vehnäjauhojen

Vehicle- and dough- related content often mentions "vehnäjauhojen," which is the Finnish term for wheat flour. Wheat flour is produced by grinding wheat grains into a fine powder, and it is one of the most widely used staple foods worldwide. The milling process typically involves washing, conditioning, and multiple stages of grinding and sifting to separate the endosperm from bran and germ. Depending on the degree of refinement, flours are classified as all‑purpose, bread, cake, or pastry flours, each differing in protein content and gluten‑forming capabilities.

Bread flour contains a higher protein level (usually 12–14 %) that develops strong gluten networks, giving bread volume and structure. Cake and pastry flours have lower protein contents (around 7–9 %) to produce tender crumbs and lighter textures. Whole‑grain wheat flour retains all parts of the grain, offering more fiber, vitamins, and trace minerals but also a denser loaf or product.

Nutritionally, wheat flour supplies carbohydrates, small amounts of protein, and minerals such as iron and magnesium. The removal of bran in refined flour reduces dietary fiber and many micronutrients, a trade‑off often addressed by enrichment programs that recontribute certain vitamins and minerals.

In culinary use, wheat flour serves as a thickening agent in sauces, a coating for frying, and the main functional ingredient in doughs for breads, pastries, and pasta. It is also a key component of numerous baked goods across cultures, demonstrating its versatility and essential role in global diets.