Flour is not just food to us; instead, it’s a feeling of ultimate satisfaction. Not exaggerating, but Indian Thalis are almost incomplete
without item(s) made from flour. These finely milled grains play a vital role in our daily diet. The good part is that flour is not just
limited to a single grain. We Indians consume flour made from a variety of grains like wheat, rice, millet, lentils, maize, semolina, chickpeas,
etc. Even these varieties have different subcategories, which make our flour list endless. Moreover, they are marketed uniquely according
to the need like the chapatti flour and the idli flour.
Even before the wheel has been invented, a technology was developed: the production of flour. Flour has been with us since a long time and today:
there is evidence that suggests that powder was first made in Europe. The oldest technique for flour making was the combination of a stone mortar
and pestle. Without the invention of the grinding stone, there could be no buns or no bread, no pasta or pizza, no biscuits or couscous.
There would be fewer people on our planet.
Global Flour Market was valued at $200,497 million in 2015 and is anticipated to reach $270,895 million by 20-22, registering a CAGR of 4.4%
throughout the forecast period 20-16 – 2022. The rise in the consumption of fast food, continuous increase in the global population, and increased
spending on food due to growth in per capita income are some of the primary drivers of the global flour market. In fast-food restaurants, the consumption
of flour is high as they function as food items like burgers, doughnuts, cakes, and fried beef.
It is the flour that we Indians consume mostly. Punjab is the largest producer of wheat in our country. It is said that about 20% of Indian wheat
and its varieties are grown in this region. Two flours are commonly used: atta and maida. Due to its high gluten content, it is the perfect option to make a variety of Indian
bread such as roti and paratha, etc. Along with it, due to high bran content, it is very healthy.
Maida, which is also known as all-purpose flour, is highly refined. One can see it as the cake flour used in the west. It is finely milled and has less protein content
compared to regular wheat flour. Although after wheat flour, it is highly consumed in our country. People mainly use this to make bread, samosa, cakes, laccha parathas, naan, and puris, etc.
Made from the mixture of chickpeas, besan is one of the main items in sub-continent cuisines. The flour has an earthy flavor adding savor and is yellow. Chickpea flour makes a crispy and tasty
coating for vegetable pakoras. The variety of chickpea pasta is based on the kind of chickpea. An individual could utilize either roasted or raw chickpeas.
Rice flour is also an essential part of our daily diet. We Indians are fond of recipes made from rice flour, whether it’s idli, dosa, or pancakes, and in south India, one can’t
imagine the plate without it. It is a good thickening agent. Other than India, many other countries use rice flour to make rice noodles, crackers, and cakes, etc. Also, it is easier
to digest as compared to wheat flour. Most importantly, it is a good substitute for people who are gluten intolerant.
Suji, also known as semolina, is one of the healthiest foods we consume. One can find it in many Indian recipes and dishes. Almost every household uses this often. Especially the south Indians
love to use it in their breakfast dishes. It is also a good option for health-conscious people. If you are craving to lose weight, you can desire for suji as it will be the best pick for your diet chart.