one-half cup wheat flour
Refined wheat flour is primarily a source of carbohydrates and contains B vitamins and iron (often enriched in commercial white flour); whole wheat flour retains bran and germ, providing significantly more fiber and additional nutrients.
About
Wheat flour is a fine powder milled from the endosperm, bran, and germ of wheat berries (seeds of Triticum species), one of the world's most important staple grains. The milling process separates the hard outer layers and soft interior components, which are then ground to varying degrees of fineness. Wheat flour is classified by protein content and extraction rate, with all-purpose flour (containing 10-12% protein) being the most common variety in Western cooking, while bread flour (12-14% protein) and cake flour (8-10% protein) are optimized for specific applications.
The primary protein in wheat, gluten, forms elastic networks when hydrated and worked, making wheat flour essential for bread production and structure in baked goods. Wheat flour also contains carbohydrates, B vitamins, iron, and fiber, though refined white flour has had the nutrient-dense bran and germ removed.
Culinary Uses
Wheat flour serves as the foundational ingredient in bread-making, pastries, cakes, cookies, and other baked goods across virtually all cuisines. It is used as a thickening agent in sauces, gravies, and roux-based dishes, and as a coating for frying. In pasta production, durum wheat flour creates the characteristic texture. Different flour types are selected based on desired outcomes: bread flour for chewy texture, cake flour for tender crumb, and all-purpose flour for general baking. Regional variations include whole wheat flour for heartier products and specialty flours like spelt or einkorn wheat.