Botanical Name : |
Triticumspp |
English Name : |
Wheat Flour |
Family Name : |
Poaceae |
Wheat flour is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta. Of the grains available for the production of flour, wheat is unique. It is the only cereal grain with sufficient gluten content to make a loaf of bread without being mixed with another grain. Wheat is also the most widely distributed cereal grain. It is grown all over the world. In most instances, a reference to ‘flour” is a reference to wheat flour.
Wheat is the only cereal grain that contains gluten in sufficient amount to make yeast breads. Some wheats contain more gluten than others.
Whole Wheat Flour
Specification of Whole Wheat Flour
|
Moisture |
11-11.5 % |
Total Ash |
1.3-1.5 % Max |
Water Absorption |
70% and above |
Gluten |
9-10% |
Crude Fiber |
2.3-2.5% |
Alcoholic Acidity |
0.08% max |
Acid Insoluble Ash |
0.08-0.1% max |
Protein |
11-12% |
Carbohydrates |
73.0 gms |
Fats |
1.70 gms |
Fibers |
11.0 gms |
Minerals |
