Hi Everyone! We are F-4
We are here to present an awareness on different types of flours. This project is going to help CBF Students on what are the proper uses of different types of flours.
HERE ARE THE DIFFERENT TYPES OF FLOUR AND USES:
What is flour?
There are many varieties of flour on the market today and with a little basic knowledge, you’ll be able to navigate the baking aisle like a pro. Learn about the components, characteristics and best uses for the most common varieties of flour.
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, including rice, oats, corn, or barley.
1.All-Purpose Flour
What you’ll find in most kitchens and on all store shelves. All-purpose flour contains the seed’s endosperm, meaning it’s more shelf-stable and will last longer than whole wheat flour. In my kitchen, I mainly use Gold-Medal all-purpose baking flour because it’s lower in protein and gives a more tender baked good.
Best used for: Cookies, Bread, Waffles, Pancakes, Biscuits, Pizza dough, Pasta
Contains: 10 to 13% protein
2.Whole Wheat Flour
Whole wheat flour is denser. Made from the endosperm, germ, and fiber-rich bran. The germ makes products more dense with less rise. You’ll also have to let this flour rest before baking–ten minutes should be the minimum, 20-30 is ideal. Resting allows the liquid in the batter or dough to permeate the bran and the germ, softening it before baking, which will result in a less coarse final product.
Best used for: Cookies, Bread, Waffles, Scones, Pizza dough, Pasta
Contains: 13 to 14% protein
3.White Whole Wheat Flour
This flour shouldn’t be confused with bleached flour. Instead, it’s made from a whole wheat seed head, containing bran, germ, and endosperm, only it’s made from a lighter variety of white hard winter wheat. The result is a lighter color baked good and a slightly sweeter taste compared to whole wheat.
Best used for: Cookies, Bread, Muffins
Not suitable for: Lighter cakes
Contains: 13 to 14% protein
4.Pastry Flour
Comes in a regular variety, as well as whole wheat. Often bleached, it utilizes softer wheat varieties, resulting in a finer texture and diminished protein content. It shouldn’t be used for bread because if its lower gluten profile.
Best used for: Cookies, Muffins, Pound Cakes, Scones, Waffles, Biscuits, Pie Crusts
Not suitable for: Bread
Contains: 7.5 to 9.5% protein
5.Cake Flour
Is ideal for you guessed it! cake baking, creating a spongy, airy texture in the final product. It’s milled extremely fine, usually bleached and has a low protein content. The bleach allows the starches in the flour to absorb more fat and liquid.
Best used for: Chiffon, Pound Cakes, Angel Food Cakes, Layer Cakes
Contains: 6 to 8% protein
6.Bread Flour
This high protein flour is perfect for developing a strong gluten network when you’re creating chewy texture products.
Best used for: Artisan Breads, Yeast Breads, Some Cookies, Bagels
Contains: 12 to 15% protein
7.Self-Rising Flour
When you’re looking for a shortcut, self-rising flour already has a leavening agent (baking powder) and salt built right in. The flour base is closer to a cake flour with lower protein. It cannot be substituted for other flours. To make your own self-rising flour combine 1 cup of flour with 1 ½ teaspoons baking powder and ½ teaspoon of salt.
Best used for: Biscuits
Contains: 8 to 9% protein
8.Vital Wheat Gluten Flour
Is somewhat of a “superflour” which is not a scientific term, just my way of saying that it’s a flour engineered with little starch and a lot of gluten. Technically, it isn’t flour but is made from wheat flour that has been hydrated. This combination activates the gluten, and then the flour is processed to remove everything but the gluten. After that, it’s dried and ground back into a powder.
Best used for: As a booster for low-protein flours, like rye, whole wheat or sprouted flours
Contains: 40 to 85% protein
9.Gluten-Free Flour
Gluten-free flour alternatives have grown in popularity as consumers either have dietary restrictions, allergies, celiac disease, or are looking to reduce gluten consumption. These flours attempt to mimic the functionality and texture of wheat flour. They may contain rice, corn, potato, tapioca, arrowroot, buckwheat, amaranth, bean, quinoa, sorghum, flax meal or ground nuts, typically as a blend.
Best used for: Gluten-free diets, Cakes, Cookies, Pancakes, Waffles, Bread, Muffins.
Contains: % Protein varies by brand
10.Sprouted Flour
This is made from sprouted grains, which includes a lot more than just white or red wheat. These are good choices for anyone seeking to increase taste and nutrition, though they may require more skill to work with. On the list are rye, corn, sorghum, amaranth spelt, and einkorn, to name only a few grains.
Best used for: Bread, Cakes, Cookies, Crackers
Contains: Protein levels vary with the type of flour.
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