All -purpose flour
If a simple recipe calls for “flour,” it calls for all-purpose flour. This flour is obtained from a mixture of soft and hard wheat. The average amount of protein is in the range of 10 to 12 percent. Although it is not suitable for all purposes, it is the most versatile flour. Able to produce fluffy biscuits and chewy breads. It's always best to match the flour to your recipe.
The protein content directly affects the gluten content of the flour. Low protein flours produce less gluten. Flours with high protein content produce more gluten. Gluten determines the structure and texture of the baked goods.
Cake flour
Cake flour from soft wheat is crushed very finely. and gives a silky structure to the cake. Flour with the lowest amount of protein (5 to 8 percent). The relative lack of protein provides the use of cake flour for products such as cakes, biscuits, cookies, etc.
This flour has little protein. It is also bleached. The bleaching process changes the structure of starch and fats in cake flour. A small amount of protein makes the cake soft and fluffy. Cake flour is very suitable for cakes.
But if you bake bread, avoid using it. If you need cake flour and don't have it on hand, add 2 tablespoons of cornstarch to an all-purpose cup.
Sweet flour
It is obtained from soft wheat by grinding it from all-purpose flour. The amount of protein in it puts it between all-purpose and cake flours. Its protein level is between cake flour and all-purpose flour (8-9%).
This flour is ideal for pie dough, cookies and some cookie doughs. Suppliers offer pastry flour in two varieties: whole wheat and regular. You can find this flour in baking stores, or order it online. 33% zero flour spread for baking.
Bread flour
Bread flour is made entirely from durum wheat. The high gluten content of this flour with high protein helps to produce higher quality bread. Bread flour is the strongest flour with a protein content of 12-14%. When kneading the dough, gluten traps and holds air bubbles.
Full wheat flour
Whole wheat flour is also known as whole wheat or bran. In the previous articles regarding what is whole wheat flour? we talked And in relation to its components, role, nutritional value, and use, we have stated some things. This flour can also be used as bread flour. This flour is brown in color. It is obtained from the whole grain of wheat. A wheat seed has three parts: germ, bran and endosperm. White flour contains only the endosperm, not the bran and germ. But bran and sprouts contain the majority of fiber and protein. Whole wheat flour has all three parts. And in terms of nutrients and dietary fiber, it is higher than white flour.
Barley flour
Barley is a type of whole grain. Consuming barley has various benefits. Barley people can use it in bread, drinks, stews and other foods. One of the uses of barley is baking barley bread. Barley flour has very beneficial properties for health.
Oatmeal flour
Oat flour is prepared from milled oat seeds. This is called a whole grain. These seeds are ground with the bran, germ and intact endosperm.
This means that no fiber or other nutritional content has been removed. Oatmeal has a wonderful texture, even fluffy. Its sweet flavor is one of the closest flavors to "whole grains". Oat flour does not contain gluten. Therefore, it is suitable for people who follow a gluten-free diet.
Rye flour
Rye flour is used to produce rye bread as well as sourdough bread. Both have a very distinct taste. Rye flour has a different taste and texture compared to wheat flour. Rye bread has a denser texture and smaller holes. Some recipes usually use a 50-50 mixture of rye flour and wheat flour.
Black wheat flour
Buckwheat flour belongs to a group of foods. These foods are commonly called nutritious grains. Cereals are pseudo-grains that are consumed as cereal grains. But they do not grow in meadows. Buckwheat is used in the form of flour, noodles, or semolina. Buckwheat flour is used in dietary fantasy bread, cookies, and dietary biscuits. This flour has a lot of fiber and a lot of energy. The gluten in this flour is very low.