Quick answer: The main types of flour used in hotel kitchens are refined wheat flour (maida or all-purpose flour), strong bread flour, soft cake and pastry flour, self-raising flour, whole wheat flour (atta), multigrain flour, millet flours such as jowar, bajra and ragi, and gluten-free flours such as rice flour, besan, maize flour and buckwheat. They differ mainly in the part of the grain used and in their gluten-forming protein, which decides whether a flour suits bread, cakes, rotis or thickening.
These revision notes cover BHA101 (Foundation Course in Food Production, NCHMCT B.Sc. HHA, Semester 1), Unit 2, where the syllabus lists flour (all purpose, whole wheat, multigrain, millets and gluten free) among the ingredients. They follow the NCHMCT syllabus topic and are written for IHM and hotel management students. They are not official NCHMCT material, so read them along with your institute's handouts. The National Council's programme pages are at nchm.gov.in.
Table of contents
- What is flour? Structure of the wheat grain
- Gluten: why types of flour behave differently
- Wheat-based types of flour
- Multigrain flour
- Millet flours: jowar, bajra, ragi and more
- Gluten free types of flour
- Uses of the types of flour in cookery
- Storage and quality checks for flour
- Exam tips for BHA101 Unit 2
- Chef jobs where flour knowledge matters
- FAQ: types of flour
What is flour? Structure of the wheat grain
Flour is the fine powder obtained by grinding cereal grains, pulses, nuts or roots. In cookery the word usually means wheat flour, because wheat is the only common grain whose proteins form strong gluten. To understand the types of flour, first know the three parts of a wheat grain:
| Part | Contains | Effect on flour |
|---|---|---|
| Bran (outer layer) | Fibre, minerals, some B vitamins | Brown colour, coarse texture, more fibre |
| Germ (embryo) | Oil, vitamin E, protein | More nutrition but shorter shelf life (the oil turns rancid) |
| Endosperm (inner bulk) | Starch and gluten-forming proteins | Gives white flour; the main source of maida |
Whole wheat flour uses all three parts. White flour (maida) is mostly endosperm, with the bran and germ removed. The share of the grain kept in the flour is called the extraction rate: wholemeal flour is close to 100 per cent extraction, while white flour has a much lower extraction rate.
Gluten: why types of flour behave differently
Wheat flour contains two proteins, glutenin and gliadin. When flour is mixed with water and kneaded, they join to form gluten, an elastic network that traps the gas produced by yeast or raising agents. More protein usually means more gluten.
- Hard wheat (strong flour): high protein, strong elastic gluten. Best for bread, pizza and puff pastry.
- Soft wheat (weak flour): lower protein, tender gluten. Best for cakes, biscuits and shortcrust.
- Kneading develops gluten; fat shortens it, which is why shortenings make pastry crumbly.
Simple gluten test: make a firm dough with flour and water, rest it, then wash it under running water until the starch rinses away. The rubbery ball left behind is gluten. Strong flour leaves a bigger, stretchier ball than cake flour.
Wheat-based types of flour
All-purpose flour (maida, refined flour)
Finely milled white flour from the endosperm, with medium protein. It is the general kitchen flour: sauces, batters, coatings, naan, bhatura, samosa pastry, cookies and many cakes. Some maida is bleached for a whiter colour.
Bread flour (strong flour)
Milled from hard wheat with higher protein. It absorbs more water and gives dough strength, volume and a chewy crumb, so the bakery uses it for loaves, rolls, pizza bases and croissants.
Cake and pastry flour (soft flour)
Milled from soft wheat, very fine and low in protein. It gives a light, tender texture to sponges, muffins, biscuits and shortcrust pastry. Where it is not stocked, chefs replace part of the maida with cornflour to soften it.
Self-raising flour
Soft flour already mixed with a chemical raising agent such as baking powder, and sometimes salt. It is convenient for scones and simple sponges, but the cook cannot control the amount of raising agent.
Whole wheat flour (atta)
Ground from the whole grain, traditionally in a stone mill (chakki). Indian atta is finely ground so it makes soft rotis, chapatis, parathas and puris. It has more fibre and a nutty taste, but it gives heavier bread than maida, and its germ oil means it should be bought in smaller lots and used faster.
Semolina (sooji or rava)
Coarse granules from the endosperm of durum or hard wheat. It is not a fine flour, but it is a wheat milling product used in upma, halwa, idli rava, pasta and as a coating. Durum semolina gives dried pasta its firm bite.
Multigrain flour
Multigrain flour is a blend of whole wheat with other grains and seeds such as oats, barley, soya, jowar, ragi, flax or chana. It adds fibre, flavour and colour to rotis and breads. Since most of these grains have little or no gluten, the bakery usually keeps enough wheat flour in the blend so that the dough still rises. Hotel menus use multigrain bread and rotis for health-conscious guests.
Millet flours: jowar, bajra, ragi and more
Millets are small-seeded grains that are naturally gluten free and grow well in dry conditions. The United Nations declared 2023 the International Year of Millets on India's proposal, and hotels across India now feature millet dishes on their menus.
| Millet flour | Hindi name | Kitchen uses |
|---|---|---|
| Sorghum | Jowar | Bhakri, rotis, millet bread blends |
| Pearl millet | Bajra | Bajra roti, khichdi, winter dishes |
| Finger millet | Ragi / nachni | Ragi dosa, mudde, porridge, cookies |
| Foxtail, kodo, little millet | Kangni, kodo, kutki | Upma, pulao, idli and dosa batters |
Because they lack gluten, millet doughs crack easily. Cooks use hot water, knead in small batches and pat rotis by hand. For leavened bakery products, millet flour is usually blended with wheat.
Gluten free types of flour
Gluten-free flours matter for guests with coeliac disease or gluten intolerance, and for many Indian recipes.
- Rice flour: crisp coatings, appam, rice rotis, idiyappam, and thickening.
- Gram flour (besan): from chana dal; pakoras, kadhi, dhokla, laddoo.
- Maize flour (makki ka atta) and cornmeal: makki di roti, polenta, cornbread.
- Cornflour (corn starch): pure starch for thickening sauces, soups and custards; see thickening agents.
- Buckwheat (kuttu), amaranth (rajgira) and water chestnut (singhara) flours: used during Navratri fasting and in gluten-free menus.
- Nut and root flours: almond flour for macarons and tapioca starch for chewy textures.
Kitchen caution: a gluten-free dish must not be made with wheat-dusted boards, shared fryers or shared sieves. Oats are often contaminated with wheat during processing, so only certified gluten-free oats are used for such guests.
Uses of the types of flour in cookery
Each of the types of flour above has a different job in the kitchen, but together they serve five main purposes:
- Structure: gluten and starch set to form bread, cakes and pastry.
- Thickening: roux, beurre manié and slurries; the base of the mother sauces such as béchamel and velouté.
- Coating: dredging fish or meat before frying; flour, egg and crumb (pané).
- Binding: in cutlets, kebabs and koftas.
- Batters: pancakes, Yorkshire pudding, pakora and tempura.
Storage and quality checks for flour
All types of flour absorb moisture and odours, so the dry store needs clear rules:
- Store in clean, airtight bins on raised racks in a cool, dry store, away from strong smells and moisture.
- Follow FIFO (first in, first out) and label each bin with the type and date received.
- Whole wheat and millet flours spoil faster because of their natural oils; order smaller quantities.
- Sift before use to remove lumps and foreign matter and to add air.
- Reject flour that smells musty or rancid, feels damp, or shows weevils or webbing.
Exam tips for BHA101 Unit 2
- Begin with the structure of the wheat grain in a table; it explains every other point.
- Define gluten with its two proteins and write the washing test.
- Classify the types of flour into wheat, multigrain, millet and gluten free, with one use each.
- Compare strong and soft flour in a two-column table.
- Do not confuse cornflour (starch) with maize flour (whole ground corn).
Likely questions
- Describe the structure of a wheat grain and explain any five types of flour. (10 marks)
- What is gluten? How is it formed? (5 marks)
- Differentiate between strong flour and soft flour. (3 marks)
- Name four gluten-free flours and their uses. (3 marks)
Chef jobs where flour knowledge matters
Bakery and pastry chefs, tandoor cooks and commis chefs handle these types of flour every day, and trade tests often include dough making. Follow the kitchen career ladder from commis to executive chef to plan your growth.
- Entry roles: commis III, bakery commis, tandoor commis, kitchen trainee.
- Typical pay ranges (indicative only): entry-level commis roles in India often fall roughly between ₹12,000 and ₹22,000 a month; Gulf and cruise employers may add accommodation and meals. Pay varies, so read each job post.
Browse current chef jobs and commis chef jobs and register free on Hospitality Vacancy so hotels in India, the Gulf and Europe can find you.
FAQ: types of flour
What are the main types of flour used in cookery?
The main types are all-purpose flour (maida), bread flour, cake flour, self-raising flour, whole wheat flour (atta), multigrain flour, millet flours and gluten-free flours such as rice flour and besan.
What is the difference between maida and atta?
Maida is refined flour made mainly from the endosperm, while atta is whole wheat flour that includes the bran and germ, so it has more fibre.
Which flour is best for bread?
Strong bread flour from hard wheat is best because its higher protein forms strong gluten that holds gas and gives volume.
Which flours are gluten free?
Rice flour, besan, maize flour, cornflour, millet flours such as jowar, bajra and ragi, and buckwheat, amaranth and water chestnut flours are naturally gluten free.
Why does whole wheat flour spoil faster?
Whole wheat flour contains the germ, which is rich in oil. The oil turns rancid over time, so atta has a shorter shelf life than maida.
Read next
- Raising Agents in Baking: Types and Examples
- Types of Sugar in Cookery and Their Uses
- Thickening Agents in Cooking: Types and Uses
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About the author: Sumit Manwal
Sumit Manwal is the founder of Hospitality Vacancy, the job site built for the hotel industry, which he has run since 2017. With more than 20 years of experience in hospitality, he received the Excellence in Hospitality Sector of Uttarakhand award (January 2023) and the Dainik Jagran inext Uttarakhand Ratan award. He is passionate about helping hotel management students and hospitality professionals build successful careers, and connects talented people with hotel jobs across India, the Gulf and Europe. Through these notes he shares practical, easy-to-follow hospitality knowledge so every reader can learn, grow and get hired.