Wheat

Wheat flour is a fine powder made from grinding wheat grains, and it is one of the most commonly used ingredients in cooking and baking. It is produced by milling different types of wheat, with the most common being hard wheat and soft wheat. The flour can vary in texture and protein content, which affects its use in different recipes. The most common types of wheat flour include all-purpose flour, bread flour, cake flour, and whole wheat flour. All-purpose flour is the most versatile, suitable for a wide range of baked goods, while bread flour, with its higher protein content, is preferred for making bread to provide structure and elasticity. Cake flour, with a lower protein content, is ideal for making soft, tender cakes and pastries.

The process of making wheat flour involves separating the wheat kernel into three parts: the bran (outer layer), the germ (nutrient-rich core), and the endosperm (starchy inner part). Refined flours, such as all-purpose and cake flour, are made from the endosperm, resulting in a finer texture and lighter color. Whole wheat flour, on the other hand, uses the entire kernel, making it darker, coarser, and richer in fiber and nutrients. Wheat flour is essential in a wide range of food products, from bread and pasta to cakes and cookies, and it serves as the foundation for many traditional cuisines worldwide. Its ability to form gluten when mixed with water gives dough its elasticity and structure, which is crucial for baking