wheat flour

Wheat flour is a finely ground powder produced from the endosperm, bran, and germ of wheat grains (Triticum species), after they have been cleaned, conditioned, and milled. The color ranges from white to cream, depending on the degree of refinement and the wheat variety used. All-purpose wheat flour, the most common commercial form, typically contains 10-12% protein and is milled from a blend of hard and soft wheat varieties to achieve balanced baking properties.

Wheat flour serves as a foundational ingredient in bread, pastries, and countless other grain-based foods. Specialty varieties include bread flour (higher protein content, 12-14%), cake flour (lower protein, 7-9%), and whole wheat flour, which retains the bran and germ. The protein composition, particularly gluten-forming proteins (glutenin and gliadin), determines the flour's strength and elasticity when hydrated.

Wheat flour is used extensively across virtually all cuisines for producing breads, pasta, pastries, cakes, cookies, and as a thickening agent in sauces and gravies. In bread-making, the gluten network formed when flour is hydrated and worked provides structure and elasticity. Different flour types are selected based on desired results: bread flour for chewy, structured loaves; cake flour for tender crumb; all-purpose flour for versatile applications including cookies and quick breads. Wheat flour is also used as a coating for fried foods and as a dust for preventing sticking during dough handling.