Origins of Flour Wheat flour was first domesticated about 10.

0.000 years ago It is a cultivated grass from the Levant region in the Middle East.

The Wheat Plant

Head / Beard, Kernel Stem Root

Make up of White Flour

Starch (sugars) Protein (gluten) Moisture Carbohydrates (absorbs moisture) Lipids Ash (mineral particles) Carotenoids (off-white color)

Functions of Flour
1. It provides structure. 2. It absorbs liquids. 3. It contributes flavor and color 4. It adds nutritional value. - proteins, carbohydrates, dietary fiber, iron,folic acid, Vitamin B

a.) Whole-Wheat-Flour : The whole grain is used. - Graham flour (Sylvester Graham) - high in protein, but does not form as much gluten due to bran particles & wheat germ - short shelf life

b.) White flour : Only the endosperm is used. High-gluten flour (13.5-14.5 % protein) Bread flour (11.5-13.5% protein) All-purpose flour (9.5-11.5% protein) Pastry flour (7-9.5% protein) Cake flour (6-8% protein)

c.) Rye Flour : from whole rye berries and grains of rye grass d.) Soy Flour - made from roasted soybeans that have been - ground into a powder - gluten-free e.) Nut flours : made from raw or dried nuts that have been ground to a powdery meal f.) Rice flour from the endosperm of the rice kernel; low in protein, no gluten g.) Potato flour not a grain but is cooked, dried and milled into flour h.) Cornmeal : coarsely ground corn the whole dried corn kernel is used

i.) Cornstarch: finely ground corn; only endosperm of the corn kernel is used

Storage and Preservation

Store no more than 6 months. Keep airtight and in a cool, dry place. Keep away from direct sunlight. Observe FIFO --- do not add new flour to old flour.

Flour Chart (Classifications) Ash Protein Wheat flour type US ~0.4% ~9% pastry flour all-purpose flour high gluten flour first clear flour 1050 405 550 812 T110 T150 German T45 T55 T80 French

~0.55% ~11% ~0.8% ~1% >1.5% ~14% ~15% ~13%

white whole wheat 1600