FOB Price
Obtenir le dernier prix280 ~ 350 / Ton
|Minimum Order
Localité:
-
Prix de commande minimale:
Commande minimale:
10 Ton
Packaging Detail:
As a Customers' Requirement
Delivery Time:
10 to 20 days
Supplying Ability:
10000 Ton per Month
Payment Type:
T/T, Western Union, Money Gram, PayPal
Canada
Personne àcontacter AMWAAJ INC
Wheat flour is a powder made by grinding wheat grains, specifically the starchy endosperm. It is one of the most widely consumed cereal grains and is a key ingredient in many foods. Here are some key points about wheat flour:
Types: There are several types of wheat flour, each with different protein contents and uses:
Composition: Wheat flour is primarily composed of starch, protein (gluten), and small amounts of fat and fiber. The protein content varies depending on the type of flour, with bread flour having the highest protein content and cake flour having the lowest.
Gluten: Gluten is a protein found in wheat flour that gives dough its elasticity and helps it rise. Gluten forms when water is added to flour and mixed, creating a network of proteins that trap carbon dioxide gas produced by yeast or chemical leavening agents. This process is essential for the structure and texture of bread and other baked goods.
Culinary Uses: Wheat flour is a versatile ingredient used in a wide variety of dishes, including bread, cakes, cookies, pastries, pasta, pancakes, and sauces. It provides structure, texture, and flavor to baked goods and serves as a thickening agent in sauces and gravies.
Storage: Wheat flour should be stored in an airtight container in a cool, dry place to prevent it from absorbing moisture and becoming rancid. Whole wheat flour has a shorter shelf life than refined flours due to its higher fat content from the wheat germ. It\'s best to use flour within six to twelve months for optimal freshness and quality.
