Batter: Wheat Flour

Wheat flour is a powder made from grinding wheat grains. It is a staple ingredient in baking and cooking, used to make bread, pasta, cakes, and many other foods. The type of wheat and how finely it is ground affect its properties.

Wheat flour is primarily used as a structural ingredient in baked goods and batters. It provides the base for doughs and batters, absorbing liquids and forming the framework of products like bread, cakes, and fried items. It's a key component in many processed foods for its binding and thickening properties.

Wheat flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and some B vitamins and iron, especially when enriched. Whole wheat flour also provides dietary fiber. Excessive intake of refined carbohydrates, including those from white flour, is associated with health concerns, but this is related to overall dietary patterns rather than the flour itself.