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Wheat flour is a powder used for human consumption made from the grinding of wheat. If the gluten content is low, wheat varieties are called “soft” or “weak” and if they have a high gluten content, they are called “hard” or “strong” Hard flour is high in gluten, with a gluten content of 12 to 14 percent, and its dough has elastic durability that maintains its shape well until it is cooked. Soft flour is relatively low in gluten and thus results in a smoother, crumbly textured loaf. Soft flour is typically classified into the lowest gluten cake flour and pastry flour with slightly more gluten than cake flour.
- Wheat is one of the most commonly eaten cereal grains in the world.
- It comes from a form of grass (Triticum) which is grown worldwide in countless varieties.
- Wheat is highly controversial because it contains a protein called gluten, which in predisposed individuals can activate a harmful immune response.
- However, whole-grain wheat can be a rich source of various antioxidants, vitamins, minerals, and fiber for people who tolerate it.