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Different Types of Flour

This document discusses the different types of flour. It identifies four main types: whole-wheat flour, bread flour, all-purpose flour, and cake flour. Each type has a different gluten content and is suited for specific baked goods. Whole-wheat flour contains the whole wheat kernel. Bread flour has the highest gluten content and is best for yeast breads. All-purpose flour can be used for both breads and cakes. Cake flour has the lowest gluten content and is ideal for cakes, cookies, and pastries.

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Neil Geraldizo Dagohoy
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923 views

Different Types of Flour

This document discusses the different types of flour. It identifies four main types: whole-wheat flour, bread flour, all-purpose flour, and cake flour. Each type has a different gluten content and is suited for specific baked goods. Whole-wheat flour contains the whole wheat kernel. Bread flour has the highest gluten content and is best for yeast breads. All-purpose flour can be used for both breads and cakes. Cake flour has the lowest gluten content and is ideal for cakes, cookies, and pastries.

Uploaded by

Neil Geraldizo Dagohoy
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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DIFFERENT TYPES

OF FLOUR
FLOUR
Flour is the main ingredient among all other
ingredients. It is a powdery product obtained from
milled cereals, foremost of which is wheat. Flour
provides the structure of baked products and it also
contributes to the color, texture, and flavor. Other
varieties of flour include cassava flour, rice flour, soya
flour, potato flour, mango flour, and several others.
Wheat flour is the most commonly used type of flour in
most baked products.
WHOLE-WHEAT
FLOUR BREAD FLOUR

ALL-PURPOSE
FLOUR CAKE FLOUR
FOUR KINDS
OF FLOUR
WHOLE-WHEAT
FLOUR
Also called graham or
entire- wheat flour. It
contains the compact of
wheat kernel in its
original proportion.

HOME
BREAD FLOUR
Also known as strong or hard
flour; it has 12-14% gluten
content. Bread flour has a course
lexture-gritty, sandy, dry, and
granular. It has a creamy color
and does not usually lump when
pressed together. This type of
flour is deal for making breads,
rolls, and other sweet yeast-
raised products. HOME
ALL-PURPOSE FLOUR
Widely known as general flour or
pastry flour; it contains 10-11% gluten
content. It is a combination of bread
and cake flour. Hence, it is used as a
substitute for making breads, cakes,
and pastries. For bread making, it
requires more kneading to develop
gluten. In cakes, it requires less
mixing to control gluten developed.
HOME
CAKE FLOUR
Also refers to soft flour;
it has 7-9% gluten content.
It is ideal for cakes,
cookies, and pastries. This
flour has a valvety and
smooth texture, is whiter
than bread flour and all-
purpose flour, and tends to
hold shape when lumped
together. HOME
END

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