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aria-controls="toc-History-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle History subsection</span> </button> <ul id="toc-History-sublist" class="vector-toc-list"> <li id="toc-Degermed_and_heat-processed_flour" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Degermed_and_heat-processed_flour"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1</span> <span>Degermed and heat-processed flour</span> </div> </a> <ul id="toc-Degermed_and_heat-processed_flour-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Production" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Production"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2</span> <span>Production</span> </div> </a> <ul id="toc-Production-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Modern_mills" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Modern_mills"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Modern mills</span> </div> </a> <ul id="toc-Modern_mills-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Composition" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Composition"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Composition</span> </div> </a> <button aria-controls="toc-Composition-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Composition subsection</span> </button> <ul id="toc-Composition-sublist" class="vector-toc-list"> <li id="toc-Bleached_flour" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Bleached_flour"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.1</span> <span>Bleached flour</span> </div> </a> <ul id="toc-Bleached_flour-sublist" class="vector-toc-list"> <li id="toc-Additives" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Additives"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.1.1</span> <span>Additives</span> </div> </a> <ul id="toc-Additives-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Frequency_of_additives" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Frequency_of_additives"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.1.2</span> <span>Frequency of additives</span> </div> </a> <ul id="toc-Frequency_of_additives-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Old_method_of_bleaching" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Old_method_of_bleaching"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.1.3</span> <span>Old method of bleaching</span> </div> </a> <ul id="toc-Old_method_of_bleaching-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Enriched_flour" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Enriched_flour"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.2</span> <span>Enriched flour</span> </div> </a> <ul id="toc-Enriched_flour-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Cake_flour" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Cake_flour"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.3</span> <span>Cake flour</span> </div> </a> <ul id="toc-Cake_flour-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Pastry_flour" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Pastry_flour"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.4</span> <span>Pastry flour</span> </div> </a> <ul id="toc-Pastry_flour-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Plain_or_all-purpose_flour" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Plain_or_all-purpose_flour"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.5</span> <span>Plain or all-purpose flour</span> </div> </a> <ul id="toc-Plain_or_all-purpose_flour-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Bread_flour" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Bread_flour"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.6</span> <span>Bread flour</span> </div> </a> <ul id="toc-Bread_flour-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Hard_flour" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Hard_flour"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.7</span> <span>Hard flour</span> </div> </a> <ul id="toc-Hard_flour-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Gluten_flour" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Gluten_flour"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.8</span> <span>Gluten flour</span> </div> </a> <ul id="toc-Gluten_flour-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Unbleached_flour" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Unbleached_flour"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.9</span> <span>Unbleached flour</span> </div> </a> <ul id="toc-Unbleached_flour-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Self-raising_flour" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Self-raising_flour"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.10</span> <span>Self-raising flour</span> </div> </a> <ul id="toc-Self-raising_flour-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Types" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Types"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Types</span> </div> </a> <button aria-controls="toc-Types-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Types subsection</span> </button> <ul id="toc-Types-sublist" class="vector-toc-list"> <li id="toc-Gluten-containing_flours" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Gluten-containing_flours"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1</span> <span>Gluten-containing flours</span> </div> </a> <ul id="toc-Gluten-containing_flours-sublist" class="vector-toc-list"> <li id="toc-Wheat_flour" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Wheat_flour"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1.1</span> <span>Wheat flour</span> </div> </a> <ul id="toc-Wheat_flour-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Other_varieties" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Other_varieties"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1.2</span> <span>Other varieties</span> </div> </a> <ul id="toc-Other_varieties-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Gluten-free_flours" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Gluten-free_flours"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2</span> <span>Gluten-free flours</span> </div> </a> <ul id="toc-Gluten-free_flours-sublist" class="vector-toc-list"> <li id="toc-More_types" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#More_types"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.1</span> <span>More types</span> </div> </a> <ul id="toc-More_types-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Type_numbers" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Type_numbers"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.3</span> <span>Type numbers</span> </div> </a> <ul id="toc-Type_numbers-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Dangers" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Dangers"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Dangers</span> </div> </a> <button aria-controls="toc-Dangers-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Dangers subsection</span> </button> <ul id="toc-Dangers-sublist" class="vector-toc-list"> <li id="toc-Flammability" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Flammability"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.1</span> <span>Flammability</span> </div> </a> <ul id="toc-Flammability-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Pathogens" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Pathogens"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.2</span> <span>Pathogens</span> </div> </a> <ul id="toc-Pathogens-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Products" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Products"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>Products</span> </div> </a> <ul id="toc-Products-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sources" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Sources"> <div class="vector-toc-text"> <span class="vector-toc-numb">10</span> <span>Sources</span> </div> </a> <ul id="toc-Sources-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">11</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Flour</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 133 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-133" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">133 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-af mw-list-item"><a href="https://af.wikipedia.org/wiki/Meel" title="Meel – Afrikaans" lang="af" hreflang="af" data-title="Meel" data-language-autonym="Afrikaans" data-language-local-name="Afrikaans" class="interlanguage-link-target"><span>Afrikaans</span></a></li><li class="interlanguage-link interwiki-als mw-list-item"><a href="https://als.wikipedia.org/wiki/Mehl_(Getreide)" title="Mehl (Getreide) – Alemannic" lang="gsw" hreflang="gsw" data-title="Mehl (Getreide)" data-language-autonym="Alemannisch" data-language-local-name="Alemannic" class="interlanguage-link-target"><span>Alemannisch</span></a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%B7%D8%AD%D9%8A%D9%86" title="طحين – Arabic" lang="ar" hreflang="ar" data-title="طحين" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-an mw-list-item"><a href="https://an.wikipedia.org/wiki/Farina" title="Farina – Aragonese" lang="an" hreflang="an" data-title="Farina" data-language-autonym="Aragonés" data-language-local-name="Aragonese" class="interlanguage-link-target"><span>Aragonés</span></a></li><li class="interlanguage-link interwiki-arc mw-list-item"><a href="https://arc.wikipedia.org/wiki/%DC%A9%DC%A1%DC%9A%DC%90" title="ܩܡܚܐ – Aramaic" lang="arc" hreflang="arc" data-title="ܩܡܚܐ" data-language-autonym="ܐܪܡܝܐ" data-language-local-name="Aramaic" class="interlanguage-link-target"><span>ܐܪܡܝܐ</span></a></li><li class="interlanguage-link interwiki-hyw mw-list-item"><a href="https://hyw.wikipedia.org/wiki/%D4%B1%D5%AC%D5%AB%D6%82%D6%80" title="Ալիւր – Western Armenian" lang="hyw" hreflang="hyw" data-title="Ալիւր" data-language-autonym="Արեւմտահայերէն" data-language-local-name="Western Armenian" class="interlanguage-link-target"><span>Արեւմտահայերէն</span></a></li><li class="interlanguage-link interwiki-roa-rup mw-list-item"><a href="https://roa-rup.wikipedia.org/wiki/F%C3%A2rin%C3%A2" title="Fârinâ – Aromanian" lang="rup" hreflang="rup" data-title="Fârinâ" data-language-autonym="Armãneashti" data-language-local-name="Aromanian" class="interlanguage-link-target"><span>Armãneashti</span></a></li><li class="interlanguage-link interwiki-ast mw-list-item"><a href="https://ast.wikipedia.org/wiki/Fari%C3%B1a" title="Fariña – Asturian" lang="ast" hreflang="ast" data-title="Fariña" data-language-autonym="Asturianu" data-language-local-name="Asturian" class="interlanguage-link-target"><span>Asturianu</span></a></li><li class="interlanguage-link interwiki-awa mw-list-item"><a href="https://awa.wikipedia.org/wiki/%E0%A4%AE%E0%A5%88%E0%A4%A6%E0%A4%BE" title="मैदा – Awadhi" lang="awa" hreflang="awa" data-title="मैदा" data-language-autonym="अवधी" data-language-local-name="Awadhi" class="interlanguage-link-target"><span>अवधी</span></a></li><li class="interlanguage-link interwiki-gn mw-list-item"><a href="https://gn.wikipedia.org/wiki/Hu%27it%C4%A9" title="Hu'itĩ – Guarani" lang="gn" hreflang="gn" data-title="Hu'itĩ" data-language-autonym="Avañe'ẽ" data-language-local-name="Guarani" class="interlanguage-link-target"><span>Avañe'ẽ</span></a></li><li class="interlanguage-link interwiki-ay mw-list-item"><a href="https://ay.wikipedia.org/wiki/Aku" title="Aku – Aymara" lang="ay" hreflang="ay" data-title="Aku" data-language-autonym="Aymar aru" data-language-local-name="Aymara" class="interlanguage-link-target"><span>Aymar aru</span></a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/Un" title="Un – Azerbaijani" lang="az" hreflang="az" data-title="Un" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target"><span>Azərbaycanca</span></a></li><li class="interlanguage-link interwiki-azb mw-list-item"><a href="https://azb.wikipedia.org/wiki/%D8%A7%D9%88%D9%86" title="اون – South Azerbaijani" lang="azb" hreflang="azb" data-title="اون" data-language-autonym="تۆرکجه" data-language-local-name="South Azerbaijani" class="interlanguage-link-target"><span>تۆرکجه</span></a></li><li class="interlanguage-link interwiki-bjn mw-list-item"><a href="https://bjn.wikipedia.org/wiki/Galapung" title="Galapung – Banjar" lang="bjn" hreflang="bjn" data-title="Galapung" data-language-autonym="Banjar" data-language-local-name="Banjar" class="interlanguage-link-target"><span>Banjar</span></a></li><li class="interlanguage-link interwiki-ba mw-list-item"><a href="https://ba.wikipedia.org/wiki/%D0%9E%D0%BD" title="Он – Bashkir" lang="ba" hreflang="ba" data-title="Он" data-language-autonym="Башҡортса" data-language-local-name="Bashkir" class="interlanguage-link-target"><span>Башҡортса</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%9C%D1%83%D0%BA%D0%B0" title="Мука – Belarusian" lang="be" hreflang="be" data-title="Мука" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-be-x-old mw-list-item"><a href="https://be-tarask.wikipedia.org/wiki/%D0%9C%D1%83%D0%BA%D0%B0" title="Мука – Belarusian (Taraškievica orthography)" lang="be-tarask" hreflang="be-tarask" data-title="Мука" data-language-autonym="Беларуская (тарашкевіца)" data-language-local-name="Belarusian (Taraškievica orthography)" class="interlanguage-link-target"><span>Беларуская (тарашкевіца)</span></a></li><li class="interlanguage-link interwiki-bh mw-list-item"><a href="https://bh.wikipedia.org/wiki/%E0%A4%86%E0%A4%9F%E0%A4%BE" title="आटा – Bhojpuri" lang="bh" hreflang="bh" data-title="आटा" data-language-autonym="भोजपुरी" data-language-local-name="Bhojpuri" class="interlanguage-link-target"><span>भोजपुरी</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%91%D1%80%D0%B0%D1%88%D0%BD%D0%BE" title="Брашно – Bulgarian" lang="bg" hreflang="bg" data-title="Брашно" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-bar mw-list-item"><a href="https://bar.wikipedia.org/wiki/Mej" title="Mej – Bavarian" lang="bar" hreflang="bar" data-title="Mej" data-language-autonym="Boarisch" data-language-local-name="Bavarian" class="interlanguage-link-target"><span>Boarisch</span></a></li><li class="interlanguage-link interwiki-br mw-list-item"><a href="https://br.wikipedia.org/wiki/Bleud" title="Bleud – Breton" lang="br" hreflang="br" data-title="Bleud" data-language-autonym="Brezhoneg" data-language-local-name="Breton" class="interlanguage-link-target"><span>Brezhoneg</span></a></li><li class="interlanguage-link interwiki-bxr mw-list-item"><a href="https://bxr.wikipedia.org/wiki/%D0%93%D1%83%D1%80%D0%B8%D0%BB" title="Гурил – Russia Buriat" lang="bxr" hreflang="bxr" data-title="Гурил" data-language-autonym="Буряад" data-language-local-name="Russia Buriat" class="interlanguage-link-target"><span>Буряад</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Farina" title="Farina – Catalan" lang="ca" hreflang="ca" data-title="Farina" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cv mw-list-item"><a href="https://cv.wikipedia.org/wiki/%C3%87%C4%83%D0%BD%C4%83%D1%85" title="Çăнăх – Chuvash" lang="cv" hreflang="cv" data-title="Çăнăх" data-language-autonym="Чӑвашла" data-language-local-name="Chuvash" class="interlanguage-link-target"><span>Чӑвашла</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Mouka" title="Mouka – Czech" lang="cs" hreflang="cs" data-title="Mouka" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-co mw-list-item"><a href="https://co.wikipedia.org/wiki/Farina" title="Farina – Corsican" lang="co" hreflang="co" data-title="Farina" data-language-autonym="Corsu" data-language-local-name="Corsican" class="interlanguage-link-target"><span>Corsu</span></a></li><li class="interlanguage-link interwiki-cy mw-list-item"><a href="https://cy.wikipedia.org/wiki/Blawd" title="Blawd – Welsh" lang="cy" hreflang="cy" data-title="Blawd" data-language-autonym="Cymraeg" data-language-local-name="Welsh" class="interlanguage-link-target"><span>Cymraeg</span></a></li><li class="interlanguage-link interwiki-dag mw-list-item"><a href="https://dag.wikipedia.org/wiki/Zim" title="Zim – Dagbani" lang="dag" hreflang="dag" data-title="Zim" data-language-autonym="Dagbanli" data-language-local-name="Dagbani" class="interlanguage-link-target"><span>Dagbanli</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Mel" title="Mel – Danish" lang="da" hreflang="da" data-title="Mel" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Mehl" title="Mehl – German" lang="de" hreflang="de" data-title="Mehl" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-nv mw-list-item"><a href="https://nv.wikipedia.org/wiki/Ak%CA%BC%C3%A1%C3%A1n" title="Akʼáán – Navajo" lang="nv" hreflang="nv" data-title="Akʼáán" data-language-autonym="Diné bizaad" data-language-local-name="Navajo" class="interlanguage-link-target"><span>Diné bizaad</span></a></li><li class="interlanguage-link interwiki-dz mw-list-item"><a href="https://dz.wikipedia.org/wiki/%E0%BD%82%E0%BE%B2%E0%BD%BC%E0%BC%8B%E0%BD%9E%E0%BD%B2%E0%BD%96%E0%BC%8B" title="གྲོ་ཞིབ་ – Dzongkha" lang="dz" hreflang="dz" data-title="གྲོ་ཞིབ་" data-language-autonym="ཇོང་ཁ" data-language-local-name="Dzongkha" class="interlanguage-link-target"><span>ཇོང་ཁ</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Jahu" title="Jahu – Estonian" lang="et" hreflang="et" data-title="Jahu" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%91%CE%BB%CE%B5%CF%8D%CF%81%CE%B9" title="Αλεύρι – Greek" lang="el" hreflang="el" data-title="Αλεύρι" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-myv mw-list-item"><a href="https://myv.wikipedia.org/wiki/%D0%9F%D0%BE%D1%87%D1%82" title="Почт – Erzya" lang="myv" hreflang="myv" data-title="Почт" data-language-autonym="Эрзянь" data-language-local-name="Erzya" class="interlanguage-link-target"><span>Эрзянь</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Harina" title="Harina – Spanish" lang="es" hreflang="es" data-title="Harina" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Faruno" title="Faruno – Esperanto" lang="eo" hreflang="eo" data-title="Faruno" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Irin" title="Irin – Basque" lang="eu" hreflang="eu" data-title="Irin" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%A2%D8%B1%D8%AF" title="آرد – Persian" lang="fa" hreflang="fa" data-title="آرد" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Farine" title="Farine – French" lang="fr" hreflang="fr" data-title="Farine" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ga mw-list-item"><a href="https://ga.wikipedia.org/wiki/Pl%C3%BAr" title="Plúr – Irish" lang="ga" hreflang="ga" data-title="Plúr" data-language-autonym="Gaeilge" data-language-local-name="Irish" class="interlanguage-link-target"><span>Gaeilge</span></a></li><li class="interlanguage-link interwiki-gd mw-list-item"><a href="https://gd.wikipedia.org/wiki/Fl%C3%B9r" title="Flùr – Scottish Gaelic" lang="gd" hreflang="gd" data-title="Flùr" data-language-autonym="Gàidhlig" data-language-local-name="Scottish Gaelic" class="interlanguage-link-target"><span>Gàidhlig</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Fari%C3%B1a" title="Fariña – Galician" lang="gl" hreflang="gl" data-title="Fariña" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-inh mw-list-item"><a href="https://inh.wikipedia.org/wiki/%D0%A5%D1%8C%D0%BE%D0%B0%D1%80" title="Хьоар – Ingush" lang="inh" hreflang="inh" data-title="Хьоар" data-language-autonym="ГӀалгӀай" data-language-local-name="Ingush" class="interlanguage-link-target"><span>ГӀалгӀай</span></a></li><li class="interlanguage-link interwiki-gu mw-list-item"><a href="https://gu.wikipedia.org/wiki/%E0%AA%B2%E0%AB%8B%E0%AA%9F" title="લોટ – Gujarati" lang="gu" hreflang="gu" data-title="લોટ" data-language-autonym="ગુજરાતી" data-language-local-name="Gujarati" class="interlanguage-link-target"><span>ગુજરાતી</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EA%B3%A1%EB%B6%84" title="곡분 – Korean" lang="ko" hreflang="ko" data-title="곡분" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D4%B1%D5%AC%D5%B5%D5%B8%D6%82%D6%80" title="Ալյուր – Armenian" lang="hy" hreflang="hy" data-title="Ալյուր" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%86%E0%A4%9F%E0%A4%BE" title="आटा – Hindi" lang="hi" hreflang="hi" data-title="आटा" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target"><span>हिन्दी</span></a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/Bra%C5%A1no" title="Brašno – Croatian" lang="hr" hreflang="hr" data-title="Brašno" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target"><span>Hrvatski</span></a></li><li class="interlanguage-link interwiki-io mw-list-item"><a href="https://io.wikipedia.org/wiki/Farino" title="Farino – Ido" lang="io" hreflang="io" data-title="Farino" data-language-autonym="Ido" data-language-local-name="Ido" class="interlanguage-link-target"><span>Ido</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Tepung" title="Tepung – Indonesian" lang="id" hreflang="id" data-title="Tepung" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-ia mw-list-item"><a href="https://ia.wikipedia.org/wiki/Farina" title="Farina – Interlingua" lang="ia" hreflang="ia" data-title="Farina" data-language-autonym="Interlingua" data-language-local-name="Interlingua" class="interlanguage-link-target"><span>Interlingua</span></a></li><li class="interlanguage-link interwiki-os mw-list-item"><a href="https://os.wikipedia.org/wiki/%D0%A1%D1%81%D0%B0%D0%B4" title="Ссад – Ossetic" lang="os" hreflang="os" data-title="Ссад" data-language-autonym="Ирон" data-language-local-name="Ossetic" class="interlanguage-link-target"><span>Ирон</span></a></li><li class="interlanguage-link interwiki-xh mw-list-item"><a href="https://xh.wikipedia.org/wiki/Umgubo" title="Umgubo – Xhosa" lang="xh" hreflang="xh" data-title="Umgubo" data-language-autonym="IsiXhosa" data-language-local-name="Xhosa" class="interlanguage-link-target"><span>IsiXhosa</span></a></li><li class="interlanguage-link interwiki-is mw-list-item"><a href="https://is.wikipedia.org/wiki/Mj%C3%B6l" title="Mjöl – Icelandic" lang="is" hreflang="is" data-title="Mjöl" data-language-autonym="Íslenska" data-language-local-name="Icelandic" class="interlanguage-link-target"><span>Íslenska</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Farina" title="Farina – Italian" lang="it" hreflang="it" data-title="Farina" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A7%D7%9E%D7%97" title="קמח – Hebrew" lang="he" hreflang="he" data-title="קמח" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Glepung" title="Glepung – Javanese" lang="jv" hreflang="jv" data-title="Glepung" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-kn mw-list-item"><a href="https://kn.wikipedia.org/wiki/%E0%B2%B9%E0%B2%BF%E0%B2%9F%E0%B3%8D%E0%B2%9F%E0%B3%81" title="ಹಿಟ್ಟು – Kannada" lang="kn" hreflang="kn" data-title="ಹಿಟ್ಟು" data-language-autonym="ಕನ್ನಡ" data-language-local-name="Kannada" class="interlanguage-link-target"><span>ಕನ್ನಡ</span></a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D2%B0%D0%BD" title="Ұн – Kazakh" lang="kk" hreflang="kk" data-title="Ұн" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target"><span>Қазақша</span></a></li><li class="interlanguage-link interwiki-sw mw-list-item"><a href="https://sw.wikipedia.org/wiki/Unga" title="Unga – Swahili" lang="sw" hreflang="sw" data-title="Unga" data-language-autonym="Kiswahili" data-language-local-name="Swahili" class="interlanguage-link-target"><span>Kiswahili</span></a></li><li class="interlanguage-link interwiki-ht mw-list-item"><a href="https://ht.wikipedia.org/wiki/Farin" title="Farin – Haitian Creole" lang="ht" hreflang="ht" data-title="Farin" data-language-autonym="Kreyòl ayisyen" data-language-local-name="Haitian Creole" class="interlanguage-link-target"><span>Kreyòl ayisyen</span></a></li><li class="interlanguage-link interwiki-ky mw-list-item"><a href="https://ky.wikipedia.org/wiki/%D0%A3%D0%BD" title="Ун – Kyrgyz" lang="ky" hreflang="ky" data-title="Ун" data-language-autonym="Кыргызча" data-language-local-name="Kyrgyz" class="interlanguage-link-target"><span>Кыргызча</span></a></li><li class="interlanguage-link interwiki-la mw-list-item"><a href="https://la.wikipedia.org/wiki/Farina" title="Farina – Latin" lang="la" hreflang="la" data-title="Farina" data-language-autonym="Latina" data-language-local-name="Latin" class="interlanguage-link-target"><span>Latina</span></a></li><li class="interlanguage-link interwiki-lv badge-Q17437798 badge-goodarticle mw-list-item" title="good article badge"><a href="https://lv.wikipedia.org/wiki/Milti" title="Milti – Latvian" lang="lv" hreflang="lv" data-title="Milti" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target"><span>Latviešu</span></a></li><li class="interlanguage-link interwiki-lb mw-list-item"><a href="https://lb.wikipedia.org/wiki/Miel" title="Miel – Luxembourgish" lang="lb" hreflang="lb" data-title="Miel" data-language-autonym="Lëtzebuergesch" data-language-local-name="Luxembourgish" class="interlanguage-link-target"><span>Lëtzebuergesch</span></a></li><li class="interlanguage-link interwiki-lez mw-list-item"><a href="https://lez.wikipedia.org/wiki/%D0%93%D1%8A%D1%83%D1%8C%D1%80" title="Гъуьр – Lezghian" lang="lez" hreflang="lez" data-title="Гъуьр" data-language-autonym="Лезги" data-language-local-name="Lezghian" class="interlanguage-link-target"><span>Лезги</span></a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Miltai" title="Miltai – Lithuanian" lang="lt" hreflang="lt" data-title="Miltai" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target"><span>Lietuvių</span></a></li><li class="interlanguage-link interwiki-li mw-list-item"><a href="https://li.wikipedia.org/wiki/Mael_(kaore)" title="Mael (kaore) – Limburgish" lang="li" hreflang="li" data-title="Mael (kaore)" data-language-autonym="Limburgs" data-language-local-name="Limburgish" class="interlanguage-link-target"><span>Limburgs</span></a></li><li class="interlanguage-link interwiki-ln mw-list-item"><a href="https://ln.wikipedia.org/wiki/Fal%C3%ADni" title="Falíni – Lingala" lang="ln" hreflang="ln" data-title="Falíni" data-language-autonym="Lingála" data-language-local-name="Lingala" class="interlanguage-link-target"><span>Lingála</span></a></li><li class="interlanguage-link interwiki-lmo mw-list-item"><a href="https://lmo.wikipedia.org/wiki/Farina" title="Farina – Lombard" lang="lmo" hreflang="lmo" data-title="Farina" data-language-autonym="Lombard" data-language-local-name="Lombard" class="interlanguage-link-target"><span>Lombard</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Liszt" title="Liszt – Hungarian" lang="hu" hreflang="hu" data-title="Liszt" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-mad mw-list-item"><a href="https://mad.wikipedia.org/wiki/Teppong" title="Teppong – Madurese" lang="mad" hreflang="mad" data-title="Teppong" data-language-autonym="Madhurâ" data-language-local-name="Madurese" class="interlanguage-link-target"><span>Madhurâ</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%91%D1%80%D0%B0%D1%88%D0%BD%D0%BE" title="Брашно – Macedonian" lang="mk" hreflang="mk" data-title="Брашно" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-mg mw-list-item"><a href="https://mg.wikipedia.org/wiki/Koba" title="Koba – Malagasy" lang="mg" hreflang="mg" data-title="Koba" data-language-autonym="Malagasy" data-language-local-name="Malagasy" class="interlanguage-link-target"><span>Malagasy</span></a></li><li class="interlanguage-link interwiki-mr mw-list-item"><a href="https://mr.wikipedia.org/wiki/%E0%A4%AA%E0%A5%80%E0%A4%A0" title="पीठ – Marathi" lang="mr" hreflang="mr" data-title="पीठ" data-language-autonym="मराठी" data-language-local-name="Marathi" class="interlanguage-link-target"><span>मराठी</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Tepung" title="Tepung – Malay" lang="ms" hreflang="ms" data-title="Tepung" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-min mw-list-item"><a href="https://min.wikipedia.org/wiki/Tapuang" title="Tapuang – Minangkabau" lang="min" hreflang="min" data-title="Tapuang" data-language-autonym="Minangkabau" data-language-local-name="Minangkabau" class="interlanguage-link-target"><span>Minangkabau</span></a></li><li class="interlanguage-link interwiki-mdf mw-list-item"><a href="https://mdf.wikipedia.org/wiki/%D0%9F%D0%BE%D1%87%D1%84" title="Почф – Moksha" lang="mdf" hreflang="mdf" data-title="Почф" data-language-autonym="Мокшень" data-language-local-name="Moksha" class="interlanguage-link-target"><span>Мокшень</span></a></li><li class="interlanguage-link interwiki-nah mw-list-item"><a href="https://nah.wikipedia.org/wiki/Yoltextli" title="Yoltextli – Nahuatl" lang="nah" hreflang="nah" data-title="Yoltextli" data-language-autonym="Nāhuatl" data-language-local-name="Nahuatl" class="interlanguage-link-target"><span>Nāhuatl</span></a></li><li class="interlanguage-link interwiki-fj mw-list-item"><a href="https://fj.wikipedia.org/wiki/Falawa" title="Falawa – Fijian" lang="fj" hreflang="fj" data-title="Falawa" data-language-autonym="Na Vosa Vakaviti" data-language-local-name="Fijian" class="interlanguage-link-target"><span>Na Vosa Vakaviti</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Meel" title="Meel – Dutch" lang="nl" hreflang="nl" data-title="Meel" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-nds-nl mw-list-item"><a href="https://nds-nl.wikipedia.org/wiki/Mael" title="Mael – Low Saxon" lang="nds-NL" hreflang="nds-NL" data-title="Mael" data-language-autonym="Nedersaksies" data-language-local-name="Low Saxon" class="interlanguage-link-target"><span>Nedersaksies</span></a></li><li class="interlanguage-link interwiki-ne mw-list-item"><a href="https://ne.wikipedia.org/wiki/%E0%A4%86%E0%A4%81%E0%A4%9F%E0%A5%8B" title="आँटो – Nepali" lang="ne" hreflang="ne" data-title="आँटो" data-language-autonym="नेपाली" data-language-local-name="Nepali" class="interlanguage-link-target"><span>नेपाली</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E7%A9%80%E7%B2%89" title="穀粉 – Japanese" lang="ja" hreflang="ja" data-title="穀粉" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Mel" title="Mel – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Mel" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Mj%C3%B8l" title="Mjøl – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Mjøl" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-oc mw-list-item"><a href="https://oc.wikipedia.org/wiki/Farina" title="Farina – Occitan" lang="oc" hreflang="oc" data-title="Farina" data-language-autonym="Occitan" data-language-local-name="Occitan" class="interlanguage-link-target"><span>Occitan</span></a></li><li class="interlanguage-link interwiki-uz mw-list-item"><a href="https://uz.wikipedia.org/wiki/Un" title="Un – Uzbek" lang="uz" hreflang="uz" data-title="Un" data-language-autonym="Oʻzbekcha / ўзбекча" data-language-local-name="Uzbek" class="interlanguage-link-target"><span>Oʻzbekcha / ўзбекча</span></a></li><li class="interlanguage-link interwiki-pa mw-list-item"><a href="https://pa.wikipedia.org/wiki/%E0%A8%86%E0%A8%9F%E0%A8%BE" title="ਆਟਾ – Punjabi" lang="pa" hreflang="pa" data-title="ਆਟਾ" data-language-autonym="ਪੰਜਾਬੀ" data-language-local-name="Punjabi" class="interlanguage-link-target"><span>ਪੰਜਾਬੀ</span></a></li><li class="interlanguage-link interwiki-pnb mw-list-item"><a href="https://pnb.wikipedia.org/wiki/%D8%A2%D9%B9%D8%A7" title="آٹا – Western Punjabi" lang="pnb" hreflang="pnb" data-title="آٹا" data-language-autonym="پنجابی" data-language-local-name="Western Punjabi" class="interlanguage-link-target"><span>پنجابی</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/M%C4%85ka" title="Mąka – Polish" lang="pl" hreflang="pl" data-title="Mąka" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Farinha" title="Farinha – Portuguese" lang="pt" hreflang="pt" data-title="Farinha" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/F%C4%83in%C4%83" title="Făină – Romanian" lang="ro" hreflang="ro" data-title="Făină" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-qu mw-list-item"><a href="https://qu.wikipedia.org/wiki/Hak%27u" title="Hak'u – Quechua" lang="qu" hreflang="qu" data-title="Hak'u" data-language-autonym="Runa Simi" data-language-local-name="Quechua" class="interlanguage-link-target"><span>Runa Simi</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9C%D1%83%D0%BA%D0%B0" title="Мука – Russian" lang="ru" hreflang="ru" data-title="Мука" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sah mw-list-item"><a href="https://sah.wikipedia.org/wiki/%D0%91%D1%83%D1%80%D0%B4%D1%83%D0%BA" title="Бурдук – Yakut" lang="sah" hreflang="sah" data-title="Бурдук" data-language-autonym="Саха тыла" data-language-local-name="Yakut" class="interlanguage-link-target"><span>Саха тыла</span></a></li><li class="interlanguage-link interwiki-sa mw-list-item"><a href="https://sa.wikipedia.org/wiki/%E0%A4%AA%E0%A4%BF%E0%A4%B7%E0%A5%8D%E0%A4%9F%E0%A4%BE%E0%A4%A8%E0%A4%BF" title="पिष्टानि – Sanskrit" lang="sa" hreflang="sa" data-title="पिष्टानि" data-language-autonym="संस्कृतम्" data-language-local-name="Sanskrit" class="interlanguage-link-target"><span>संस्कृतम्</span></a></li><li class="interlanguage-link interwiki-sco mw-list-item"><a href="https://sco.wikipedia.org/wiki/Floor" title="Floor – Scots" lang="sco" hreflang="sco" data-title="Floor" data-language-autonym="Scots" data-language-local-name="Scots" class="interlanguage-link-target"><span>Scots</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Mielli" title="Mielli – Albanian" lang="sq" hreflang="sq" data-title="Mielli" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-scn mw-list-item"><a href="https://scn.wikipedia.org/wiki/Farina" title="Farina – Sicilian" lang="scn" hreflang="scn" data-title="Farina" data-language-autonym="Sicilianu" data-language-local-name="Sicilian" class="interlanguage-link-target"><span>Sicilianu</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Flour" title="Flour – Simple English" lang="en-simple" hreflang="en-simple" data-title="Flour" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sd mw-list-item"><a href="https://sd.wikipedia.org/wiki/%D8%A7%D9%BD%D9%88" title="اٽو – Sindhi" lang="sd" hreflang="sd" data-title="اٽو" data-language-autonym="سنڌي" data-language-local-name="Sindhi" class="interlanguage-link-target"><span>سنڌي</span></a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/M%C3%BAka" title="Múka – Slovak" lang="sk" hreflang="sk" data-title="Múka" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target"><span>Slovenčina</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Moka" title="Moka – Slovenian" lang="sl" hreflang="sl" data-title="Moka" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-szl mw-list-item"><a href="https://szl.wikipedia.org/wiki/Myjl" title="Myjl – Silesian" lang="szl" hreflang="szl" data-title="Myjl" data-language-autonym="Ślůnski" data-language-local-name="Silesian" class="interlanguage-link-target"><span>Ślůnski</span></a></li><li class="interlanguage-link interwiki-so mw-list-item"><a href="https://so.wikipedia.org/wiki/Daqiiq" title="Daqiiq – Somali" lang="so" hreflang="so" data-title="Daqiiq" data-language-autonym="Soomaaliga" data-language-local-name="Somali" class="interlanguage-link-target"><span>Soomaaliga</span></a></li><li class="interlanguage-link interwiki-ckb mw-list-item"><a href="https://ckb.wikipedia.org/wiki/%D8%A6%D8%A7%D8%B1%D8%AF" title="ئارد – Central Kurdish" lang="ckb" hreflang="ckb" data-title="ئارد" data-language-autonym="کوردی" data-language-local-name="Central Kurdish" class="interlanguage-link-target"><span>کوردی</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%91%D1%80%D0%B0%D1%88%D0%BD%D0%BE" title="Брашно – Serbian" lang="sr" hreflang="sr" data-title="Брашно" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-sh mw-list-item"><a href="https://sh.wikipedia.org/wiki/Bra%C5%A1no" title="Brašno – Serbo-Croatian" lang="sh" hreflang="sh" data-title="Brašno" data-language-autonym="Srpskohrvatski / српскохрватски" data-language-local-name="Serbo-Croatian" class="interlanguage-link-target"><span>Srpskohrvatski / српскохрватски</span></a></li><li class="interlanguage-link interwiki-su mw-list-item"><a href="https://su.wikipedia.org/wiki/Tipung" title="Tipung – Sundanese" lang="su" hreflang="su" data-title="Tipung" data-language-autonym="Sunda" data-language-local-name="Sundanese" class="interlanguage-link-target"><span>Sunda</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Jauho" title="Jauho – Finnish" lang="fi" hreflang="fi" data-title="Jauho" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Mj%C3%B6l" title="Mjöl – Swedish" lang="sv" hreflang="sv" data-title="Mjöl" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tl mw-list-item"><a href="https://tl.wikipedia.org/wiki/Arina" title="Arina – Tagalog" lang="tl" hreflang="tl" data-title="Arina" data-language-autonym="Tagalog" data-language-local-name="Tagalog" class="interlanguage-link-target"><span>Tagalog</span></a></li><li class="interlanguage-link interwiki-ta mw-list-item"><a href="https://ta.wikipedia.org/wiki/%E0%AE%AE%E0%AE%BE%E0%AE%B5%E0%AF%81" title="மாவு – Tamil" lang="ta" hreflang="ta" data-title="மாவு" data-language-autonym="தமிழ்" data-language-local-name="Tamil" class="interlanguage-link-target"><span>தமிழ்</span></a></li><li class="interlanguage-link interwiki-te mw-list-item"><a href="https://te.wikipedia.org/wiki/%E0%B0%AA%E0%B0%BF%E0%B0%82%E0%B0%A1%E0%B0%BF" title="పిండి – Telugu" lang="te" hreflang="te" data-title="పిండి" data-language-autonym="తెలుగు" data-language-local-name="Telugu" class="interlanguage-link-target"><span>తెలుగు</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B9%81%E0%B8%9B%E0%B9%89%E0%B8%87%E0%B8%9B%E0%B8%A3%E0%B8%B0%E0%B8%81%E0%B8%AD%E0%B8%9A%E0%B8%AD%E0%B8%B2%E0%B8%AB%E0%B8%B2%E0%B8%A3" title="แป้งประกอบอาหาร – Thai" lang="th" hreflang="th" data-title="แป้งประกอบอาหาร" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tg mw-list-item"><a href="https://tg.wikipedia.org/wiki/%D0%9E%D1%80%D0%B4" title="Орд – Tajik" lang="tg" hreflang="tg" data-title="Орд" data-language-autonym="Тоҷикӣ" data-language-local-name="Tajik" class="interlanguage-link-target"><span>Тоҷикӣ</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Un" title="Un – Turkish" lang="tr" hreflang="tr" data-title="Un" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D0%BE%D1%88%D0%BD%D0%BE" title="Борошно – Ukrainian" lang="uk" hreflang="uk" data-title="Борошно" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-ur mw-list-item"><a href="https://ur.wikipedia.org/wiki/%D8%A2%D9%B9%D8%A7" title="آٹا – Urdu" lang="ur" hreflang="ur" data-title="آٹا" data-language-autonym="اردو" data-language-local-name="Urdu" class="interlanguage-link-target"><span>اردو</span></a></li><li class="interlanguage-link interwiki-vec mw-list-item"><a href="https://vec.wikipedia.org/wiki/Farina" title="Farina – Venetian" lang="vec" hreflang="vec" data-title="Farina" data-language-autonym="Vèneto" data-language-local-name="Venetian" class="interlanguage-link-target"><span>Vèneto</span></a></li><li class="interlanguage-link interwiki-vep mw-list-item"><a href="https://vep.wikipedia.org/wiki/Jauh" title="Jauh – Veps" lang="vep" hreflang="vep" data-title="Jauh" data-language-autonym="Vepsän kel’" data-language-local-name="Veps" class="interlanguage-link-target"><span>Vepsän kel’</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/B%E1%BB%99t_(l%C6%B0%C6%A1ng_th%E1%BB%B1c)" title="Bột (lương thực) – Vietnamese" lang="vi" hreflang="vi" data-title="Bột (lương thực)" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-wa mw-list-item"><a href="https://wa.wikipedia.org/wiki/Farene" title="Farene – Walloon" lang="wa" hreflang="wa" data-title="Farene" data-language-autonym="Walon" data-language-local-name="Walloon" class="interlanguage-link-target"><span>Walon</span></a></li><li class="interlanguage-link interwiki-vls mw-list-item"><a href="https://vls.wikipedia.org/wiki/Blomme_(groan)" title="Blomme (groan) – West Flemish" lang="vls" hreflang="vls" data-title="Blomme (groan)" data-language-autonym="West-Vlams" data-language-local-name="West Flemish" class="interlanguage-link-target"><span>West-Vlams</span></a></li><li class="interlanguage-link interwiki-war mw-list-item"><a href="https://war.wikipedia.org/wiki/Harina" title="Harina – Waray" lang="war" hreflang="war" data-title="Harina" data-language-autonym="Winaray" data-language-local-name="Waray" class="interlanguage-link-target"><span>Winaray</span></a></li><li class="interlanguage-link interwiki-wuu mw-list-item"><a href="https://wuu.wikipedia.org/wiki/%E9%9D%A2%E7%B2%89" title="面粉 – Wu" lang="wuu" hreflang="wuu" data-title="面粉" data-language-autonym="吴语" data-language-local-name="Wu" class="interlanguage-link-target"><span>吴语</span></a></li><li class="interlanguage-link interwiki-yi mw-list-item"><a href="https://yi.wikipedia.org/wiki/%D7%9E%D7%A2%D7%9C" title="מעל – Yiddish" lang="yi" hreflang="yi" data-title="מעל" data-language-autonym="ייִדיש" data-language-local-name="Yiddish" class="interlanguage-link-target"><span>ייִדיש</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E6%A6%96%E7%B2%89" title="榖粉 – Cantonese" lang="yue" hreflang="yue" data-title="榖粉" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li class="interlanguage-link interwiki-diq mw-list-item"><a href="https://diq.wikipedia.org/wiki/Ardi" title="Ardi – Dimli" lang="diq" hreflang="diq" data-title="Ardi" data-language-autonym="Zazaki" data-language-local-name="Dimli" class="interlanguage-link-target"><span>Zazaki</span></a></li><li class="interlanguage-link interwiki-bat-smg mw-list-item"><a href="https://bat-smg.wikipedia.org/wiki/Milt%C4%81" title="Miltā – Samogitian" lang="sgs" hreflang="sgs" data-title="Miltā" data-language-autonym="Žemaitėška" data-language-local-name="Samogitian" class="interlanguage-link-target"><span>Žemaitėška</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E7%B3%A7%E9%A3%9F%E7%B2%89" title="糧食粉 – Chinese" lang="zh" hreflang="zh" data-title="糧食粉" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target"><span>中文</span></a></li> </ul> <div class="after-portlet after-portlet-lang"><span class="wb-langlinks-edit wb-langlinks-link"><a href="https://www.wikidata.org/wiki/Special:EntityPage/Q36465#sitelinks-wikipedia" title="Edit interlanguage links" class="wbc-editpage">Edit links</a></span></div> </div> </div> </div> </header> <div class="vector-page-toolbar"> <div class="vector-page-toolbar-container"> <div id="left-navigation"> <nav aria-label="Namespaces"> <div id="p-associated-pages" class="vector-menu vector-menu-tabs mw-portlet mw-portlet-associated-pages" > <div 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Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Flour%22">"Flour"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Flour%22+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Flour%22&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Flour%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Flour%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Flour%22&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">January 2023</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> </div> </div><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Flour</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span class="mw-default-size" typeof="mw:File/Frameless"><a href="/wiki/File:Flours.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/09/Flours.jpg/220px-Flours.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/09/Flours.jpg/330px-Flours.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/09/Flours.jpg/440px-Flours.jpg 2x" data-file-width="4751" data-file-height="3167" /></a></span></td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/16px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/24px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/32px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></a></span> <a href="https://en.wikibooks.org/wiki/Cookbook:Flour" class="extiw" title="b:Cookbook:Flour">Cookbook: Flour</a></li><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/20px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/40px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Flour" class="extiw" title="commons:Flour">Media: Flour</a></li></ul></div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:All-Purpose_Flour_(4107895947).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/All-Purpose_Flour_%284107895947%29.jpg/220px-All-Purpose_Flour_%284107895947%29.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/All-Purpose_Flour_%284107895947%29.jpg/330px-All-Purpose_Flour_%284107895947%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/64/All-Purpose_Flour_%284107895947%29.jpg/440px-All-Purpose_Flour_%284107895947%29.jpg 2x" data-file-width="4272" data-file-height="2848" /></a><figcaption>All-purpose flour</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Farine_de_manioc_et_de_mais.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Farine_de_manioc_et_de_mais.jpg/220px-Farine_de_manioc_et_de_mais.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Farine_de_manioc_et_de_mais.jpg/330px-Farine_de_manioc_et_de_mais.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Farine_de_manioc_et_de_mais.jpg/440px-Farine_de_manioc_et_de_mais.jpg 2x" data-file-width="1600" data-file-height="1200" /></a><figcaption><a href="/wiki/Cassava" title="Cassava">Cassava</a> flour (left) and <a href="/wiki/Maize_flour" title="Maize flour">corn flour</a> (right) in <a href="/wiki/Kinshasa" title="Kinshasa">Kinshasa</a>, <a href="/wiki/Democratic_Republic_of_Congo" class="mw-redirect" title="Democratic Republic of Congo">Democratic Republic of Congo</a>. These flours are basic ingredients for the cuisine of <a href="/wiki/Central_Africa" title="Central Africa">Central Africa</a>.</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Soy_powder.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Soy_powder.jpg/220px-Soy_powder.jpg" decoding="async" width="220" height="169" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Soy_powder.jpg/330px-Soy_powder.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Soy_powder.jpg/440px-Soy_powder.jpg 2x" data-file-width="2280" data-file-height="1752" /></a><figcaption><a href="/wiki/Kinako" title="Kinako">Kinako</a></figcaption></figure> <p><b>Flour</b> is a <a href="/wiki/Powder" title="Powder">powder</a> made by <a href="/wiki/Mill_(grinding)" title="Mill (grinding)">grinding</a> raw <a href="/wiki/Grain" title="Grain">grains</a>, <a href="/wiki/List_of_root_vegetables" class="mw-redirect" title="List of root vegetables">roots</a>, <a href="/wiki/Bean" title="Bean">beans</a>, <a href="/wiki/Nut_(fruit)" title="Nut (fruit)">nuts</a>, or <a href="/wiki/Seed" title="Seed">seeds</a>. Flours are used to make many different <a href="/wiki/Food" title="Food">foods</a>. <a href="/wiki/Cereal" title="Cereal">Cereal</a> flour, particularly <a href="/wiki/Wheat_flour" title="Wheat flour">wheat flour</a>, is the main ingredient of <a href="/wiki/Bread" title="Bread">bread</a>, which is a <a href="/wiki/Staple_food" title="Staple food">staple food</a> for many cultures. <a href="/wiki/Maize_flour" title="Maize flour">Corn flour</a> has been important in <a href="/wiki/Mesoamerica" title="Mesoamerica">Mesoamerican</a> cuisine since ancient times and remains a staple in the Americas. <a href="/wiki/Rye" title="Rye">Rye</a> flour is a constituent of bread in both <a href="/wiki/Central_Europe" title="Central Europe">Central Europe</a> and <a href="/wiki/Northern_Europe" title="Northern Europe">Northern Europe</a>. </p><p>Cereal flour consists either of the <a href="/wiki/Endosperm" title="Endosperm">endosperm</a>, <a href="/wiki/Cereal_germ" title="Cereal germ">germ</a>, and <a href="/wiki/Bran" title="Bran">bran</a> together (whole-grain flour) or of the endosperm alone (refined flour). <i>Meal</i> is either differentiable from flour as having slightly coarser particle size (degree of <a href="/wiki/Comminution" title="Comminution">comminution</a>)<sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Please_clarify" title="Wikipedia:Please clarify"><span title="Does this also include particle sizes as large as those in oatmeal? (May 2024)">further explanation needed</span></a></i>]</sup> or is synonymous with flour; the word is used both ways. </p><p>The <a href="/wiki/Centers_for_Disease_Control_and_Prevention" title="Centers for Disease Control and Prevention">CDC</a> has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as <i><a href="/wiki/E._coli" class="mw-redirect" title="E. coli">E. coli</a></i> and needs to be cooked like other foods.<sup id="cite_ref-CDC-2021_1-0" class="reference"><a href="#cite_note-CDC-2021-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p><p>Normal processing of flour from which the outer layers have been removed (white flour) removes nutrients. Such flours, and breads made from them, may be fortified by adding nutrients; this is required by law in the UK. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Etymology">Etymology</h2></div> <p>The English word <i>flour</i> is originally a variant of the word <i><a href="/wiki/Flower" title="Flower">flower</a></i>, and both words derive from the <a href="/wiki/Old_French" title="Old French">Old French</a> <i>fleur</i> or <i>flour</i>, which had the literal meaning "blossom", and a figurative meaning "the finest". The phrase <i>fleur de farine</i> meant "the finest part of the flour", since flour resulted from the elimination of coarse and unwanted matter from the grain during milling.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="History">History</h2></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Wheat_P1210892.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/96/Wheat_P1210892.jpg/220px-Wheat_P1210892.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/96/Wheat_P1210892.jpg/330px-Wheat_P1210892.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/96/Wheat_P1210892.jpg/440px-Wheat_P1210892.jpg 2x" data-file-width="2560" data-file-height="1920" /></a><figcaption>A field of unripe wheat</figcaption></figure> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Further information: <a href="/wiki/Wheat" title="Wheat">Wheat</a></div> <p><a href="/wiki/Maize" title="Maize">Maize</a> or corn flour has been important in <a href="/wiki/Mesoamerica" title="Mesoamerica">Mesoamerican</a> cuisine since ancient times and remains a staple in the Americas. <a href="/wiki/Rye" title="Rye">Rye</a> flour is a constituent of bread in central and northern Europe. Archaeological evidence for making flour (<a href="/wiki/Wheat" title="Wheat">wheat</a> seeds crushed between simple <a href="/wiki/Millstone" title="Millstone">millstones</a>) dates to at least 6000 BC. In 2018, archaeologists reported finding evidence<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> of bread making at Shubayqa 1, a <a href="/wiki/Natufian" class="mw-redirect" title="Natufian">Natufian</a> hunter-gatherer site more than 14,000 years old in northwest Jordan. The <a href="/wiki/Ancient_Rome" title="Ancient Rome">Romans</a> were the first to grind seeds on cone <a href="/wiki/Mill_(grinding)" title="Mill (grinding)">mills</a>. In 1786, at the beginning of the <a href="/wiki/Industrial_Era" class="mw-redirect" title="Industrial Era">Industrial Era</a>, the first steam-powered flour mill, <a href="/wiki/Albion_Mills,_Southwark" title="Albion Mills, Southwark">Albion Mills, Southwark</a>, was completed in <a href="/wiki/London" title="London">London</a>.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> In the 1930s, some flour began to be enriched with iron, niacin, thiamine and riboflavin. In the 1940s, mills started to enrich flour and <a href="/wiki/Folic_acid" class="mw-redirect" title="Folic acid">folic acid</a> was added to the list in the 1990s. </p> <div class="mw-heading mw-heading3"><h3 id="Degermed_and_heat-processed_flour">Degermed and heat-processed flour</h3></div> <p>An important problem of the <a href="/wiki/Industrial_Revolution" title="Industrial Revolution">Industrial Revolution</a> was the preservation of flour. Transportation distances and a relatively slow distribution system collided with natural <a href="/wiki/Shelf_life" title="Shelf life">shelf life</a>. The reason for the limited shelf life is the <a href="/wiki/Fatty_acids" class="mw-redirect" title="Fatty acids">fatty acids</a> of the <a href="/wiki/Cereal_germ" title="Cereal germ">germ</a>, which react from the moment they are exposed to oxygen. This occurs when grain is milled; the fatty acids oxidize and flour starts to become <a href="/wiki/Rancidification" title="Rancidification">rancid</a>. Depending on climate and grain quality, this process takes six to nine months. In the late 19th century, this process was too short for an industrial production and distribution cycle. As <a href="/wiki/Vitamin" title="Vitamin">vitamins</a>, <a href="/wiki/Micronutrient" title="Micronutrient">micronutrients</a> and <a href="/wiki/Amino_acid" title="Amino acid">amino acids</a> were completely or relatively unknown in the late 19th century, removing the germ was an effective solution. Without the germ, flour cannot become rancid. Degermed flour became standard. Degermation started in densely populated areas and took approximately one generation to reach the countryside. Heat-processed flour is flour where the germ is first separated from the endosperm and bran, then processed with steam, dry heat or <a href="/wiki/Microwave" title="Microwave">microwave</a> and blended into flour again.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Production">Production</h3></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:A_Walz_set_of_roller_mills.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/46/A_Walz_set_of_roller_mills.png/220px-A_Walz_set_of_roller_mills.png" decoding="async" width="220" height="285" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/46/A_Walz_set_of_roller_mills.png/330px-A_Walz_set_of_roller_mills.png 1.5x, //upload.wikimedia.org/wikipedia/commons/4/46/A_Walz_set_of_roller_mills.png 2x" data-file-width="368" data-file-height="476" /></a><figcaption>A <a href="/wiki/Vienna_bread#Hungarian_high_milling" title="Vienna bread">Walz set</a> of roller mills.</figcaption></figure> <p><a href="/wiki/Flour_mill" class="mw-redirect" title="Flour mill">Milling of flour</a> is accomplished by grinding grain between <a href="/wiki/Mill_stone" class="mw-redirect" title="Mill stone">stones</a> or steel wheels.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> Today, "stone-ground" usually means that the grain has been ground in a mill in which a revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with the grain in between. </p> <div class="mw-heading mw-heading2"><h2 id="Modern_mills">Modern mills</h2></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Gristmill" title="Gristmill">Gristmill</a></div> <p><a href="/wiki/Roller_mill#Producing_wheat_flour" title="Roller mill">Roller mills</a> soon replaced stone <a href="/wiki/Grist" title="Grist">grist</a> mills as the production of flour has historically driven technological development, as attempts to make <a href="/wiki/Gristmill" title="Gristmill">gristmills</a> more productive and less labor-intensive led to the <a href="/wiki/Watermill" title="Watermill">watermill</a><sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> and <a href="/wiki/Windmill" title="Windmill">windmill</a>. These terms are now applied more broadly to uses of water and wind power for purposes other than milling.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> More recently, the <a href="/wiki/Unifine_mill" title="Unifine mill">Unifine mill</a>, an impact-type mill, was developed in the mid-20th century. </p><p>Modern farm equipment allows livestock farmers to do some or all of their own milling when it comes time to convert their own grain crops to coarse meal for <a href="/wiki/Animal_feed" title="Animal feed">livestock feed</a>. This capability is economically important because the profit margins are often thin enough in commercial farming that saving expenses is vital to staying in business. </p> <div class="mw-heading mw-heading2"><h2 id="Composition">Composition</h2></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Uskladn%C4%9Bn%C3%A1_mouka.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Uskladn%C4%9Bn%C3%A1_mouka.JPG/220px-Uskladn%C4%9Bn%C3%A1_mouka.JPG" decoding="async" width="220" height="330" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Uskladn%C4%9Bn%C3%A1_mouka.JPG/330px-Uskladn%C4%9Bn%C3%A1_mouka.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Uskladn%C4%9Bn%C3%A1_mouka.JPG/440px-Uskladn%C4%9Bn%C3%A1_mouka.JPG 2x" data-file-width="2592" data-file-height="3888" /></a><figcaption>Flour being stored in large cloth <a href="/wiki/Flour_sack" title="Flour sack">sacks</a></figcaption></figure> <p>Flour contains a high proportion of <a href="/wiki/Starch" title="Starch">starches</a>, which are a subset of complex <a href="/wiki/Carbohydrate" title="Carbohydrate">carbohydrates</a> also known as <a href="/wiki/Polysaccharide" title="Polysaccharide">polysaccharides</a>. The kinds of flour used in cooking include all-purpose flour (known as plain outside North America), self-rising flour, and cake flour (including bleached flour). The higher the protein content the harder and stronger the flour, and the more it will produce crispy or chewy breads. The lower the protein the softer the flour, which is better for cakes, cookies, and pie crusts.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> Cereal flour consists either of the <a href="/wiki/Endosperm" title="Endosperm">endosperm</a>, <a href="/wiki/Cereal_germ" title="Cereal germ">germ</a>, and <a href="/wiki/Bran" title="Bran">bran</a> together (whole-grain flour) or of the endosperm alone (refined flour). </p> <div class="mw-heading mw-heading3"><h3 id="Bleached_flour">Bleached flour</h3></div> <p>"Bleached flour" is "refined" flour with a <a href="/wiki/Flour_bleaching_agent" title="Flour bleaching agent">chemical whitening (bleaching) agent</a> added. "Refined" flour has had the germ and bran, containing much of the nutritional fibre and vitamins,<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (August 2024)">citation needed</span></a></i>]</sup> removed and is often referred to as "white flour". </p><p>Bleached flour is artificially aged using a "bleaching" agent, a "maturing" agent, or both. A bleaching agent affects the carotenoids responsible for the natural colour of the flour; a "maturing" agent also affects <a href="/wiki/Gluten" title="Gluten">gluten</a> development. A maturing agent may either strengthen or weaken gluten development. </p> <div class="mw-heading mw-heading4"><h4 id="Additives">Additives</h4></div> <p>The four most common additives used as bleaching/maturing agents in the US are: </p> <ul><li><a href="/wiki/Potassium_bromate" title="Potassium bromate">Potassium bromate</a>, listed as an ingredient, is a maturing agent that strengthens gluten development. It does not bleach.</li> <li><a href="/wiki/Benzoyl_peroxide" title="Benzoyl peroxide">Benzoyl peroxide</a> bleaches, but does not act as a maturing agent. It has no effect on gluten.</li> <li><a href="/wiki/Ascorbic_acid" class="mw-redirect" title="Ascorbic acid">Ascorbic acid</a> (vitamin C) is listed as an ingredient, either as an indication that the flour was matured using ascorbic acid or that a small amount is added as a dough enhancer. It is a maturing agent that strengthens gluten development, but does not bleach.</li> <li><a href="/wiki/Chlorine" title="Chlorine">Chlorine</a> gas is used as both a bleaching agent and a maturing agent. It weakens gluten development and oxidizes starches, making it easier for the flour to absorb water and swell, resulting in thicker batters and stiffer doughs. The retarded gluten formation is desirable in cakes, cookies, and biscuits, as it would otherwise make them tougher and bread-like. The modification of starches in the flour allows the use of wetter doughs (making for a moister end product) without destroying the structure necessary for light, fluffy cakes and biscuits.<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> Chlorinated flour allows cakes and other baked goods to set faster and rise better, and the fat to be distributed more evenly, with less vulnerability to collapse.</li></ul> <p>Some other chemicals used as <a href="/wiki/Flour_treatment_agents" class="mw-redirect" title="Flour treatment agents">flour treatment agents</a> to modify color and baking properties include: </p> <ul><li><a href="/wiki/Chlorine_dioxide" title="Chlorine dioxide">Chlorine dioxide</a> (unstable to be transported in the U.S.)</li> <li><a href="/wiki/Calcium_peroxide" title="Calcium peroxide">Calcium peroxide</a></li> <li><a href="/wiki/Azodicarbonamide" title="Azodicarbonamide">Azodicarbonamide</a> or azobisformamide (synthetic)</li> <li>Atmospheric oxygen causes natural bleaching.</li></ul> <p>Common preservatives in commercial flour include: </p> <ul><li><a href="/wiki/Calcium_propanoate" title="Calcium propanoate">Calcium propanoate</a></li> <li><a href="/wiki/Sodium_benzoate" title="Sodium benzoate">Sodium benzoate</a></li> <li><a href="/wiki/Tricalcium_phosphate" title="Tricalcium phosphate">Tricalcium phosphate</a></li> <li><a href="/wiki/Butylated_hydroxyanisole" title="Butylated hydroxyanisole">Butylated hydroxyanisole</a></li></ul> <div class="mw-heading mw-heading4"><h4 id="Frequency_of_additives">Frequency of additives</h4></div> <p>All bleaching and maturing agents (with the possible exception of ascorbic acid) have been banned in the United Kingdom.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p><p>Bromination of flour in the US has fallen out of favor, and while it is not yet actually banned anywhere, few retail flours available to the home baker are bromated anymore. </p><p>Many varieties of flour packaged specifically for commercial bakeries are still bromated. Retail bleached flour marketed to the home baker is now treated mostly with either peroxidation or chlorine gas. Current information from Pillsbury is that their varieties of bleached flour are treated both with benzoyl peroxide and chlorine gas. Gold Medal states that their bleached flour is treated either with benzoyl peroxide or chlorine gas, but no way exists to tell which process has been used when buying the flour at the grocery store. </p> <div class="mw-heading mw-heading4"><h4 id="Old_method_of_bleaching">Old method of bleaching</h4></div> <p>The old method of procuring white or "bleached" flour did not entail the use of chemical agents at all. Rather, the <a href="/wiki/Wheat_berry" title="Wheat berry">wheat kernels</a> were moistened with water long enough for the outer kernels of the wheat which contained the <a href="/wiki/Bran" title="Bran">bran</a> to soften and, eventually, fall off while grinding.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> In some places, the leaves of Syrian rue (<i><a href="/wiki/Peganum_harmala" title="Peganum harmala">Peganum harmala</a></i>) were spread in stratified layers between the layers of grain, and left in such a state for several days, until the fumes emitted from the astringent leaves of the plant caused the outer kernels of the wheat to break down and dissolve, leaving a clean and white flour after grinding.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Enriched_flour">Enriched flour</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Enriched_flour" title="Enriched flour">Enriched flour</a></div> <p>During the process of making flour, specifically as a result of the bleaching process, nutrients are lost. Some of these nutrients may be replaced during refining – the result is known as <i>enriched</i> flour. In the UK most flour, and consequently breads made with it, is required to be fortified with added calcium, iron, thiamine (Vitamin B1) and niacin (Vitamin B3); wholemeal flour is exempt as it inherently contains sufficient of these nutrients.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Cake_flour">Cake flour</h3></div> <p>Cake flour is the lowest in gluten protein content, with 6–7%<sup id="cite_ref-Reinhart-2001_18-0" class="reference"><a href="#cite_note-Reinhart-2001-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> (5–8% from second source<sup id="cite_ref-Food_Network-2018_19-0" class="reference"><a href="#cite_note-Food_Network-2018-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup>) protein to produce minimal binding so the cake "crumbles" easily. </p> <div class="mw-heading mw-heading3"><h3 id="Pastry_flour">Pastry flour</h3></div> <p>Pastry flour has the second-lowest gluten protein content, with 7.5–9.5%<sup id="cite_ref-Reinhart-2001_18-1" class="reference"><a href="#cite_note-Reinhart-2001-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> (8–9% from second source<sup id="cite_ref-Food_Network-2018_19-1" class="reference"><a href="#cite_note-Food_Network-2018-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup>) protein to hold together with a bit more strength than cakes, but still produce flaky crusts rather than hard or crispy ones. </p> <div class="mw-heading mw-heading3"><h3 id="Plain_or_all-purpose_flour">Plain or all-purpose flour</h3></div> <p>All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5%<sup id="cite_ref-Reinhart-2001_18-2" class="reference"><a href="#cite_note-Reinhart-2001-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> (10–12% from second source<sup id="cite_ref-Food_Network-2018_19-2" class="reference"><a href="#cite_note-Food_Network-2018-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup>) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan bakers. Some biscuits are also prepared using this type of flour. "Plain" refers not only to AP flour's middling gluten content but also to its lack of any added leavening agent (as in self-rising flour). </p> <div class="mw-heading mw-heading3"><h3 id="Bread_flour">Bread flour</h3></div> <p>Bread flour is typically made from <a href="/wiki/Hard_red_winter_wheat" class="mw-redirect" title="Hard red winter wheat">hard red winter wheat</a> planted in the fall and harvested in the spring. Hard wheat is high in gluten, a protein that makes dough stretchy. Hard wheat is 11.5–13.5%<sup id="cite_ref-Reinhart-2001_18-3" class="reference"><a href="#cite_note-Reinhart-2001-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> (12–14% from second source<sup id="cite_ref-Food_Network-2018_19-3" class="reference"><a href="#cite_note-Food_Network-2018-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup>) protein. The increased protein binds to the flour to entrap <a href="/wiki/Carbon_dioxide" title="Carbon dioxide">carbon dioxide</a> released by the yeast <a href="/wiki/Fermentation_(food)" class="mw-redirect" title="Fermentation (food)">fermentation</a> process, resulting in a better rise and chewier texture. </p> <div class="mw-heading mw-heading3"><h3 id="Hard_flour">Hard flour</h3></div> <p>Hard is a general term for flours with high gluten protein content, commonly refers to extra strong flour, with 13.5–16%<sup id="cite_ref-Reinhart-2001_18-4" class="reference"><a href="#cite_note-Reinhart-2001-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> (or 14–15% from some sources) protein (16% is a theoretically possible protein content<sup id="cite_ref-Reinhart-2001_18-5" class="reference"><a href="#cite_note-Reinhart-2001-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup>). This flour may be used where a recipe adds ingredients that require the dough to be extra strong to hold together in their presence, or when strength is needed for constructions of bread (e.g., some centerpiece displays). </p> <div class="mw-heading mw-heading3"><h3 id="Gluten_flour">Gluten flour</h3></div> <p>Gluten flour is refined gluten protein, or a theoretical 100% protein (though practical refining never achieves a full 100%). It is used to strengthen flour as needed. For example, adding approximately one teaspoon per cup of AP flour gives the resulting mix the protein content of bread flour. It is commonly added to whole grain flour recipes to overcome the tendency of greater fiber content to interfere with gluten development, needed to give the bread better rising (gas holding) qualities and chew. </p> <div class="mw-heading mw-heading3"><h3 id="Unbleached_flour">Unbleached flour</h3></div> <p>Unbleached flour is simply flour that has not undergone bleaching and therefore does not have the color of "white" flour. An example is <a href="/wiki/Graham_flour" title="Graham flour">graham flour</a>, whose namesake, <a href="/wiki/Sylvester_Graham" title="Sylvester Graham">Sylvester Graham</a>, was against using bleaching agents, which he considered unhealthy. </p> <div class="mw-heading mw-heading3"><h3 id="Self-raising_flour">Self-raising flour</h3></div> <p>In English-speaking countries, self-raising (or self-rising) flour is commercially available with chemical <a href="/wiki/Leavening_agent" title="Leavening agent">leavening agents</a> already in the mix.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> In America, it is also likely to be pre-salted; in Britain this is not the case. The added ingredients are evenly distributed throughout the flour, which aids a consistent rise in baked goods. This flour is generally used for preparing sponge cakes, scones, muffins, etc. It was invented by <a href="/wiki/Henry_Jones_(baker)" title="Henry Jones (baker)">Henry Jones</a> and patented in 1845. If a recipe calls for self-raising flour, and this is not available, the following substitution is possible: </p> <ul><li>1 cup (125 g) plain flour</li> <li>1 teaspoon (3 g) <a href="/wiki/Baking_powder" title="Baking powder">baking powder</a></li> <li>(US recipes) a pinch to <style data-mw-deduplicate="TemplateStyles:r1154941027">.mw-parser-output .frac{white-space:nowrap}.mw-parser-output .frac .num,.mw-parser-output .frac .den{font-size:80%;line-height:0;vertical-align:super}.mw-parser-output .frac .den{vertical-align:sub}.mw-parser-output .sr-only{border:0;clip:rect(0,0,0,0);clip-path:polygon(0px 0px,0px 0px,0px 0px);height:1px;margin:-1px;overflow:hidden;padding:0;position:absolute;width:1px}</style><span class="frac"><span class="num">1</span>⁄<span class="den">4</span></span> teaspoon (1 g or less) <a href="/wiki/Salt" title="Salt">salt</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="Types">Types</h2></div> <div class="mw-heading mw-heading3"><h3 id="Gluten-containing_flours">Gluten-containing flours</h3></div> <div class="mw-heading mw-heading4"><h4 id="Wheat_flour">Wheat flour</h4></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Wheat_flour" title="Wheat flour">Wheat flour</a></div> <p>Wheat is the grain most commonly used to make flour.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2018)">citation needed</span></a></i>]</sup> Certain varieties may be referred to as "clean" or "white". Flours contain differing levels of the protein <a href="/wiki/Gluten" title="Gluten">gluten</a>. "Strong flour" or "hard flour" has a higher gluten content than "weak" or "soft" flour. "Brown" and wholemeal flours may be made of hard or soft wheat. </p> <ul><li><a href="/wiki/Atta_flour" class="mw-redirect" title="Atta flour">Atta flour</a> is a whole-grain wheat flour important in Indian and Pakistani cuisine, used for a range of breads such as <a href="/wiki/Roti" title="Roti">roti</a> and <a href="/wiki/Chapati" title="Chapati">chapati</a>. It is usually stone-ground to coarse granules, which gives it a texture not easily found in other flatbreads.</li> <li><a href="/wiki/Common_wheat" title="Common wheat">Common wheat</a> flour (<i>T. aestivum</i>) is the flour most often used for making bread. <a href="/wiki/Durum_wheat" title="Durum wheat">Durum wheat</a> flour (<i>T. durum</i>) is the second most used.<sup id="cite_ref-Cooper_22-0" class="reference"><a href="#cite_note-Cooper-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Maida_flour" class="mw-redirect" title="Maida flour">Maida flour</a> is a finely milled wheat flour used to make a wide variety of Indian breads such as paratha and naan. Maida is widely used not only in Indian cuisine but also in Central Asian and Southeast Asian cuisine. Though sometimes referred to as "all-purpose flour" by Indian chefs, it more closely resembles cake flour or even pure starch. In India, maida flour is used to make pastries and other bakery items such as bread, biscuits and toast.</li> <li><a href="/wiki/Noodle" title="Noodle">Noodle</a> flour is a special blend of flour used for the making of Asian-style noodles, made from wheat or rice.</li> <li><a href="/wiki/Semolina" title="Semolina">Semolina</a> is the coarse, purified <a href="/wiki/Wheat_middlings" title="Wheat middlings">wheat middlings</a> of durum wheat used in making pasta, breakfast cereals, puddings, and couscous.</li> <li><a href="/wiki/Spelt" title="Spelt">Spelt</a>, an ancient grain, is a hexaploid species of wheat.<sup id="cite_ref-Cooper_22-1" class="reference"><a href="#cite_note-Cooper-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> Spelt dough needs less kneading than common wheat or durum wheat dough.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (December 2015)">citation needed</span></a></i>]</sup> Compared to hard-wheat flours, spelt flour has a relatively low (six to nine percent) protein count, just a little higher than pastry flour.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="skeptical of protein level, spelt page says protein roughly 14% (November 2013)">citation needed</span></a></i>]</sup> That means that plain spelt flour works well in creating dough for soft foods such as cookies or pancakes. Crackers turn out well because they are made from dough that does not need to rise when baked.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (December 2015)">citation needed</span></a></i>]</sup></li></ul> <div class="mw-heading mw-heading4"><h4 id="Other_varieties">Other varieties</h4></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:E8088-Alamudun-Bazaar-flour-vendor.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d3/E8088-Alamudun-Bazaar-flour-vendor.jpg/250px-E8088-Alamudun-Bazaar-flour-vendor.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d3/E8088-Alamudun-Bazaar-flour-vendor.jpg/330px-E8088-Alamudun-Bazaar-flour-vendor.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d3/E8088-Alamudun-Bazaar-flour-vendor.jpg/500px-E8088-Alamudun-Bazaar-flour-vendor.jpg 2x" data-file-width="2048" data-file-height="1536" /></a><figcaption>A variety of types of flour and cereals sold at a bazaar in <a href="/wiki/Bishkek" title="Bishkek">Bishkek</a>, <a href="/wiki/Kyrgyzstan" title="Kyrgyzstan">Kyrgyzstan</a></figcaption></figure> <ul><li><a href="/wiki/Rye" title="Rye">Rye</a> flour is used to bake the traditional <a href="/wiki/Sourdough" title="Sourdough">sourdough</a> breads of Germany, Austria, Switzerland, Russia, <a href="/wiki/Czech_Republic" title="Czech Republic">Czech Republic</a>, Poland and <a href="/wiki/Scandinavia" title="Scandinavia">Scandinavia</a>. Most <a href="/wiki/Rye_bread" title="Rye bread">rye breads</a> use a mix of rye and wheat flours because rye does not produce sufficient gluten. <a href="/wiki/Pumpernickel" title="Pumpernickel">Pumpernickel</a> bread is usually made exclusively of rye, and contains a mixture of rye flour and rye meal. <a href="/wiki/Secale" title="Secale">Secale</a> flower is used to make bread such as <a href="/wiki/Pr%C4%85dnik_bread" title="Prądnik bread">Prądnik bread</a>.</li></ul> <div class="mw-heading mw-heading3"><h3 id="Gluten-free_flours">Gluten-free flours</h3></div> <p>When flours do not contain gluten, they are suitable for people with <a href="/wiki/Gluten-related_disorders" title="Gluten-related disorders">gluten-related disorders</a>, such as <a href="/wiki/Coeliac_disease" title="Coeliac disease">coeliac disease</a>, <a href="/wiki/Non-celiac_gluten_sensitivity" title="Non-celiac gluten sensitivity">non-celiac gluten sensitivity</a> or <a href="/wiki/Wheat_allergy" title="Wheat allergy">wheat allergy</a> sufferers, among others.<sup id="cite_ref-TovoliMasi_23-0" class="reference"><a href="#cite_note-TovoliMasi-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Akobeng2008_24-0" class="reference"><a href="#cite_note-Akobeng2008-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-SeeKaukinen_25-0" class="reference"><a href="#cite_note-SeeKaukinen-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FSAI_26-0" class="reference"><a href="#cite_note-FSAI-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> Contamination with gluten-containing cereals can occur during grain harvesting, transporting, milling, storing, processing, handling and/or cooking.<sup id="cite_ref-FSAI_26-1" class="reference"><a href="#cite_note-FSAI-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-CominoMoreno_27-0" class="reference"><a href="#cite_note-CominoMoreno-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-HuttneraArednt_28-0" class="reference"><a href="#cite_note-HuttneraArednt-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> </p> <ul><li><a href="/wiki/Acorn" title="Acorn">Acorn</a> flour is made from ground acorns and can be used as a substitute for wheat flour. It was used by Native Americans. Koreans also use acorn flour to make <a href="/wiki/Dotorimuk" class="mw-redirect" title="Dotorimuk">dotorimuk</a>.</li> <li><a href="/wiki/Almond_meal" title="Almond meal">Almond flour</a> is made from ground almonds.</li> <li><a href="/wiki/Amaranth" title="Amaranth">Amaranth</a> flour is a flour produced from ground amaranth grain. It was commonly used in pre-Columbian meso-American cuisine and was originally cultivated by the Aztecs. It is becoming more and more available in speciality food shops.</li> <li><a href="/wiki/Apple_flour" title="Apple flour">Apple flour</a> is made from milling apple pomace, the solid remains of juiced apples.</li> <li><a href="/wiki/Banana_flour" title="Banana flour">Banana flour</a> has been traditionally made of green bananas for thousands of years and is currently popular both as a gluten-free replacement for wheat flour and as a source of <a href="/wiki/Resistant_starch" title="Resistant starch">resistant starch</a>.</li> <li><a href="/wiki/Bean" title="Bean">Bean</a> flour is a flour produced from pulverized dried or ripe beans. <a href="/wiki/Chickpea" title="Chickpea">Garbanzo</a> and <a href="/wiki/Vicia_faba" title="Vicia faba">fava bean</a> flour is a flour mixture with a high nutritional value and strong aftertaste.</li> <li><a href="/wiki/Brown_rice" title="Brown rice">Brown rice</a> flour is of great importance in <a href="/wiki/Southeast_Asian_cuisine" class="mw-redirect" title="Southeast Asian cuisine">Southeast Asian cuisine</a>. Edible <a href="/wiki/Rice_paper" title="Rice paper">rice paper</a> can be made from it.</li> <li><a href="/wiki/Buckwheat" title="Buckwheat">Buckwheat</a> flour is used as an ingredient in many <a href="/wiki/Pancake" title="Pancake">pancakes</a> in the United States. In Japan, it is used to make a popular noodle called <a href="/wiki/Soba" title="Soba">soba</a>. In Russia, buckwheat flour is added to the batter for pancakes called <i><a href="/wiki/Blini" title="Blini">blinis</a></i> which are frequently eaten with <a href="/wiki/Caviar" title="Caviar">caviar</a>. Buckwheat flour is also used to make <a href="/wiki/Cr%C3%AApe" title="Crêpe">crêpes bretonnes</a> in <a href="/wiki/Brittany" title="Brittany">Brittany</a>. On Hindu fasting days (<i><a href="/wiki/Navaratri" title="Navaratri">Navaratri</a></i> mainly, also <i><a href="/wiki/Maha_Shivaratri" title="Maha Shivaratri">Maha Shivaratri</a></i>), people eat food made with buckwheat flour. The preparation varies across India. The most famous dishes are <i><a href="/wiki/Buckwheat" title="Buckwheat">kuttu</a> ki puri</i> and <i>kuttu <a href="/wiki/Pakora" title="Pakora">pakora</a></i>. In most northern and western states the usual term is <i>kuttu ka atta</i>.</li> <li><a href="/wiki/Cassava" title="Cassava">Cassava</a> flour is made from the root of the <a href="/wiki/Cassava" title="Cassava">cassava</a> plant. In a purified form (pure starch), it is called <a href="/wiki/Tapioca" title="Tapioca">tapioca</a> flour (see in list below).</li> <li><a href="/wiki/Sweet_Chestnut" class="mw-redirect" title="Sweet Chestnut">Chestnut</a> flour is popular in <a href="/wiki/Corsica" title="Corsica">Corsica</a>, the <a href="/wiki/P%C3%A9rigord" title="Périgord">Périgord</a>, and <a href="/wiki/Lunigiana" title="Lunigiana">Lunigiana</a> for breads, <a href="/wiki/Cake" title="Cake">cakes</a> and <a href="/wiki/Pasta" title="Pasta">pastas</a>. It is the original ingredient for <a href="/wiki/Polenta#Description" title="Polenta">polenta</a>, still used as such in Corsica and other Mediterranean locations. Chestnut bread keeps fresh for as long as two weeks.<sup id="cite_ref-grocer_29-0" class="reference"><a href="#cite_note-grocer-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> In other parts of Italy it is mainly used for <a href="/wiki/Dessert" title="Dessert">desserts</a>.</li> <li><a href="/wiki/Chickpea" title="Chickpea">Chickpea</a> flour (also known as <a href="/wiki/Gram_flour" title="Gram flour">gram flour</a> or besan) is of great importance in <a href="/wiki/Indian_cuisine" title="Indian cuisine">Indian cuisine</a>, and in Italy, where it is used for the <a href="/wiki/Liguria" title="Liguria">Ligurian</a> <a href="/wiki/Farinata" title="Farinata">farinata</a>.</li> <li><a href="/wiki/Chu%C3%B1o" title="Chuño">Chuño</a> flour is made from dried potatoes in various countries of South America.</li> <li><a href="/wiki/Coconut" title="Coconut">Coconut</a> flour is made from ground coconut meat and has the highest fiber content of any flour, having a very low concentration of digestible carbohydrates and thus making an excellent choice for those looking to restrict their carbohydrate intake. It also has a high fat content of about 60 percent.</li> <li>Finely ground <a href="/wiki/Maize" title="Maize">maize</a>, known as <a href="/wiki/Maize_flour" title="Maize flour">corn flour</a> in the US, is popular in the <a href="/wiki/Southern_United_States" title="Southern United States">Southern</a> and <a href="/wiki/Southwestern_United_States" title="Southwestern United States">Southwestern</a> US, Mexico, <a href="/wiki/Central_America" title="Central America">Central America</a>, and <a href="/wiki/Punjab_region" class="mw-redirect" title="Punjab region">Punjab regions</a> of India and Pakistan, where it is called <i>makai ka atta</i>. Coarse whole-grain corn flour is usually called <a href="/wiki/Cornmeal" title="Cornmeal">cornmeal</a>. Finely ground corn flour that has been treated with food-grade lime is called <i>masa harina</i> (see <i><a href="/wiki/Masa" title="Masa">masa</a></i>) and is used to make <i><a href="/wiki/Tortilla" title="Tortilla">tortillas</a></i> and <i><a href="/wiki/Tamale" title="Tamale">tamales</a></i> in Mexican cooking. In Britain "cornflour" is the term for what is known as <a href="/wiki/Corn_starch" title="Corn starch">corn starch</a> in the US.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> <ul><li><a href="/wiki/Cornmeal" title="Cornmeal">Cornmeal</a> is very similar to corn flour (see above) except in a coarser grind.</li> <li><a href="/wiki/Corn_starch" title="Corn starch">Corn starch</a> is starch extracted from endosperm of the corn kernel.</li></ul></li> <li><a href="/wiki/Glutinous_rice" title="Glutinous rice">Glutinous rice</a> flour or sticky rice flour is used in east and southeast Asian cuisines for making <a href="/wiki/Tangyuan_(food)" title="Tangyuan (food)">tangyuan</a>, etc.</li> <li><a href="/wiki/Hemp" title="Hemp">Hemp</a> flour is produced by pressing the oil from the hemp seed and milling the residue. Hemp seed is approximately 30 percent oil and 70 percent residue. Hemp flour does not rise, and is best mixed with other flours. Added to any flour by about 15–20 percent, it gives a spongy nutty texture and flavor with a green hue.</li> <li><a href="/wiki/Mesquite_flour" title="Mesquite flour">Mesquite flour</a> is made from the dried and ground pods of the <a href="/wiki/Mesquite" title="Mesquite">mesquite</a> tree, which grows throughout North America in arid climates. The flour has a sweet, slightly nutty flavor and can be used in a wide variety of applications.<sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Nut_(fruit)" title="Nut (fruit)">Nut</a> flours are grated from oily nuts—most commonly almonds and <a href="/wiki/Hazelnut" title="Hazelnut">hazelnuts</a>—and are used instead of or in addition to wheat flour to produce more dry and flavorful pastries and cakes. Cakes made with nut flours are usually called <a href="/wiki/Torte" title="Torte">tortes</a> and most originated in Central Europe, in countries such as Hungary and Austria.</li> <li><a href="/wiki/Peasemeal" title="Peasemeal">Peasemeal</a> or pea flour is a flour produced from roasted and pulverized yellow field peas.</li> <li><a href="/wiki/Peanut_flour" title="Peanut flour">Peanut flour</a> made from shelled cooked peanuts is a high-protein alternative to regular flour.<sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Potato_starch" title="Potato starch">Potato starch</a> flour is obtained by grinding the tubers to a pulp and removing the fibre and protein by water-washing. Potato starch (flour) is very white starch powder used as a thickening agent. Standard (native) potato starch needs boiling, to thicken in water, giving a transparent gel. Because the flour is made from neither grains nor legumes, it is used as a substitute for wheat flour in cooking by <a href="/wiki/Jew" class="mw-redirect" title="Jew">Jews</a> during <a href="/wiki/Passover" title="Passover">Passover</a>, when grains are not eaten.</li> <li><a href="/wiki/Potato" title="Potato">Potato</a> flour, often confused with potato starch, is a peeled, cooked potato powder of mashed, mostly <a href="/wiki/Drum_drying" title="Drum drying">drum-dried</a> and ground potato flakes using the whole potato and thus containing the protein and some of the fibres of the potato. It has an off-white slight yellowish color.<sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> These <a href="/wiki/Dehydrate" class="mw-redirect" title="Dehydrate">dehydrated</a>, dried, potatoes, also called <a href="/wiki/Instant_mashed_potatoes" title="Instant mashed potatoes">instant mashed potatoes</a> can also be granules or flakes.<sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> Potato flour is cold-water-soluble; however, it is not used often as it tends to be heavy.</li> <li><a href="/wiki/Rice_flour" title="Rice flour">Rice flour</a> is ground kernels of rice. It is a staple in <a href="/wiki/Asia" title="Asia">Asia</a>. It is also widely used in Western countries, especially for people who suffer from <a href="/wiki/Gluten-related_disorders" title="Gluten-related disorders">gluten-related disorders</a>. Brown rice flour has higher nutritional value than white rice flour.</li> <li><a href="/wiki/Sorghum" title="Sorghum">Sorghum</a> flour is made from grinding whole grains of the sorghum plant. It is called <i>jowar</i> in India.</li> <li><a href="/wiki/Tapioca" title="Tapioca">Tapioca</a> flour, produced from the root of the <a href="/wiki/Cassava" title="Cassava">cassava</a> plant, is used to make breads, pancakes, <a href="/wiki/Tapioca_pudding" title="Tapioca pudding">tapioca pudding</a>, a savoury porridge called <a href="/wiki/Fufu" title="Fufu">fufu</a> in Africa, and is used as a starch.</li> <li><a href="/wiki/Eragrostis_tef" class="mw-redirect" title="Eragrostis tef">Teff</a> flour is made from the grain teff, and is of considerable importance in <a href="/wiki/East_Africa" title="East Africa">eastern Africa</a> (particularly around the <a href="/wiki/Horn_of_Africa" title="Horn of Africa">Horn of Africa</a>). Notably, it is the chief ingredient in the bread <a href="/wiki/Injera" title="Injera">injera</a>, an important component of Ethiopian cuisine.</li></ul> <div class="mw-heading mw-heading4"><h4 id="More_types">More types</h4></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/List_of_edible_seeds" title="List of edible seeds">List of edible seeds</a></div> <p>Flour also can be made from <a href="/wiki/Soy_flour" class="mw-redirect" title="Soy flour">soybeans</a>, <a href="/wiki/Arrowroot" title="Arrowroot">arrowroot</a>, <a href="/wiki/Taro" title="Taro">taro</a>, <a href="/wiki/Typha" title="Typha">cattails</a>, <a href="/wiki/Manioc" class="mw-redirect" title="Manioc">manioc</a>, <a href="/wiki/Quinoa" title="Quinoa">quinoa</a>, and other non-cereal foodstuffs. </p><p><span class="anchor" id="Flour_type_numbers"></span> <span class="anchor" id="flour_type_numbers"></span> </p> <div class="mw-heading mw-heading3"><h3 id="Type_numbers">Type numbers</h3></div> <p>In some markets, the different available flour varieties are labeled according to the ash mass that remains after a sample is incinerated in a <a href="/wiki/Laboratory_oven" title="Laboratory oven">laboratory oven</a> (typically at 550 °C (1,022 °F) or 900 °C (1,650 °F), see <a href="/wiki/International_standard" title="International standard">international standards</a> <a href="/wiki/International_Organization_for_Standardization" title="International Organization for Standardization">ISO</a> 2171 and <a href="/wiki/International_Association_for_Cereal_Science_and_Technology" title="International Association for Cereal Science and Technology">ICC</a> 104/1<sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup>). This is an easily verified indicator for the fraction of the whole grain remains in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain (<a href="/wiki/Milling_yield" title="Milling yield">extraction rate</a>: 100%) leaves about 2 grams (0.071 oz) ash or more per 100 grams (3.5 oz) dry flour. Plain white flour with an extraction rate of 50–60% leaves about 0.4 grams (0.014 oz). </p> <ul><li>German flour type numbers (<span title="German-language text"><i lang="de">Mehltypen</i></span>) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in <a href="/wiki/DIN" class="mw-redirect" title="DIN">DIN</a> 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 812, and the darker types 1050 and 1600 for wholegrain breads.</li> <li>French flour type numbers (<span title="French-language text"><i lang="fr">type de farine</i></span>) are a factor of 10 smaller than those used in Germany, because they indicate the ash content (in milligrams) per 10 g flour. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries (<span title="French-language text"><i lang="fr">pâte feuilletée</i></span>). Type 45 is often called pastry flour, and is generally from a softer wheat (this corresponds to what older French texts call <span title="French-language text"><i lang="fr">farine de gruau</i></span>). Some recipes use type 45 for croissants, for instance,<sup id="cite_ref-36" class="reference"><a href="#cite_note-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> although many French bakers use type 55 or a combination of types 45 and 55.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2021)">citation needed</span></a></i>]</sup> Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour.</li> <li>Czech flour types describes roughness of milling instead of amount of ash, though sometimes a numbering system is used, it is not a rule. Czechs determine following four basic types of mill: extra soft wheat flour (<span title="Czech-language text"><i lang="cs">výběrová hladká mouka</i></span>, 00), soft wheat flour (<span title="Czech-language text"><i lang="cs">hladká mouka</i></span>, T650), fine wheat flour (<span title="Czech-language text"><i lang="cs">polohrubá mouka</i></span>), rough wheat flour (<span title="Czech-language text"><i lang="cs">hrubá mouka</i></span>) and farina wheat flour (<span title="Czech-language text"><i lang="cs">pšeničná krupice</i></span>)</li> <li>Argentine flour uses roughness of milling as well, being 0, 00, 000 and 0000, where the number of zeroes indicates its refinement.</li> <li>Polish flour type numbers, as is the case in Germany, indicate the amount of ash in 100 g of the dry mass of the flour. Standard wheat flours (defined by the <a href="/wiki/Polish_Committee_for_Standardization" title="Polish Committee for Standardization">PKN</a> in PN-A-74022:2003) range from type 450 to 2000.<sup id="cite_ref-Polski_Stds_37-0" class="reference"><a href="#cite_note-Polski_Stds-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup></li></ul> <p>In the United States and the United Kingdom, no numbered standardized flour types are defined, and the ash mass is only rarely given on the label by flour manufacturers. However, the legally required standard nutrition label specifies the protein content of the flour, which is also a way for comparing the extraction rates of different available flour types. </p><p>In general, as the extraction rate of the flour increases, so do both the protein and the ash content. However, as the extraction rate approaches 100% (whole meal), the protein content drops slightly, while the ash content continues to rise. </p><p>The following table shows some typical examples of how protein and ash content relate to each other in wheat flour: </p> <table class="wikitable"> <tbody><tr> <th rowspan="2">Residual ash mass </th> <th rowspan="2">Protein </th> <th colspan="10">Wheat flour type </th></tr> <tr> <th>US</th> <th>UK</th> <th>German/Polish</th> <th>French</th> <th>Italian</th> <th>Czech/Slovak</th> <th>Polish<sup id="cite_ref-Polski_Stds_37-1" class="reference"><a href="#cite_note-Polski_Stds-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup></th> <th>Argentine</th> <th>Japanese </th> <th>Chinese </th></tr> <tr> <td>~0.4%</td> <td>~9%</td> <td>Pastry flour</td> <td>Soft flour</td> <td>405</td> <td>45</td> <td>00</td> <td>Hladká mouka výběrová 00</td> <td>tortowa</td> <td>0000</td> <td>Hakurikiko (薄力粉) </td> <td>dījīn miànfěn (低筋麵粉) </td></tr> <tr> <td>~0.55%</td> <td>~11%</td> <td>All-purpose flour</td> <td>Plain flour</td> <td>550</td> <td>55</td> <td>0</td> <td>Hladká mouka</td> <td>luksusowa</td> <td>000</td> <td>Churikiko (中力粉) </td> <td>zhōngjīn miànfěn (中筋麵粉) </td></tr> <tr> <td>~0.8%</td> <td>~14%</td> <td>Bread flour or "high gluten flour"</td> <td>Strong or hard</td> <td>812</td> <td>80</td> <td>1</td> <td>Polohrubá mouka</td> <td>chlebowa</td> <td>00</td> <td>Kyorikiko (強力粉) </td> <td>gāojīn miànfěn (高筋麵粉) </td></tr> <tr> <td>~1.1%</td> <td>~15%</td> <td>First clear flour</td> <td>Very strong or hard</td> <td>1050</td> <td>110</td> <td>2</td> <td>Hrubá mouka</td> <td>sitkowa</td> <td>0</td> <td>kyorikimatsufun (強力末粉) </td> <td>tè gāojīn miànfěn (特高筋麵粉) </td></tr> <tr> <td>>1.5%</td> <td>~13%</td> <td>White whole wheat</td> <td>Wholemeal</td> <td>1600</td> <td>150</td> <td>Farina integrale di grano tenero</td> <td>Celozrnná mouka</td> <td>graham, razowa</td> <td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1154941027" /><span class="frac"><span class="num">1</span>⁄<span class="den">2</span></span> 0</td> <td>Zenryufun (全粒粉) </td> <td>quánmài miànfěn (全麥麵粉) </td></tr></tbody></table> <p>This table is only a rough guideline for converting bread recipes. Since flour types are not standardized in many countries, the numbers may differ between manufacturers. There is no French type corresponding to the lowest ash residue in the table. The closest is French Type 45. </p><p>There is no official Chinese name corresponding to the highest ash residue in the table. Usually such products are imported from Japan and the Japanese name <i>zenryufun</i> (全粒粉) is used, or it is called <i>quánmài miànfěn</i> (全麥麵粉). </p><p>It is possible to determine ash content from some US manufacturers. However, US measurements are based on wheat with a 14% moisture content. Thus, a US flour with 0.48% ash would approximate a French Type 55. </p><p>Other measurable properties of flour as used in <a href="/wiki/Baking" title="Baking">baking</a> can be determined using a variety of specialized instruments, such as the <a href="/wiki/Farinograph" title="Farinograph">farinograph</a>. </p> <div class="mw-heading mw-heading2"><h2 id="Dangers">Dangers</h2></div> <div class="mw-heading mw-heading3"><h3 id="Flammability">Flammability</h3></div> <p>Flour dust suspended in air is <a href="/wiki/Explosive" title="Explosive">explosive</a>—as is any mixture of a finely powdered flammable substance with air<sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> (<i>see</i> <a href="/wiki/Dust_explosion" title="Dust explosion">dust explosion</a>). Some devastating explosions have occurred at flour mills, including an explosion in 1878 at the <a href="/wiki/Washburn_%22A%22_Mill" class="mw-redirect" title="Washburn "A" Mill">Washburn "A" Mill</a> in <a href="/wiki/Minneapolis" title="Minneapolis">Minneapolis</a> that killed 22 people.<sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Pathogens">Pathogens</h3></div> <p>The <a href="/wiki/Centers_for_Disease_Control_and_Prevention" title="Centers for Disease Control and Prevention">CDC</a> has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like <i><a href="/wiki/E._coli" class="mw-redirect" title="E. coli">E. coli</a></i> and needs to be cooked like other foods.<sup id="cite_ref-CDC-2021_1-1" class="reference"><a href="#cite_note-CDC-2021-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Products">Products</h2></div> <p><a href="/wiki/Bread" title="Bread">Bread</a>, <a href="/wiki/Pasta" title="Pasta">pasta</a>, <a href="/wiki/Cracker_(food)" title="Cracker (food)">crackers</a>, many <a href="/wiki/Cake" title="Cake">cakes</a>, and many other foods are made using flour. Wheat flour is also used to make a <a href="/wiki/Roux" title="Roux">roux</a> as a base for thickening gravy and sauces. It can also be used as an <a href="/wiki/Ingredient" title="Ingredient">ingredient</a> in <a href="/wiki/Papier-m%C3%A2ch%C3%A9" title="Papier-mâché">papier-mâché</a> <a href="/wiki/Glue" class="mw-redirect" title="Glue">glue</a>.<sup id="cite_ref-41" class="reference"><a href="#cite_note-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> </p><p>Cornstarch is a principal ingredient used to thicken many <a href="/wiki/Pudding" title="Pudding">puddings</a> or desserts, and is the main ingredient in packaged custard. </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2></div> <ul><li><a href="/wiki/Groat_(grain)" title="Groat (grain)">Groat (grain)</a></li> <li><a href="/wiki/Ultra-processed_food" title="Ultra-processed food">Ultra-processed food</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-CDC-2021-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-CDC-2021_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-CDC-2021_1-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.cdc.gov/foodsafety/communication/no-raw-dough.html">"Raw Dough Can Contain Germs That Make You Sick"</a>. <i>CDC</i>. 28 July 2021. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20211217011323/https://www.cdc.gov/foodsafety/communication/no-raw-dough.html">Archived</a> from the original on 17 December 2021<span class="reference-accessdate">. Retrieved <span class="nowrap">21 October</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=CDC&rft.atitle=Raw+Dough+Can+Contain+Germs+That+Make+You+Sick&rft.date=2021-07-28&rft_id=https%3A%2F%2Fwww.cdc.gov%2Ffoodsafety%2Fcommunication%2Fno-raw-dough.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFPalmatier2000" class="citation book cs1">Palmatier, Robert Allen (2000). <span class="id-lock-registration" title="Free registration required"><a rel="nofollow" class="external text" href="https://archive.org/details/isbn_0313314365"><i>Food: a dictionary of literal and nonliteral terms</i></a></span>. Westport, CT: Greenwood. p. <a rel="nofollow" class="external text" href="https://archive.org/details/isbn_0313314365/page/136">136</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-313-31436-0" title="Special:BookSources/978-0-313-31436-0"><bdi>978-0-313-31436-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Food%3A+a+dictionary+of+literal+and+nonliteral+terms&rft.place=Westport%2C+CT&rft.pages=136&rft.pub=Greenwood&rft.date=2000&rft.isbn=978-0-313-31436-0&rft.aulast=Palmatier&rft.aufirst=Robert+Allen&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fisbn_0313314365&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFArranz-Otaegui2018" class="citation journal cs1">Arranz-Otaegui, Amaia (31 July 2018). <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077754">"Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan"</a>. <i>Proceedings of the National Academy of Sciences of the United States of America</i>. <b>115</b> (31): <span class="nowrap">7925–</span>7930. <a href="/wiki/Bibcode_(identifier)" class="mw-redirect" title="Bibcode (identifier)">Bibcode</a>:<a rel="nofollow" class="external text" href="https://ui.adsabs.harvard.edu/abs/2018PNAS..115.7925A">2018PNAS..115.7925A</a>. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.1073%2Fpnas.1801071115">10.1073/pnas.1801071115</a></span>. <a href="/wiki/PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077754">6077754</a></span>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/30012614">30012614</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Proceedings+of+the+National+Academy+of+Sciences+of+the+United+States+of+America&rft.atitle=Archaeobotanical+evidence+reveals+the+origins+of+bread+14%2C400+years+ago+in+northeastern+Jordan&rft.volume=115&rft.issue=31&rft.pages=%3Cspan+class%3D%22nowrap%22%3E7925-%3C%2Fspan%3E7930&rft.date=2018-07-31&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC6077754%23id-name%3DPMC&rft_id=info%3Apmid%2F30012614&rft_id=info%3Adoi%2F10.1073%2Fpnas.1801071115&rft_id=info%3Abibcode%2F2018PNAS..115.7925A&rft.aulast=Arranz-Otaegui&rft.aufirst=Amaia&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC6077754&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20110404033142/http://www.flour-art-museum.de/english/background-and-culture/history-of-flour.html">"The history of flour – The FlourWorld Museum Wittenburg – Flour Sacks of the World"</a>. <i>www.flour-art-museum.de</i>. Archived from <a rel="nofollow" class="external text" href="http://www.flour-art-museum.de/english/background-and-culture/history-of-flour.html">the original</a> on 2011-04-04<span class="reference-accessdate">. Retrieved <span class="nowrap">2017-10-18</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.flour-art-museum.de&rft.atitle=The+history+of+flour+%E2%80%93+The+FlourWorld+Museum+Wittenburg+%E2%80%93+Flour+Sacks+of+the+World&rft_id=http%3A%2F%2Fwww.flour-art-museum.de%2Fenglish%2Fbackground-and-culture%2Fhistory-of-flour.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.goldkeim.com/">"Deutsch: Goldkeim"</a>. <i>www.goldkeim.com</i> (in German). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110201180727/http://goldkeim.com/">Archived</a> from the original on 2011-02-01<span class="reference-accessdate">. Retrieved <span class="nowrap">2017-10-18</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.goldkeim.com&rft.atitle=Deutsch%3A+Goldkeim&rft_id=http%3A%2F%2Fwww.goldkeim.com%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFEben_Norton_Horsford1875" class="citation book cs1">Eben Norton Horsford (1875). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=6jRDAAAAIAAJ&pg=PA31">"Chapter II: The Art of Milling"</a>. <i>Report on Vienna bread</i>. Washington: Government Printing Office. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230113231527/https://books.google.com/books?id=6jRDAAAAIAAJ&pg=PA31">Archived</a> from the original on 2023-01-13<span class="reference-accessdate">. Retrieved <span class="nowrap">2015-11-22</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Chapter+II%3A+The+Art+of+Milling&rft.btitle=Report+on+Vienna+bread&rft.place=Washington&rft.pub=Government+Printing+Office&rft.date=1875&rft.au=Eben+Norton+Horsford&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D6jRDAAAAIAAJ%26pg%3DPA31&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.flickr.com/photos/by_jerry_jaynes/collections/72157602214123118/">"Grist Mills"</a>. <i>Flickr</i>. 8 June 2006. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20200802034456/https://www.flickr.com/photos/by_jerry_jaynes/collections/72157602214123118/">Archived</a> from the original on 2020-08-02<span class="reference-accessdate">. Retrieved <span class="nowrap">2017-10-18</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Flickr&rft.atitle=Grist+Mills&rft.date=2006-06-08&rft_id=https%3A%2F%2Fwww.flickr.com%2Fphotos%2Fby_jerry_jaynes%2Fcollections%2F72157602214123118%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.angelfire.com/journal/millrestoration/roller.html">"How the Roller Mills Changed the Milling Industry"</a>. <i><a href="/wiki/Angelfire" title="Angelfire">Angelfire</a></i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20180304180315/http://www.angelfire.com/journal/millrestoration/roller.html">Archived</a> from the original on 2018-03-04<span class="reference-accessdate">. Retrieved <span class="nowrap">2017-10-18</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Angelfire&rft.atitle=How+the+Roller+Mills+Changed+the+Milling+Industry&rft_id=https%3A%2F%2Fwww.angelfire.com%2Fjournal%2Fmillrestoration%2Froller.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation news cs1 cs1-prop-unfit"><a rel="nofollow" class="external text" href="https://archive.today/20130119001316/http://www.buzzle.com/articles/self-rising-flour-vs-all-purpose-flour.html">"Self-rising Flour Vs. All-purpose Flour: Know the Difference"</a>. <i>Tastessence</i>. Archived from the original on 2013-01-19<span class="reference-accessdate">. Retrieved <span class="nowrap">2011-04-15</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Tastessence&rft.atitle=Self-rising+Flour+Vs.+All-purpose+Flour%3A+Know+the+Difference&rft_id=http%3A%2F%2Fwww.buzzle.com%2Farticles%2Fself-rising-flour-vs-all-purpose-flour.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFFigoni2010" class="citation book cs1">Figoni, Paula I. (2010). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=XqKF7PqV02cC"><i>How baking works</i></a>. John Wiley & Sons. p. 86. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-470-39267-6" title="Special:BookSources/978-0-470-39267-6"><bdi>978-0-470-39267-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=How+baking+works&rft.pages=86&rft.pub=John+Wiley+%26+Sons&rft.date=2010&rft.isbn=978-0-470-39267-6&rft.aulast=Figoni&rft.aufirst=Paula+I.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DXqKF7PqV02cC&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.food.gov.uk/multimedia/pdfs/breadflourguide.pdf">"The Bread and Flour Regulations 1998 – Guidance Notes"</a> <span class="cs1-format">(PDF)</span>. Food Standards Agency. 1 June 2008. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20111209193220/http://www.food.gov.uk/multimedia/pdfs/breadflourguide.pdf">Archived</a> <span class="cs1-format">(PDF)</span> from the original on 9 December 2011<span class="reference-accessdate">. Retrieved <span class="nowrap">29 March</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=The+Bread+and+Flour+Regulations+1998+%E2%80%93+Guidance+Notes&rft.pub=Food+Standards+Agency&rft.date=2008-06-01&rft_id=http%3A%2F%2Fwww.food.gov.uk%2Fmultimedia%2Fpdfs%2Fbreadflourguide.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text"><a href="/wiki/Babylonian_Talmud" class="mw-redirect" title="Babylonian Talmud">Babylonian Talmud</a> (<i><a href="/wiki/Pesachim" title="Pesachim">Pesachim</a></i> 40a), Quote: "It is impossible to obtain a clean, white bread without moistening [the grain]" (<a href="/wiki/Hebrew_language" title="Hebrew language">Hebrew</a>: <span lang="he" dir="rtl">אי אפשר נקיה בלא לתיתה</span>).</span> </li> <li id="cite_note-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-13">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFSaleh1979" class="citation book cs1 cs1-prop-foreign-lang-source"><a href="/wiki/Yi%E1%B8%A5yah_Sala%E1%B8%A5" title="Yiḥyah Salaḥ">Saleh, Y.</a> (1979). <i>Questions & Responsa 'Pe'ulath Ṣadīq'<span></span></i> (in Hebrew). Vol. 1 (2nd ed.). Jerusalem. p. 109. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/122773689">122773689</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Questions+%26+Responsa+%27Pe%27ulath+%E1%B9%A2ad%C4%ABq%27&rft.place=Jerusalem&rft.pages=109&rft.edition=2nd&rft.date=1979&rft_id=info%3Aoclcnum%2F122773689&rft.aulast=Saleh&rft.aufirst=Y.&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span><span class="cs1-maint citation-comment"><code class="cs1-code">{{<a href="/wiki/Template:Cite_book" title="Template:Cite book">cite book</a>}}</code>: CS1 maint: location missing publisher (<a href="/wiki/Category:CS1_maint:_location_missing_publisher" title="Category:CS1 maint: location missing publisher">link</a>)</span> (<link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://www.worldcat.org/oclc/122773689">122773689</a>), <i>responsum</i> no. 171</span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFQafih1982" class="citation book cs1 cs1-prop-foreign-lang-source"><a href="/wiki/Yosef_Qafih" title="Yosef Qafih">Qafih, Y.</a> (1982). <i>Halichot Teman (Jewish Life in Sanà)</i> (in Hebrew). Jerusalem: <a href="/wiki/Ben-Zvi_Institute" class="mw-redirect" title="Ben-Zvi Institute">Ben-Zvi Institute</a>. p. 15. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/965-17-0137-4" title="Special:BookSources/965-17-0137-4"><bdi>965-17-0137-4</bdi></a>. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/863513860">863513860</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Halichot+Teman+%28Jewish+Life+in+San%C3%A0%29&rft.place=Jerusalem&rft.pages=15&rft.pub=Ben-Zvi+Institute&rft.date=1982&rft_id=info%3Aoclcnum%2F863513860&rft.isbn=965-17-0137-4&rft.aulast=Qafih&rft.aufirst=Y.&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFQafih2011" class="citation cs2 cs1-prop-long-vol cs1-prop-foreign-lang-source"><a href="/wiki/Yosef_Qafih" title="Yosef Qafih">Qafih, Y.</a>, ed. (2011), "Hil. Ḥametz u'matzah", <a href="/wiki/Mishneh_Torah" title="Mishneh Torah"><i>Sefer Mishneh Torah</i></a> (in Hebrew), vol. 4 (Zemanim) (4 ed.), Kiryat Ono: Mekhon mishnat ha-Rambam, p. 342 (note 14), <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/187478401">187478401</a></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Hil.+%E1%B8%A4ametz+u%27matzah&rft.btitle=Sefer+Mishneh+Torah&rft.place=Kiryat+Ono&rft.pages=342+%28note+14%29&rft.edition=4&rft.pub=Mekhon+mishnat+ha-Rambam&rft.date=2011&rft_id=info%3Aoclcnum%2F187478401&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span>, s.v. <i>Ḥametz u'matzah</i> 5:8</span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFGaimani2018" class="citation cs2">Gaimani, Aharon (2018), "Scholars of Yemen Answer Questions of Rabbi A.I. Kook", in Rachel Yedid; Danny Bar-Maoz (eds.), <i>Ascending the Palm Tree: An Anthology of the Yemenite Jewish Heritage</i>, Rehovot: E'ele BeTamar, p. 115, <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-965-7121-33-7" title="Special:BookSources/978-965-7121-33-7"><bdi>978-965-7121-33-7</bdi></a>, <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/1041776317">1041776317</a></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Scholars+of+Yemen+Answer+Questions+of+Rabbi+A.I.+Kook&rft.btitle=Ascending+the+Palm+Tree%3A+An+Anthology+of+the+Yemenite+Jewish+Heritage&rft.place=Rehovot&rft.pages=115&rft.pub=E%27ele+BeTamar&rft.date=2018&rft_id=info%3Aoclcnum%2F1041776317&rft.isbn=978-965-7121-33-7&rft.aulast=Gaimani&rft.aufirst=Aharon&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.ukflourmillers.org/bread-and-flour-regulations">"Bread and Flour Regulations"</a>. 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Retrieved <span class="nowrap">2010-06-23</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Mesquite%2C+the+Rediscovered+Food+Phenomenon&rft_id=http%3A%2F%2Fchetday.com%2Fmesquiteflour.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-32"><span class="mw-cite-backlink"><b><a href="#cite_ref-32">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20101208072006/http://www.goldenpeanut.com/Flour.aspx">"Bulk Walnuts | Wholesale Macadamia Products | Cashews | Seeds | Golden Peanut"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.goldenpeanut.com/flour.aspx">the original</a> on 2010-12-08<span class="reference-accessdate">. Retrieved <span class="nowrap">2010-11-27</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Bulk+Walnuts+%26%23124%3B+Wholesale+Macadamia+Products+%26%23124%3B+Cashews+%26%23124%3B+Seeds+%26%23124%3B+Golden+Peanut&rft_id=http%3A%2F%2Fwww.goldenpeanut.com%2Fflour.aspx&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span> -Peanut flour</span> </li> <li id="cite_note-33"><span class="mw-cite-backlink"><b><a href="#cite_ref-33">^</a></b></span> <span class="reference-text">Jack Augustus Radley, <i><a rel="nofollow" class="external text" href="https://books.google.com/books?id=nNSJDzezG0UC&dq=potato+starch+and+alcohol&pg=PA71">Industrial Uses of Starch and Its Derivatives</a></i>, lk 71, 1976, Applied Science Publishers Ltd, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0%2B85334%2B6917" title="Special:BookSources/0+85334+6917">0 85334 6917</a>, Google'i raamat veebiversioon (vaadatud 30.11.2013) (<i>inglise keeles</i>)</span> </li> <li id="cite_note-34"><span class="mw-cite-backlink"><b><a href="#cite_ref-34">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.idahopacific.com/index.html">"Idaho Pacific Corporation, The best potatoes that Idaho has to offer"</a>. Idahopacific.com. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110906091103/http://www.idahopacific.com/index.html">Archived</a> from the original on 2011-09-06<span class="reference-accessdate">. Retrieved <span class="nowrap">2011-10-31</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Idaho+Pacific+Corporation%2C+The+best+potatoes+that+Idaho+has+to+offer&rft.pub=Idahopacific.com&rft_id=http%3A%2F%2Fwww.idahopacific.com%2Findex.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-35"><span class="mw-cite-backlink"><b><a href="#cite_ref-35">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://icc.or.at/publications/icc-standards/standards-overview/104-1-standard-method">"104/1 Determination of Ash in Cereals and Cereal Products"</a>. International Association for Cereal Science and Technology. 8 March 2018. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20210203162913/https://icc.or.at/publications/icc-standards/standards-overview/104-1-standard-method">Archived</a> from the original on 3 February 2021<span class="reference-accessdate">. Retrieved <span class="nowrap">29 January</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=104%2F1+Determination+of+Ash+in+Cereals+and+Cereal+Products&rft.pub=International+Association+for+Cereal+Science+and+Technology&rft.date=2018-03-08&rft_id=https%3A%2F%2Ficc.or.at%2Fpublications%2Ficc-standards%2Fstandards-overview%2F104-1-standard-method&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-36"><span class="mw-cite-backlink"><b><a href="#cite_ref-36">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.supertoinette.com/fiche-cuisine/423/farine-de-ble.html">"Supertoinette page in French on flour types"</a>. Supertoinette.com. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20111101133958/http://www.supertoinette.com/fiche-cuisine/423/farine-de-ble.html">Archived</a> from the original on 2011-11-01<span class="reference-accessdate">. Retrieved <span class="nowrap">2011-10-31</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Supertoinette+page+in+French+on+flour+types&rft.pub=Supertoinette.com&rft_id=http%3A%2F%2Fwww.supertoinette.com%2Ffiche-cuisine%2F423%2Ffarine-de-ble.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-Polski_Stds-37"><span class="mw-cite-backlink">^ <a href="#cite_ref-Polski_Stds_37-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Polski_Stds_37-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">Polskie Normy: <i>PN-A-74022:2003 Przetwory zbożowe. Mąka pszenna</i> (Wheat flour) and <i>PN-A-74032: 2002 Przetwory zbożowe. Mąka żytnia</i> (Rye flour).</span> </li> <li id="cite_note-38"><span class="mw-cite-backlink"><b><a href="#cite_ref-38">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFWilliamson2002" class="citation web cs1">Williamson, George (2002). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20041223145242/http://www.chemeng.ed.ac.uk/~emju49/SP2001/webpage/index.html">"Introduction to Dust Explosions"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.chemeng.ed.ac.uk/~emju49/SP2001/webpage/index.html">the original</a> on 2004-12-23<span class="reference-accessdate">. Retrieved <span class="nowrap">2006-10-29</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Introduction+to+Dust+Explosions&rft.date=2002&rft.aulast=Williamson&rft.aufirst=George&rft_id=http%3A%2F%2Fwww.chemeng.ed.ac.uk%2F~emju49%2FSP2001%2Fwebpage%2Findex.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-39"><span class="mw-cite-backlink"><b><a href="#cite_ref-39">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.mnhs.org/library/tips/history_topics/73washburn.html">"Washburn 'A' Mill Explosion"</a>. <i>Minnesota Historical Society Library History Topics</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20130731014659/http://www.mnhs.org/library/tips/history_topics/73washburn.html">Archived</a> from the original on 2013-07-31<span class="reference-accessdate">. Retrieved <span class="nowrap">2006-10-29</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Minnesota+Historical+Society+Library+History+Topics&rft.atitle=Washburn+%27A%27+Mill+Explosion&rft_id=http%3A%2F%2Fwww.mnhs.org%2Flibrary%2Ftips%2Fhistory_topics%2F73washburn.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-40"><span class="mw-cite-backlink"><b><a href="#cite_ref-40">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation book cs1"><a rel="nofollow" class="external text" href="https://books.google.com/books?id=p4o9AQAAIAAJ"><i>Scientific American, "The Explosiveness of Flour"</i></a>. Munn & Company. 1878-08-10. p. 87.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Scientific+American%2C+%22The+Explosiveness+of+Flour%22&rft.pages=87&rft.pub=Munn+%26+Company&rft.date=1878-08-10&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dp4o9AQAAIAAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> <li id="cite_note-41"><span class="mw-cite-backlink"><b><a href="#cite_ref-41">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.kidspot.com.au/things-to-do/activities/make-paper-mache-glue">"Make Paper Mache Glue"</a>. <i>Kidspot</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20170710151503/http://www.kidspot.com.au/things-to-do/activities/make-paper-mache-glue">Archived</a> from the original on 10 July 2017<span class="reference-accessdate">. Retrieved <span class="nowrap">8 July</span> 2017</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Kidspot&rft.atitle=Make+Paper+Mache+Glue&rft_id=http%3A%2F%2Fwww.kidspot.com.au%2Fthings-to-do%2Factivities%2Fmake-paper-mache-glue&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="Sources">Sources</h2></div> <style data-mw-deduplicate="TemplateStyles:r1239549316">.mw-parser-output .refbegin{margin-bottom:0.5em}.mw-parser-output .refbegin-hanging-indents>ul{margin-left:0}.mw-parser-output .refbegin-hanging-indents>ul>li{margin-left:0;padding-left:3.2em;text-indent:-3.2em}.mw-parser-output .refbegin-hanging-indents ul,.mw-parser-output .refbegin-hanging-indents ul li{list-style:none}@media(max-width:720px){.mw-parser-output .refbegin-hanging-indents>ul>li{padding-left:1.6em;text-indent:-1.6em}}.mw-parser-output .refbegin-columns{margin-top:0.3em}.mw-parser-output .refbegin-columns ul{margin-top:0}.mw-parser-output .refbegin-columns li{page-break-inside:avoid;break-inside:avoid-column}@media screen{.mw-parser-output .refbegin{font-size:90%}}</style><div class="refbegin" style=""> <ul><li><a rel="nofollow" class="external text" href="http://www.opsi.gov.uk/si/si1998/19980141.htm">The Bread and Flour Regulations 1998, United Kingdom</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20060221185414/http://www.opsi.gov.uk/si/si1998/19980141.htm">Archived</a> 2006-02-21 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a></li> <li><span typeof="mw:File"><span><img src="//upload.wikimedia.org/wikipedia/en/thumb/6/62/PD-icon.svg/12px-PD-icon.svg.png" decoding="async" width="12" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/6/62/PD-icon.svg/18px-PD-icon.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/6/62/PD-icon.svg/24px-PD-icon.svg.png 2x" data-file-width="196" data-file-height="196" /></span></span> This article incorporates text from a publication now in the <a href="/wiki/Public_domain" title="Public domain">public domain</a>: <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFWard1911" class="citation encyclopaedia cs1">Ward, Artemas (1911). "The Grocer's Encyclopedia". <i><a href="/wiki/The_Grocer%27s_Encyclopedia" title="The Grocer's Encyclopedia">The Grocer's Encyclopedia</a></i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=The+Grocer%27s+Encyclopedia&rft.btitle=The+Grocer%27s+Encyclopedia&rft.date=1911&rft.aulast=Ward&rft.aufirst=Artemas&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></li></ul> </div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409" /> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/40px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/60px-Commons-logo.svg.png 1.5x" data-file-width="1024" data-file-height="1376" /></a></span></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Flour" class="extiw" title="commons:Category:Flour">Flour</a></span>.</div></div> </div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1235681985" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1237033735" /><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409" /> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/40px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/60px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/80px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></a></span></div> <div class="side-box-text plainlist">Wikibooks <a href="https://en.wikibooks.org/wiki/Cookbook" class="extiw" title="wikibooks:Cookbook">Cookbook</a> has a recipe/module on <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409" /><div class="plainlist" style="margin-left: 1.6em;"> <ul><li><i><b><a href="https://en.wikibooks.org/wiki/Cookbook:Flour" class="extiw" title="wikibooks:Cookbook:Flour"> Flour</a></b></i></li></ul> </div></div></div> </div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1235681985" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1237033735" /><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409" /> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikiquote-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikiquote-logo.svg/34px-Wikiquote-logo.svg.png" decoding="async" width="34" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikiquote-logo.svg/51px-Wikiquote-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikiquote-logo.svg/68px-Wikiquote-logo.svg.png 2x" data-file-width="300" data-file-height="355" /></a></span></div> <div class="side-box-text plainlist">Wikiquote has quotations related to <i><b><a href="https://en.wikiquote.org/wiki/Special:Search/Flour" class="extiw" title="q:Special:Search/Flour">Flour</a></b></i>.</div></div> </div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation encyclopaedia cs1"><span class="cs1-ws-icon" title="s:The New International Encyclopædia/Flour"><a class="external text" href="https://en.wikisource.org/wiki/The_New_International_Encyclop%C3%A6dia/Flour">"Flour" </a></span>. <i><a href="/wiki/New_International_Encyclopedia" class="mw-redirect" title="New International Encyclopedia">New International Encyclopedia</a></i>. 1905.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Flour&rft.btitle=New+International+Encyclopedia&rft.date=1905&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFlour" class="Z3988"></span></li> <li><a rel="nofollow" class="external text" href="https://flour-art-museum.de/english/index.php">Flourworld Museum</a></li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output 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.navbox{display:none!important}}</style></div><div role="navigation" class="navbox" aria-labelledby="Wheat271" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3" style="background: wheat"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Wheat" title="Template:Wheat"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Wheat" title="Template talk:Wheat"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Wheat" title="Special:EditPage/Template:Wheat"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Wheat271" style="font-size:114%;margin:0 4em"><a href="/wiki/Wheat" title="Wheat">Wheat</a></div></th></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%"><a href="/wiki/Taxonomy_of_wheat" title="Taxonomy of wheat">Types</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Common_wheat" title="Common wheat">Common</a> <ul><li><a href="/wiki/Marquis_wheat" title="Marquis wheat">Marquis</a></li> <li><a href="/wiki/Norin_10_wheat" title="Norin 10 wheat">Norin 10</a></li> <li><a href="/wiki/Red_Fife_wheat" title="Red Fife wheat">Red Fife</a></li> <li><a href="/wiki/Winter_wheat" title="Winter wheat">Winter wheat</a></li></ul></li> <li><a href="/wiki/Durum_wheat" title="Durum wheat">Durum</a></li> <li><a href="/wiki/Einkorn" title="Einkorn">Einkorn</a></li> <li><a href="/wiki/Emmer" title="Emmer">Emmer</a></li> <li><a href="/wiki/Khorasan_wheat" title="Khorasan wheat">Khorasan</a></li> <li><a href="/wiki/Spelt" title="Spelt">Spelt</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="8" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:USDA_wheat.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/22/USDA_wheat.jpg/120px-USDA_wheat.jpg" decoding="async" width="120" height="176" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/22/USDA_wheat.jpg/250px-USDA_wheat.jpg 1.5x" data-file-width="2150" data-file-height="3151" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Agronomy</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Wheat_diseases" title="Wheat diseases">Wheat diseases</a> <ul><li><a href="/wiki/List_of_wheat_diseases" title="List of wheat diseases">list</a></li></ul></li> <li><a href="/wiki/Wheat_mildew" class="mw-redirect" title="Wheat mildew">Wheat mildew</a></li> <li><a href="/wiki/Hessian_fly" title="Hessian fly">Hessian fly</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%"><a href="/wiki/Grain_trade" title="Grain trade">Trade</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/AWB_Limited" title="AWB Limited">Australian Wheat Board</a></li> <li><a href="/wiki/Canadian_Wheat_Board" title="Canadian Wheat Board">Canadian Wheat Board</a></li> <li><a href="/wiki/Corn_exchange" title="Corn exchange">Corn exchange</a></li> <li><a href="/wiki/List_of_countries_by_wheat_exports" title="List of countries by wheat exports">Exports</a></li> <li><a href="/wiki/International_Grains_Council" title="International Grains Council">International Wheat Council</a></li> <li><a href="/wiki/Peak_wheat" title="Peak wheat">Peak wheat</a></li> <li><a href="/wiki/International_wheat_production_statistics" class="mw-redirect" title="International wheat production statistics">Production statistics</a></li> <li><a href="/wiki/Protein_premium" title="Protein premium">Protein premium</a></li> <li><a href="/wiki/Wheat_pools_in_Canada" title="Wheat pools in Canada">Wheat pools in Canada</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Plant parts and their uses</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <dl><dt><a href="/wiki/Plant_stem" title="Plant stem">Stalk</a></dt> <dd><a href="/wiki/Straw" title="Straw">Straw</a></dd> <dt><a href="/wiki/Seed" title="Seed">Seed</a></dt> <dd><a href="/wiki/Bran" title="Bran">Bran</a></dd> <dd><a href="/wiki/Cereal_germ" title="Cereal germ">Germ</a></dd> <dd><a href="/wiki/Chaff" title="Chaff">Chaff</a> (husk)</dd> <dd><a href="/wiki/Endosperm" title="Endosperm">Endosperm</a> <dl><dd><a href="/wiki/Gluten" title="Gluten">Gluten</a></dd></dl></dd> <dd><a href="/wiki/Germinated_wheat" title="Germinated wheat">Sprouts</a></dd></dl> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Basic preparation</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <dl><dt>None</dt> <dd><a href="/wiki/Wheat_berry" title="Wheat berry">Berries</a> or <a href="/wiki/Groats" class="mw-redirect" title="Groats">groats</a></dd> <dt><a href="/wiki/Mill_(grinding)" title="Mill (grinding)">Milling</a></dt> <dd><a href="/wiki/Farina_(food)" title="Farina (food)">Farina</a></dd> <dd><a href="/wiki/Wheat_flour" title="Wheat flour">Flour</a></dd> <dd><a href="/wiki/Wheat_middlings" title="Wheat middlings">Middlings</a></dd> <dd><a href="/wiki/Semolina" title="Semolina">Semolina</a></dd> <dt><a href="/wiki/Parboiling" title="Parboiling">Parboiling</a></dt> <dd><a href="/wiki/Bulgur" title="Bulgur">Bulgur</a></dd></dl> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">As an ingredient</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bread" title="Bread">Bread</a></li> <li><a href="/wiki/Couscous" title="Couscous">Couscous</a></li> <li><a href="/wiki/Cracker_(food)" title="Cracker (food)">Cracker</a></li> <li><a href="/wiki/Flatbread" title="Flatbread">Flatbread</a></li> <li><a href="/wiki/Pasta" title="Pasta">Pasta</a></li> <li><a href="/wiki/Wheat_beer" title="Wheat beer">Wheat beer</a></li> <li><a href="/wiki/Wheat_germ_oil" title="Wheat germ oil">Wheat germ oil</a></li> <li><a href="/wiki/Wheat_gluten_(food)" class="mw-redirect" title="Wheat gluten (food)">Wheat gluten</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Associated human diseases</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anaphylaxis" title="Anaphylaxis">Anaphylaxis</a></li> <li><a href="/wiki/Gluten-related_disorders" title="Gluten-related disorders">Gluten-related disorders</a> <ul><li><a href="/wiki/Coeliac_disease" title="Coeliac disease">coeliac disease</a></li> <li><a href="/wiki/Non-celiac_gluten_sensitivity" title="Non-celiac gluten sensitivity">non-celiac gluten sensitivity</a></li> <li><a href="/wiki/Wheat_allergy" title="Wheat allergy">wheat allergy</a></li> <li><a href="/wiki/Dermatitis_herpetiformis" title="Dermatitis herpetiformis">dermatitis herpetiformis</a></li> <li><a href="/wiki/Ataxia" title="Ataxia">ataxia</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Related concepts</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Food_riot" title="Food riot">Bread riot</a></li> <li><a href="/wiki/Plant_breeding" title="Plant breeding">Plant breeding</a></li> <li><a href="/wiki/Refined_grains" title="Refined grains">Refined grains</a></li> <li><a href="/wiki/Staple_food" title="Staple food">Staple food</a></li> <li><a href="/wiki/Wheatpaste" title="Wheatpaste">Wheatpaste</a></li> <li><a href="/wiki/Whole_grain" title="Whole grain">Whole grain</a></li> <li><a href="/wiki/Shattering_(agriculture)" title="Shattering (agriculture)">Shattering</a></li> <li><a href="/wiki/Tell_Abu_Hureyra" title="Tell Abu Hureyra">Tell Abu Hureyra</a></li> <li><a href="/wiki/Tell_Aswad" title="Tell Aswad">Tell Aswad</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3" style="background: wheat"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Wheat" title="Category:Wheat">Category</a></div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235" /></div><div role="navigation" class="navbox" aria-labelledby="Bread215" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231" /><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Bread" title="Template:Bread"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Bread" title="Template talk:Bread"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Bread" title="Special:EditPage/Template:Bread"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Bread215" style="font-size:114%;margin:0 4em"><a href="/wiki/Bread" title="Bread">Bread</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_breads" title="List of breads">Types</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bark_bread" title="Bark bread">Bark bread</a></li> <li><a href="/wiki/Brown_bread" title="Brown bread">Brown bread</a></li> <li><a href="/wiki/Beer_bread" title="Beer bread">Beer bread</a></li> <li><a href="/wiki/Bun" title="Bun">Bun</a></li> <li><a href="/wiki/Flatbread" title="Flatbread">Flatbread</a></li> <li><a href="/wiki/Hearth_bread" title="Hearth bread">Hearth bread</a></li> <li><a href="/wiki/Multigrain_bread" title="Multigrain bread">Multigrain</a></li> <li><a href="/wiki/Quick_bread" title="Quick bread">Quick</a></li> <li><a href="/wiki/Rye_bread" title="Rye bread">Rye bread</a></li> <li><a href="/wiki/Salt-rising_bread" title="Salt-rising bread">Salt-rising</a></li> <li><a href="/wiki/Sandwich_bread" title="Sandwich bread">Sandwich bread</a></li> <li><a href="/wiki/Soda_bread" title="Soda bread">Soda bread</a></li> <li><a href="/wiki/Sourdough" title="Sourdough">Sourdough</a></li> <li><a href="/wiki/Sprouted_bread" title="Sprouted bread">Sprouted</a></li> <li><a href="/wiki/Unleavened_bread" title="Unleavened bread">Unleavened</a></li> <li><a href="/wiki/White_bread" title="White bread">White bread</a></li> <li><a href="/wiki/Whole_wheat_bread" title="Whole wheat bread">Whole wheat</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="7" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Fresh_made_bread_05.jpg" class="mw-file-description" title="Brown bread"><img alt="Brown bread" src="//upload.wikimedia.org/wikipedia/commons/thumb/3/33/Fresh_made_bread_05.jpg/250px-Fresh_made_bread_05.jpg" decoding="async" width="146" height="97" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/33/Fresh_made_bread_05.jpg/330px-Fresh_made_bread_05.jpg 2x" data-file-width="2526" data-file-height="1684" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Ingredients</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Baker%27s_yeast" title="Baker's yeast">Baker's yeast</a></li> <li><a href="/wiki/Barm" title="Barm">Barm</a></li> <li><a href="/wiki/Calcium_propanoate" title="Calcium propanoate">Calcium propanoate</a></li> <li><a href="/wiki/Dough_conditioner" title="Dough conditioner">Dough conditioner</a></li> <li><a href="/wiki/Eggs_as_food" title="Eggs as food">Eggs</a></li> <li><a href="/wiki/Fat" title="Fat">Fat</a></li> <li><a class="mw-selflink selflink">Flour</a></li> <li><a href="/wiki/Leavening_agent" title="Leavening agent">Leavening agent</a></li> <li><a href="/wiki/Milk" title="Milk">Milk</a></li> <li><a href="/wiki/Salt" title="Salt">Salt</a></li> <li><a href="/wiki/Shortening" title="Shortening">Shortening</a></li> <li><a href="/wiki/Sugar" title="Sugar">Sugar</a></li> <li><a href="/wiki/Water" title="Water">Water</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Equipment</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Oven" title="Oven">Oven</a></li> <li><a href="/wiki/Alveograph" class="mw-redirect" title="Alveograph">Alveograph</a></li> <li><a href="/wiki/Bread_machine" title="Bread machine">Bread machine</a></li> <li><a href="/wiki/Bread_pan" title="Bread pan">Bread pan</a></li> <li><a href="/wiki/Dough_scraper" class="mw-redirect" title="Dough scraper">Dough scraper</a></li> <li><a href="/wiki/Farinograph" title="Farinograph">Farinograph</a></li> <li><a href="/wiki/Lame_(kitchen_tool)" title="Lame (kitchen tool)">Lame</a></li> <li><a href="/wiki/Peel_(tool)" title="Peel (tool)">Peel</a></li> <li><a href="/wiki/Mixer_(appliance)" title="Mixer (appliance)">Stand mixer</a></li> <li><a href="/wiki/Bread_warmer" title="Bread warmer">Warmer</a></li> <li><a href="/wiki/Toaster" title="Toaster">Toaster</a></li> <li><a href="/wiki/Weighing_scale" title="Weighing scale">Weighing scales</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Processes and<br />techniques</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Autolysis_(biology)" title="Autolysis (biology)">Autolysis</a></li> <li><a href="/wiki/Baking" title="Baking">Baking</a></li> <li><a href="/wiki/Biga_(bread_baking)" title="Biga (bread baking)">Biga</a></li> <li><a href="/wiki/Chorleywood_bread_process" title="Chorleywood bread process">Chorleywood bread process</a></li> <li><a href="/wiki/Kneading" title="Kneading">Kneading</a></li> <li><a href="/wiki/Leavening_agent" title="Leavening agent">Leavening</a></li> <li><a href="/wiki/Maillard_reaction" title="Maillard reaction">Maillard reaction</a></li> <li><a href="/wiki/No-knead_bread" title="No-knead bread">No-knead bread</a></li> <li><a href="/wiki/Proofing_(baking_technique)" title="Proofing (baking technique)">Proofing</a></li> <li><a href="/wiki/Pre-ferment" title="Pre-ferment">Pre-ferment</a></li> <li><a href="/wiki/Sliced_bread" title="Sliced bread">Pre-slicing</a></li> <li><a href="/wiki/Sponge_and_dough" title="Sponge and dough">Sponge and dough</a></li> <li><a href="/wiki/Steaming" title="Steaming">Steaming</a></li> <li><a href="/wiki/Straight_dough" title="Straight dough">Straight dough</a></li> <li><a href="/wiki/Vienna_bread" title="Vienna bread">Vienna process</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Uses</th><td class="navbox-list-with-group navbox-list navbox-odd" 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breads">Brand name breads</a></li> <li><a href="/wiki/List_of_bread_dishes" title="List of bread dishes">Bread dishes</a></li> <li><a href="/wiki/List_of_bread_rolls" title="List of bread rolls">Bread rolls</a></li> <li><a href="/wiki/List_of_British_breads" title="List of British breads">British breads</a></li> <li><a href="/wiki/List_of_buns" class="mw-redirect" title="List of buns">Buns</a></li> <li><a href="/wiki/List_of_French_breads" title="List of French breads">French breads</a></li> <li><a href="/wiki/Indian_bread" title="Indian bread">Indian breads</a></li> <li><a href="/wiki/List_of_Pakistani_breads" title="List of Pakistani breads">Pakistani breads</a></li> <li><a href="/wiki/List_of_quick_breads" title="List of quick breads">Quick breads</a></li> <li><a href="/wiki/List_of_sourdough_breads" title="List of sourdough breads">Sourdough breads</a></li> <li><a href="/wiki/List_of_sweet_breads" title="List of sweet breads">Sweet breads</a></li> <li><a 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which is made by grinding cereal grains"}</script> </body> </html>