I would like to ask what kind of flour is flour?

Flour is wheat flour.

Flour is the flour that is polished after removing the husk of wheat, and the polished flour is more delicate and smooth, and the flour is also divided into three kinds of high and low. High gluten flour is darker in color, and it is suitable for making bread and snacks because it does not form a ball when grasped by the hand. Medium gluten flour color shows milky white, suitable for making buns and noodles and so on. Low gluten flour is white in color, it is easy to form a ball with hands, and the protein content is lower, suitable for making cakes, muffins, cookies and so on.

Composition of flour

The main ingredients are protein, carbohydrates, water, lipids, minerals and trace elements, vitamins, enzymes and other components.

The main proteins in protein are clear protein, globulin, wheat glutenin and gliadin, of which wheat glutenin and gliadin are the main ingredients in the formation of gluten. Protein is generally found in flour at 8-16%.

Carbohydrates mainly include starch, cellulose, and a variety of free sugars and pentosans. Carbohydrates are generally about 70% in flour.

Moisture is generally about 13-15% in flour.

Lipids are generally about 2-4% in flour.

Minerals and trace elements are generally 1.5-2.0% in flour.

The vitamin content of flour is very low, generally containing B vitamins, pantothenic acid and vitamin E, with very little vitamin A and almost no vitamins C and D.

Flour contains mainly amylase, protease and lipase. Among them, amylase and protease have a great influence on the quality of flour.