Description
Wheat Flour is a staple ingredient in global cuisine, derived from the milling of wheat grains. It consists of three main components: bran, germ, and endosperm, each contributing to its nutritional value and baking properties. The flour is available in different varieties, including whole wheat, all-purpose, bread flour, cake flour, and pastry flour, each suited for specific culinary applications.
Rich in carbohydrates, fiber, protein, and essential vitamins, wheat flour provides energy and supports digestion. Its gluten content determines its elasticity and strength, making it ideal for bread-making, pastries, pasta, and thickening sauces. Hard wheat flours, such as bread flour, contain higher gluten levels, ensuring a chewy texture and well-risen dough, while soft wheat flours, like cake flour, have lower gluten, resulting in light and tender baked goods.
Wheat flour is widely used in commercial food production, including baking, snack manufacturing, and processed foods. It is also a key ingredient in cosmetics and pharmaceuticals, thanks to its binding and thickening properties.
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