What are the definition and classification of flour?

Flour: Definition and Classification

Definition: Flour is a powder made by grinding cereal grains, legumes, roots, or other edible plant materials. It is a key ingredient in baking and other culinary applications.

Classification: Flour can be classified in many ways, but the most common are:

1. By Source:

* Wheat Flour: The most common type, made from wheat grains.

* Hard Wheat Flour: High in protein, ideal for breads, rolls, and pizza crusts.

* Soft Wheat Flour: Lower in protein, best for cakes, cookies, and pastries.

* Whole Wheat Flour: Made from the entire wheat kernel, including bran and germ.

* Other Grain Flours:

* Rye Flour: Made from rye grains, darker in color with a distinctive flavor.

* Oat Flour: Made from ground oat groats.

* Rice Flour: Made from ground rice grains.

* Corn Flour: Made from ground corn kernels, often used for polenta and tortillas.

* Other Sources:

* Bean Flours: Made from various beans, like chickpea (besan) or lentil flour.

* Potato Flour: Made from dried and ground potatoes.

* Coconut Flour: Made from ground dried coconut meat.

2. By Protein Content:

* High Protein Flour (12-14%): Typically hard wheat flours, best for breads and other yeast-risen products.

* Medium Protein Flour (9-11%): Often used for all-purpose flour, suitable for a variety of baking applications.

* Low Protein Flour (6-8%): Soft wheat flours, preferred for cakes, pastries, and cookies.

3. By Grinding Method:

* Whole Grain Flour: Made from the entire grain kernel, including bran, germ, and endosperm.

* Refined Flour: Made from just the endosperm of the grain, resulting in a finer texture.

* Stone-Ground Flour: Ground using millstones, producing a coarser texture with more nutrients.

4. By Color:

* White Flour: Refined flour, typically bleached for a brighter white color.

* Whole Wheat Flour: Naturally brown in color due to the bran and germ.

* Rye Flour: Has a darker brown color than whole wheat flour.

5. By Type:

* All-Purpose Flour: A versatile flour suitable for a wide range of baking applications.

* Cake Flour: A low-protein flour ideal for delicate cakes.

* Bread Flour: A high-protein flour ideal for bread making.

* Self-Rising Flour: All-purpose flour with added leavening agents.

6. By Special Purpose:

* Gluten-Free Flour: Flour blends made from gluten-free grains like rice, quinoa, or tapioca.

* Pastry Flour: A low-protein flour used for pastries and pie crusts.

* Pizza Flour: A high-protein flour with high gluten content, ideal for pizza dough.

Remember: The specific characteristics of flour vary based on the source, type, and processing methods. Understanding these differences helps you choose the right flour for your baking needs.