Filling: Wheat Flour

Wheat flour is a powder made from grinding wheat grains. It is a staple ingredient in baking and cooking, forming the base for many breads, pastas, and pastries. The type of wheat and how it is milled affect its protein content and how it behaves in recipes.

Wheat flour is primarily used as a structural ingredient in baked goods and pasta due to its gluten content, which provides elasticity and chewiness. It acts as a binder and thickener in sauces and gravies. It is found in a wide variety of products including bread, cakes, cookies, and pasta.

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. The World Health Organization (WHO) has not established a specific intake level for wheat flour. Concerns about wheat consumption are often related to gluten sensitivity or celiac disease, which are immune responses to gluten found in wheat, not the flour itself.