Wheat Flour
Milled wheat grain processed into fine powder for baking and food production
Grains
Cereal Grains
Research: Extensive
Scientific Name
Triticum aestivum flour
Classifications
Processing:
ground
Source:
wheat_kernels
Type:
milled_grain
Benefits
- Provides structure and texture in baked goods
- Source of carbohydrates and protein
- Contains gluten for elasticity and rise
- Essential for bread and pastry making
- Contributes to mouthfeel in food products
Specific Properties
- Contains varying levels of protein depending on wheat variety
- Gluten content provides elasticity and structure
- Different grades available (all-purpose, bread, pastry, cake)
- Contains naturally occurring enzymes
- Absorbs moisture readily
Safety Notes
Contains gluten, a major allergen. Not suitable for individuals with celiac disease or gluten sensitivity. May cause digestive issues in sensitive individuals.
Related Products
No related products
About Wheat
A cereal grain and one of the world’s most important food crops, primarily used as a source of flour for baking and food production
Back to WheatForms of Wheat Flour
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White Wheat Flour
Refined wheat flour with bran and germ removed
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Whole Wheat Flour
Flour made from the entire wheat kernel including bran, germ, and endosperm