When wheat flour is mixed with liquid, gluten is formed.
Rice flour is popular in many Asian countries and teff flour is one of the most important staple food items in Ethiopia. Rye flour, for example, is very popular in northern and eastern European countries where wheat does not grow well. Some types of flour may be preferred over wheat flour or are more commonly used depending on the location and/or the availability of wheat. Other types of flour are usually labeled as “barley flour,” “rye flour,” and so on. Other grains and seeds used for flour production include rice, rye, barley, corn, millet, amaranth, quinoa, buckwheat, oats, and many others, but wheat flour is used to such an extent that it is usually understood that the word flour refers to wheat flour (especially in Western countries). Wheat, which is milled into a wide range of flours including all-purpose flour, bread flour, cake flour, and whole-wheat flour is the most commonly used grain for flour production in many parts of the world. It is used as the main ingredient for making many breads, cakes, pastries, and other types of baked goods. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.
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