Wheat flour is a powder made from grinding wheat, used for human consumption. Here's an overview of its types, uses, and nutritional aspects:

Types of Wheat Flour

1. All-Purpose Flour: Versatile and used for a variety of recipes. It has a moderate protein content, making it suitable for most baking needs.
2. Bread Flour: High in protein (gluten), which gives bread its chewy texture. Ideal for yeast bread and pizza dough.
3. Cake Flour: Low in protein and finely milled, giving cakes a tender crumb.
4. Pastry Flour: Similar to cake flour but with slightly more protein, used for pastries and cookies.
5. Whole Wheat Flour: Made from the entire wheat kernel, including the bran, germ, and endosperm. Higher in fiber and nutrients than white flour.
6. Self-Rising Flour: Contains added baking powder and salt, used for quick breads and biscuits.

Uses of Wheat Flour

• Baking: Essential for bread, cakes, cookies, pastries, and many other baked goods.
• Thickening Agent: Used in sauces, gravies, and soups to thicken.
• Pasta and Noodles: Key ingredient in making pasta and various types of noodles.
• Breading and Coating: Used to coat meats and vegetables before frying.

Nutritional Aspects

Wheat flour is a significant source of carbohydrates and provides essential nutrients, including:

• Protein: Contributes to the structure in baked goods.
• Fiber: Particularly in whole wheat flour, aids in digestion.
• Vitamins and Minerals: Includes B vitamins, iron, magnesium, and zinc.