Wheat Flour

Wheat is probably the most common cereal available all over the world and is in even higher demand in recent years due to its abundant health benefits. Over the years, wheat has shown itself to be one of the most successful and sustainable cereals crops in the world. It originated in south-western Asia, but today it is grown in countless countries. Commonly, wheat cultivation is done at higher latitudes and is primarily used for baking bread products.

Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour Wheat varieties are called “soft” or “weak” if gluten content 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.

Nutritional Value

Different types of flour contain different amounts of protein. It varies considerably amongst brands and the geographic location where the wheat is grown. Soft wheat flour, sold primarily in the South and cake flour are much better for biscuits and pie crusts. Hard wheat flours, sold primarily in the North and Midwest, are better for breads.

There are as many as 30 types of protein in wheat flour, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes.