Unlocking the Secrets of Wheat Flour

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Discover the secrets of wheat flour: the most versatile baking ingredient.

Let’s learn about the ingredient: Wheat

(Suited to Levels 2 & 3, Beginners may need to read a couple of times to absorb it)

Wheat flour is a versatile and essential ingredient in baking, made by grinding grains, roots, beans, seeds, nuts, or even bones. It is the most widely used flour in the world, forming the backbone of countless recipes.

Let’s take a closer look at the structure of a wheat kernel and the various types of wheat flour used in baking.

What makes up a grain of wheat?

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83% Endosperm 14.5% Bran and 2.5% Germ.

• Endosperm (83%): The source of white flour, rich in protein, carbohydrates, iron, and B vitamins like riboflavin, niacin, and thiamine. It also contains soluble fiber.
• Bran (14.5%): Found in wholemeal flour or sold separately, bran is high in dietary fiber (mostly insoluble), trace minerals, and B vitamins.
• Germ (2.5%): The sprouting part of the seed, often removed during milling due to its fat content (10%), which shortens flour’s shelf life. Rich in B vitamins and trace minerals, the germ is included in wholemeal flour or sold separately.

What types of wheat flour are used in baking?

• Plain Flour (All-Purpose Flour):
  • Protein Content: 9.5-11.5% (varies by country).
  • Uses: Suitable for bread, pizza bases, and biscuits.
• Medium Flour (Pastry/Cake Flour):
  • Protein Content: 7.5-9.5%.
  • Uses: Produces flaky crusts rather than hard or crisp textures.
• High Ratio Flour (Bleached Flour):
  • Protein Content: 6-7%.
  • Characteristics: Finely milled and chlorinated, resulting in tender gluten and refined grains. Ideal for cakes requiring high moisture.
• Soft Flour (Cake/Biscuit Flour):
  • Protein Content: 6-7%.
  • Characteristics: Low protein content creates a soft, crumbly structure, perfect for delicate cakes and biscuits.
• Strong Flour (Bread Flour):
  • Protein Content: 11.5-13.5%.
  • Uses: Ideal for bread-making, as it traps carbon dioxide during yeast fermentation, resulting in a chewy crumb.
• Extra Strong Flour: (Commercial)
  • Protein Content: 13.5-16%.
  • Uses: Used in bread or doughs requiring high strength, such as centerpiece displays.
• Wholemeal Flour (Whole Wheat Flour):
  • Protein Content: 11.5-14%.
  • Characteristics: Contains the entire wheat grain, including the germ, which reduces shelf life due to its fat content.

Exploring Specialty Flours:

In addition to traditional wheat flours, supermarkets now offer a variety of specialty flours like banana, chickpea, rye, and oat flour. These alternatives provide unique flavors and textures, allowing bakers to experiment and find their perfect match.

Pro Tip:

If you’ve been baking bread, try high-protein flour for a stronger rise. For cakes and sponges, test low-protein flour for a softer crumb. Share your results in the comments below—whether they’re a success or a learning experience!