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.

International Journal of Engineering and Management Research, 8(3), 208-214.

Curti, E., Eleonora Carini, E., & Vittadini, E. (2016). Staling and water dynamics in high‑gluten bread.

European Food Research and Technology, 243, 1173-1182. https://doi.org/10.1007/s00217-016-2832-8

Imarcgroup. (2020). Wheat Flour Market: Global Industry Trends, Share, Size, Growth, Opportunity and

Forecast 2020-2025. Industry Report

Jafarzadeh, S., Alias, A. K., Ariffin, F., & Mahmud, S. (2018). Physico-mechanical and microstructural

properties of semolina flour films as influenced by different sorbitol/glycerol concentrations. International

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Jan, U., Gani, A., Ahmad, M., Shah, U., Baba, W. N., Masoodi, F. A., Wani, S. M. (2015). Characterization of

cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.

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Kumar, P., Yadava, R. K., Gollen, B., Kumar, S., Verma, R. K., & Yadav, S. (2011). Nutritional contents and

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Kurek, M. A., Wyrwisz, J., Piwinska, M., & Wierzbicka, A. (2015). Influence of the wheat flour extraction

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Market and Researchbiz. (2020). Global Wheat Flour Market 2020 by Manufacturers, Regions, Type and

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