Wheat flours are defined by the percentage of bran (the fibrous skin) and wheatgerm (the nutritious embryo of the wheat kernel) that remain after grains of wheat are milled. But most of what is left after grinding is the starchy endosperm, or inside of the wheat.
* Wholemeal flour is made from the whole grain, with nothing added to it or taken away.
* White flour has about 75-80 percent of the wheat grain.
* Malt flour has been fortified with malted grains which have been sprouted.
Other wheat flours include atta, bakers flour, continental flour, gluten flour, sponge flour and unbleached flour. Several other cereals, roots and seeds are milled for flour, such as barley, besan, buckwheat, corn, oat, rice, rye and soy.