Flour 56232 225838842 2008-07-15T17:13:40Z Fireaxe888 7063290 capitalization {{otheruses}} {{wiktionarypar|flour}} [[Image:Wheatflour rw.jpg|thumb|260px|Wheat flour]] '''Flour''' is the key ingredient of [[bread]], which is a staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue. Wheat flour is one of the most important foods in European and North American culture, and is the defining [[ingredient]] in most European styles of [[bread]]s and [[pastries]]. Regulations in many countries require that wheat flour be [[enriched flour|enriched]] to replace nutrients lost in the production of refined flour. Flour, by definition, contains a high proportion of [[starch]]es, which are complex [[carbohydrate]]s also known as [[polysaccharide]]s. Wheat, and some other flours, also contain [[protein]]s called [[gluten]]. When dough made with wheat flour is kneaded, the gluten molecules cross-link to form a sub-microscopic network that gives the dough an elastic structure. This allows the retention of gas bubbles in an intact structure, resulting in an aerated final product with a soft texture, desirable for breads, cakes and the like. Some people suffer from an intolerance to gluten known as [[Coeliac disease|coeliac or celiac disease]]. Increased awareness of this disorder, as well as a rising belief in the benefits of a [[gluten-free diet]] for persons suffering certain other conditions, has led to an increased demand for bread, pasta, and other products made with flours that do not contain gluten. ==Types of flour== ===Wheat flour=== {| align="right" class="wikitable" padding="10" |- ! Protein ! |-this flour has 1%yeast | 5-8% | cake flour |- | 8-10% | pastry flour |- | 10-11.5% | all-purpose flour |- | 11-13% | bread flour |- | 14% and up | high-gluten flour |} Much more [[wheat]] flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" 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 a certain toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer 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 [[Caryopsis|fruit]]) used in flour—the endosperm or starchy part, the germ or protein 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. '''All-purpose or plain flour''' is a blended wheat flour with an intermediate gluten level, which is marketed as an acceptable compromise for most household baking needs. '''Bleached flour''' is treated with [[flour bleaching agent]]s to whiten it (freshly milled flour is yellowish) and to give it more [[gluten]]-producing potential. Oxidizing agents are usually employed, most commonly [[organic peroxide]]s like [[acetone peroxide]] or [[benzoyl peroxide]], [[nitrogen dioxide]], or [[chlorine]]. A similar effect can be achieved by letting the flour slowly oxidize with oxygen in the air ("natural aging") for approximately 10 days; however, this process is more expensive due to the time required. [http://www.bsm.com/rockymountainmilling/flourstorage.htm] '''Bromated flour''' is a flour with a [[maturing agent]] added. The agent's role is to help with developing [[gluten]], a role similar to the [[flour bleaching agent]]s. [[Bromate]] is usually used. Other choices are [[phosphate]]s, [[ascorbic acid]], and [[malted]] [[barley]]. Bromated flour has been banned in much of the world, as [[bromate]] is a suspected [[carcinogen]], but remains available in the United States. '''Cake flour''' is a finely milled flour made from soft wheat. It has very low gluten content, making it suitable for soft-textured [[cake]]s and [[cookie]]s. The higher gluten content of other flours would make the cakes tough. '''[[Graham flour]]''' is a special type of whole-wheat flour. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground. Graham flour is uncommon outside of the [[United States|USA]] and [[Europe]].{{Fact|date=January 2008}} It is the basis of true [[graham cracker]]s. Many graham crackers on the market are actually imitation grahams because they do not contain graham flour or even whole-wheat flour. '''Pastry flour''' or cookie flour or cracker flour has slightly higher gluten content than cake flour but lower than all-purpose flour. It is suitable for fine, light-textured [[pastry|pastries]]. '''Self-rising or self-raising flour''' is "white" wheat flour or wholemeal flour that is sold premixed with chemical leavening agents. It was invented by [[Henry Jones (baker)|Henry Jones]]. It can also be substituted by [[Maida flour|Maida]] when cooking Indian Cuisine. Typical ratios are the following: : :*a pinch to ½ teaspoon salt :Metric: :*100 g flour :*3 g baking powder :*1 g or less salt '''[[Durum]] or [[semolina]] flour''' is made of durum wheat. It has the highest protein content, and it is an important component of nearly all [[noodle]]s and [[pasta]]s. It is also commonly used to make [[Indian cuisine|Indian]] [[flatbread]]s. In Britain, many flours go by names different than those from America. Some American flours and British equivalents include: *Cake and pastry flour = soft flour *All-purpose flour = plain flour *Bread flour = strong flour, hard flour *Self-rising flour = self-raising flour *Whole-wheat flour = wholemeal flour ===Other flours===<!-- This section is linked from [[Suet]] --> [[Image:E8088-Alamudun-Bazaar-flour-vendor.jpg|thumb|A variety of types of flour and cereals sold at a bazaar in [[Bishkek]], [[Kyrgyzstan]]]] *'''[[Maize|Corn]] (maize) flour''' is popular in the [[Southern United States|Southern]] and [[Southwestern United States|Southwestern]] US and in [[Mexico]]. Coarse whole-grain corn flour is usually called [[corn meal]]. Corn meal that has been bleached with lye is called ''masa harina'' (see [[masa]]) and is used to make tortillas and tamales in Mexican cooking. Corn flour should never be confused with [[cornstarch]], which is known as "cornflour" in British English. *'''[[Rye]] flour''' is used to bake the traditional [[sourdough]] breads of [[Germany]] and [[Scandinavia]]. Most rye breads use a mix of rye and wheat flours because rye has a low gluten content. [[Pumpernickel]] bread is usually made exclusively of rye, and contains a mixture of rye flour and rye meal. *'''[[Tapioca]] flour''' is produced from the root of the [[cassava]] plant and used to make sweet [[tapioca]] pudding and a kind of savoury porridge called [[fufu]] in Africa. *'''[[Rice flour]]''' **'''[[Glutinous rice]]''' flour or sticky rice flour, used in east and southeast Asian cuisines for making [[tangyuan]] etc. **'''[[Brown rice]] flour''' is of great importance in [[Southeast Asian cuisine]]. Also edible [[rice paper]] can be made from it. Most rice flour is made from white rice, thus is essentially a pure starch, but whole-grain brown rice flour is commercially available. *'''[[Noodle]] flour''' is special blend of flour used for the making of Asian style noodles. *'''[[Buckwheat]] flour''' is used as an ingredient in many [[pancake]]s in the United States. In [[Japan]], it is used to make a popular noodle called [[Soba]]. In [[Russia]], buckwheat flour is added to the batter for pancakes called ''[[blini]]s'' which are frequently eaten with [[caviar]]. Buckwheat flour is also used to make [[Brittany|Breton]] [[Crêpe|crêpes]] called [[Galette|galettes]]. *'''[[Sweet Chestnut|Chestnut]] flour''' is popular in [[Corsica]], the [[Périgord]] and [[Lunigiana]]. In Corsica, it is used to cook the local variety of [[polenta]]. In [[Italy]], it is mainly used for [[dessert]]s. *'''[[Chickpea]] flour''' (also known as [[gram flour]] or besan) is of great importance in [[Indian cuisine]], and in [[Italy]], where it is used for the [[Liguria]]n [[farinata]]. *'''[[Teff]] flour''' is made from the grain teff, and is of considerable importance in eastern Africa (particularly around the horn of Africa). Notably, it is the chief ingredient in the bread [[injera]], an important component of Ethiopian cuisine. *'''[[Atta flour]]''' is a [[wheat]] flour which is important in [[Indian cuisine]], used for a range of breads such as [[roti]] and [[chapati]]. *'''[[Tang flour]]''' (not to be confused with the powdered [[beverage]] [[Tang (drink)|Tang]]) or '''wheat starch''' is a type of wheat flour used primarily in [[China|Chinese]] cooking for making the outer layer of [[dumpling]]s and buns. It is also used in Vietnamese cuisine, where it is called ''bột lọc trong''. *'''[[Peasemeal]]''' or '''pea flour''' is a flour produced from roasted and pulverized yellow field peas. *'''Bean flour''' is a flour produced from pulverized dried or ripe beans. *'''Potato starch flour''' is obtained by grinding the tubers to a pulp and removing the fibre by water-washings. The dried product consists chiefly of starch, but also contains some protein. Potato flour is used as a thickening agent. When heated to boiling, food added with a suspension of potato flour in water thickens quickly. Because the flour is made from neither grain nor legume, it is used as substitute for wheat flour in cooking by [[Jew]]s during [[Passover]], when grains are not eaten. * '''[[Chuño]] flour''' made from dried potatoes in various countries of South America *'''Amaranth flour''' is a flour produced from ground [[Amaranth]] grain. It was commonly used in pre-Columbian meso-American cuisine. It is becoming more and more available in speciality food shops. *'''Nut flours''' are grated from oily nuts--most commonly [[almond]]s and [[hazelnut]]s--and are used instead of or in addition to wheat flour to produce more dry and flavorful pastries and cakes. Cakes made with nut flours are usually called [[torte]]s and most originated in Central Europe, in countries such as [[Hungary]] and [[Austria]]. Flour can also be made from [[soy]] beans, [[peanuts]], [[arrowroot]], [[taro]], [[Typha|cattail]]s, [[acorn]]s and other non-cereal foodstuffs. ==Flour type numbers== In some markets, the different available flour varieties are labeled according to the ash mass ("mineral content") that remains after a sample was incinerated in a laboratory oven (typically at 550 °C or 900 °C, see [[international standard]]s [[International Organization for Standardization|ISO]] 2171 and [[International Association for Cereal Science and Technology|ICC]] [http://www.icc.or.at/methods3.php#ICC104 104/1]). This is an easy to verify indicator for the fraction of the whole grain that ended up in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain (extraction rate: 100%) leaves about 2&nbsp;g ash or more per 100 g dry flour. Plain white flour (extraction rate: 50-60%) leaves only about 0.4&nbsp;g. * '''German''' flour type numbers (''Mehltype'') indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in [[DIN]] 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 650, 812, and the darker types 1050 and 1600 for wholegrain breads. * '''French''' flour type numbers (''type de farine'') are a factor 10 smaller than those used in Germany, because they indicate the ash content (in milligrams) per 10 g flour. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries ("pâte feuilletée"). Type 45 is often called pastry flour, but is generally from a softer wheat. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour. In the United States and the United Kingdom, no numbered standardized flour types are defined, and the ash mass is only rarely given on the label by flour manufacturers. However, the legally required standard nutrition label specifies the protein content of the flour, which is also a suitable way for comparing the extraction rates of different available flour types. It is possible to find out ash content from some US manufacturers. However, US measurements are based on wheat with a 14% moisture content. Thus, a US flour with .48 ash would approximate a French Type 55. In general, as the extraction rate of the flour increases, so do both the protein and the ash content. However, as the extraction rate approaches 100% (whole meal), the protein content drops slightly, while the ash content continues to rise. The following table shows some typical examples of how protein and ash content relate to each other in wheat flour: {| class=wikitable !rowspan=2|Ash !rowspan=2|Protein !colspan=3|Wheat flour type |- !US||German||French |- |~0.4%||~9%||pastry flour||405||45 |- |~0.55%||~11%||all-purpose flour||550||55 |- |~0.8%||~14%||high gluten flour||812||80 |- |~1%||~15%||first clear flour||1050||110 |- |>1.5%||~13%||white whole wheat||1600||150 |} This table is only a rough guideline for converting bread recipes. Since the American flour types are not standardized, the numbers may differ between manufacturers. ==Flour production== [[Flour mill|Milling of flour]] is accomplished by grinding grain between [[Mill stone|stones]] or steel wheels. Today, "stone-ground" usually means that the grain has been ground in a mill in which a revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with the grain in between. Many small appliance mills are available, both hand-cranked and electric. ==Flammability== Flour dust suspended in air is explosive, as is any mixture of a finely powdered flammable substance with air,<ref>{{cite web |url=http://www.chemeng.ed.ac.uk/~emju49/SP2001/webpage/index.html |title=Introduction to Dust Explosions |accessdate=2006-10-29 |last=Williamson |first=George |date=06-02-2002}}</ref> ''see'' [[Lycopodium#Uses|Lycopodium]]. In medieval flour mills, candles, lamps, or other sources of fire were forbidden. Some devastating and fatal explosions have occurred at flour mills, including an explosion in 1878 at the [[Washburn "A" Mill]] in [[Minneapolis]], the largest flour mill in the United States at the time.<ref>{{cite web |url=http://www.mnhs.org/library/tips/history_topics/73washburn.html |title=Washburn ‘A’ Mill Explosion |accessdate=2006-10-29 |work=Minnesota Historical Society Library History Topics}} </ref> ==Flour products== [[Bread]], [[pasta]], [[Cracker (food)|cracker]]s, many [[cake]]s, and many other foods are made using flour. Wheat flour is also used to make a [[roux]] as a base for [[gravy]] and [[sauce]]s. White wheat flour is the traditional base for [[wallpaper]] paste. It is also the base for [[papier-mâché]]. Cornstarch is a principal ingredient of many [[pudding]]s or desserts. ==External links== {{Commonscat}} * [http://www.professionalpasta.it/dir_1/flour_1.htm Grain and wheat flour] * [http://www.cookingforengineers.com/article.php?id=63&title=Wheat+Flour Cooking For Engineers - Kitchen Notes: Wheat Flour] * [http://www.bbc.co.uk/dna/h2g2/A2198586 h2g2 entry on Bread Flour] * [http://www.nutrition.org.uk/home.asp?siteId=43&sectionId=422&parentSection=322&which=undefined British Nutrition Foundation - Flour Information] * [http://blip.tv/file/513936 WonderHowTo.com: Explosive Properties of Flour] ==References== {{reflist}} * [http://www.opsi.gov.uk/si/si1998/19980141.htm The Bread and Flour Regulations 1998], United Kingdom. *{{Grocers}} {{Wheat}} [[Category:Flour|*]] [[ast:Fariña]] [[ay:Aku]] [[bn:ময়দা]] [[bar:Mäih]] [[ca:Farina]] [[cs:Mouka]] [[co:Farina]] [[da:Mel]] [[de:Mehl]] [[et:Jahu]] [[el:Αλεύρι]] [[es:Harina]] [[eo:Faruno]] [[fa:آرد]] [[fr:Farine]] [[gd:Flùr]] [[gl:Fariña]] [[ko:밀가루]] [[hr:Brašno]] [[io:Farino]] [[id:Tepung]] [[it:Farina]] [[he:קמח]] [[sw:Unga]] [[lt:Miltai]] [[hu:Liszt]] [[mg:Koba]] [[nah:Pinolli]] [[nl:Meel]] [[cr:ᐸᐦᐧᑫᔑᑲᓐ]] [[ja:小麦粉]] [[no:Mel]] [[nn:Mjøl]] [[pl:Mąka]] [[pt:Farinha]] [[qu:Hak'u]] [[ru:Мука (порошок)]] [[simple:Flour]] [[sk:Múka]] [[sl:Moka]] [[sr:Брашно]] [[fi:Jauhot]] [[sv:Mjöl]] [[uk:Борошно]] [[wa:Farene]] [[yi:מעהל]] [[zh-yue:麪粉]] [[zh:麵粉]]