The most important thing is that some wheats are hard and some are soft. Hard wheats containing greater quantities of the proteins called glutenin and gliadin, which together form gluten when the flour is moistened and mixed.
In the United States, wheat flour is enriched with the mineral, iron (as a salt). Enrichment with calcium salts is optional for some types of flour but mandatory for enriched, self-rising flour.
Wheat flour is use to make leavened products, such as alimentary pastes (macaroni, spaghetti, noodles, etch. Cake mixes are also prepared with flour, and flour is used for thickening canned and homemade stews, soups gravies and white sauces.
Flour is the most basic building block for bread. Bread flour is wheat flour made from high gluten wheat. The higher gluten content of this flour makes it perfect bread machine breads.
Whole wheat flour is made from the entire kernel, including the bran, germ and endosperm. Whole wheat flour is associated with a decreased risk, f heart disease, certain types of cancer, stroke, a diabetes and some gastrointestinal disease.
Various breakfast cereal products are made from wheat. Generally, in these products, the wheat is precooked an passed though heated rolls to form flakes.
Wheat bran may also be produced as flakes. High protein cereals may be produced from wheat together with added wheat starch sugar malt, minerals (such as phosphates), vitamins and other ingredients.
Wheat bran sometimes called miller’s brand is made from the outer portion of the whole wheat kernel. This grain products adds fiber and texture to breads, muffins and other foods.
Wheat Flour
