Wheat flour

Wheat flour is a powder produced by grinding wheat kernels, used globally as a staple food ingredient. Composed primarily of endosperm, it contains proteins (gliadin and glutenin) that form gluten when mixed with water, enabling structure in bread and baked goods. It is categorized by hardness (hard/soft), color, and refinement (white or whole wheat).

All-Purpose Flour: A blend of hard and soft wheat with 9–12% protein, suitable for most baking needs.
Bread Flour: High-protein (12–14%) flour, ideal for yeast breads requiring strong gluten structure.
Cake/Pastry Flour: Low-protein, soft wheat flour resulting in tender, crumbly textures.
Whole Wheat Flour: Contains the entire grain kernel (bran, germ, endosperm), offering higher fiber and nutrients.
Refined Wheat Flour (Maida): Highly refined, smooth, and white; often used for cakes, pastries, and snacks.