White Wheat Flour
Refined wheat flour with bran and germ removed
Grains
Cereal grains
Research: Extensive
Scientific Name
Triticum aestivum flour (refined)
Classifications
Processing:
milled_sifted
Source:
wheat_endosperm
Type:
refined_flour
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
- Bran and germ removed during processing
- Fine, smooth texture
- Longer shelf life than whole wheat
- Lower fiber and nutrient content
- Higher gluten concentration
Safety Notes
Contains gluten, a major allergen. Not suitable for individuals with celiac disease or gluten sensitivity. May cause digestive issues in sensitive individuals.
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