wheatflour

Wheat flour is a powder made by grinding wheat berries. It is a staple food used in baking and cooking worldwide. The milling process separates the bran, germ, and endosperm of the wheat kernel, with flour primarily consisting of the endosperm. Different types of wheat, such as hard red wheat, soft white wheat, and durum wheat, yield flours with varying protein content and characteristics, impacting their suitability for different applications.

Hard wheats, with higher protein content, are typically used for breads and other yeast-leavened products because the protein forms gluten, which provides structure and elasticity. Soft wheats, with lower protein, are better for cakes, pastries, and cookies where a tender texture is desired. Durum wheat is ground into semolina and is the primary ingredient for pasta.

The protein content of wheat flour is often measured as a percentage. All-purpose flour, a common type, usually has a protein content between 10-12%. Bread flour has a higher protein content, typically 12-14%, while cake flour has a lower protein content, around 7-9%. Wheat flour is a good source of carbohydrates and contains some B vitamins and minerals. It can be enriched with iron and B vitamins to further enhance its nutritional profile.