Flours Flashcards
All-Purpose Flour
Refined blend of high-gluten hard wheat & low-gluten soft wheat. Milled with only the endosperm - not bran or germ.
PC: 10-12%
Uses: Baking, thickening, breading
Cake Flour
Generally chlorinated, a bleaching process that further weakens gluten proteins and alters starch to increase absorption capacity.
PC: 5-8% (lowest)
Uses: Tender baked goods, cakes, biscuits, muffins, scones
Pastry Flour
Unbleached flour made from soft wheat.
PC: 8-9%
Uses: Pies, tarts, many cookies
Bread Flour
Strongest of all flours with most structural support. Important in yeasted breads where a strong gluten network is required to contain CO2 gases produced during fermentation.
PC: 12-14%
Self-Rising Flour
Flour to which baking powder and salt have been added during milling. Generally low-protein wheat grown in the south.
Uses: Tender biscuits, muffins, pancakes
100% Whole Wheat Flour
Made from hulled red wheat grain (wheat berries). Varying amounts of germ and bran are added back into the flour. Makes a heavier bread & has shorter shelf-life than all-purpose flour due to oils in wheat germ prone to rancidity.
Tends to be high in protein, but gluten-forming ability is compromised by the bran and germ.
Gluten Flour
Refined flour made from hard wheat with most starch removed.
High PC
Semolina Flour
Generally coarsely-milled, refined hard durum wheat flour. Used for pasta, couscous, gnocchi, and puddings.
High in gluten.
Almond meal/flour
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Amaranth flour
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Barley flour
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Corn flour
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Flaxseed flour or meal
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Oat flour
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Peanut flour
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