Types of Wheat Flour (Junior Cert Home Economics): Revision Notes

Types of Wheat Flour

Flour

• Wheat flour is the most common type in Ireland, but flour can be made from other grains, e.g. corn flour.
• Refined flour removes bran and germ, making it less nutritious than wholemeal flour.

Adding Germ and Bran to Your Diet

• Bran Can be added to cereals, smoothies, or baked goods (e.g., muffins or bread).
• Germ: Can be sprinkled on yoghurt, oatmeal, or added to smoothies and baked goods.

Types of Wheat Flour

• Wholemeal:
  • Nothing removed, high in fibre.
  • Used for: Breads, scones, pastries.
• Brown/Wheaten Meal:
  • Some bran and germ removed, lower in fibre.
  • Used for: Breads, scones, pastries.
• White:
  • Bran and germ removed, fortified with calcium and iron. Needs a raising agent for baking.
  • Used for: White soda bread, scones, pastries, cakes, biscuits, buns.
• Self-raising:
  • Has baking powder added.
  • Used for: Scones, cakes, buns.
• Strong:
  • High in gluten, good for yeast baking.
  • Used for: Yeast cookery.
• Gluten-free:
  • Gluten removed.
  • Used for: Gluten-free baking.

Bread

• Bread is a staple food, with many types available worldwide.
• Supermarkets often have in-store bakeries.
• Bread types include Sourdough, Baguette, Pita, Rye, Naan, Focaccia, Brown soda and Ciabatta.

Breakfast Cereals

• Breakfast cereals are made from wheat, maize, rice, and oats.
• Other ingredients like dried fruits, honey, nuts, and sugar are often added.
• Many cereals are fortified with vitamins and minerals.
• Choose cereals carefully, as some contain high amounts of sugar.