Knowra Wheat flour Wheat flour Wheat flour is powder made by milling wheat kernels. Its composition varies with which kernel layers are retained and how finely the grain is processed.
Wheat kernel : The seed of a wheat plant, consisting chiefly of bran, germ, and endosperm. Milling separates or recombines these three parts to produce different flours.
Bread flour : A wheat flour with relatively high protein content, suited to yeast-raised breads. Its stronger gluten-forming capacity supports doughs that must retain fermentation gases.
Flour milling : The process of grinding grain and separating its components to produce flour and related products. Roller milling controls how wheat kernels are broken down and their layers recombined.
White flour : Flour made chiefly from wheat endosperm after most bran and germ have been removed. It is the familiar refined form, with less fiber than flour containing whole kernels.
Gluten-related disorders : A group of conditions, including celiac disease and wheat allergy, triggered by components of gluten-containing grains. Wheat flour is unsuitable for people with celiac disease and can trigger wheat allergy.
Starch : A plant carbohydrate made of glucose chains and stored in granules. Starch is the largest component of most wheat flour and absorbs water during baking.
Cake flour : A finely milled, low-protein wheat flour used for tender cakes and pastries. Less protein development helps keep delicate baked goods soft and fine-textured.
Roller mill : A milling machine that reduces grain between pairs of rotating rollers. Roller settings and successive passes determine particle size and extraction.
Whole grain : A cereal grain or food retaining bran, germ, and endosperm in their original proportions. This broader standard distinguishes whole-kernel flour from refined wheat flour.
Celiac disease : An autoimmune disorder in which gluten ingestion damages the small intestine in susceptible people. Wheat flour supplies gluten, so strict avoidance is central to managing the disease.
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