Clear Flour

Clear flour is the lowest quality of all commercial grades of flour. It is milled from the outer part of the endosperm, made from flour streams that remain after patent flour is produced (Figure 5.5). While different grades are available, all clear flours are relatively high in bran, high in protein and ash, and slightly gray in color. This is because clear flour contains the aleurone, the part of the endosperm closest to the bran layer. The aleurone is rich in enzyme activity, dietary fiber, and minerals (ash). While it is nutrient rich, the aleurone is low in gluten-forming proteins.