1. Whole Wheat Flour (Atta): Known for high fiber and protein content, which enhances dough strength and elasticity. It also contains bran, giving it higher ash and fiber values.
2. Refined Wheat Flour (Maida): Highly refined, with low protein and dietary fiber, ideal for soft-texture baked goods. Has a low ash content and typically used in pastries, cakes, and other delicate foods.
3. Semolina (Sooji/Rava): Coarse-textured with higher protein and gluten content, ideal for pasta and textured foods. Contains moderate ash and fiber, and is often yellowish due to carotenoid pigments.
4. All-Purpose Flour: Versatile, with balanced protein content suitable for most baking applications. Moderate ash, fiber, and gluten make it ideal for cookies, pancakes, and bread.
5. Bread Flour: High protein and gluten content, maximizing elasticity and strength, which is essential for yeast-raised bread. Low ash, minimal dietary fiber, and high sedimentation value make it suited for commercial and artisan bread production.