Wheat Flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer or crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
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Some articles on wheat flour:
... National Flour was also a term for a flour introduced in Kenya by the colonial government which contained 70% wheat flour and 30% maize flour ...
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Famous quotes containing the words flour and/or wheat:
“Mathematics may be compared to a mill of exquisite workmanship, which grinds your stuff to any degree of fineness; but, nevertheless, what you get out depends on what you put in; and as the grandest mill in the world will not extract wheat flour from peascods, so pages of formulae will not get a definite result out of loose data.”
—Thomas Henry Huxley (1825–1895)
“I’m hurt, hurt and humiliated beyond endurance, seeing the wheat ripening, the fountains never ceasing to give water, the sheep bearing hundreds of lambs, the she-dogs, until it seems the whole country rises to show me its tender sleeping young while I feel two hammer-blows here instead of the mouth of my child.”
—Federico García Lorca (1898–1936)