Flours are a fundamental ingredient in the preparation of numerous food products, ranging from pasta to bread, and from cookies to cakes. There are various types of flours, which differ in their starch, protein, mineral, and dietary fiber content, leading to different nutritional and technological qualities.
Among the most common flours are those obtained from grinding cereals, such as wheat, corn, rice, barley, oats, and spelt. These flours are rich in starch, which is the main component of cereals, and proteins that give flours the ability to form gluten. Gluten is an elastic protein that provides elasticity to dough and texture to bread.
In addition to flours made from cereals, there are also flours derived from grinding seeds of various plants, nuts, legumes, and tubers. For example, almond, hazelnut, and chestnut flours are excellent for making sweets and cookies, while chickpea and lentil flours are used for savory dishes, such as fritters.
The nutritional quality of flours depends on the presence of substances like dietary fiber, vitamins, minerals, and antioxidants. For instance, whole grain flours, made from milling the entire wheat kernel, are rich in dietary fiber, B vitamins, and minerals such as iron, magnesium, and phosphorus. In contrast, refined flours, produced by milling only the endosperm of the wheat grain, are low in fiber and nutrients.
Thanks to its expertise in the flour marketing sector, Somercom offers personalized consulting to help its clients choose the right flour for their needs.
Somercom’s experts can provide information on the various types of flours available, their nutritional content, and their technological characteristics. Additionally, they can offer advice on the appropriate flour to use for the preparation of specific food products, based on the desired organoleptic characteristics and nutritional profile.
