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| − | {{cereal}} | + | {{wikipedia::flour|flour}} |
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| − | An ingredient used in many foods, '''flour''' is a fine powder made from [[Cookbook:Cereal Grain|cereal grain]] or other starchy food sources. It is most commonly made from [[Cookbook:Wheat|wheat]], but also [[Cookbook:Corn|corn]], [[Cookbook:Rye|rye]], [[Cookbook:Barley|barley]] and [[Cookbook:Rice|rice]], amongst many other grasses and even non-grain plants.
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| − | Flour is always based on the presence of starches, which are complex [[Cookbook:Carbohydrates|carbohydrates]].
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| − | Usually, the word "flour" used alone refers to wheat flour, which is one of the most important foods in [[Cookbook:European cuisines|European]] and [[Cookbook:Cuisine of the United States|American]] culture. Wheat flour is the main ingredient in most types of [[Cookbook:Bread|breads]] and pastries. Wheat is so widely used because of an important property: when wheat flour is mixed with water, a complex protein called gluten develops. The gluten development is what gives wheat dough an elastic structure that allows it to be worked in a variety of ways, and which allows the retention of gas bubbles in an intact structure, resulting in a sponge-like texture to the final product.
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| − | ==Types of Flours==
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| − | ===Wheat Flour===
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| − | The vast majority of today's flour consumption is of wheat flour.
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| − | Wheat varieties are typically known as '''"hard"''' or '''"soft"''', depending on gluten content. Hard wheats are high in gluten, and soft wheats are low. Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness which holds its shape well once baked. Soft flour is low in gluten and so results in a finer 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.
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| − | In terms of the parts of the grain (the grass seed) used in flour -- the endosperm or starchy part, the oil-containing germ or protein part, and the bran or fiber part -- there are three general types of flour. "White" flour is made from the endosperm only. "Whole wheat" flour is made from the entire grain. A "germ" flour may also be made from the endosperm and germ, excluding the bran. The germ is sometimes sold by itself, as "wheatgerm".
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| − | *[[Cookbook:Whole Wheat Flour|'''Whole wheat flour''']] (or wholemeal flour) is ground from the entire wheat kernel, including the germ and the bran.
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| − | *[[Cookbook:Graham Flour|'''Graham flour''']] is a white flour with coarsely ground bran and wheatgerm mixed back in. It thus contains all three parts of the wheat kernel as whole wheat flour does, but it has a different texture.
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| − | *[[Cookbook:Cake Flour|'''Cake flour''']], is a milled, bleached flour containing a low amount of gluten (around 7%), and therefore bakes with a fine texture.
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| − | *[[Cookbook:Pastry Flour|'''Pastry flour''']] is slightly stronger (higher in gluten) than cake flour.
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| − | * '''All-purpose flour''', (known as plain flour in Europe) is a blended white flour containing a medium amount of gluten (around 10%).
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| − | *[[Cookbook:Maida|'''Maida''']] is a super-refined white flour used in [[Cookbook:Cuisine of India|Indian cuisine]].
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| − | *[[Cookbook:Flour|'''Self-rising flour''']] (also called "Self-raising flour") is an all-purpose flour that has a [[Cookbook:Leavening Agent|leavening agent]] blended into it for convenience.
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| − | ===Flours from other cereals===
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| − | *Corn flour is an ambiguous term that can mean [[Cookbook:Cornstarch|cornstarch]] or finely ground [[Cookbook:Cornmeal|cornmeal]]. Cornmeal which has been leached with lye is called [[Cookbook:Corn Masa|corn masa]] (''masa harina'') and is used to make [[Cookbook:Tamale|tamales]] and [[Cookbook:Tortilla|corn tortillas]] in [[Cookbook:Cuisine of Mexico|Mexican cooking]].
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| − | *[[Cookbook:Atta|Atta]] is a popular flour used in [[Cookbook:South Asian cuisines|South Asian cuisines]], and is made by grinding whole wheat.
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| − | *100% [[Cookbook:Rye|rye flour]] is used to bake the traditional sourdough breads of [[Cookbook:Cuisine of Germany|Germany]] and Scandinavia.
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| − | *[[Cookbook:Rice Flour|Rice flour]] is of great importance in [[Cookbook:Southeast Asian cuisines|South-east Asian cuisines]].
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| − | *[[Cookbook:Sorghum|Sorghum flour]] (jowar) is used in many parts of [[Cookbook:African cuisines|Africa]] and [[Cookbook:South Asian cuisines|South Asia]].
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| − | *[[Cookbook:Spelt|Spelt]] flour is an alternative to wheat flour. Note: although some people with wheat allergies can tolerate spelt, other wheat-allergic patients have adverse reactions to spelt flour as well. Spelt also has less [[Cookbook:Gluten|gluten]] than wheat, but it is '''not''' [[Cookbook:Gluten-Free|gluten-free]].
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| − | *Other grains (cereal and non-cereal) ground into flours include [[Cookbook:Amaranth|amaranth]], [[Cookbook:Barley|barley]], [[Cookbook:Buckwheat|buckwheat]], [[Cookbook:Millet|millet]], [[Cookbook:Oats|oats]], [[Cookbook:Quinoa|quinoa]], [[Cookbook:Teff|teff]], and [[Cookbook:Triticale|triticale]].
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| − | ===Flours Made of Legumes, Tubers, Pulses, Etc.===
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| − | *[[Cookbook:Chickpea Flour|Chickpea flour]] (besan) is of great importance in [[Cookbook:Cuisine of India|Indian cuisine]]. Some other [[Cookbook:Legumes|legumes]] ground for flour include [[Cookbook:Soy|soybeans]], [[Cookbook:Mung Bean|mung beans]], [[Cookbook:Pea|yellow peas]], [[Cookbook:Urad Dal|urad dal]], and [[Cookbook:Fava Bean|fava beans]].
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| − | *Flour can also be made from various various roots and tubers, including [[Cookbook:Arrowroot|arrowroot]], [[Cookbook:Cassava|cassava]] (manioc, tapioca), [[Cookbook:Potato|potatoes]], [[Cookbook:Sweet Potato|sweet potatoes]], [[Cookbook:Taro Root|taro root]]; and other non-grain foodstuffs.
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| − | ==Flour Products==
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| − | {{wikipedia}}
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| − | Some of the many foods made using flour are:
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| − | * [[Cookbook:Bread|bread]]
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| − | * [[Cookbook:Pasta|pasta]]
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| − | * [[Cookbook:Pastry|pastry]]
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| − | * [[Cookbook:Cake|cake]]
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