White wheat flour, commonly known as all-purpose flour or refined flour, is a versatile and widely used ingredient in baking and cooking. It is produced by milling wheat grains and removing the bran and germ, leaving only the endosperm. This process results in a fine, powdery substance that is commonly used in a variety of culinary applications.
Compare table for White wheat:
| Flour | Calories | Fat | SaturatedFat | Carbs | Sugar | Fibre | Protein | Iron |
|---|---|---|---|---|---|---|---|---|
| White wheat (100g) | 364 kcal | 1 g | 0.2 g | 76 g | 0.3 g | 2.7 g | 10 g | 1.17 mg |
| Almond (100g) | 571 kcal | 50 g | 3.6 g | 21 g | 7.1 g | 14 g | 21 g | 3.57 mg |
| Brown rice (100g) | 363 kcal | 2.8 g | 0.6 g | 76 g | 0.7 g | 4.6 g | 7.2 g | 1.98 mg |
| Buckwheat (100g) | 335 kcal | 3.1 g | 0.7 g | 71 g | 2.6 g | 10 g | 13 g | 4.06 mg |
| Chia Seeds (100g) | 486 kcal | 30.7 g | 3.3 g | 42.1 g | 0.01 g | 34.4 g | 16.5 g | 7.7 mg |
| Chickpea (100g) | 387 kcal | 7 g | 0.6 g | 57 g | 0.5 g | 11 g | 22 g | 5 mg |
| Coconut (100g) | 400 kcal | 13 g | 13 g | 60 g | 20 g | 33 g | 20 g | 6.67 mg |
| Corn (100g) | 361 kcal | 3.9 g | 0.5 g | 76.8 g | 0.6 g | 7.3 g | 6.9 g | 2.4 mg |
| Flaxseed (100g) | 534 kcal | 42 g | 4 g | 29 g | 2 g | 28 g | 18 g | 5 mg |
| Millet (100g) | 375 kcal | 3.5 g | 0.7 g | 74 g | 1 g | 7 g | 11 g | 2.5 mg |
| Oats (100g) | 389 kcal | 0.6 g | 1.2 g | 66.3 g | 0.9 g | 10.6 g | 16.9 g | 4.7 mg |
| Psyllium husk (100g) | 354 kcal | 0.6 g | 0.1 g | 88 g | 0.5 g | 80 g | 1.5 g | 16 mg |
| Quinoa (100g) | 368 kcal | 7.5 g | 1.6 g | 69 g | 3.6 g | 7 g | 10 g | 4.8 mg |
| Red lentils (100g) | 116 kcal | 0.4 g | 0.1 g | 20 g | 1.8 g | 7.9 g | 9 g | 3.3 mg |
| Semolina (100g) | 357 kcal | 1.2 g | 0.7 g | 74 g | 2.4 g | 4.8 g | 12 g | 3.43 mg |
| Soya (defatted) (100g) | 330 kcal | 1.2 g | 0.8 g | 38.4 g | 18.9 g | 17.5 g | 47 g | 9.2 mg |
| Tapioca (100g) | 349 kcal | 0.2 g | 0.1 g | 85 g | 3.5 g | 1.2 g | 0.6 g | 1 mg |
| White rice (100g) | 359 kcal | 1.3 g | 0.1 g | 80 g | 0.1 g | 0.5 g | 6.9 g | 0.22 mg |
| Whole grain wheat (100g) | 340 kcal | 2.5 g | 0.4 g | 72 g | 0.4 g | 11 g | 13 g | 3.6 mg |
Here are some key characteristics and features of white wheat flour:
Texture and Color:
- White wheat flour has a fine texture and a light color, ranging from off-white to pale yellow. It is often preferred in recipes where a light and fluffy texture is desired, such as in cakes, pastries, and some bread recipes.
Gluten Content:
- White wheat flour contains gluten, a protein that provides elasticity and structure to baked goods. The gluten content in all-purpose flour is moderate, making it suitable for a wide range of recipes, from tender cakes to bread with a medium crumb structure.
Versatility:
- All-purpose flour is called 'all-purpose' for a reason—it is versatile and can be used in a variety of cooking and baking applications. It is suitable for making bread, cakes, cookies, muffins, pancakes, and more.
Standardized Composition:
- All-purpose flour is often standardized, meaning that it has a consistent composition and protein content. This consistency allows for predictable results in a wide range of recipes.
Common Protein Content:
- The protein content of all-purpose flour typically ranges from 8% to 12%. This moderate protein content strikes a balance between providing structure to baked goods and ensuring a tender texture.
Enrichment:
- In some regions, white wheat flour may be enriched with vitamins and minerals, such as folic acid, niacin, iron, and riboflavin, to replace nutrients lost during the refining process.
Storage:
- White wheat flour has a longer shelf life compared to whole wheat flour due to the removal of the bran and germ, which contain oils that can turn rancid. It is best stored in a cool, dry place in an airtight container.