Overview

flour


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Most commonly refers to ground wheat, although also used for other cereals and applied to powdered dried matter such as fish flour, potato flour, etc. Ground wheat yields wholemeal flour (100% extraction); whiter flours are obtained by separation of the bran and the germ from the starchy endosperm. See also bread; flour, extraction rate.

Subjects: Medicine and Health — Cookery, Food, and Drink.


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