2nd October 2019


What do we use flour for?

White flour, otherwise known as plain flour, contains about 75 per cent of the wheat grain, with most of the bran and wheat germ taken out. It is commonly used for cakes, pastries and biscuits. When used in cakes it is combined with a raising agent such as baking powder or bicarbonate of soda.

Moreover, what is the purpose of flour?

Flour is used as a thickening agent. Wheat flour also holds wet ingredients such as oils, milk and eggs together. It can do this because of a protein called gluten, which develops as the wheat is worked. Most recipes call for all-purpose flour, which is a mix of refined hard and soft wheats.

What does flour do when baking?

Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.

What does all purpose flour do?

All-purpose flour is suitable for most purposes such as baking, cooking, coating meats, vegetables and as a thickening agent for sauces and gravies. A mixture of hard wheat which contains more gluten and soft wheat are ground together to make all-purpose flour.
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