Wheat Flour

Health & Nutrition

Introduction of Wheat Flour

Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked.

Facts about Wheat Flour

  • Flours between 90 and 160 W are called "weak flours". They have a low protein content, usually 9%, used to produce biscuits or cakes

  • Flours between 160 and 250 W have a medium force. They are used, for example, for Pugliese bread, pizza and focaccia.

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