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Wheat flour is a finely milled powder made from grinding wheat grains. It is a versatile, staple ingredient in cooking and baking, used worldwide for making bread, pastries, pasta, and various other dishes. Wheat flour is valued for its nutritional content and its ability to form gluten, which gives dough elasticity and strength.
Types of Wheat Flour:
All-Purpose Flour: A versatile flour with moderate protein content, suitable for most baking and cooking needs.
Whole Wheat Flour: Made from the entire wheat grain, including bran and germ, providing higher fiber and nutrients.
Bread Flour: High in protein (gluten), ideal for yeast breads and rolls to achieve a chewy texture.
Cake Flour: Low-protein flour that yields a soft, tender crumb, ideal for cakes and pastries.
Semolina: Coarse flour typically used for pasta and certain breads.
Physical Characteristics:
Country Of Origin : India
Nutritional Composition (per 100g):
Calories: ~364 kcal
Carbohydrates: 76 g (primarily starch)
Protein: 10-13 g (higher in bread flour)
Fiber: 2-12 g (whole wheat contains higher fiber)
Fat: 1 g (mainly unsaturated)
Iron: 3.5 mg (supports blood health)
B Vitamins: Contains folate, niacin, riboflavin, and thiamine.
Health Benefits:
Good Source of Carbohydrates: Provides energy for the body.
Rich in Fiber (especially whole wheat): Promotes digestive health and helps manage blood sugar levels.
Protein Content: Important for muscle and tissue repair, with gluten aiding in elasticity and structure in baked goods.
Contains Essential Minerals: Provides iron, magnesium, and zinc.
Culinary Uses:
Baking: Essential for making bread, cakes, cookies, muffins, and pastries.
Cooking: Used to thicken sauces, gravies, and soups.
Pasta and Noodles: A primary ingredient for pasta, noodles, and dumplings.
Coating and Frying: Used as a coating for frying foods or creating a crispy texture.
Packaging Options:
