Flour Wheat Flour

Wheat flour is a powder made from grinding wheat grains. It is a staple ingredient in baking and cooking, providing structure and texture to a wide variety of foods. Different types of wheat flour exist, such as all-purpose, bread, and cake flour, each with varying protein content that affects its baking properties.

Manufacturers use wheat flour primarily as a structural ingredient in baked goods like bread, cakes, and cookies. It acts as a binder, holding other ingredients together, and contributes to the texture and chewiness of the final product. It is also used as a thickener in sauces and gravies.

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 WHO/IARC has not classified wheat flour as a carcinogen. While some individuals have celiac disease or non-celiac gluten sensitivity and must avoid wheat, for the general population, moderate consumption as part of a balanced diet is not associated with adverse health effects.