Wheat flour
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Wheat flour

Original price was: ₨1,800.00.Current price is: ₨1,300.00.

Wheat flour is a finely ground powder made from wheat grains, commonly used in baking, cooking, and pasta making. It comes in various types, such as all-purpose, whole wheat, bread, and cake flour, each with different gluten content and textures. Rich in carbohydrates, protein, fiber, and essential nutrients, wheat flour provides energy and supports digestion. Its key properties include gluten formation, water absorption, and thickening ability, making it a staple ingredient in diverse culinary applications.

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Description

Wheat flour

Wheat flour is a powder made from grinding wheat grains. It is a staple ingredient in various cuisines worldwide, used for baking bread, making pasta, pastries, and thickening sauces. The type of wheat flour varies based on its gluten content, processing, and intended use.

Key Features of Wheat Flour

1. Types of Wheat Flour

  • All-Purpose Flour: A versatile flour suitable for most baking and cooking needs.
  • Whole Wheat Flour: Contains all parts of the wheat grain, making it high in fiber and nutrients.
  • Bread Flour: High in protein (gluten), making it ideal for yeast-based bread and chewy textures.
  • Cake Flour: Low-protein flour, giving cakes and pastries a soft, tender texture.
  • Pastry Flour: Slightly stronger than cake flour but softer than all-purpose flour, used for flaky pastries.
  • Self-Rising Flour: Pre-mixed with baking powder and salt for convenience in baking.
  • Semolina Flour: Made from durum wheat, commonly used for pasta and certain breads.

2. Nutritional Content (Per 100g – Approximate Values)

  • Calories: 340 kcal
  • Carbohydrates: 72g
  • Protein: 10-15g (varies by type)
  • Fats: 1-2g
  • Fiber: 2-12g (higher in whole wheat)
  • Vitamins & Minerals: Iron, B vitamins (B1, B2, B3, B9), Magnesium, Zinc

3. Key Functional Properties

  • Gluten Formation: Protein in wheat flour forms gluten when mixed with water, giving elasticity and structure to baked goods.
  • Water Absorption: Ability to retain moisture affects dough consistency and texture.
  • Thickening Agent: Used in soups, sauces, and gravies.
  • Fermentation Support: Provides nutrients for yeast, enabling dough rising in bread making.

4. Health Benefits

  • Rich in Fiber (Whole Wheat Flour): Supports digestion and heart health.
  • Good Source of Energy: High in carbohydrates for sustained energy release.
  • Contains Essential Nutrients: Provides vitamins and minerals beneficial for metabolism and immunity.
  • Supports Muscle Development: Protein content aids in muscle repair and growth.

5. Common Uses

  • Baking: Bread, cakes, cookies, muffins, pastries.
  • Cooking: Thickening soups, sauces, and gravies.
  • Pasta & Noodles: Essential ingredient in traditional pasta making.
  • Flatbreads: Used in chapati, tortillas, and pita.

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