In the United States, patent flour, freed of the bran and most of the germ, is the highest grade clear flour is the second grade and red dog, a low-grade residue, is used mainly for animal feed. Wheat flour is separated into grades by milling. This flour will not keep long, as the germ contains fats and ferments that cause deterioration when exposed to the air. Graham, or whole-wheat, flour contains the whole grain, unbolted.
Corn flour, rich in fats and starches, is a favorite for making quick breads. Wheat and rye flour can be used in baking leavened bread, as they contain gluten in sufficient amount to retain the gas formed by the action of yeast. Rice may be used for bread in combination with other grains richer in gluten. Rye is much used for bread in N Europe, buckwheat in the Netherlands and Russia, and corn in the United States. Millet is ground in India, Russia, and China.
Usually it refers to the finely ground and bolted (i.e., sifted through a fine sieve) flour of wheat, which forms the largest proportion of all flour milled in the United States, Canada, and W Europe. Flour is also made from potatoes, peas, beans, peanuts, etc. Flour, finely ground, usually sifted, meal of grain, such as wheat, rye, corn, rice, or buckwheat.
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