Wheat Flour

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. Flour milled from each class of wheat is used for specific products.

Specification of Wheat Flour

Moisture11-11.5 %
Total Ash1.3-1.5 % Max
Water Absorption70% and above
Gluten9-10%
Crude Fiber2.3-2.5%
Alcoholic Acidity0.08% max
Acid Insoluble Ash0.08-0.1% max
Protein11-12%
Carbohydrates73.0 gms
Fats1.70 gms
Fibers11.0 gms
Minerals1.80 gms