-
Flour is a
powder made by
grinding raw grains, roots, beans, nuts, or seeds.
Flours are used to make many
different foods.
Cereal flour, particularly...
- Whole-wheat
flour is used in
baking of
breads and
other baked goods, and also
typically mixed with
lighter "white"
unbleached or
bleached flours (that have...
-
protein content of
other flours would make the
cakes tough.
Related to cake
flour are masa
harina (from maize),
maida flour (from
wheat or tapioca), and...
- Manitoba. It is a
strong flour, and
distinguished from
weaker flours as
measured with a
Chopin alveograph. This type of
flour takes its name from the production...
-
Lankan and
Caribbean cuisines. Gram
flour contains a high
proportion of carbohydrates,
higher fiber relative to
other flours, no gluten, and a
higher proportion...
- high-protein, low-glycemic
content and can
serve as a gluten-free
replacement for
flours that
contain gluten. In the past,
indigenous Americans relied on mesquite...
-
diastatic and non-diastatic.
Diastatic malt
flour is used as a
diastatic supplement for
other bread flours that have low
natural diastatic activity. Diastatic...
- millet,
other cereal flours, and
sometimes dried fruits or
vegetables to make manni, a kind of baby food.[citation needed]. Rice
flour is used to make bhakari...
- (12
April 1913). "Graham
Flour: A
Study of the
Physical and
Chemical Differences Between Graham Flour and
Imitation Graham Flours". USDA
Bureau of Chemistry...
-
Agriculture Group, and
Natural Evolution.
These flours are
marketed as a gluten-free
alternative to wheat-based
flours for
those suffering from
celiac disease...