Yesss!So we are back again on the flour topic. Previous post we spoke about about flour,meaning of flour,nutritional value of flour,types of flour,the best type of flour to use for different confectionery products like cake,bread etc. To read post,check blog post title ”Let’s talk of flour”

So we would continue from where we stopped on the previous post ”types of flour”

Whole meal/Whole wheat flour: this is made from the entire grain, including the endosperm, bran and the germ of the grain. It is brownish flour with a coarse texture and sweet nutty flavour and is high in fiber and more healthy and nutritious than white flour. The presence of bran in the flour reduces gluten development which results in the heaviness and denseness of the baked goods as compared to baked goods from white flour.

Wheat flour can also be categorized according to its gluten content, purpose or use: Flours based on their purposes include:


All Purpose flour: this is blended wheat with protein content lower than bread flour. It may be composed of all hard or all soft wheat but it is usually a blend of both.


Durum flour: this is made from durum wheat and is suitable for pasta making, pizza, kebab etc.

making spaghetti with durum flour

Instant flour: this kind of wheat flour is pre-gelatinized/pre-cooked i.e. it is heated with hot water or steam and then dried out. It is finely ground with low protein content and it is used majorly to thicken sauces, soups. It is also known as granular flour.


Self-rising flour: it is essentially white flour that has been mixed with chemical leavening

Post by Miss Toyosi, a food nutritionist and content food writer at Sophyfoodblog


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