Soy flour, derived from ground soybeans, boosts protein, brings moisture to baked goods, and provides the basis for some soymilks and textured vegetable protein. This versatile ingredient improves taste and texture of many common foods and often reduces the fat absorbed in fried foods.
Almond flour is made from cold-pressed raw whole almonds. Naturally gluten-free, it has a low level of carb, but it’s rich in protein, fibre, vitamins, minerals and antioxidants. It also is an healthy alternative to wheat flour and ground almonds in baking and cooking. It can be a good alternative for people who for various reasons will not or cannot eat wheat flour, for example persons who suffer from celiac disease.
We took this article from New Zealand Flour Millers Association, (http://www.flourinfo.co.nz/), very interesting to understand properties and quality in flour production process. See the main parameters below:
Flour Colour
A very simple way…
Gram flour, also known as garbanzo bean flour, chickpea flour, or besan, is a pulse flour made from ground chickpeas. Used in many countries, it is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines.
In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour.