Refined flour

Refined flour is a basic ingredient in cooking, especially in pastry and baking. It is obtained from wheat, from which the bran and germ are removed, leaving only the endosperm, resulting in a fine texture and a uniform white color. This process also removes much of the fiber and nutrients, although in some cases the flour is enriched to compensate for these losses.

The origin of refined flour dates back centuries, with the milling of wheat being a common practice in various cultures around the world. It has been fundamental for the preparation of breads, cakes, cookies, and a wide variety of baked goods.

Regarding its properties, refined flour has a high starch and protein content, primarily gluten, which provides elasticity and structure to doughs. This characteristic makes it especially suitable for recipes that require soft, spongy, or crispy textures, such as cakes, sweet bread, and fine pastries. However, being low in fiber and micronutrients compared to whole wheat flour, it is recommended to consume it in moderation as part of a balanced diet.

In different Hispanic American countries, refined flour goes by various synonyms, among the most common are: white wheat flour, common flour, or simply flour, although the latter term can vary depending on the context.