Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer or crumbly 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.
In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fibre part—there are three general types of flour. White flour is made from the endosperm only. Whole grain or wholemeal 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.
Read more about Wheat Flour: Types
Famous quotes containing the words wheat and/or flour:
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Fertile of its own leaves and days and wars,
Of its brown wheat rapturous in the wind,
The nature of its women in the air,
The stern voices of its necessitous men,
This chorus as of those that wanted to live.”
—Wallace Stevens (1879–1955)
“Mathematics may be compared to a mill of exquisite workmanship, which grinds your stuff to any degree of fineness; but, nevertheless, what you get out depends on what you put in; and as the grandest mill in the world will not extract wheat flour from peascods, so pages of formulae will not get a definite result out of loose data.”
—Thomas Henry Huxley (1825–1895)