Wheat Flour

Wheat flour is a staple ingredient made by grinding wheat grains and is widely used in baking, cooking, and food production. It comes in various types, such as all-purpose, whole wheat, bread flour, and cake flour, each differing in gluten content and texture. Whole wheat flour retains the bran and germ, offering more fiber and nutrients, while refined flour, often used in pastries and bread, has a finer texture and longer shelf life. Rich in carbohydrates, wheat flour provides essential energy and is also a source of protein, vitamins, and minerals, including iron and B vitamins. Used globally in a variety of cuisines, from breads and pastas to pancakes and pastries, wheat flour remains an essential building block in many traditional and modern dishes. Its versatility, nutritional value, and role in human history highlight its importance in culinary practices worldwide.