Description

Wheat flour is a powdered substance made by grinding wheat kernels, primarily used in baking and pasta making. It consists of the endosperm, bran, and germ, with the endosperm being the main component of white flour. Wheat flour is a good source of carbohydrates, protein, and minerals. The properties of wheat flour, particularly its gluten content, determine its suitability for various applications, with higher gluten content leading to a more elastic dough. All-purpose flour: A blend of hard and soft wheat, versatile for various baking needs. Bread flour: High in gluten, used for making yeast breads. Cake flour: Low in gluten, resulting in a tender and delicate crumb in cakes. Pastry flour: Slightly higher in gluten than cake flour, suitable for pastries and cookies. Whole wheat flour: Made from the entire wheat kernel, including the bran and germ, providing more fiber and nutrients. Durum flour: Used for pasta and egg noodles, known for its high protein content and ability to hold its shape when cooked. Nutritional Value: Wheat flour is a good source of carbohydrates, providing energy for the body. It also contains protein, which is essential for building and repairing tissues.