Our Paleolithic ancestors invented many types of flour only to make bread which could fill their belly. But the modern era has myriad purposes of flour like gaudy display of culinary art, health engrossed products and ethnic gastronomy which demands its multiple varieties to fit the concerned cuisine in the baking aisle. Now a days, online markets are poured out copiously many types of flour which intimidate us while entering the stores as which one meets our needs.
Usually flour is made of wheat ground into fine particles. But other grains, nuts, seeds, legumes or certain vegetables also converted into flour and its every kind has its own nutrition profile and cooking or baking qualities. Whole wheat flour contains protein, B vitamins and iron, selenium, potassium and magnesium as well as a good amount of fiber. Protein content of flour makes primary difference between the types of flour. Each type of ground grain has its protein content. Even each variety of wheat differs value of protein in it as hard wheat consists of 10% to 14% protein content whereas soft wheat contains 5% to 10% of it. Protein means gluten substance which determines the taste, texture and structure of the baked items. It makes dough glutinous and elastic which holds air bubbles formed by a raising agent. Though flour from ‘soft wheat’ have less protein and less elastic quality, hence it suits for pastries and cakes.
Now let’s go through the diverseness among different types of flour which are commonly used in our pantry.
All Purpose Flour
This is milled with the endosperm bran sifted from both the high gluten hard wheat and the low gluten soft wheat enriched with moderate protein, calcium and vitamin A. This types of flour used for cookies, biscuits, pasta, pizza dough, pancakes and bread etc.
Cake Flour
Cake flour is well refined and has fine-textured for it is made from soft wheat which contains high starch but the lowest protein content at 5 to 8 percent for it leads to softer products that is why this types of flour used to make muffins, biscuits and a variety of cakes.
Pastry Flour
Among many types of flour, pastry flour falls between all purpose flour and cake flour with an 8 to 9 percent protein content. One can add in the ratio of 4:2 of all purpose flour and cake flour respectively to make it for oneself. It is the best kind for making pastry, cakes, muffins, pancakes, biscuits and bread sticks.
Whole Wheat Flour
While milling, kernel of wheat is separated into its three components: the endosperm, the germ, and the bran. But to make whole wheat flour, a certain amount of the germ and bran are added back in to the flour having around 13 to 14 percent protein content. Owing to this, the whole wheat flour usually tends to highly sticky dough and condensed baked stuff in comparison to other types of flour. This flour accompanied with wheat germ makes it far-flung perishable than white flour. It is commonly used for making cookies, bread, pancakes, pizza dough, and pasta.
White Whole Wheat Flour
White whole wheat flour is milled from hard white wheat that is not absolutely different from whole wheat flour. It has a little sweeter taste due lower tannin content but the same protein content and nutrition value as whole wheat flour. If someone prefers white bread with the nutritional value from whole wheat, this will be your pet flour. Generally, these types of flour are used to makes cookies, bread and muffins.
Bread Flour
Bread flour is a type of flour which is milled from hard wheat that makes it hardest because of high protein content. Yeasted bread is baked of it as super gluten content and leavening component makes the bread rise properly. It produces better volume of crumb for baker’s delight in a variety of bread like yeast bread, buns, pretzels, artisan breads and pizza dough.
Non Gluten Flour
Gluten-free types of flour is ground from the grains having less protein content like corn, rice, potato, tapioca, buckwheat, sorghum, or nuts. This should not be mistaken for white flour. Having less sticky substance, It is used to make muffins, cakes, pancakes, and bread.
00 Flour
00 flour is made from the hardest sort of wheat with high protein at 11 to 12 percent. It has super fine texture of the flour with strength making it possible to roll the dough to extreme thinness. This type of flour has becomes minion for flatbread, pasta, crackers and thin crust pizza dough.
Self-Rising Flour
Self-rising types of flour is usually made from soft wheat at around 8 to 9 percent protein content. The common ingredients of the flour are the baking powder and salt added while the milling process. It is used for baking pancakes, biscuits, and scones.
Almond Flour
Blanched almond is milled into fine particles of flour. This is low in carbohydrates, gluten-free but high in healthy fats and fiber. For baking process, wheat flour is added to almond flour in the ratio of 1:1 as well as some leavening agents to adjust the ponderousness of the almond types of flour. The bakers use it for low gluten demanding items like cookies, biscuits, pancakes, muffins and bread etc.
All the above discussed different types of flour are quite handy at the online grocery stores. The Basketor is one of them to provide you various options to buy whole wheat atta products while you are looking for several types of flour used in baking.
