e: 500 g / 1lb 2 oz wheat flour
Good source of carbohydrates and B vitamins (especially thiamine and niacin); contains some fiber and plant-based protein. Whole wheat flour retains significantly more fiber and micronutrients than refined white flour.
About
Wheat flour is a powder produced by grinding the dried grains (kernels) of wheat (Triticum aestivum and related species), a cereal grass native to the Fertile Crescent and now cultivated worldwide. The flour contains the endosperm, and depending on milling method, may include the bran and germ. Wheat flour is characterized by its gluten content (a protein complex comprising glutenin and gliadin), which develops elasticity when hydrated and mixed. The color ranges from cream to white, and flavor is mild and slightly nutty. Common varieties include all-purpose flour (10-12% protein), bread flour (12-14% protein), cake flour (7-9% protein), and whole wheat flour (14-15% protein), each optimized for different applications based on gluten development requirements.
Culinary Uses
Wheat flour serves as the foundational ingredient in bread-making, pastry production, noodle manufacture, and countless baked goods across virtually all cuisines. In bread-making, the gluten network traps gas during fermentation, creating structure and crumb. In pastries and cakes, flour provides structure while varying protein levels control crumb texture; lower-protein flours yield tender cakes, while higher-protein flours develop the toughness required for chewy bread. Wheat flour is also used as a thickening agent in sauces and gravies. Regional applications include Italian pasta, French pâte brisée, Indian chapati, and Middle Eastern pita.