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).
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.
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.
the flour most often used for making bread.
the second most used flour for bread making.
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.
A coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous.
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.
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 |
USDA Fooddata Central Database -- https://fdc.nal.usda.gov/fdc-app.html#/food-details/790018/nutrients ↩