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*[[:Category:Wheat flour|Wheat flour]]
 
*[[:Category:Wheat flour|Wheat flour]]
 
 
[[Category:Wheat Flours]]
 
[[Category:Wheat Flours]]

Revision as of 17:08, 9 September 2009

Browse All Wheat flour Recipes:| Wheat flour Recipes by Preparation Time|Wheat flour Recipes by Cost|Wheat flour Recipes by Dish Type

Wheatflour

About Wheat flour

Wikipedia Article About Wheat Flour on Wikipedia

The vast majority of today's flour consumption is wheat flour.

Wheat varieties are typically known as, variously, "white" or "brown" if they have high gluten content, and "soft" or "weak flour" if gluten content is low. Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer texture. 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.

Production of Wheat flour

Buying Wheat flour

Wheat flour Variations

Preparing Wheat flour

Cooking Wheat flour

Storing Wheat flour

Wheat flour Nutrition

  • Wheat flour Nutrient Charts

Wheat flour Nutritional Research

Wheat flour Recipes

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Wheat flour Related Recipes