### food | flour:

Bread flour
* contains more gluten which helps the bread rise.
* has a higher gluten content, which gives the bread strength while proofing.
* is better to use because it gives a better texture to the bread.
* is made from hard wheat and contains more protein than the other flours
  - wheats that are high in protein and gluten
  - with hard wheat
* produces a dough which is too elastic.
* type of flour that excells in bread baking.

Cake flour
* comes from soft, low-protein flour.
* contains less protein than all-purpose flour and produces a more tender cake.
* fine-textured flour with a high starch content.
* is fine-textured, silky flour milled from soft wheats with a low protein content
  - formulated for cakes using soft wheat flour
  - higher in starch and lower in protein than all-purpose flour
  - used in sponge cakes which makes a sweeter, finer textured cake

Corn flour
* coproduct of the dry milling process and is of low value to the miller.
* is made into tortillas, a Mexican staple
  - produced from finely ground kernels of corn
* is used in cake making
  - primarily in making tamales
  - very popular in Central America

Corn meal
* are flour.
* is used to absorb any oils on the fur.

Gluten flour
* improves baking quality and produces high-protein gluten bread.
* is available in most health food stores.
* specially milled flour which is high in gluten and low in starch.

Hemp flour
* protein enriched, gluten free, nutritious and healthy flour alternative.
* provides protein, B vitamins, fiber and EFAs.

Rice flour
* can replace potato starch.
* has no gluten, a protein found in wheat flour.
* is flour
  - ground milled or brown rice
  - used for making of kuay teow

Rye flour
* contains only jliadin and thus retains less gas.
* does contain a relatively large number of pentosans that contribute to dough viscosity.
* finely ground flour prepared from the rye grain.
* gives it a unique flavor and texture.
* has a tendancy to be slightly sticky and damper than unbleached white.
* imparts an interesting, slightly sour flavor to breads.
* is often mixed with wheat flour to make rye breads
  - the finely ground flour obtained by sifting rye meal

### food | flour:

Soy flour
* adds protein and improves crust color and the shelf life of baked goods.
* gives baked goods a protein boost and helps retain freshness longer.
* good source of phytoestrogens.
* increases the protein, but only add a small amount as it is heavy.
* is easy to add to ALL quick breads, plus it adds moisture and a soy protein boost
  - made into pasta and added to cookies and breads
  - produced by grinding and screening defatted flakes
* makes excellent high-fiber breads, cereal and snacks.
* plant form of estrogen.

Unbleached flour
* is aged and bleached naturally by oxygen in the air
  - less processed than white flour, but works just as well in recipes
* works best for any kind of bread or yeast product.

Wheat flour
* Most wheat flour provides nutrients.
* contains gluten.
* good source of complex carbohydrates and a moderate source of protein.
* is comprised of starchy grain covered in proteins
  - flour made from ground wheat kernels of the wheat plant
  - the key ingredient in most breads
  - unique and most used in baking
  - wheat berries
* known allergen.

Wood flour
* finely ground wood cellulose.
* is also a thickener
  - currently the most common wood-derived filler used in the plastics industry
* readily available resource that can be used as a filler in thermoplastic composites.

Fodder
* Some fodder contains plants
  - toxic plants
  - is consumed by cattle
* grown on irrigated land also demands large quantities of water as do meat processing plants.
* is balanced by protein-mineral content
  - feed
  - just another term for forage or green silage
  - pet food