Flour is the product obtained by grinding wheat kernels or “berries.” Wheat flour is made from the grinding of wheat used for flour demand. And wheat flour is produced more than any other flour.
Wheat flour available for sale with the most popular being enriched and bleached all-purpose flour. The differences between the flours comes down to the type of wheat, the parts of wheat included, the processing of the wheat, and any additives added to the flour.There are six different classes of wheat: Hard Red Winter, Hard Red Spring, Soft Red Winter, Hard White, Soft White and Durum. The end wheat flour products are determined by the wheat’s characteristics, especially protein and gluten content. The harder the wheat, the higher the protein content in the flour. Soft, low protein wheats are used in cakes, pastries, cookies, crackers and Oriental noodles. Hard, high protein wheats are used in breads and quick breads. Durum is used in pasta and egg noodles.
And the wheat flour also has many types:
1. White wheat flour is the finely ground endosperm of the wheat kernel.
2. All-purpose wheat flour is white flour milled from hardwheats or a blend of hard and soft wheats.
3. Semolina is the coarsely ground endosperm of durum, a hard spring wheat with a high-gluten content and golden color.
4. Whole wheat flour, stone-ground and graham flour can be used interchangeably; nutrient values differ minimally.
