Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called “soft” or “weak” if gluten content is low, and are called “hard” or “strong” if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly 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.
| Wheat flour, whole-grain | ||
| Energy | 1,418 kJ (339 kcal) | |
| Carbohydrates | 72.57 g | |
| Sugars | 0.41 g | |
| glucose | 0.78 g | |
| Dietary fiber | 12.2 g | |
| Fat | 1.87 g | |
| Protein | 13.70 g | |
| Thiamine (B1) | 0.447 mg | 0.37 |
| Riboflavin (B2) | 0.215 mg | 0.17 |
| Niacin (B3) | 6.365 mg | 0.4 |
| Pantothenic acid (B5) | 1.008 mg | 0.2 |
| Vitamin B6 | 0.341 mg | 0.2 |
| Folate (B9) | 44 μg | 0.11 |
| Calcium | 0.03 | 34 mg |
| Iron | 0.22 | 3.88 mg |
| Magnesium | 0.33 | 138 mg |
| Manganese | 1.65 | 3.8 mg |
| Phosphorus | 0.28 | 346 mg |
| Potassium | 0.14 | 405 mg |
| Sodium | 0 | 5 mg |
| Zinc | 0.27 | 2.93 mg |
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