Types Of Flour

 Flour is a powder made by grinding raw grains, roots, beans, nuts or seeds.
It is used to make many different foods. Cereals flour is the main ingredient
of bread, which is a staple food for most cultures.
 Wheat flour is one of the most important ingredients
in Oceanic, European, South American, North American, Middle
Eastern, North Indian and North African cultures, and is the
defining ingredient in their styles of breads and pastries.
 There are different types of flower are used in Kitchen:

1. Almond Flour. Almond flour is usually made with blanched almond

that is ground into a coarse flour.
2. Rice Flours.
3. Sorghum (Jowar)
4. Millet (Ragi)
5. Corn Meal.
6. Wheat Flour.
 Cereal flour consists either of the endosperm, germ,
and bran together (whole-grain flour) or of the endosperm alone
(refined flour).
 Refined Flour is also known as Maida in Indian subcontinent.
 Refined Flour is used extensively for making fast foods, baked goods
such as pastries, breads etc

Processing of Flour
 Milling of flour is accomplished by grinding grain
between stones or steel wheels.
 Today, "stone-ground" usually means that the grain has been
ground in a mill in which a revolving stone wheel turns over
 a stationary stone wheel, vertically or horizontally with the
grain in a between.
 Milling is the process by which wheat is ground into
the flour .
 Separating the wheat grain into its constituent
involves the process.
 As the wheat arrives in the meal it is passed through
the cleaning process to remove the coarse impurities
and stored into its qualities.

Types of Flour
1. Almond Flour :
 Almond flour is also known as ground
almond is made from ground sweet almonds.
 Almond flour is usually made with blanched
almonds (no skin), whereas almond meal can be
made with whole or blanched almonds. The
consistency is more like corn meal than wheat
flour.
 2. Rice Flours :
 Rice flour (also known as rice powder) is a form of flour made
from finely milled rice.
 It is distinct from rice starch, which is usually produced by
steeping rice in lye. Rice flour is a common substitute for wheat
flour.
 It is also used as a thickening agent in recipes that are refrigerated
or frozen since it inhibits liquid separation.
 Rice flour may be made from either white rice or brown rice.
 To make the flour, the husk of rice or paddy is removed and raw
rice is obtained, which is then ground to flour.
 3 Sorghum :
 Sorghum is also known as Jowar.
 Sorghum is a genus of flowering plants in the grass family.
 Sorghum bicolor, native to Africa with many cultivated forms
now, is an important crop worldwide, used for food (as grain and
in sorghum syrup or "sorghum molasses"), animal fodder, the
production of alcoholic beverages, and bio fuels.
 These varieties form important components of forage in many
tropical regions.
 It is an important food crop in Africa, Central America, and South
Asia, and is the fifth-most important cereal crop grown in the
world.
 4. Millet Flour :

 Millet is also known as Ragi in India.

 Millet are a group of highly variable small-seeded grasses, widely grown
around the world as cereal crops or grains for fodder and human food.
 Millets are important crops in the semiarid tropics of Asia and Africa
(especially in India, Mali, Nigeria, and Niger), with 97% of millet
production in developing countries.[2] The crop is favored due to
its productivity and short growing season under dry, high-temperature
conditions.
 Millets are indigenous to many parts of the world.[3] The most widely
grown millet is pearl millet, which is an important crop in India and parts
of Africa.
 5. Corn Meal. :
 Corn Meal is also known as corn flour.
 Corn flour (in the UK), it is known as corn starch, from the
endosperm of the kernel of the corn (maize) grain.
 Corn flour (in the U.S. and elsewhere), very finely
ground cornmeal, ground from dried maize.
 It is a common staple food, and is ground to fine, medium, and
coarse consistencies, but not as fine as wheat flour.
 In the United States, very finely ground cornmeal is referred to as
corn flour.
 6. Wheat Flour:
 Wheat flour is a powder made from the grinding of 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.