Flour lends unique characteristics to the structure and appearance of the end products in which it is used.

Flour from rye, barley and oats make less extensible and elastic doughs and thus cannot contain raising agents and their resulting products and compact and firm.

The qualities and categories of flour are distinguished by

· the quality of the wheat and other cereals from which it is derived 
· the degree of milling
· the milling method

In terms of the quality of wheat (or other cereals), flour is divided into:

Common Wheat Flour:

Its grains are distinguished by their characteristic farinaceous texture. Common wheat flours are classified according to their proteins, rheological characteristics, specific gravity, enzymatic activity, suitability for making bread, grain hardness, varietal purity and origin.  Common wheat flour are known for their white colour (apart from whole wheat flour) and are mainly used to make white bread and in bakery and confectionery.

Durum Wheat Flour:

They have a characteristic yellow colour and a hard crystalline endosperm. Flour made from durum wheat include semolina. Durum wheat flour are classified according to their proteins, specific gravity, enzymatic activity, vitreous grain content, colour and origin.  Durum wheat flour are known for their yellow colour, and are used mainly for the production of yellow (rustic) bread and pasta.

Barley Ans Rye Flour:

Barley and rye flour are classified according to their proteins, colour, hardness and suitability for making bread.