The type of flour is defined by a sort of grain of which this flour is made. Main types of bread flour is wheat and rye. Wheat flour is made more, than rye.

The type of flour is defined by a sort of grain of which this flour is made. Main types of bread flour is wheat and rye. Wheat flour is made more, than rye. This connected with specifics of division into districts of cultivation of wheat and rye, and also is caused by pleasant tastes and a high nutrition value of products from wheat flour. The main differences of grades of flour consist in the size of a grinding of grain and extent of cleaning of covers. So, wheat grain is covered with the brownish cover giving at a grinding bran which is richer, than whole grain with protein, vitamins and especially cellulose. Under a cover there is an aleyronovy layer from small granules. The germ in the basis of grain is rich with oil, and also protein and mineral substances. The rest is thin layer cages endosperm. The glutens filled with starched grains and parts which gives to the test viscosity. There is a peeled, consisting generally of external parts of grain, and, actually, flour consisting of the ground core of grains. Flour contains more gluten in the second case. It is subdivided on grades: premium, first grade, second grade. The lowest grades contain _{B1, B2, PP and E vitamins}, in flour of the highest and 1 their grades it is few. Also various enzymes which exert a great influence on process of preparation of bread and its quality contain. Flour possesses a specific flour smell.

Bread and other products from flour have the generalized name flour products.