Wheat flour

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Contents 1 About Wheat flour 2 Production of Wheat flour 3 Buying Wheat flour 3.1 Wheat flour Variations 4 Preparing Wheat flour 5 Cooking Wheat flour 6 Storing Wheat flour 7 Wheat flour Nutrition 7.1 Wheat flour Nutritional Research 8 Wheat flour Recipes 8.1 Wheat flour Related Recipes

[edit] About Wheat flour

Wikipedia Article About Wheat Flour on Wikipedia

The vast majority of today's flour consumption is wheat flour.

Wheat varieties are typically known as, variously, "white" or "brown" if they have high gluten content, and "soft" or "weak flour" if gluten content is low. Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer 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.

[edit] Production of Wheat flour

[edit] Buying Wheat flour

[edit] Wheat flour Variations

[edit] Preparing Wheat flour

[edit] Cooking Wheat flour

[edit] Storing Wheat flour

[edit] Wheat flour Nutrition

• Wheat flour Nutrient Charts

[edit] Wheat flour Nutritional Research

[edit] Wheat flour Recipes

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	Wheat flour Recipe Buying Wheat flour Article Wheat flour Nutritional Research Article Wheat flour Preparation Article Wheat flour Cooking Method Article

• Wheat flour Recipes
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[edit] Wheat flour Related Recipes

• Wheat flour