WHEAT FLOUR

When wheat is ground into a powder, wheat flour is created, making it suitable for human consumption. The amount of gluten, color, sections of the grain used, and variety of wheat is used to categorize the many types of wheat flour. Most baked items, including bread, cakes, cookies, and cupcakes, must contain wheat flour. Only the endosperm is used to make white flour. Bran and germ are both present in brown flour. All three components are present in whole-grain flour. Each component is isolated and then processed into a powder. White flour has a naturally yellowish hue, but to achieve a white appearance, it is frequently bleached or combined with oxidizing agents. WHEAT FLOUR (MAIDA) Moisture- 14%Max Dry gluten-11.20%, Total Ash -0.56%, Protein -10.55%.