Editing Flour (section)

==== Wheat flour ====
{{Main|Wheat flour}}
Wheat is the grain most commonly used to make flour.{{citation needed|date=May 2018}} Certain varieties may be referred to as "clean" or "white". Flours contain differing levels of the protein [[gluten]]. "Strong flour" or "hard flour" has a higher gluten content than "weak" or "soft" flour. "Brown" and wholemeal flours may be made of hard or soft wheat.
* [[Atta flour]] is a whole-grain wheat flour important in Indian and Pakistani cuisine, used for a range of breads such as [[roti]] and [[chapati]]. It is usually stone-ground to coarse granules, which gives it a texture not easily found in other flatbreads.
* [[Common wheat]] flour (''T. aestivum'') is the flour most often used for making bread. [[Durum wheat]] flour (''T. durum'') is the second most used.<ref name=Cooper>{{cite journal |author=Cooper R|title=Re-discovering ancient wheat varieties as functional foods|journal=J Tradit Complement Med|volume=5|issue=3|pages=138–43|date=Mar 29, 2015|pmid=26151025|pmc=4488568|doi=10.1016/j.jtcme.2015.02.004}}</ref>
* [[Maida flour]] is a finely milled wheat flour used to make a wide variety of Indian breads such as paratha and naan. Maida is widely used not only in Indian cuisine but also in Central Asian and Southeast Asian cuisine. Though sometimes referred to as "all-purpose flour" by Indian chefs, it more closely resembles cake flour or even pure starch. In India, maida flour is used to make pastries and other bakery items such as bread, biscuits and toast.
* [[Noodle]] flour is a special blend of flour used for the making of Asian-style noodles, made from wheat or rice.
* [[Semolina]] is the coarse, purified [[wheat middlings]] of durum wheat used in making pasta, breakfast cereals, puddings, and couscous.
* [[Spelt]], an ancient grain, is a hexaploid species of wheat.<ref name=Cooper /> Spelt dough needs less kneading than common wheat or durum wheat dough.{{citation needed|date=December 2015}} Compared to hard-wheat flours, spelt flour has a relatively low (six to nine percent) protein count, just a little higher than pastry flour.{{citation needed |date=November 2013 |reason=skeptical of protein level, spelt page says protein roughly 14%}} That means that plain spelt flour works well in creating dough for soft foods such as cookies or pancakes. Crackers turn out well because they are made from dough that does not need to rise when baked.{{citation needed|date=December 2015}}