Different Uses for Different Types of Flour

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In home baking, flour is among the most important ingredient. Basically, there are several types of flour with each of them having their specific use. That’s what you will find out below.


All-Purpose Flour – Among all the flour types, this is one is the most used flour. The flour comes from endosperm, which is the part of wheat kernel that is finely ground. It is also the same part that is separated from the germ and brand in the milling process. As a type of flour, it is universally used for baked products such as yeast breads, cookies, pasties and cakes.


Bread Flour – It is the type of flour that is milled to be used in commercial baking. However, it is also the type that can be found at grocery stores. Bread flour is also said to be the same with all-purpose flour. The only difference is that it contains higher gluten content. This characteristic is good in producing bread yeasts.


Cake Flour – This fine-textured and silky flour is used in making all baked goods types such as cookies, quick breads, cakes, crackers and certain pastry types. It features a lesser percentage of protein but with a higher starch. This is even helpful in keeping pastries and cakes delicate and tender.


Durum Flour – A by-product produced from making Semolina. This is rich in iron and B vitamins. As a flour type, this is the one commonly used flour in making noodles.


Gluten Flour – Commonly produced from the hard spring wheat, this is also rich in protein. As a type of flour, it is mixed with low-protein or non-wheat flour to produce stronger dough. It is also used to improve baking quality and producing high protein bread.


Graham Flour – It is also a variety of coarsely-ground whole wheat flour. It is used in making graham cracker, a product created by Dr. Sylvester Graham.


Pastry Flour – It features properties that are present in cake flour and all-purpose flour. Commonly, it is made with the use of soft wheat for pasties. But, it is also used in making crackers, cakes, cookies and other similar baked products.


Self-Rising Flour – It is also a type of flour that is under the all-purpose flour category. It has its added leavening agent and salt. A cup of the flour contains ½ teaspoon of salt and 1 ½ teaspoons of baking powder. As a type of flour, it can be used as a substitute for all-purpose flour by reducing the baking powder and salt. Self-rising flour is typically used in quick breads, cookies and biscuits. The flour is not recommended to be used in yeast breads.


Semolina – It is made from durum wheat’s endosperm which has its coarsely ground texture. Basically, durum wheat is considered as the hardest flour among the 6 wheat varieties. This also contains the highest protein content. This is the characteristic that makes it more ideal to be used in producing high-quality pasta. In Latin America and Africa, this flour is used in making couscous.



Whole Wheat Flour – A type of flour milled from the whole wheat kernel. This is used in making baked products. This is denser and heavier as compared to those made from enriched flour. Hence, bakers typically add gluten to neutralize this effect.


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