/ 100 g flour
Wheat flour is rich in carbohydrates and provides B vitamins (particularly thiamine and niacin), iron, and dietary fiber—especially when whole grain. Refined all-purpose flour is often enriched with added vitamins and minerals to restore nutrients lost during processing.
About
Wheat flour is a finely ground powder produced from milling the dried grains of wheat (Triticum aestivum and related species), a cereal grass native to the Fertile Crescent. The milling process separates the wheat kernel into its constituent parts—the bran (outer layer), germ (nutrient-rich embryo), and endosperm (starchy interior)—which are then recombined in varying proportions to produce different flour types. All-purpose flour, the most common variety, contains the endosperm and germ with a protein content of 10–12%, providing moderate gluten development. Whole wheat flour retains all three components and is denser with a slightly nutty flavor, while bread flour (12–14% protein) and cake flour (7–9% protein) are milled to support different gluten networks. The gluten proteins—glutenin and gliadin—form elastic networks when hydrated, essential for bread structure and baked good texture.
Culinary Uses
Wheat flour is the foundational ingredient in baking, used to produce breads, cakes, pastries, cookies, and doughs throughout global cuisines. In bread-making, the gluten network traps fermentation gases, creating rise and crumb structure. Different flour types are selected based on desired outcomes: bread flour for chewy loaves, cake flour for tender crumbs, and all-purpose flour for versatility. Beyond baked goods, flour thickens sauces and gravies through roux (butter-flour paste), dusts proteins before searing, and forms batters for fried foods. In Asian cuisines, wheat flour appears in noodles, dumplings, and steamed buns, while in European traditions it underlies pastry, biscuits, and yeasted preparations.