Wrap Dough: 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, pastries, and pasta products. Different types of wheat flour exist, varying in protein content and how finely they are milled, which affects their baking properties.

Wheat flour is primarily used as a structural ingredient in baked goods and doughs, providing the bulk and texture for products like bread, cookies, cakes, and pasta. It acts as a binder and thickener in sauces and gravies. Manufacturers use it in a wide variety of processed foods, including frozen meals and appetizers.

Wheat flour is a common food ingredient and is generally recognized as safe (GRAS) by the FDA. It is a source of carbohydrates and some B vitamins and iron, especially when enriched. While not a major health concern for most, individuals with celiac disease or non-celiac gluten sensitivity must avoid wheat due to its gluten content. Regulatory bodies like the WHO have not set specific limits for wheat consumption, as it is a fundamental food group.