Kinds of flour

• White wheat flours

Wheat is the only grain which contains the two proteins, gliadin and glutenin, which unite when moistened to form glutein, the elastic substance which makes it possible to stretch the cells of the dough, giving the porous texture characteristic of yeast breads. Wheat flour differs in gluten content according to the variety of wheat or wheats from which is made. Hard wheat contains more of the gluten forming proteins as wells as stronger proteins than does soft wheat and the gluten formed is more elastic.

• All-Purpose Flour

As the name implies, generally useful not only for bread but for other baked goods.As sold in the north, all-purpose flour is a blend of soft-wheat and hard-wheat flour in the south it is generally a blend of soft-wheat flour.

• Bread flour

Bread flour is made from hard wheat and is used principally by commercial bakers.

• Cake flour

Made from soft wheat, cake flour has a low gluten content. It is a finely milled flour with a smooth starchy texture, used chiefly in cakes.

• Pastry flour

Finer than all-purpose flour but not so fine as a cake flour, pastry flour is another soft wheat flour with a lower gluten content. It is distributed mainly to commercial bakers.

• Self-Rising Flour

An all purpose flour to which baking powder and salt have been added is put in package form. It should be used as directed on the package.

• Whole-Grain Wheat Flours

Whole-wheat, entire-wheat and graham flours contain, in their natural proportions, all the constituents of the cleaned grain. The whole wheat flour now manufactured by newer processes have a finer bran content and can be used successfully for bread without addition of white flour.

• Rye Flour

Because it lacks one of the proteins necessary for the formation of gluten, rye flour is usually combined with wheat flour to give it lightness.

• Soybean Flour

Neither of the gluten-forming proteins is found in soybean floue, which must be combined with a strong wheat flour for good results in bread making. In quick breads and cakes,soybean flour may be substituted up to half the total amount of flour.

• Buckwheat Flour

This flour has a very strong characteristic flavor and is always combined with some wheat flour.