even in baking and pastry, different types of (wheat) flour are usually more concerned with structure, eg cake flour, bread flour, AP flour.
flavor comes into play more when you use something like rye flour, "almond flour" (which is really just ground up almonds), or a whole bunch of different flours mixed together (pumpernickel). but in bread-making flavor is more often affected by ingredients alongside the flour, eg salt, yeast (and its development), cheeses, seeds (sesame, etc), herbs and spices, or even things like wine or chocolate.
for example, bread flour has a much stronger gluten content than AP, and will develop a much stronger crumb texture as a result, where cake flour will (theoretically) have a much more delicate texture (used properly).
but flour also has many more properties that relate to it's result. For example: eg for bread, you don't necessarily want "fresh" flour, but rather flour that has some age to it; it's hydration is going to vary from one batch to the other - some flours may require more water than others to achieve correct consistencies/mixes. indeed the hydration of mixes is left to the end of the mix, and variable, for that reason (you add enough liquid until it's "right").
This is what makes baking so interesting to me (and what many cooks detest!): Flour, yeast and the other things that go into quality baking are living things that are always different, and you need to adapt what you're doing to recreate the same effect as you do it each time.
