Flour

About

Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour).

Growing

Flour is made from many different kinds of dried grains, roots, beans, nuts or seeds, and since it doesn't have to be used fresh, doesn't have a particular season.

Common Recipes

Varieties

Atta flour

A whole-grain wheat flour important in Indian and Pakistani cuisine, used for a range of breads such as roti and chapati. It is usually stone-ground to coarse granules, which gives it a texture not easily found in other flatbreads.

Common wheat flour (T. aestivum)

the flour most often used for making bread.

Durum wheat flour (T. durum)

the second most used flour for bread making.

Maida flour

A finely milled wheat flour used to make a wide variety of Indian breads such as paratha and naan. Maida is widely used not only in Indian cuisine but also in Central Asian and Southeast Asian cuisine. Though sometimes referred to as "all-purpose flour" by Indian chefs, it more closely resembles cake flour or even pure starch. In India, maida flour is used to make pastries and other bakery items such as bread, biscuits and toast.

Semolina

A coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous.

Spelt

Spelt, an ancient grain, is a hexaploid species of wheat. Compared to hard-wheat flours, spelt flour has a relatively low (six to nine percent) protein count, just a little higher than pastry flour. That means that plain spelt flour works well in creating dough for soft foods such as cookies or pancakes. Crackers turn out well because they are made from dough that does not need to rise when baked.

Nutritional Information

Based on a 100g portion 1

name amount
water 11.1 g
energy 363 kcal
protein 12 g
nitrogen 1.92 g
fat 1.7 g
fiber 3 g
iron 1.18 mg
calcium 22 mg
Magnesium 36.1 mg
Phosphorus 134 mg
Potassium 150 mg
Sodium 2 mg
zinc 1.15 mg
copper 0.212 mg
manganese 0.819 mg
Selenium 20.1 µg
Molybdenum 42.6 µg

References


  1. USDA Fooddata Central Database -- https://fdc.nal.usda.gov/fdc-app.html#/food-details/790018/nutrients