Flour is the food prepared by grinding and bolting cleaned wheat,
other than durum wheat and red durum wheat. the baking quality of
the flour depends upon the type of wheat, milling process, and treat-
ment applied after milling. flours classified by process are straight,
patent, and clear flour. flours classified by usage are all-purpose, bread,
cake, cracker, and pastry flour. flours treated after milling include
bleached, bromated, enriched bleached, instantized, phosphated,
and self-rising flour. flours from other grains are identified according
to the grain source, for example, soy flour. see specific flour.
