What is the function of flour?

Structure: Flour provides the structure for baked goods. When flour is mixed with water, the proteins in the flour form gluten, which is a stretchy network that traps gas bubbles and allows the dough to rise.

Taste and Texture: Different types of flour can impart different flavors and textures to baked goods. For example, whole wheat flour has a nutty flavor and a coarse texture, while all-purpose flour has a neutral flavor and a fine texture.

Nutrition: Flour is a source of carbohydrates, protein, fiber, vitamins, and minerals. The nutritional content of flour can vary depending on the type of flour. For example, whole wheat flour is higher in fiber and nutrients than all-purpose flour.

Thickening: Flour can be used as a thickening agent for soups, sauces, and gravies. When flour is mixed with a liquid and then heated, the proteins in the flour absorb the liquid and cause it to thicken.