Flour has been an integral part of human sustenance for thousands of years. Early grinding stones found in archaeological sites provide evidence that humans were milling grains like wheat, oats and barley into flour as early as 30,000 BC. The first true mills that used animal or water power to grind grains emerged in Mesopotamia around 3100 BC. These mills, consisting of two circular flat stones, laid the foundations of commercial flour milling. By the 1st century AD, water powered flour mills driven by waterwheels were common across Europe and the Middle East. Wind powered mills also started appearing in Persia around this time.
Modernization of Flour Milling Techniques
The industrial revolution of the 18th century saw the mechanization and scale-up of Flour milling operations. Steel rollers replaced millstones for more efficient grinding of grains. The first steel roller mills were developed in Britain in the 1830s. In the late 1800s, the Chorleywood bread process was devised which utilized high-speed mixers to develop dough in just 15 minutes compared to several hours through traditional methods. This created an opportunity for mass production of bread. Continuous commercial milling utilizing silk bolting cloth for sifting began in the 1850s.The advent of automation through electricity further boosted milling capacities in the early 1900s.
Types and Grades of Flour
There are numerous varieties of flour produced from different grains suited for diverse culinary applications: - Wheat flour: By far the most commonly used, it comes in various protein contents that determine its hardness and gluten strength. All-purpose flour, bread flour, self-rising flour and cake/pastry flour are some common types. - Corn flour: Made from dried corn, it adds texture and subtle sweetness. Used in cornbread, tortillas, tamales etc. - Rice flour: Finely milled from regular or gluten-free rice, it's a versatile gluten-free ingredient for baking. - Oat flour: Groud oats make a hearty, fiber-rich flour good for baked goods, smoothies or thickeners. - Rye flour: Darker and denser than wheat, it lends hearty texture and flavor in breads, crackers, pizza dough etc. - Gram flour: Also called besan or chickpea flour, it's widely used in Indian cooking for frying, thickening and batter coatings. Flour Composition and protein content are both crucial determinants of its end use. Strong bread flours contain 12-14% protein while cakes and pastries use lower 8-11% protein flours for tenderness.
Flour in World Cuisines
The diversity of global cuisines is a reflection of the myriad ways flour puts food on the table: - In Italy, doughs of wheat, cornmeal and chestnut flours form the foundation for pizza, pasta, polenta and focaccia breads. - Chinese steamed buns, dumplings and noodles employ delicate wheat and sorghum flour doughs. Rice and tapioca flours provide texture to stir fries and dim sums. - Indian flatbreads like chapati and phulka are unleavened whole wheat wonders while desserts thrive on ground almonds, pistachios and cashews. - Latin America enjoys corn based delights - arepas, tortillas, tamales along with wheat scones and alfajor cookies. - In Nigeria, beni seeds are ground into flour for thickening soups. Fufu in Cameroon sees starchy flours like cassava and plantain replace wheat. - Middle Eastern flatbreads span pita, lavash, kaak and khubz alongside hand stretched doughs stretched thin over sizzling tandoor ovens.
Role of Flour in Home Baking
For home bakers, flour provides the structure, flavor and texture base for an infinitude of baked delights. Whether it's the tang of sourdough, flakiness of puff pastry or cakey crumb of yellow cake - flour is the facilitator: - Bread making exploits flour's gluten-forming properties for chewy baguettes, crusty boules and soft sandwich loaves. - Pastry recipes rely on flour's varying protein levels to create delicate shortcrust, buttery cornbread and sturdy pie crusts. - Cakes and cookies draw on finely milled all-purpose and cake flours for their tender crumb structure and rise. - Pancakes, waffles, doughnuts and batters showcase flour's binding abilities in skillet and deep fried treats. - Noodles, dumplings and Asian steamed buns showcase flour's dough-shaping pliability. With whole grain, nut and gluten-free alternatives, flour choice opens a world of textural and taste adventures for bakers of all levels. Its chameleonic nature makes it the perfect blank canvas for unleashing creativity in the kitchen.
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About Author:
Alice Mutum is a seasoned senior content editor at Coherent Market Insights, leveraging extensive expertise gained from her previous role as a content writer. With seven years in content development, Alice masterfully employs SEO best practices and cutting-edge digital marketing strategies to craft high-ranking, impactful content. As an editor, she meticulously ensures flawless grammar and punctuation, precise data accuracy, and perfect alignment with audience needs in every research report. Alice's dedication to excellence and her strategic approach to content make her an invaluable asset in the world of market insights.
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The International Association of Advanced Materials, IAAM, completes a decade of what has truly been an extraordinary and tremendous journey in 2020.
Having profoundly implanted the circle of cutting edge materials with the soul of participation and coordinated effort, International Association of Advanced Materials, IAAM has arrived at wonderful statures and become a famous worldwide association.
As the affiliation turns ten years of age, IAAM look at the excursion of this decade and the unlimited commitments that the association has made to the circle of cutting edge materials while working with the saying of 'Headway of Materials to Global Excellence'.
