Wheat flour is one of the most common and versatile ingredients used in cooking. It is obtained by grinding wheat grains and can vary in terms of refinement, from whole wheat flour (which includes the entire wheat kernel, including bran and germ) to highly refined white flour, which has a finer texture and lighter color.

Nutritional Profile (per 100 grams):

• Calories Approximately 364 kcal.
• Protein About 10 grams, providing a moderate amount of protein.
• Fat About 1 gram.
• Carbohydrates About 76 grams, mainly in the form of starch.
• Fiber About 2.7 grams for refined white flour; whole wheat flour has a significantly higher fiber content.
• Vitamins and Minerals Enriched flour is often fortified with iron and B vitamins such as folic acid, niacin, thiamine, and riboflavin to compensate for nutrient losses during the refining process.

Industrial Production Process

The production of wheat flour involves a series of steps designed to transform raw wheat kernels into a fine powder suitable for baking and cooking. This process is critical for creating a versatile ingredient used worldwide in a variety of culinary applications, from bread and pastries to sauces and coatings. Here’s a detailed look at the process:

• Wheat selection and cleaning. Wheat is carefully selected and cleaned to remove impurities such as stones, straw, and other debris.
• Conditioning. The wheat may be conditioned by adding water to optimize milling, softening the husk and preparing the endosperm for grinding.
• Milling. The conditioned wheat is milled through a series of rolling cylinders that crush and separate the grains into flour, bran, and other byproducts.
• Sifting. The flour is then sifted through fine sieves to separate the fine flour from the bran and other coarser components.
• Packaging. Finally, the flour is packaged in bags or containers for retail or wholesale distribution.

Considerations

Wheat flour is the basis for many baked goods, including bread, pasta, cakes, and cookies. Its ability to develop gluten when mixed with water makes it ideal for producing elastic doughs and bread with good structure.

Culinary Use Extremely versatile, used in a wide variety of baking and cooking recipes. The choice between whole wheat and refined flour depends on nutritional needs and personal preferences.

Health Benefits Whole wheat flour is more nutritious than refined flour, as it contains more fiber, vitamins, and minerals. Fiber helps improve digestion and may contribute to reducing the risk of chronic diseases such as type 2 diabetes and heart disease.

Storage Wheat flour should be stored in an airtight container in a cool, dry place. Whole wheat flour, containing more fats from the wheat germ, has a shorter shelf life and can benefit from storage in the refrigerator or freezer to maintain its freshness.

The more traditional procedure uses the classic crushing mill, while the more modern system uses a number of mills to divide the bran (the outer part of the grain) from the inside which is then grated until it reaches the desired thickness.

Wheat flours are divided into:

• Type 00 suitable for sweets, fresh pasta.
• Type 0 suitable for bread.
• Type 1 suitable for bread and pizza.
• Type 2 suitable for rustic bread
• Integral suitable for wholemeal bread

Regarding the composition of wheat flour and its most interesting components from a health point of view, phytochemical analysis found the presence of carotenoids, zeaxanthin, β-carotene (2).

Wheat flour studies

References___________________________________________________________________

(1) Aktas-Akyildiz E. Effect of wheat bran and whole wheat flour on manti quality. An Acad Bras Cienc. 2023 Dec 15;95(suppl 2):e20220044. doi: 10.1590/0001-3765202320220044. 

Abstract. Wheat bran and whole wheat flour are excellent dietary fibre (DF) sources which are widely used in food industry to produce high fibre food products. Although they are successfully utilized in several cereal based food formulations, there is no report regarding their use in manti which is a traditional Turkish food consumed all over the country. This study aimed to investigate the effects of wheat bran and whole wheat flour on the nutritional and cooking quality of manti. Samples were produced in an industrial plant and evaluated in terms of DF, phytic acid, in vitro glycemic index (GI), color and cooking quality (cooking loss, cooking time, weight increase). Although an increase was observed in phytic acid contents of manti produced from wheat bran or whole wheat flour, their DF contents increased without any adverse effect on cooking quality compared to control manti produced from refined flour. Besides, whole wheat flour resulted in a significant decrease in GI. The outcomes of this study demonstrates the applicability of wheat bran and whole wheat flour for industrial-scale production of manti with a good nutritional profile.

Cheng W, Sun Y, Fan M, Li Y, Wang L, Qian H. Wheat bran, as the resource of dietary fiber: a review. Crit Rev Food Sci Nutr. 2022;62(26):7269-7281. doi: 10.1080/10408398.2021.1913399. Epub 2021 May 3. PMID: 33938774.

Abstract. Wheat bran is a major by-product of white flour milling and had been produced in large quantities around the world; it is rich in dietary fiber and had already been used in many products such as whole grain baking or high dietary fiber addition. It has been confirmed that a sufficient intake of dietary fiber in wheat bran with appropriate physiological functions is beneficial to human health. Wheat bran had been considered as the addition with a large potential for improving the nutritional condition of the human body based on the dietary fiber supplement. The present review summarized the available information on wheat bran related to its dietary fiber functions, which may be helpful for further development of wheat bran as dietary fiber resource.

(2) Whent M, Huang H, Xie Z, Lutterodt H, Yu L, Fuerst EP, Morris CF, Yu LL, Luthria D. Phytochemical composition, anti-inflammatory, and antiproliferative activity of whole wheat flour. J Agric Food Chem. 2012 Mar 7;60(9):2129-35. doi: 10.1021/jf203807w. Epub 2012 Feb 22. PMID: 22321109

Abstract. Whole wheat flour from five wheat cultivars was evaluated for phenolic, carotenoid, and tocopherol compositions as well as anti-inflammatory and antiproliferative activities against HT-29 cells. The total ferulic acid content ranged from 452 to 731 μg/g among the five cultivars and was primarily present in the insoluble-bound form. Lutein was the only carotenoid detected and ranged from 1.5 to 4.0 μg/g, and α-tocopherol levels ranged from 12 to 61 μg/g. Extracts of four cultivars demonstrated significant anti-inflammatory activity, measured as inhibition of interleukin-1β (IL-1β) mRNA expression; however, none of the extracts inhibited tumor necrosis factor-α (TNF-α) mRNA expression, a second indicator of anti-inflammatory activity. Proliferation of HT-29 adenocarcinoma cells was inhibited by extracts from all cultivars at the dose of 100 mg botanical equivalent/mL. The cultivar WestBred 936 had the greatest antiproliferative activity at lower concentrations (20 and 50 mg botanical equivalent/mL), had the greatest anti-inflammatory effect against IL-1β, and also had the highest levels of ferulic acid and α-tocopherol. This research shows that whole wheat flours of these five cultivars varied significantly in their contents of phenolics, carotenoids, and α-tocopherol as well as in their anti-inflammatory and antiproliferative potentials, suggesting the possibility that wheat varieties can be selected based on potential health benefits.