOUR
• It’s best for tender biscuits,

muffins, pancakes and some
cakes.
• Self-rising flour is best stored
tightly wrapped in its original box
and used within six months of
purchase — longer than that and
the baking powder in it begins to
lose its oomph
WHOLE-WHEAT FLOUR
• During milling, the wheat kernel is

separated into its three
components: the endosperm, the
germ (the embryo) and the bran
(the outer coating).
• In whole-wheat flours, varying
amounts of the germ and bran are
added back into the flour.
WHOLE-WHEAT FLOUR
• Whole-wheat flour tends to be

high in protein, but its gluten-
forming ability is compromised by
the bran and germ — just one of
the reasons whole-wheat flour
tends to produce heavier, denser
baked goods.
WHOLE-WHEAT FLOUR
• In most recipes, whole-wheat

flour can be substituted for up to
half of the all-purpose flour.
• Because wheat germ is high in
oils prone to rancidity, whole-
wheat flour is far more
perishable than white. Store it for
up to three months at cool room
temperature, and then transfer it
to the freezer.
GLUTEN-FREE FLOURS
• There is a wide variety of gluten-

free flours available today, made
from all sorts of grains, nuts and
starches.
• Some of the most widely
available are based on rice flour
blended with tapioca and potato
starch.
GLUTEN-FREE FLOURS
• A small proportion of xanthan

gum is sometimes added to
help simulate the chewiness
normally associated with
gluten.
• Consult the specific recipe or
packaging for information on
how to substitute gluten-free
flour for wheat flour in your
favorite baking recipes.
GLUTEN-FREE FLOURS
XANTHAN GUM :
• is a popular food additive that's

commonly added to foods as a
thickener or stabilizer.
• It's created when sugar is
fermented by a type of bacteria
called Xanthomonas campestris.
When sugar is fermented, it
creates a broth or goo-like
substance, which is made solid
by adding an alcohol. It is then
dried and turned into a powder.
GLUTEN-FREE FLOURS
XANTHAN GUM :
• When xanthan gum powder is

added to a liquid, it quickly
disperses and creates a viscous
and stable solution. This makes
it a great thickening, suspending
and stabilizing agent for many
products.
OAT FLOUR
• Oat flour doesn’t come from

wheat. Oat flour is gluten-free
and therefore perfect for
people on a gluten-free diet.
• This variety can leave your
baked goods heavy or crumbly.
So you might need to add
more liquid or rising
ingredients to your recipe. You
can make it at home.
OAT FLOUR
• Just grind dried oats in your

food processor or blender until
they become a fine powder.
Each 1¼ cups of oats will yield
1 cup of oat flour.
SEMOLINA
• Semolina, which you might run

across in recipes for pasta and
Italian puddings, is made from
the coarsely ground endosperm
of durum wheat.
• semolina flour labeled as 00
flour, a finely ground pasta flour
that has a mid-range protein
content of about 11% to 12%.
SEMOLINA
• The gluten from durum wheat

flour tends to be strong but not
very elastic.
• In contrast, the gluten in flours
made from red wheat is both
strong and elastic.
USES OF FLOUR
• Used as a thickening agent
• Used for preparing pastries,
biscuits and cakes etc.
• used for making various types of
pasta such as macaroni, penne
etc.
• used for preparing pancakes.
• used for making various types of
bread.
• Used for dusting
• Used for coating

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FLOUR

PROF. VIJENDER NOONWAL

• it is the most versatile of flours,

• If a recipe calls simply for

• Cake flour is generally chlorinated,

• The flour with the lowest protein

• An unbleached flour made

• To make your own pastry

• With a protein content of 12 to 14

• The extra protein doesn’t just

• Flour to which baking powder and

• It’s best for tender biscuits,

• During milling, the wheat kernel is

• Whole-wheat flour tends to be

• In most recipes, whole-wheat

• There is a wide variety of gluten-

• A small proportion of xanthan

• is a popular food additive that's

• When xanthan gum powder is

• Oat flour doesn’t come from

• Just grind dried oats in your

• Semolina, which you might run

• The gluten from durum wheat

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