Wheat flour, properties and use

Wheat flour, obtained by grinding the kernels of plants of the genus Triticum, is a product rich in proteins, mineral salts, fibers and vitamins. Let's find out better. 

> 1. How wheat flour is made

> 2. Properties and use of wheat flour

> 3. Products based on wheat flour

> 4. A recipe up your sleeve

Wheat flour, properties and use


How wheat flour is made

Wheat flour is obtained by grinding the wheat, Triticum, one of the oldest and most widespread cereals in the world. The grains of wheat of harvest, sthe Trebbiano and, with a further process called "sifting", the flour is produced which is the product you buy in the store. 

Le two best known varieties of wheat flour are that of soft wheat or Triticum vulgare and that of durum wheat or Triticum turgidum. The first is generally used for the production of bread, the second for pasta.


Properties and use of wheat flour

The soft wheat flour is divided in turn into 00, 0, 1, 2 and wholemeal. The latter is the richest in fiber and the former is the most refined, used in pastry. 00 flour is the most candid and pure, but also the poorest in nutrients.

Flour contains proteins (gliadin and glutenin) vitamins, minerals and fibers. Whole wheat flour is the least refined and has one higher amount of fiber and it is the most complete from a nutritional point of view.

Starch and gluten are the main components of wheat flour. In this flour there are also sugars, dextrin, gums, phosphates. Durum wheat contains a greater amount of protein than soft wheat. Not good for i celiac because it contains gluten.


Find out what are the foods for celiacs


Wheat flour products

Many products are made with wheat flour: bread and derivatives, pasta, sweets of all kinds, cakes, biscuits. Wheat flour 00, 0 and wholemeal is a product that is easily found in supermarkets and shops. To retrieve type 1 and type 2 flours, which are less common, you can specifically search online.

Seitan is also obtained from wheat flour which is obtained by separating gluten from starches and bran through a filtering process with hot water.


A recipe up your sleeve     

Fresh noodles with whole wheat flour


  • 500 grams of whole wheat flour,
  • 5 whole eggs,
  • 1 tablespoon and a half level of fine salt,
  • water.

Method: Sift the flour on a pastry board and make a hole in the center in which to add the eggs and salt. Beat the ingredients using a fork. Incorporate the flour from the edges inwards.

Continue to incorporate the flour and, if the dough is dry, add a little water. Knead vigorously, pull the dough with the palm of your hand, fold it and turn it until you get a firm and smooth ball.

Cover with a cloth and leave to rest for 15 minutes. Cut the dough into slices and roll them out one by one into a very thin sheet, with a rolling pin or the special tool to roll the dough. Always with the tool or by hand, make medium-sized noodles. Leave them to air dry hanging on a wooden stick.


Read also

The properties of cereals, a source of energy


| Food.ndtv.com


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