The finely ground meal of wheat, or of any other grain; especially, the finer part of meal separated by bolting; hence, the fine and soft powder of any substance; as, flour of emery; flour of mustard.
To grind and bolt; to convert into flour; as, to flour wheat.
To produce flour, the wheat berries are milled and sifted to remove the bran germ. After milling, flour is sometimes bleached to lighten its color. Protein content determines whether a flour is hard (strong) or soft (weak). Hard flour is harvested in the fall; soft flour is harvested in the spring. Gluten is formed when flour is moistened and mixed. The degree of mixing and the protein content determine whether a strong or weak gluten is formed. Bread flour has a protein content as much as 15% and is made from hard wheat. All Purpose Bleached or unbleached Flour is a blend of hard and soft wheats and has 10 to 11% protein Cake Flour is made from soft wheat and is bleached. It's low protein content, 7 - 8% and low gluten strength make it suitable for cakes. Pastry Flour has a protein content between 8 ½ and 9 ½ %. It has some gluten development powers but not enough to make the dough elastic. It is used to make pastry.