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Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe.
Semolina is the name given to coarsely milled durum wheat mainly used in making pasta and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains as well.
White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour.
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly 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.
Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins. Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product. This differentiates enrichment from fortification, which is the process of introducing new nutrients to a food.
The germ of a cereal grain is the part that develops into a plant; it is the seed embryo. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ oil, rice bran oil, and maize bran, may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole-grain foods. Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran produces a flour with a white rather than a brown color and eliminates fiber. The germ is rich in polyunsaturated fats and so germ removal improves the storage qualities of flour.
Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent.
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland.
Flour bleaching agent is the agent added to fresh milled grains to whiten the flour by removing the yellow colour pigment called xanthophyll. It whitens the flour, which is used in the baking industry.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Atta is a type of wheat flour, originated from the Indian subcontinent, used to make local flatbreads.
Wheat middlings are the product of the wheat milling process that is not flour. A good source of protein, fiber, phosphorus, and other nutrients, they are a useful fodder for livestock and pets. They are also being researched for use as a biofuel.
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.
Sprouted bread is a type of bread made from whole grains that have been allowed to sprout. There are a few different types of sprouted grain bread. Some are made with additional added flour; some are made with added gluten; and some, such as Essene bread and Ezekiel bread are made with very few additional ingredients.
A Unifine mill is a single one-pass impact milling system which produces ultrafine-milled whole-grain wheat flour that requires no grain pre-treatment and no screening of the flour. Like the grist or stone mills that had dominated the flour industry for centuries, the bran, germ, and endosperm elements of grain are processed into a nutritious whole wheat flour in one step. Consumers had accepted whole wheat products produced by grist or stone mills. The flour produced by these mills was quite coarse as they included the bran and the germ elements of the grain.
Whole-wheat flour or wholemeal flour is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours to restore nutrients, texture, and body to the white flours that can be lost in milling and other processing to the finished baked goods or other food(s).
Dry milling of grain is mainly utilized to manufacture feedstock into consumer and industrial based products. This process is widely associated with the development of new bio-based associated by-products. The milling process separates the grain into four distinct physical components: the germ, flour, fine grits, and coarse grits. The separated materials are then reduced into food products utilized for human and animal consumption.
The Roller Mill was created by Hungarian bakers in the late 1860s and its popularity spread worldwide throughout the 1900s. Roller mills now produce almost all non-whole grain flour. Enriched flour is flour that meets an FDA standard in the United States. Roller milled white enriched flour makes up over 90% of the flour that comes out of the United States.
Flour extraction is the common process of refining Whole Grain Flour first milled from grain or grist by running it through sifting devices, often called flour dressers.
References
- ↑ Manu Vipin (2011-10-31). "A life without bread and pasta? Unthinkable!". Times of India. Retrieved 2012-04-22.
- ↑ Sharon Tyler Herbst and Ron Herbst. "The Food Lover's Companion - Fourth edition by Barron's Educational Series (2007)". Archived from the original on August 7, 2015. Retrieved 2014-07-05.
- ↑ "Patent US5114079 - Simplified method and apparatus for producing white flour from wheat grain".
- ↑ "Patent US2433611 - Bleaching of wheat flour and like milled products".
- ↑ "Patent US6098905 - Method for producing an atta flour".
- ↑ "Why this Kolaveri against Kerala porotta?". The Times of India. 10 July 2013.
- ↑ Schwarcz, Joe (2003), Alloxan (PDF), Department of Chemistry McGill University: Office of Science and Society, p. 1, archived from the original on September 15, 2011, retrieved September 10, 2011
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