The Type of Flour - What Significance Does It Hold? Making the Appropriate Flour Selection

Flour is produced from starch-containing products (e.g. potatoes or legumes) and cereal grains (e.g. oats, rye, wheat, etc.). In order to obtain flour from cereal grains, they are subjected to a milling process to extract easily digestible ingredients from the endosperm and to remove indigestible substances contained in the husks. The milled grains can then be passed through sieves to further cleanse them from bran (grain fragments). The type of flour is determined based on the amount of ash remaining after burning the flour at high temperature (700–900°C). It is measured in grams of ash per 100 kg of dry matter of flour, therefore flour of type 2000 contains about 2 kg of ash per 100 kg of mass, while flour of type 450 contains about 450 g. The exact ranges of ash content in the various types of flour are determined by the standard PN-A-74022: 2003.

Wheat flour: – Type 00 for pizza (type 00 flour is Italian flour, in which case the type is determined on the basis of the degree of crushing of the flour; the ash content is less than 0.55 per cent by dry weight), – Type 450 cake, – Type 500 potato, – Type 550 luxury, – Type 750 bread, – Type 1400 sitka, – Type 1850 graham, – Type 2000 raisins. Rye flour: – Type 580, – Type 650, – Type 720 – pytlowa, – Type 800, – Type 950, – Type 1400 – sitkowa, – Type 1850 – starogardzka, – Type 2000 – razowa.

Flours of various kinds differ not only in ash content, but also in other parameters such as acidity, humidity or gluten content. These characteristics influence the way flour is used - lower grades typically have a lower gluten content, making them suitable for confectionery products, while higher grades (higher in gluten) are appropriate for bread making. There are also flours designed for specific purposes, developed for particular applications – an example is a flour with a lower gluten content used for making waffles. Compared to wheat flours, rye flours have a lower gluten content. Furthermore, this gluten has different properties – it is less elastic, more stretchable, and has a greater ability to absorb water, so it belongs to the category of weak glutens. For this reason, rye flours are soured and used for making sourdough bread, which is more compact and has a longer shelf life than wheat bread. Flours also differ in appearance and color – lower-grade flours are lighter, while higher-grade flours are darker due to a higher bran content.

Besides the sensory and technological properties, flours also differ in their nutritional value, primarily due to the presence of mineral components, which are mainly found in the outer layer of the grain (husk). The process of cleaning the flours from the husk or the bran therefore leads to the loss of some of these components. A comparison of the nutritional values of two types of flour is presented in the table: universal wheat flour with an ash content of 0,56 g (equivalent to flour type 550) and wholegrain flour with an ash content of 1,56 g (equivalent to flour type 1400). Source: own analysis based on the USDA product database. It is noted that despite similar nutritional values, both types of flour differ in terms of protein content (wholegrain flour with a higher type contains more gluten and therefore more protein) as well as dietary fiber content. Significant differences in favor of wholegrain flour can also be observed in the amount of B-group vitamins and micronutrients.

With regard to the type of flour used in a healthy diet, there is no definitive answer as to which is best, as many factors need to be considered. For healthy individuals, as well as those struggling with civilization-related diseases such as lipid disorders, obesity, or hypertension, whole grain flour of the highest type (1850, 2000) is the optimal choice. Thanks to its higher content of vitamins, minerals, and dietary fiber, it has a higher nutritional value and is hypolipidemic (lowers cholesterol levels). However, preparing dishes with whole grain flour requires a larger amount of liquid due to its higher fiber content. Another option is to use different types of flour, such as in a 1:1 or 2:1 ratio, to achieve a flexible and soft dough. Although consuming whole grain products offers benefits, for people with gastrointestinal diseases such as gastritis or ulcers, white bread and flour of a lower type (450, 550) are the better option. Grain products made with lower type flour can also be a useful choice for athletes during training periods, as they provide quick energy without burdening the digestive system with large amounts of fiber.