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The bran is the outer shell, and contains fibers and vitamins (especially B). The endosperm is a source for starch (a polysaccharide carbohydrate). The germ is small, however full of vitamin E and B and antioxidants. These three elements could be mixed to obtain totally different kinds of flour. Relying on the kind of flour, the three components are grounded collectively or separately. The flour obtained from the whole kernel is known as wholemeal (or wholegrain). On this case the three elements are grounded collectively, but there might be also grounded individually to supply a particular form of wholemeal flour. White flour is obtained from endosperm solely, whereas germ flour is composed of the endosperm and the germ. The correct flour to bake bread at residence is (guess what) bread flour, or "sturdy" flour. The extra you knead a dough made with sturdy flour, the more resistant (sturdy) and elastic it turns into. It's because kneading develops gluten, a proteic composite. Gluten prevents the molecules of carbon dioxide (produced by the action of yeast) from leaving the dough, leaving the bread with its typical holes inside once it's baked. The higher the protein content, the stronger the flour. Ideally, proportion of protein ought to be 15% but 12% can also be nice. If the protein is below 10%, it means that the flour is "comfortable" and ought to be used to arrange cakes. Aside from bread, sturdy flour can also be used to organize Italian dishes like pizza, focaccia, and contemporary pasta.