lb flour

Wheat flour is a fine powder produced by milling the kernel of wheat (Triticum aestivum or related species), a cereal grain domesticated in the Fertile Crescent approximately 10,000 years ago. The milling process removes the outer bran and germ layers and grinds the starchy endosperm into a uniform powder. Wheat flour is classified by protein content and extraction rate: all-purpose flour (10-12% protein) is the most versatile; bread flour (12-14% protein) develops strong gluten networks; cake flour (7-9% protein) produces tender crumbs; whole wheat flour retains the bran and germ, contributing nutty flavor and fiber. White flour, the predominant commercial form, is refined and often enriched with vitamins and minerals to restore nutritional value lost during processing.

Wheat flour is the foundational ingredient in breadmaking, pastries, cakes, and noodles across virtually all global cuisines. Its primary function is to provide structure through gluten development—a network of proteins that traps gas and provides elasticity. In baking, flour type selection is critical: bread flour produces chewy crusts and open crumb structures; cake flour yields tender, delicate textures; all-purpose flour serves as a reliable middle ground for most applications. Beyond baking, flour thickens sauces and gravies through its starch content, and serves as a coating for fried foods. Regional specialties depend on local wheat varieties and milling traditions, from Italian pasta to French pastries to Indian chapati.