Flour A food product obtained by grinding almost any grain of cereals or legumes. As a rule, wheat, rye, barley (barley), buckwheat, rice, corn, oat, pea and soy flour are produced. The grinding of flour is carried out in such a way that the gap between the millstones either increases or decreases, and the holes of the sieves through which it is sieved after grinding have different sections. Therefore, the size of individual grains of flour in different varieties, into which it is divided after grinding, is different. These differences in the fineness of grinding affect both the purely physical, visible qualities of the flour (thinner, softer, whiter) and its culinary properties (taste, bakeability).