wheat flour

About wheat flour

Wheat Flour 

Wheat flour is a finely ground powder made by milling wheat grains. It is one of the most widely used ingredients in cooking and baking around the world.

Key features:

• Source: Made from the inner part of the wheat grain (endosperm), sometimes including bran and germ depending on the type.

• Texture: Soft, powdery, and smooth.

• Color: Ranges from creamy white to light brown, depending on how much of the whole grain is included.

Common Types:

• All-purpose flour: Versatile and used for general baking and cooking.

• Whole wheat flour: Contains bran and germ; darker in color, richer in fiber and nutrients.

• Refined/white flour (maida): Highly milled and refined; used for cakes, pastries, and breads.

Uses:

• Baking breads, cakes, cookies, chapatis, rotis, and pastries

• Thickening sauces, gravies, and soups

• Making pasta, noodles, and other dough-based foods

Wheat flour is prized for its gluten-forming proteins, which give elasticity and structure to doughs, making it an essential ingredient in countless culinary applications.