Kinds of Flour Review

Flour that contains 70-72% of the whole grain.

• Wheatmeal flour

• Wholemeal flour

• White flour

• Semolina

Flour that contains 90% of the whole grain.

• Wheatmeal flour

• Strong flour

• Wholemeal flour

• Durum flour

Is a white flour with the addition of cream of tartar

• Soft Flour

• Strong flour

• White flour

• Self-rising flour

It is used for bread, puff pastry, flaky pastry, and Italian pastas.

• Durum flour

• Strong flour

• Semolina

• Wheatmeal flour

It is used for large and small cakes, biscuits, and all pastas except puff and flaky.

• White flour

• Soft flour

• Strong flour

• Durum flour

It is the main and largest part of the grain, which consist mainly of starch

• Bran

• Germ

• Endosperm

• Grain

The method of cooking using this device requires only considerable time.

• Cooking cereals by dry heat

• Cooking cereals by boiling

• Cooking cereals by double boiler

• cooking cereals in fireless cooker

It is the outer layer of the grain, which is good source of fiber.

• Bran

• Germ

• Endosperm

• Grain

This method of cooking is known as steaming wherein the cereal is first set.

• Cooking cereals by boiling

• Cooking cereals by double boiler

• Cooking cereals in the fireless cooker

• Cooking cereals by dry heat

It is the smallest structure at the rear part of the kernel.

• Grain

• Germ

• Bran

• Endosperm