White Wheat Flour (Industrial, Bleached, Enriched)
White wheat flour, a refined and bleached version of wheat flour, is commonly used in a wide array of baking and cooking applications. Often referred to as all-purpose flour, it is enriched with added nutrients to compensate for those lost during the refining process. This flour is a staple in kitchens around the world due to its versatility and ability to create light, fluffy textures in breads, cakes, pastries, and more.
Nutritional Information (per 100g):
| Nutrient | Amount |
|---|---|
| Energy | 362 kcal |
| Protein | 15.33 g |
| Fat | 1.41 g |
| Saturated Fats | 0.272 g |
| Carbohydrates | 69.88 g |
| Fiber | 2.4 g |
| Sugar | 0.92 g |
| Calcium | 17 mg |
| Iron | 5.06 mg |
| Magnesium | 38 mg |
| Phosphorus | 128 mg |
| Potassium | 120 mg |
| Sodium | 2 mg |
| Zinc | 1.16 mg |
| Copper | 0.195 mcg |
| Manganese | 0.569 mg |
| Selenium | 28.1 mcg |
| Vitamin C | 0 mg |
| Thiamin (B1) | 0.736 mg |
| Riboflavin (B2) | 0.445 mg |
| Niacin (B3) | 5.953 mg |
| Vitamin B6 | 0.045 mg |
| Folate (B9) | 31 mcg |
| Vitamin B12 | 0 mcg |
| Vitamin A | 0 mcg |
| Vitamin E | 0.05 mg |
| Vitamin D2 | 0 mcg |
Allergen Information:
- Contains gluten, a protein found in wheat. It may cause adverse reactions for individuals with celiac disease or non-celiac gluten sensitivity.
- Suitable for vegetarians and vegans, but not for those with wheat allergies.
Dietary Preferences:
- High in Protein: White wheat flour is a good source of protein, providing essential amino acids necessary for bodily functions.
- Moderate in Fiber: While not a high-fiber flour, it provides a moderate amount, contributing to digestive health.
- Low in Saturated Fats: This flour has minimal saturated fats, making it a heart-friendly choice for those monitoring their fat intake.
- Low in Sugar: With only 0.92g of sugar per 100g, white wheat flour is ideal for savory recipes or those watching their sugar intake.
Advice for Use:
- Baking: White wheat flour is the go-to choice for a variety of baked goods, including bread, cakes, cookies, and pastries, providing structure and lightness. Its neutral flavor makes it perfect for both sweet and savory dishes.
- Substitute for Whole Wheat Flour: While it lacks the higher fiber content of whole wheat flour, it can still be used in many recipes calling for whole wheat, though the texture and nutritional profile will differ.
- Storage: Keep white wheat flour in a cool, dry place in an airtight container to prevent moisture and pests from affecting its quality. Ideally, it should be used within six months for optimal freshness.
Conclusion:
White wheat flour is an essential pantry ingredient, prized for its versatility and neutral flavor. While it may not provide the same nutrient density as whole wheat flour, it serves as an effective foundation for a wide range of recipes. Whether used in baking or as a thickening agent, its low sugar content and relatively high protein make it a staple in many kitchens. When combined with enriching practices like fortification, this flour becomes an excellent base for delicious meals enjoyed by people of all dietary preferences.
By highlighting both the nutritional content and versatile uses of white wheat flour, this detailed description offers valuable insight for those looking to make informed choices in their cooking and baking endeavors.
