Human being is accustomed of using wheat since the beginning in his diet. When wheat kernel separated from bran and germ is further processed, it may turn into all-purpose flour. Hard flour has high ratio of gluten and soft flour has less content of gluten. There is approximately 10-12% gluten due to which its bread will be thick as compared to fine flour If wheat is free from bran it is called soft or weak flour. On the other hand wheat with full bran is called hard or brown flour. the color of brown wheat is due to the bran present in it.
All –purpose wheat flour is amalgamation of hard and soft flour. it is a good option for bakers in preparing the bakery items. We can be benefitted by iron and Vitamin B added in it.
Wheat Flour Nutritional Value, Data, Information, Content, Label, List and Benefits
Measure 125ml
Weight 66 g
Energy 240 kcal
Energy 1005 kj
Protein 7 g
Carbohydrate 50 g
Total Sugar tr g
Total Dietary Fiber 2.0 g
Total Fat 1g
Saturated Fat 0.1 g
Cholesterol 0 mg
Calcium 10 mg
Iron 3.1 mg
Sodium 1 mg
Potassium 71 mg
Magnesium 15 mg
Phosphorus 71 mg
Thiamin 0.5 mg
Riboflavin 0.33 mg
Niacin 5.3NE
Folate 192 DFE