Wheat flour

Wheat Flour

Wheat flour (/wi:t flauər/) is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.

Etymology

The term "flour" is derived from the Old French flour or flor, which means flower, a reflection of the finest part of the meal, since flour resulted from the elimination of coarse and unwanted matter from the grain during milling.

Types of Wheat Flour

There are various types of wheat flour distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Some of the most common types include:

• All-purpose flour
• Bread flour
• Cake flour
• Pastry flour
• Whole wheat flour
• Durum flour

Nutritional Value

Wheat flour is a source of multiple nutrients and dietary fiber and provides a significant amount of the recommended daily intake of folic acid. Government-supported agriculture has tended to make wheat flour available at steady prices and for this reason, it forms a basic ingredient in many food preparations.

Related Terms

• Gluten
• Milling
• Bread
• Pasta
• Bakery

External links

• Medical encyclopedia article on Wheat flour
• Wikipedia's article - Wheat flour

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