Wheat:-

Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.

Wheat flour contains a large amount of starch and other components like proteins, lipids, etc., which affect its properties. The lipids in wheat flour are only 1%–3% of the total content. They can be classified into two components: free and bound lipids.

Bajra:-

Bajra flour (black millet) is made from bajra. When bajra stem is ripe and ready to be harvested, the plants are cut and tied in bundles and dried. The bundles are then threshed to separate the grains. The grains are again dried and grinded to flour.

Bajra is a type of pearl millet grown primarily in Africa and India, although it's consumed worldwide. The gluten-free grain is low in calories but packed with healthy nutrients that may contribute to weight loss, improved blood sugar levels, and other health benefits.