Although there are many types of flour, all-purpose (or occident) flour is used most frequently. Bread flour is higher in protein. Unbleached flour is simply not as white as bleached. Whole-wheat flour is brown in color, and is derived from the complete wheat kernel (the bran and germ).
However, the word 'meal' is synonymous with 'flour' in some parts of the world. The processing of cereal flour to produce white flour, where the outer layers are removed, means nutrients are lost. Such flour, and the breads made from them, may be fortified by adding nutrients.
Do you know the difference between all the types of flour? Here's a guide to all-purpose flour, whole wheat flour, bread flour—plus, how to use them all.
15 Types of Flour for Baking and Cooking - The Pioneer Woman
Flour, finely ground cereal grains or other starchy portions of plants, used in various food products and as a basic ingredient of baked goods. In modern usage, the word flour alone usually refers to wheat flour, the major type in Western countries.
Mastering the use of different flour types can take your baking to the next level. Learn about 12 types of flour, their uses, flavors, textures, storage tips and more.
Sometimes known as all-purpose flour or white flour, regular wheat flour is refined flour that contains only the endosperm (starch) from the grain. Despite this, it is the most popular and widely-used flour in the world.
Follow this flour 101 guide from Food Network on the different types and uses uses of flour to turn out the best baked goods.