Wheat flour is a powder made from grinding wheat, making is usable for human consumption. There are different types of Wheat Flour, distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Flour is an essential ingredient in bread, cakes, cookies, and most baked goods.
Wheat is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta. Of the grains available for the production of flour, wheat is unique.
It is the only cereal grain with sufficient gluten content to make a loaf of bread without being mixed with another grain. Wheat is also the most widely distributed cereal grain. It is grown all over the world. In most instances, a reference to ‘flour” is a reference to flour. Wheat is the only cereal grain that contains gluten in sufficient amount to make yeast breads. Some wheat contain more gluten than others.
Flour milled from each class of wheat is used for specific products. The end products are determined by the characteristics of the wheat. Milling wheat into flour reduces the protein content by about 1 percent but does not affect other nutrients in significant levels. 7-bis applies to stone grinding, commercial milling by steel rollers, or home grinding. Whole wheat provides basically the same nutrients as the whole wheat kernel itself.
Raw flour should not be eaten. Flour is a raw agricultural product, so it has not been treated to kill germs. If there are any bacteria present in flour, they are killed when food made with flour is cooked.
Specification
Product name: Wheat Flour
Crop : recent
Moisture: 13 %
Ash: 0,54 %
Raw Gluten: 30 % min
Falling number: 280 – 300 sec
Water Absorption: 63 %
Peak: 5-6 min
Relaxation: 5 mm
Protein 100g: 11 g
Acidity: 1,8
