How to Choose Your Flours?
Global flour market is expected to reach USD 270,895 million by 2022 at a CAGR of 4.4% during
the forecast period 2016 to 2022.
Wheat is the most widely produced cereal in the world. Multiple varieties of flour are used as an
ingredient in the making of bread, bakery items and corn-based coating of fried food and fast food. In fast
food restaurants, the consumption of flour is high as they serve food items such as donuts, burgers, cakes
and fried meat. Flour has been segmented on the basis of product types which mainly include whole-
wheat, whole-meal, all-purpose, self-raising, semolina, bread, cake and rice flour (Allied Market Research,
2016; Market and Researchbiz, 2020, & Imarcgroup, 2020).
Types and Functions of Flours
Whole-Wheat Flour
Course-textured flour made by grinding the entire grain or wheat kernel which consists of
endosperm, bran and germ.
Often produces heavier and denser baked products especially bread, compared to all-purpose or
bread flours as the bran can interfere with the development of gluten formation matrix in the
dough.
Comprises rich source of functional ingredients such as fibre, phytochemicals, minerals and
essential amino acids that are located in the bran and fat soluble vitamins contained in the germ
of the whole wheat grain.
Unique among cereals due to its ability to form a three-dimensional structure when mixed with
water where it becomes most important structural component for baking bread (Chowdhury,
2018; Kurek et al., 2015; Ngozi, 2014; & Kumar, 2011).
Whole-Meal Flour
Contain 100% of whole-wheat grain, making it consistent in volume and crumb structure. They
are also light brown in colour.
Stone-ground flour is whole-meal flour with the highest quality of whole-meal as it is produced
with heat generation during the milling process to produce a greater flavour.
Stone-ground whole-meal flour generally contains more vitamins, minerals, fats and fiber than
regular whole-meal flour because it retains a higher percentage of bran and germ (Chowdhury,
2018 ; Nakov et al., 2018).
All-Purpose Flour
Made up from finely ground endosperm of wheat kernel separated from bran and germ during
the milling process.
Consist of refined blend of high-gluten hard wheat and low-gluten soft wheat that are used for
baking, thickening, yeast breads, cakes, cookies, pastries and noodles.
Has a medium balance of starch and protein so that it can be used in a wide variety of products
without being too heavy or delicate.
Often bleached to give it a clean, white appearance also enriched to include nutrients e.g. calcium
and vitamins that are lost due to the removal of the germ and bran.
Enriched all-purpose flour type has iron and B-vitamins added in amounts equal to or more than
the whole-wheat flour while the bleached enriched all-purpose flour type is treated with chlorine
to mature the flour, condition the gluten and improve the baking quality.
Unbleached enriched all-purpose flour is bleached with oxygen in the air during the aging process
to produce the off-white colour.
Nutritionally, bleached and unbleached flour are just equivalent (Chowdhury, 2018 & Kumar et
al., 2011).
Self-Raising Flour
Medium strength flour that has chemical agents blended with it.
Contains baking powder and sodium chloride which are prepared from all-purpose wheat flour or
low-protein wheat flour.
The reaction of the chemical agents will produce carbon dioxide and make the dough expand and
become porous.
Mainly used to bake biscuits, cakes, quick breads and other soft-crumb products but should never
be used to make yeast breads (Chowdhury, 2018; Ma & Baik, 2018; Kumar et al., 2011,).
Bread Flour
Generally milled from the endosperm of the wheat kernel or soft wheat making a fine-textured
refined flour which usually used for commercial bakers but is also available at retail outlets.
Has greater gluten strength, high in starch compared to all-purpose flour.
Contains higher ratio of protein to carbohydrates than all-purpose flour, which produces stronger
dough.
The strong gluten matrix provides structure to rising dough and gives the end product a nice,
chewy texture.
Generally used for yeast breads, tender cakes and pastries (Chowdhury, 2018 & Kumar et al.,
2011).
Cake Flour
Low in protein and gluten which are granulated from soft wheat and milled to a finer texture
making less protein than all-purpose flour.
Deliver a softer and more delicate crumb.
Often undergo bleached treatment to improve its appearance.
Suitable for cakes, cookies, crackers and pastries (Chowdhury, 2018 ; Kumar et al., 2011).
Semolina Flour
Made up from coarsely ground endosperm of durum wheat that consists of complex carbohydrate
and protein.
Durum wheat contains high protein content, giving it a very dense and chewy texture that enables
it to produce a cohesive adhesive film and lower oxygen and water vapor permeability (WVP).
An extra-hard, translucent and light-colored grain that exhibits antioxidant activity which most
often used in high quality pasta products (Chowdhury, 2018, Jafarzadeh et al., 2018 & Kumar et
al., 2011).
Rice Flour
Made up from fine milling grains of rice (Oryza sativa, L.) and can be found in both white
(endosperm only) and brown (whole grain) varieties.
It includes a small amount of water (about 8%), fat (about 1%) and ash (about 1%).
Lighter texture compared to wheat flours and is a popular choice among those who are intolerant
to gluten.
Good nutritional value with a relatively low allergenic effect, low sodium content and high
digestibility.
Starch in the rice flour (Rice Starch) can be used in meat industry with its unique gelatinization
properties and binding capacity which can retain water during the cooking process and
subsequent improve the shelf-life as well as deliver the desired texture.
Can be used as processing aids, ingredients in health food, expanding agents in extrusion food,
flavour carriers, emulsifiers and fat replacers in food products. (Chowdhury, 2018 & Pereira et al.,
2016).
References
Allied Market Research. (2020). Flour Market by Raw Material (Wheat, Rice, Maize, and Others),
Application (Bread & Bakery Products; Noodles & Pasta; Animal Feed; Wafers, Crackers, & Biscuits; Non-
Food Application; and Others), Technology (Dry Technology and Wet Technology) - Global Opportunity
Analysis and Industry Forecast, 2014-2022. Industry Report.
Chowdhury, R. (2018). Flour-the integral part of balance diet-exploratory study on cereals products.
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Curti, E., Eleonora Carini, E., & Vittadini, E. (2016). Staling and water dynamics in high‑gluten bread.
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Imarcgroup. (2020). Wheat Flour Market: Global Industry Trends, Share, Size, Growth, Opportunity and
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