Back طحين القمح Arabic Пшанічная мука Byelorussian Harina de trigo Spanish Nisujahu Estonian Gari-irin Basque آرد گندم Persian Vehnäjauho Finnish Farine de blé French 小麦粉 Japanese Glepung gandum JV
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,418 kJ (339 kcal) |
72.57 g | |
| Sugars | 0.41 g |
| Dietary fiber | 12.2 g |
1.87 g | |
13.70 g | |
| Vitamins | Quantity %DV† |
| Thiamine (B1) | 37% 0.447 mg |
| Riboflavin (B2) | 17% 0.215 mg |
| Niacin (B3) | 40% 6.365 mg |
| Pantothenic acid (B5) | 20% 1.008 mg |
| Vitamin B6 | 20% 0.341 mg |
| Folate (B9) | 11% 44 μg |
| Minerals | Quantity %DV† |
| Calcium | 3% 34 mg |
| Iron | 22% 3.88 mg |
| Magnesium | 33% 138 mg |
| Manganese | 165% 3.8 mg |
| Phosphorus | 28% 346 mg |
| Potassium | 14% 405 mg |
| Sodium | 0% 5 mg |
| Zinc | 27% 2.93 mg |
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |
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. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture.[3] Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or wholemeal flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
- ^ Chu, Michael (2004-10-20). "Wheat Flour". Cooking for Engineers. Retrieved 2009-08-14.
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