Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any otherflour. Wheat varieties are called "soft" or "weak" if glutencontent is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
Carbohydrate, the family of nutrients that includes starch, sugar and fiber, makes up the majority of wheat flour. A cup of flour contains 86 grams of total carbohydrates, including approximately 73 grams of starch. During digestion, large starch molecules break down into smaller units of glucose, a simple sugar your cells use to make useable energy. As a result, eating foods containing wheat flour provides energy you need to get through the day. Wheat flour also contains almost 13 grams of dietary fiber per cup, which helps to promote healthy digestion.
Wheat flour also contains protein, a macronutrient that breaks down during digestion to provide a source of amino acids. Your body uses these amino acids for a variety of processes: some amino acids serve as precursors for other chemicals in your body -- for example, your body converts the amino acid tryptophan into compounds that facilitate nerve communication -- while many amino acids get reassembled into new proteins within your cells. Each cup of wheat flour contains almost 16 grams of protein, or about 25 percent of the recommended protein intake for an average 150-pound individual. Some individuals face difficulty digesting the protein in wheat flour, because the flour contains the protein gluten. People with gluten sensitivities or celiac disease should avoid consuming wheat flour to avoid the digestive upset and inflammation that occurs due to exposure to gluten.
Vitamins and Minerals
Consuming wheat flour also contributes to your micronutrient intake the day. Among the nutrients in wheat flour are the B vitamins, which collectively support your metabolism to help your body derive energy from your food. The flour also provides approximately 61 of the recommended daily intake of phosphorus, according to the Linus Pauling Institute. This essential mineral makes up a primary component of your DNA, cell membranes, and bone tissue.
Cooking with Wheat Flour
Wheat flour offers a number of nutritional benefits over white flour -- such as increased fiber and protein content -- but does not always suit every recipe. Its protein content limits rising and spreading during baking, so simply substituting wheat flour in place of white flour often yields denser or less leavened baked goods. To ensure that your baked goods turn out, look for recipes that already include wheat flour, or a mix of wheat and white flours. If you do choose to substitute wheat flour in a recipe, substitution only a portion of the flour -- Ohio State University recommends substituting no more than half -- to increase the nutritional value of your food without completely sacrificing texture.
The Flour Industries is wide with world wide application in food industries. Various uses are Bread, Cakes, Bakery, Waffles.
USESWheat Flour Bread
Wheat Four Chapati
Wheat Four Hotdogs
Wheat Four Toast
Wheat Four Waffle