FLOUR

Flour is the finely ground and bolted meal of wheat and other cereals, including rye, buckwheat, rice, oatmeal and maize (corn). But, since wheat, with its content of gluten, is best for breadmaking.
The milling of grain for flour, dates back to prehistoric times.What for centuries was the hard domestic job of producing flour that could be made into bread, has developed through the ages into a large industry. There is evidence that wheat or corn was crushed and used as food at least 6000 years ago.
The Romans invented slightly conical millstones (querns) which were turned by hand or by slave or beast.

The invention of the water-propped mill dates from about the time of the birth of Christ, and it was also at this time that flat mill-stones were used in preference to conical shapes.
CORNFLOUR OR CORNSTARCH
Corn plants are of South American origin. It was cultivated by the Peruvians before the arrival of the Spanish settlers.Corn was introduced into France in the sixteenth century. It flourished in wine growing districts.Corn is relatively poor in nitrogenous substances, but quite rich in lipids and carbohydrates. In some regions it is eaten as porridge or polenta, cakes or bread.

Next week: Milk

Sandra
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