Comprehensive Guide to Flours: From Grain to Flour

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Introduction to Flours

Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is a fundamental ingredient in baking and cooking globally, with each type of flour offering distinct properties and flavors. This guide focuses primarily on cereal grain flours, emphasizing wheat and its relatives due to their prevalent use and specific attributes in pizza making.

The Milling Process

Milling is the process of grinding grain into flour. The basic steps include:

  1. Cleaning: Removing foreign materials from the grain.
  2. Tempering: Adding moisture to the grain to facilitate separation of the bran from the endosperm.
  3. Grinding: Crushing the grain to reduce it to flour.
  4. Sifting: Separating the flour by particle size and removing bran and germ if desired.

Modern milling employs steel rollers to grind the grain, followed by sifting through a series of sieves to classify the flour into different grades based on fineness and composition. This controlled process yields a range of flour types, from very fine to coarse.

In contrast, stone-milled flour is produced using traditional millstones that crush the grain. This method retains more of the grain’s natural components, resulting in a coarser flour with more bran and germ. Although stone mills also use bolting or sifting to separate flour grades, the process is generally less precise than modern roller milling. The process in stone helps separate the finer flour from the coarser bran and germ, but due to the nature of stone milling, the separation is often less precise.

Stone-milled flour tends to be more nutritious and flavorful due to the inclusion of more of the whole grain. However, because stone milling does not always remove as much of the bran and germ as steel roller mills, the flour may be denser and have a different texture, which can affect baking properties.

Sources

  • Wheat Flour The Wikipedia article on Wheat Flour contains a basic description of the milling process

Home Milling and Bolting

Home milling involves using small-scale, often manual equipment to grind grains into flour, emulating traditional stone milling on a smaller scale. Home millers commonly use stone mills or burr mills, producing a coarser flour compared to modern steel roller mills. This type of flour retains more bran and germ, resulting in a more textured and nutrient-rich product.

Bolting, or sifting, is a critical step in home milling, typically performed with sieves or mesh screens. This process refines the flour by separating finer particles from coarser bran and germ. At home, bolting can be labor-intensive. Employing a set of sieves with varying mesh sizes allows for greater control over the flour’s final texture:

  • Coarse Sieves: With mesh sizes around 40-60 mesh, these sieves remove larger bran particles.
  • Medium Sieves: Mesh sizes around 80-100 mesh further refine the flour and eliminate smaller bran particles.
  • Fine Sieves: Finer mesh sizes (above 100 mesh) achieve a more refined flour, although replicating commercial milling fineness can be challenging.

Efficient bolting at home often involves using a series of sieves in succession. This process, while time-consuming, allows for customized flour texture. For those seeking efficiency, investing in a mechanical sifter or vibrating sieve can save time and effort. Despite the extra work, many home millers appreciate the freshness and control over the milling process, contributing to a more personalized flour.

Components of a Grain Kernel

A grain kernel consists of three main parts, each influencing the flour’s characteristics:

  1. Bran: The outer layer of the kernel, acting as a protective shell. Bran is rich in fiber, B vitamins and essential minerals. Its high fiber content contributes to the flour’s texture and nutritional value.

  2. Endosperm: The largest portion of the kernel, composed mainly of starch and protein. The endosperm is the primary component milled into flour and affects the texture and baking properties of the flour.

  3. Germ: The embryo of the seed, packed with healthy fats, B vitamins and trace minerals. The germ supports seed germination and is nutrient-rich, though its high fat content can lead to quicker spoilage if not properly handled.

During milling, these components are separated to produce different flour types. Each part—bran, endosperm and germ—contributes differently to the flour’s texture, flavor and nutritional content, offering various ways to customize your dough.

Separation into Streams and Flour Blending

During the milling process, grain is separated into several distinct streams, each with specific characteristics:

  1. Bran: The outer layer of the grain, consisting primarily of insoluble fiber. Bran is either removed early in the milling process or separated through sifting/bolting after milling. When removed early, it is coarse but can be ground into a finer texture. Since bran does not dissolve in water, it can impact gluten formation, potentially resulting in a denser texture in baked goods.

  2. Germ: The nutrient-rich core of the grain, which contains a high fat content. Due to this fat content, germ is often removed and ground separately to prevent rancidity in the flour. Although germ is rich in vitamins and minerals, it has a shorter shelf life compared to other flour components.

  3. Endosperm: The largest portion of the grain, constituting about 72% of the original grain weight. The endosperm is milled into straight-grade flour, which serves as the primary component in most baking applications. The percentage of endosperm-derived flour can vary slightly depending on the wheat variety and milling process but typically ranges from 70-75%. It consists of two layers: the inner starchy endosperm where most of the starch and glutenin and gliadin are and the aleurone layer which has different proteins plus fats, minerals and vitamins.

  4. Middlings: An intermediate product composed of coarse particles of endosperm with small amounts of bran still attached. Middlings can be further refined into flour or used as-is in products like hot cereals, granola, muesli and high-fiber cereals, or as an inclusion in rustic breads. They often contain a mix of endosperm and bran, which can influence the texture and color of the final flour product.

Straight-grade flour is further classified into:

  • Patent Flour: Sourced from the central portion of the endosperm, patent flour has a high concentration of starch and gluten-forming proteins. It is typically very white and has a fine texture, making it ideal for applications requiring a light color and high strength, such as bread and pastries.

  • Clear Flour: Contains the remaining parts of the endosperm, including the aleurone layer and small amounts of bran. Clear flour is generally darker and has a more robust flavor compared to patent flour due to the presence of additional bran particles and the aleurone layer. It is often used in products where a stronger flavor and darker color are desirable.

Commercial flours are created by blending different proportions of patent flour, clear flour, bran and germ from various wheat types. This blending enables millers to achieve consistent flour characteristics and quality despite variations in wheat crops. For high-strength, light-colored and mild-flavored products, commercial bakeries typically use nearly pure patent flour. By adjusting the blend, millers can tailor the flour to meet specific baking requirements and ensure uniform product performance.

Note
There are two main starches found in the endosperm of grains – amylose and amylopectin. The amylose is more crystaline in nature and is harder to digest. Amylopectin readily breaks down into simpler starches and sugars during digestion. Amylose causes pizza and breads to go stale via the retrogradation (recrystalization) of the starch from a gel back into a hard crystal. The endosperm contains an enzyme to break amylose into simple sugars (amylase) in the presence of water, which explains how dough can provide sugars needed by yeast.

Sources

Wheat and Related Grains

Wheat is the most commonly used grain for flour production due to its unique protein content, which forms gluten. This gluten provides structure and texture, making wheat a key ingredient in pizza dough and bread.

History and Evolution of Wheat

Wheat cultivation began around 10,000 years ago in the Fertile Crescent. Over millennia, wheat has been selectively bred to improve yield, disease resistance and specific qualities for various applications. The main types of wheat relevant to pizza and bread making include:

  1. Common Wheat (Triticum aestivum): The most widely used wheat for flour production, essential for making various types of pizza dough and bread.
  2. Durum Wheat (Triticum durum): Known for its hard texture and high protein content, ideal for making pasta and certain types of rustic bread, as well as a flavoring agent in pizza.
  3. Spelt (Triticum spelta): An ancient wheat variety with a nutty flavor, often used in specialty pizza doughs and artisan breads. Spelt flour typically has moderate protein content and gluten strength, making it suitable for a range of baked goods. While bolted spelt can be used as a 1-for-1 substitute for wheat flours, it is not as strong as bread flour and works best as part of a flour blend.
  4. Emmer (Triticum dicoccum): An ancient wheat, also known as farro, used in traditional and artisanal bread recipes. Emmer has lower gluten strength compared to common wheat but imparts a rich, nutty flavor. It can be used in pizza doughs in conjunction with high-strength wheat flour, up to 20%, to add complexity and texture.
  5. Einkorn (Triticum monococcum): The oldest cultivated wheat species, valued for its rich flavor and nutritional benefits. Einkorn flour has lower gluten strength and a different gluten structure compared to modern wheat, resulting in a softer dough. It can be blended with high-strength wheat flour for up to 20% to create unique, flavorful pizza crusts and specialty breads.
  6. Khorasan (Triticum turgidum ssp. turanicum), also known as Kamut®: An ancient wheat variety with a rich, buttery flavor and high protein content but only moderate gluten strength. Like other ancient wheats, it can be blended with high-strength wheat flour (up to 20%) to produce distinctive pizza doughs and breads with a slightly sweet and nutty flavor.

Sources
More information on ancient grains can be found below. The primary links are to the best article about ancient grains on the site, with archived links for future proofing:

Wheat Flour Strength

The strength of wheat flour is crucial for determining its suitability for different pizza doughs and bread recipes. Strength refers to the flour’s ability to form gluten, which impacts dough elasticity and texture.

  • W Rating: This system, used in Italy and France, measures flour strength with numbers ranging from 90 (weak) to 400 (very strong) with some specialty flours reaching up to 450 or even 480. Higher strength flours are preferred for pizza dough and artisan bread that require robust gluten development.

  • Protein Percentage: Commonly used in North America and British flours to indicate strength. Higher protein percentages contribute to stronger doughs suitable for pizza and bread.

  • Categories:

    • Weak or Soft Flour: W rating 90-160, 9-10% protein. Rarely used in pizza; more suitable for cakes and delicate pastries.
    • Medium or All-Purpose Flour: W rating 160-250, 10-12.5% protein. Ideal for thin and pan-style pizzas, as well as a range of bread types.
    • Strong or Bread Flour: W rating above 250, protein above 12.5%. Perfect for artisan, hand-stretched pizzas and robust breads.

  • Grain Strength:

    • Hard Wheat: Contains higher levels of gluten-forming proteins, providing the strength needed for elastic pizza dough and robust bread.

    • Soft Wheat: Has lower gluten-forming proteins, resulting in softer doughs better suited for cakes and pastries.

    • Other Gluten-Containing Grains: Rye, barley and triticale contain gluten-forming proteins but with distinct characteristics:

      • Rye and Barley: These grains have lower gluten strength compared to wheat, contributing to denser, more flavorful breads.
      • Triticale: A hybrid of wheat and rye, it has variable gluten strength depending on its specific composition.

      While these grains can add flavor and texture, they generally do not provide the same level of gluten development as high-strength wheat flours.

Note
While protein content is often used as an indicator of gluten-forming potential, not all proteins in wheat contribute to gluten formation. The specific types of proteins (glutenin and gliadin) are what matter for gluten development.

Sources

Wheat Flour Extraction

Extraction refers to the ratio of flour produced from 100 units of grain milled. Understanding this ratio helps in assessing the flour’s refinement level and its impact on texture and nutritional profile:

  • Extraction Rate: For example, a flour with an extraction rate of 70 means that 70 grams of flour are obtained from 100 grams of grain. This measure indicates the extent to which the flour has been refined.
  • Application: This measure is primarily used for wheat and related grains and affects the final texture and nutritional profile of pizza dough and bread.
  • Refinement Levels:
    • High Extraction Rate: Whole grain flours (95-100%) retain all parts of the grain, making them ideal for hearty, whole grain breads and rustic pizza crusts. Some commercial whole wheat flours might remove a small portion of the bran and germ for better performance, resulting in extraction rates of 95-98%.
    • Lower Extraction Rate: Refined flours, with extraction rates around 70-95%, are often used for smoother, lighter pizza doughs and more delicate breads.

Sources

Common Wheat Flour Types

  1. Cake Flour: Finely milled patent flour from soft wheat, with 8-9% protein. Best suited for light, delicate baked goods and not typically used for pizza or bread.
  2. Pastry Flour: Mostly patent flour from soft wheat, with 9-10% protein. Ideal for pastries and some lighter bread recipes.
  3. All-Purpose Flour: A blend of patent and clear flours from both hard and soft wheat, with a lower percentage of patent flour. Versatile for various pizza styles and breads.
  4. Bread Flour: A blend of patent and clear flours from hard wheat, with a higher percentage of patent flour. Provides strong gluten development, making it perfect for artisan pizza crusts and robust breads.
  5. First Clear Flour: Clear flour with some bran and germ. High in protein but may include non-gluten-forming proteins and fats, which can oxidize quickly. Used in some artisanal breads and specialty pizza doughs.
  6. High Patent Flour: Primarily patent flour from hard wheat with a very high protein content (14% or more). This flour is used in commercial kitchens and bakeries, including some pizzerias, for its exceptional gluten strength and elasticity.
  7. Whole Wheat Flour: Contains all components of the grain (bran, germ, endosperm) with an extraction rate of 95-100%. Ideal for hearty, whole grain breads and rustic pizza crusts.

Semolina Flour

Semolina is a coarse flour made from durum wheat, known for its unique properties:

  1. High Protein Content: Semolina typically contains 12-13% protein, contributing to its strong gluten structure. This makes it particularly suited for pasta and certain types of bread.
  2. Gluten Structure: Forms a different gluten structure compared to common wheat, producing a less extensible, more rigid dough. Ideal for pasta but can also be used creatively in pizza dough and rustic bread.
  3. Color: Has a distinctive yellow color due to the high carotenoid content in durum wheat.
  4. Texture: Coarser than typical wheat flour, which affects the texture of foods. Useful in pizza making for adding a slightly gritty texture or in blends to enhance crust quality.

Types of Semolina:

  • Coarse Semolina: Used for pasta, couscous and some breads.
  • Fine Semolina: Often used in pizza doughs, especially in Southern Italy, to add texture and enhance flavor.
  • Durum Flour: Very finely ground semolina, used in some breads and pasta.

In pizza making, semolina or a blend of semolina and wheat flour can add flavor, color and texture to the crust. It is also useful for preventing sticking when stretching dough and improving the bottom texture of the crust.

Wheat Flour Classifications by Country

American Flours

American flours are typically blends of different wheat varieties, designed to achieve specific characteristics such as protein content, color and baking performance. To ensure consistent quality and enhance baking properties, many American flours are treated with bleaching agents. This can be done naturally, by aging the flour over time, or through chemical processes. Chemical bleaching agents like benzoyl peroxide or chlorine gas are used to whiten the flour and improve its texture and shelf life. However, some bakers and health-conscious consumers prefer flours that are naturally aged and free from chemical treatments.

Historically, bromine (usually as potassium bromate) was used to strengthen dough and improve its texture, particularly for NYC-style pizza. It enhanced elasticity and volume, but due to health concerns and regulatory changes, bromine is now banned or restricted in many countries, including the European Union and Canada. Although its use has declined in the U.S., some mills may still use it. Many producers now focus on creating bromate-free flours to meet the demand for cleaner ingredients.

American flours are named based on their primary use in baking. While most flours list their protein content, it is often not prominently featured. However, some producers, like King Arthur, are starting to provide this information more clearly to aid bakers in selecting the right flour.

NOTE See also Wheat Production in the United States for details on the types of wheat grown and used in the U.S.

  • Cake Flour: Finely milled patent flour from soft wheat (8-9% protein). Ideal for delicate baked goods.
  • Pastry Flour: Mostly patent flour from soft wheat (9-10% protein). Suitable for pastries and cookies.
  • Self-Rising Flour: Pastry flour with added salt and leavening agents (baking powder). Used in recipes needing extra leavening.
  • All-Purpose Flour: A blend of patent and clear flours from hard and soft wheat, with a lower percentage of patent. Versatile for thin crust and pan-baked pizzas as well as general baking.
  • Bread Flour: A mix of patent and clear flours from hard wheat, with a higher percentage of patent (12-13% protein). Ideal for bread and pizza dough.
  • High Patent Flour: Primarily patent flour from hard wheat with the highest protein content (14% or more). Used in commercial kitchens and bakeries, including some pizzerias.
  • First Clear Flour: Clear flour with some bran and germ. High in protein, though some protein is non-gluten-forming. High fat content can lead to quicker oxidation.
  • Whole Wheat Flour: Contains all components of the grain (bran, germ, endosperm) with an extraction rate of 95-100%, usually from hard wheat. Some commercial whole wheat flours may remove a small portion of the bran and germ, resulting in extraction rates of 95-98%.

Note
Canadian flours are quite similar to those in the U.S., due to shared cultural and market influences. Most flour in Canada comes from wheat grown in Western Canada, including Saskatchewan, Alberta and Manitoba. These provinces are known for their vast wheat-producing regions, which supply most of the flour used across the country.

Sources

French Flours

France, a leading wheat producer in Europe, is renowned for its high-quality soft wheat used in bread and pastry. Major wheat-growing regions in France include Picardy, Normandy, Champagne-Ardenne and Burgundy.

French wheat is mainly used for domestic purposes, but the country also imports wheat to meet its needs, especially for high-protein hard wheat used in bread making. The imported hard wheat primarily comes from the U.S., Canada and other European Union countries.

French flours are categorized by Type ## or T##, where ## indicates the flour’s ash content (the residue left after burning the flour) in hundreds of a percent. This is an indirect measure of the bran and germ content, which are rich in non-flammable material (the aleurone layer of the endosperm contains the remainder).

  • T45: Highly refined flour, primarily patent flour from soft wheat. It is used for delicate baked goods and is equivalent to American Pastry Flour.
  • T55: A blend of patent and clear flours from both soft and hard wheat. It is comparable to American All-Purpose Flour.
  • T60 and T70: Intermediate types, occasionally used in artisanal baking.
  • T65: Patent and clear flours with a higher proportion of hard wheat. There is no direct American equivalent.
  • T80: Patent and clear flours from hard wheat with some added bran and germ. It has a strength similar to American Bread Flour but offers additional flavor.
  • T110: A mix of all four components of the grain from hard wheat. The closest American equivalent is hard wheat First Clear Flour.
  • T150: Equivalent to American Whole Wheat Flour.

Sources

Italian Flours

Italy, a significant wheat producer, is renowned for its high-quality soft wheat, essential for pasta and various breads. Major wheat-producing regions include Emilia-Romagna, Tuscany, Puglia and Lazio.

Italian wheat primarily serves domestic needs but is supplemented by imports to meet the full demand, especially for hard wheat used in bread and other baked goods. Italy’s primary sources of imported wheat are Canada, Ukraine, Russia and France, ensuring a diverse supply for its culinary traditions.

Italian flours are categorized by their fineness, based on how much flour passes through a sieve:

  • Tipo 00: Very finely ground, passing through the finest sieve. Ideal for pasta and delicate pastries.
  • Tipo 0: Slightly less refined than Tipo 00 but still considered a white flour.
  • Tipo 1: Contains more bran and germ, similar to American All-Purpose Flour.
  • Tipo 2: Contains even more bran, germ and endosperm.
  • Integrale: Whole wheat flour.

Sources

German Flours

Germany is a major wheat producer in Europe, known for producing both soft and hard wheat varieties. The main wheat-growing regions in Germany include Lower Saxony, Bavaria and North Rhine-Westphalia.

German wheat is used extensively for domestic flour production and baking. Despite its substantial domestic output, Germany also imports wheat to complement its needs, particularly for high-protein varieties used in bread-making and other specialized baking applications. The primary sources of imported wheat include France, the Netherlands and Poland, as well as global suppliers such as Canada and Russia.

German flours are classified by ash content, similar to French flours, but using a different numbering system. Type numbers indicate ash content in milligrams per 10 grams of flour.

  • Type 405: Lowest ash content, similar to Pastry Flour.
  • Type 550: All-Purpose Flour equivalent.
  • Type 812: Light Bread Flour.
  • Type 1050: Medium Bread Flour.
  • Type 1600: High Extraction Flour.
  • Type 1700: Whole Wheat Flour.

Sources

British Flours

The United Kingdom is a notable wheat producer, cultivating both soft and hard wheat varieties. Key wheat-growing regions include East Anglia, the Midlands and the South East.

British wheat supports domestic flour production and baking, but the UK also imports wheat to fulfill specific needs, especially for high-protein varieties required for bread-making and specialized baking. Major sources of imported wheat are Canada, the European Union (especially France and Germany) and Australia.

British flours are typically categorized by their intended baking application. While protein content is often specified, it is not always prominently featured. Some brands are increasingly providing this information to help bakers select the appropriate flour for their recipes:

  • Plain Flour: Equivalent to All-Purpose Flour (10-11% protein).
  • Self-Raising Flour: Plain Flour with added leavening agents.
  • Bread Flour: Higher protein content (12-13% protein).
  • Strong Flour: Very high protein content (13-14% protein).
  • Wheatgerm: White or brown flour with at least 10% added wheatgerm.
  • Brown Flour: Higher extracted flour (85%) containing some bran and germ.
  • Wholemeal Flour: Whole Wheat Flour.

Sources

Indian Flours (Wheat)

India, a major wheat producer, focuses on cultivating varieties suited to local culinary needs. The primary wheat-growing regions include Punjab, Haryana, Uttar Pradesh and Madhya Pradesh.

Indian wheat is predominantly used for domestic flour production and is essential for traditional foods like chapatis and parathas. While India produces a significant portion of its wheat domestically, it also imports wheat to meet specific demands, particularly for high-protein varieties used in certain baking applications. Major sources of imported wheat include Canada, the United States and Australia.

Indian flours are categorized based on their intended use. Although protein content is often indicated on packaging, the emphasis is typically on the type of flour, such as atta (whole wheat flour), maida (refined flour) and sooji/rava (semolina), to guide consumers in their baking and cooking:

  • Maida: Highly refined wheat flour, similar to All-Purpose Flour
  • Atta: Finely ground whole wheat flour, used for chapatis and rotis
  • Sooji/Rava: Coarsely ground durum wheat semolina
  • Chakki Atta: Stone-ground whole wheat flour

Sources
For a deep dive into flour milling practices in Asia, this paper WebArchive Archive.is by Ashok K. Sarkar of the Canadian International Grains Institute is an invaluable, if technical, guide.

Australian Flours

Australia is a major wheat producer, cultivating both soft and hard wheat varieties. The primary wheat-growing regions include New South Wales, Victoria and South Australia.

Australian wheat is widely used for domestic flour production and baking. To supplement local production and meet various needs, Australia also imports wheat, particularly high-protein types for specialty baking. Major sources of imported wheat include Canada, the United States and Russia.

Australian flours are generally classified by their intended baking use. Protein content is often specified on packaging, assisting bakers in selecting the right flour for their specific needs:

  • Plain Flour: Equivalent to All-Purpose Flour, used for general baking
  • Self-Raising Flour: Plain Flour with added baking powder and salt
  • Bread Flour: Higher protein content for yeasted bread
  • Wholemeal Flour: Whole wheat flour, with an extraction rate similar to American Whole Wheat Flour

Japanese Flours

Japan is a notable wheat producer, cultivating both soft and hard wheat varieties. Major wheat-growing regions include Hokkaido, Kyushu and Tottori Prefecture.

Japanese wheat is primarily used for domestic flour production and various baking applications. To complement local production and meet specific requirements, Japan imports additional wheat, particularly high-protein types for specialty products. Key sources of imported wheat are the United States, Canada and Australia.

Japanese flours are categorized based on their intended use, with protein content often noted on packaging to assist bakers in selecting the right flour.

  • Cake Flour (薄力粉, Hakurikiko): Finely milled with low protein content (7-9%). Ideal for cakes and pastries
  • Bread Flour (強力粉, Kyōrikiko): Higher protein content (12-13%) for bread-making
  • All-Purpose Flour (中力粉, Chūrikiko): Medium protein content (10-11%), suitable for general baking and noodles
  • Whole Wheat Flour (全粒粉, Zenryūfun): Contains bran and germ, comparable to American Whole Wheat Flour

Flour Comparison Table

This table provides a comparative overview of common flour types used in various countries, highlighting their typical protein content and ash levels. It serves as a useful reference for understanding the different flour characteristics across regions, helping bakers choose the right flour for their recipes.

Country Weak/Soft All-Purpose Bread Flour Whole Wheat
USA Pastry (9-10% protein) All-Purpose (10-12% protein) Bread (12-14% protein) Whole Wheat (13-14% protein)
France T45 (0.45% ash) T55 (0.55% ash) T65 (0.65% ash) T150 (1.5% ash)
Italy Tipo 00 (0.4% ash) Tipo 0 (0.5% ash) Tipo 1 (0.8% ash) Integrale (1.5% ash)
Germany Type 405 (0.4-0.5% ash) Type 550 (0.5-0.6% ash) Type 812 (0.8-0.9% ash) Type 1700 (1.7% ash)
UK Plain (10-11% protein) Plain (10-11% protein) Strong (13-14% protein) Wholemeal (13-14% protein)
India Maida (7-9% protein) Maida (7-9% protein) – Atta (12-14% protein)
Australia Plain (10-12% protein) Plain (10-12% protein) Bread (12-13% protein) Wholemeal (13-14% protein)
Japan Cake (7-9% protein) All-Purpose (10-11% protein) Bread (12-13% protein) Whole Wheat (13-14% protein)

Note
Protein percentages and ash content are approximate and may vary between brands and regions.

Wheat Production in the United States

In the U.S., wheat production is categorized based on climate and specific uses, impacting everything from bread to pizza dough:

  • Hard Red Winter Wheat (HRW):

    • Production: Accounts for 40% of total U.S. wheat production.
    • Region: Primarily grown in the High Plains, stretching from Texas through Kansas to the Dakotas and including Iowa, Missouri, Nebraska, Colorado, Wyoming and Oklahoma.
    • Uses: Ideal for bread-making due to its high protein content, which contributes to strong gluten development needed for a hearty pizza crust.

  • Hard Red Spring Wheat (HRS):

    • Production: Represents 20% of total U.S. wheat production.
    • Region: Cultivated in North Dakota, Montana, Minnesota and South Dakota.
    • Uses: Valued for high-quality bread and pizza dough, this wheat includes Dark Northern Spring Wheat and is known for its excellent protein strength.

  • Soft Red Winter Wheat (SRW):

    • Production: Makes up 20% of total U.S. wheat production.
    • Region: Grown in regions like Washington, Oregon, Idaho, Ohio, Michigan, Indiana, Kentucky and New York.
    • Uses: Best for tender baked goods such as cakes, cookies and crackers. Its lower protein content isn’t ideal for pizza but is perfect for softer textures.

  • White Wheat:

    • Production: Accounts for 12.5% of total U.S. wheat production.
    • Region: Found in Washington, Oregon, Idaho, Michigan and New York.
    • Uses: Used in a variety of products including soups, noodles, crackers and lighter crusted breads. Its milder flavor and lighter color offer a different option for pizza and other baked goods.

  • Durum Wheat:

    • Production: Represents 4% of total U.S. wheat production.
    • Region: Grown mainly in Arizona, North Dakota and Montana.
    • Uses: Essential for pasta and pizza dough due to its high gluten strength, which provides the desired texture and structure in these products.

Usage Distribution:

  • Domestic Consumption: 36% is consumed domestically.
  • Exports: 50% is exported.
  • Livestock Feed: 10% is used as livestock feed.
  • Seedlings: 4% is reserved for seedlings.

Note
The distribution of wheat usage and production percentages can fluctuate yearly based on market demands and environmental conditions.

Source
Information for this section was primarily sourced from the Wheat production in the United States article on Wikipedia, among other sources.

Flavor in Wheat Flour

The flavor profile of wheat flour is influenced by several factors, including the type of wheat, the milling process and the amount of bran present. Each variety and milling method imparts distinct characteristics to the dough, which can significantly influence the taste of the final baked product.

  • Bran Contribution:

    • Bran Layer: The bran layer of wheat contributes most of the flavor. It contains various compounds that can give flour a nutty or earthy taste.
    • Bran Amount: The quantity of bran in flour affects both flavor and strength. Flours with higher bran content often have more pronounced flavors but less strength, as bran particles can hinder gluten formation.
    • American Flours: In the U.S., flours are often categorized into two extremes: highly refined (low bran) or whole grain (high bran). This contrast results in either very neutral-tasting flours, ideal for delicate pastries and thin-crust pizzas, or rich, robust flavors from bran, suited for hearty whole grain breads and thicker pizza crusts. French Flours often strike a balance, incorporating a touch of bran to add nuanced flavor and nutritional benefits to their baked goods.

  • Refinement and Extraction:

    • Low Extraction Flours: More refined flours, which have most of the bran and germ removed, tend to have a more neutral flavor. These are used in products requiring a delicate taste and fine texture, such as pastries and certain pizza doughs.
    • High Extraction Flours: Less refined flours, retaining more bran and germ, offer stronger flavors. These are often used in whole grain and artisanal products, providing a richer taste ideal for robust breads and rustic pizza crusts.

  • Bran Color and Flavor:

    • Red Wheat Berries: Red wheat berries have higher tannin levels, which can impart a mild bitter flavor. This can be noticeable in flours made from red wheat varieties.
    • White Wheat Berries: White wheat berries, selectively bred to reduce color pigments and tannins, offer a milder, less bitter flavor. They are used in flours where a lighter color and more neutral taste are preferred, suitable for a variety of baked goods including lighter pizza crusts.

Additional Considerations

  • Varietal Differences: Different wheat varieties have unique flavor profiles. For instance, durum wheat, often used in pasta, has a slightly nutty flavor that can influence the taste of pizza dough.

  • Storage and Freshness: The flavor of flour can be affected by storage conditions. Freshly milled flour retains more natural flavors, while older flour may develop off-flavors over time.

  • Blending: Flour blends, which mix different wheat types or other grains, can create unique flavor profiles tailored to specific baked goods, including specialty pizzas.

Understanding these factors helps bakers pick the right flour for their recipes, making sure their final product tastes just the way they want it to.

Rye

Rye is a distinctive grain with a unique flavor profile that sets it apart from wheat and barley. While it’s traditionally used in Northern and Eastern European breads, rye flour can also add interesting dimensions to pizza dough.

Rye Flour Types

  1. Light Rye Flour: With most of the bran and germ removed, this flour has a milder flavor and lighter color. It adds a subtle rye note to pizza dough.
  2. Medium Rye Flour: Contains some bran, offering a bit more flavor and a darker hue. It provides a hint of complexity to pizza crusts.
  3. Dark Rye Flour: Rich in bran, this flour has a deep, robust flavor and dark color. It’s excellent for hearty breads and can be used sparingly in pizza dough for a richer taste.
  4. Pumpernickel Flour: Made from whole rye berries, pumpernickel flour has a dense texture and intense flavor, suitable for a bold, distinctive pizza crust.

Uses in Pizza Dough

Rye flour is lower in gluten-forming proteins compared to wheat, resulting in denser, more compact dough. Its high pentosan content absorbs more water, contributing to the characteristic stickiness of rye dough. For pizza, blend rye flour with higher-gluten flours to maintain the dough’s texture. Use rye flour at no more than 15% of the total mix to avoid affecting the dough’s structure too much.

In sourdough starters, rye flour is prized for promoting strong fermentation. It helps create a lively culture, enhancing the tangy flavor of sourdough and contributing to a well-developed crumb in both breads and pizzas.

Barley

Barley is one of the oldest cultivated grains, known for its mild, slightly nutty flavor. Although primarily used in brewing, barley flour can bring a distinctive touch to baking, including pizza dough.

Barley Flour Types

  1. Pearl Barley Flour: Made from polished barley with the bran removed, this flour is lighter in color and has a more neutral flavor. It integrates well into pizza dough, adding subtle enhancement without overpowering other flavors.
  2. Whole Grain Barley Flour: Ground from the entire barley kernel, this flour offers a richer flavor and denser texture due to the bran. It provides a more pronounced barley taste to pizza dough.

Uses in Pizza Dough

Barley flour has a mild, nutty taste but contains limited gluten-forming proteins. This makes it less effective on its own for light, airy pizza crusts. Use barley flour in small amounts (up to 10-15% of the total flour mix) to add depth and complexity to the dough. It enhances the overall flavor while maintaining a good texture when combined with higher-gluten flours.

Oats

Oats are a versatile grain known for their mild, slightly sweet flavor and nutritional benefits. While often enjoyed as whole grains or rolled oats, oat flour has become popular in gluten-free baking and as a unique addition to pizza dough.

Oat Flour Types

  1. Whole Oat Flour: Made from the entire oat groat, this flour retains the bran and germ, resulting in a slightly sweet flavor and fine, slightly gritty texture. It adds tenderness and nutritional value to dough. In pizza making, it is typically used in small amounts (up to 10%) blended with stronger flours to enhance flavor and nutrition.

  2. Oat Bran Flour: Produced from the bran of the oat, this flour has a coarser texture and higher fiber content. It offers a nutty flavor and can add texture to dough. Although less common in pizza dough, oat bran flour can be included to boost texture and nutrition.

Uses in Pizza Dough

Oat flour is naturally gluten-free, though it is often cross-contaminated with gluten-containing grains during processing. In pizza dough, it is valued more for its flavor and texture than for gluten development. Because oat flour lacks gluten, it’s not suitable for making pizza dough on its own but works well when mixed with higher-gluten flours. Use it in small amounts (up to 10% of the total flour mix) to add a mild, slightly sweet flavor and tender texture to the crust.

Oat flour’s mild taste and tenderizing properties can bring a unique quality to pizza crusts, making it an interesting option for those looking to experiment with new flavors and boost nutritional content.

Corn (Maize)

Corn, or maize, is a versatile grain with a wide range of culinary uses. Both corn flour and cornmeal come from dried corn and can bring unique textures and flavors to various dishes, including pizza.

Corn Flour Types

  1. Cornmeal: Coarsely ground dried corn, cornmeal adds a gritty texture and a slightly sweet, earthy flavor. It’s often used to dust pizza peels and baking surfaces to prevent sticking and provide a subtle crunch. Cornmeal can also be incorporated into dough, particularly for Chicago-style thin and deep-dish pizzas, to enhance texture and flavor.

  2. Corn Flour: Finely ground dried corn, corn flour has a much smoother texture and a more delicate flavor compared to cornmeal. It’s used to impart a subtle corn flavor and fine texture to baked goods. In pizza dough, it can be added in small quantities to enhance flavor and create a smoother texture.

  3. Masa Harina: Corn that has been treated with lime water (nixtamalization) before being ground into flour. It has a distinctive flavor and is crucial for making tortillas and tamales. Masa harina can also be used in pizza dough for a unique texture and flavor, though it is less common.

Uses in Pizza Dough

  • Cornmeal is typically used as a dusting agent on pizza peels and baking surfaces to prevent sticking and add a crunchy texture to the bottom of the pizza. It can also be mixed into the dough for a touch of sweetness and texture, especially in regional pizza like Chicago-style thin crust pizza. The use of cornmeal in Chicago deep dish is largely the invention of food critic Pat Bruno, who mistook the flavor of corn oil (common in Chicago pizzerias at the time) for cornmeal, although that mistake has now been incorporated in recipes for Chicago deep dish pizza outside of Chicago.

  • Corn Flour can be used in small amounts in pizza dough to add a subtle corn flavor and enhance tenderness. Its fine texture blends smoothly with other flours, making it a versatile ingredient for various pizza recipes.

  • Masa Harina is less commonly used in traditional pizza dough but can be included in blends for specialty crusts, offering a distinct flavor and texture. Its unique taste can add an interesting twist to pizza recipes.

Corn products are naturally gluten-free, which makes them suitable for those with gluten sensitivities. However, they should be used sparingly and combined with other flours to achieve the desired dough texture and structure.

Rice

Rice flour is a staple in many Asian cuisines and is increasingly used in gluten-free baking due to its versatility and neutral flavor.

Rice Flour Types

  1. White Rice Flour: Made from polished white rice, this flour has a fine texture and neutral flavor. It’s commonly used in gluten-free baking to create light and delicate textures.

  2. Brown Rice Flour: Made from whole grain brown rice, this flour retains the bran and germ, offering a slightly nuttier flavor and a more robust texture. It adds complexity to gluten-free doughs and baked goods.

  3. Sweet Rice Flour (Glutinous Rice Flour): Made from short-grain “sticky” rice, this flour provides a chewy texture and is often used in Asian desserts. It can also enhance the elasticity of gluten-free doughs.

Uses in Pizza Dough

Rice flour is naturally gluten-free, making it a key ingredient in gluten-free baking. It provides a neutral base and can contribute to various textures in dough. Since rice flour lacks gluten, it is usually combined with other flours and binders to achieve the right dough consistency. In gluten-free pizza dough, rice flour helps provide structure and a slightly crisp texture.

For gluten-free pizza dough, rice flour is often blended with other gluten-free flours such as tapioca starch, potato flour, or almond flour to improve texture and elasticity. Sweet rice flour, in particular, can add chewiness to the dough, making it a valuable component for replicating the texture of traditional wheat-based crusts.

Buckwheat

Despite its name, buckwheat is not related to wheat; it’s actually a seed known for its rich, nutty flavor. It’s a staple in many traditional dishes and offers a distinctive taste.

Buckwheat Flour Types

  1. Light Buckwheat Flour: Made from hulled buckwheat groats, this flour has a lighter color and milder flavor, making it a subtle addition to pizza dough.

  2. Dark Buckwheat Flour: Includes the ground hull, resulting in a darker color and stronger flavor. It adds a bolder taste, ideal for giving your dough a distinctive edge.

Buckwheat flour is gluten-free and prized for its robust, nutty flavor. It’s commonly used in dishes like soba noodles and blini. In pizza dough, use buckwheat sparingly (up to 10% of the total flour mix) to introduce an earthy flavor. Since it lacks gluten, it should be blended with higher-gluten flours to ensure good dough structure and texture.

Millet

Millet is a small-seeded grass grown mainly in Africa and Asia, known for its mild, slightly sweet flavor and nutritional benefits.

Millet Flour

  1. Millet Flour: Made from whole millet grains, this flour is gluten-free and offers a subtle, sweet flavor. It adds a light, slightly nutty taste to baked goods and is often used in gluten-free flour blends.

Millet flour’s mild flavor is perfect for adding depth to pizza dough without overwhelming other ingredients. It’s suitable for gluten-free blends or can be used in small amounts (up to 10% of the total flour mix) in traditional pizza dough recipes. Millet flour helps improve the dough’s texture and flavor while keeping a relatively neutral profile.

Gluten-Free Flours

Gluten-free flours are essential for making pizza dough for those with celiac disease or gluten sensitivity. Since these flours lack gluten proteins, which provide elasticity and structure, they require special handling and blending to achieve a desirable dough texture.

Commercial Gluten-Free Flours

  1. Rice Flour: A staple in gluten-free baking, rice flour provides a neutral base and is commonly used in combination with other flours to add structure and lightness.
  2. Tapioca Flour (Tapioca Starch): Made from cassava, tapioca flour adds chewiness and helps bind ingredients, improving the texture of gluten-free dough.
  3. Potato Flour (Potato Starch): Produced from dried potatoes, potato flour adds moisture and a smooth texture, assisting with binding and elasticity in dough.
  4. Sorghum and Buckwheat Flours: These flours offer a mild, slightly sweet flavor and contribute nutritional value, helping with the dough’s structure and texture.
  5. Almond Flour: Made from finely ground almonds, almond flour adds richness and a nutty flavor. It’s often combined with other gluten-free flours to provide fat and flavor.
  6. Deglutinized Wheat Starch: Some gluten-free blends use wheat starch that has had its gluten removed, giving a flavor closer to traditional wheat flour.
  7. Corn Starch: Used as a cost-effective source of bulk starch, corn starch helps thicken and stabilize gluten-free dough.
  8. Gums: Gums like guar gum and psyllium seed husk create gels that improve dough cohesion and elasticity, helping to hold fermentation gases.

Gluten-free flours work well in pan pizza styles like Sicilian and Detroit, where the pan provides additional support and structure, allowing the best rise and texture. The most popular commercial gluten-free flour among pizza professionals is Caputo Fioreglut which is a blend of:

  • gluten free wheat starch
  • dextrose
  • maize starch
  • buckwheat flour
  • rice starch
  • psyllium seed fiber
  • guar gum
  • flavors

Homemade Gluten-Free Flour Blends

Creating your own gluten-free flour blend allows you to customize the mix to suit your preferences. A typical blend includes:

  1. Base Flours: Rice flour and sorghum flour are common bases that provide structure and texture.
  2. Binders: Tapioca flour or potato starch helps bind ingredients and improve the dough’s elasticity.
  3. Gums: Xanthan gum or guar gum mimic the elasticity and chewiness of gluten. Generally, 1 teaspoon of xanthan gum per cup of flour blend is recommended.

Example Blend Recipe:

  • 1 cup rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 1 teaspoon xanthan gum

Handling Gluten-Free Dough

  1. Hydration: Gluten-free flours often need more water than wheat-based flours. Adjust the liquid content in your recipes as needed.
  2. Mixing: Gluten-free doughs don’t require kneading. Simply mix until well combined and let the dough rest to allow the flours to fully hydrate.
  3. Resting Time: Allow gluten-free dough to rest for at least 30 minutes before using. This improves the texture and makes the dough easier to work with.
  4. Texture: Gluten-free dough may be more delicate and less elastic. Use parchment paper or a well-oiled pan to prevent sticking and make handling easier.
  5. Baking: Gluten-free pizzas often need a slightly longer baking time. Keep an eye on the crust for a golden color and firm texture.

Tip
If using a commercial gluten-free flour blend, follow the manufacturer’s instructions for best results. These blends are designed to mimic wheat flour properties and usually contain additional gums and starches for improved performance.

Understanding how to handle and blend gluten-free flours can help you create delicious pizza dough that meets dietary needs without compromising on taste or texture.

Sources
More information on gluten-free flour can be found below. The primary links are to individual articles, with archived links for future proofing:

Conclusion

Flour plays a crucial role in cooking and baking, with each type offering distinct properties that can influence your recipes. From the subtle sweetness of oat flour to the hearty texture of buckwheat, understanding these differences helps you select the right flour for your needs. Whether you’re perfecting a pizza dough, crafting a gluten-free crust, or exploring new flavors, knowing how each flour behaves can make a big difference in your culinary results. So, take these insights and use them to make more informed choices in your kitchen and enjoy the diverse world of flours.

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