Samosa Crust: Wheat Flour

Wheat flour is the finely ground powder of wheat grains. It is a staple ingredient made by milling wheat kernels, separating the bran and germ from the endosperm, and then grinding the endosperm into a fine powder. Different types of wheat flour exist, varying in protein content and how finely they are milled.

Wheat flour is a primary ingredient in baked goods like bread, cakes, and cookies, providing structure and texture. It is also used as a thickener in sauces and gravies, and as a coating for fried foods. In samosas, it forms the main component of the crust, giving it a crisp texture when fried or baked.

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. While whole wheat flour contains fiber, refined wheat flour has less. The Dietary Guidelines for Americans recommend making at least half of all grains consumed whole grains. There are no specific health concerns associated with typical consumption of wheat flour.