Wheatflour

Wheat flour is a powder made from grinding wheat grains. It is a staple ingredient in baking and cooking, forming the base for many common foods. The type of wheat and how it's milled affect its properties.

Wheat flour is primarily used as a structural ingredient in baked goods, providing the bulk and texture for items like bread, cakes, cookies, and pasta. It acts as a binder, holding other ingredients together. It is also used as a thickener in sauces and gravies.

Wheat flour is a common food ingredient and is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of carbohydrates and some B vitamins and iron, especially when enriched. The WHO/IARC has classified processed meat as a Group 1 carcinogen, but has not classified wheat flour in relation to cancer. Evidence on the health effects of whole wheat versus refined wheat consumption is mixed, with some studies suggesting benefits for whole grains.