Wheat flour, a staple ingredient in kitchens worldwide, is a powder made by grinding wheat kernels. Its characteristics and uses vary depending on the type of wheat, milling process, and extraction rate. Here's a breakdown:

Types and Uses:

All-purpose flour: Most widely used, suitable for various baked goods like bread, cookies, and cakes. Contains a moderate amount of protein (8-10%) for gluten development and structure.

Bread flour: High in protein (11-13%), ideal for yeast breads due to its ability to form strong gluten for rise and chewiness.

Cake flour: Low in protein (7-8%), resulting in delicate, tender cakes and pastries with minimal gluten development.

Pastry flour: Moderate protein (8-10%) good for flaky pie crusts and cookies, offering some structure while remaining tender.

Whole wheat flour: Made from the entire wheat kernel, including bran and germ, resulting in a coarser texture, nuttier flavor, and higher fiber content. Good for breads, muffins, and pancakes.

Nutritional Value:

Primarily carbohydrates, providing energy.

Protein content varies by type, ranging from 7% to 13%.

Whole wheat flour offers more fiber, vitamins, and minerals than refined flours.