Flours compare table for White wheat

White wheat flour, commonly known as all-purpose flour or refined flour, is a versatile and widely used ingredient in baking and cooking. It is produced by milling wheat grains and removing the bran and germ, leaving only the endosperm. This process results in a fine, powdery substance that is commonly used in a variety of culinary applications.

Compare White wheat:

Flour Calories Fat SaturatedFat Carbs Sugar Fibre Protein Iron
White wheat (100g)364 kcal1 g0.2 g76 g0.3 g2.7 g10 g1.17 mg
Almond (100g) 571 kcal 50 g 3.6 g 21 g 7.1 g 14 g 21 g 3.57 mg
Brown rice (100g) 363 kcal 2.8 g 0.6 g 76 g 0.7 g 4.6 g 7.2 g 1.98 mg
Buckwheat (100g) 335 kcal 3.1 g 0.7 g 71 g 2.6 g 10 g 13 g 4.06 mg
Chia Seeds (100g) 486 kcal 30.7 g 3.3 g 42.1 g 0.01 g 34.4 g 16.5 g 7.7 mg
Chickpea (100g) 387 kcal 7 g 0.6 g 57 g 0.5 g 11 g 22 g 5 mg
Coconut (100g) 400 kcal 13 g 13 g 60 g 20 g 33 g 20 g 6.67 mg
Corn (100g) 361 kcal 3.9 g 0.5 g 76.8 g 0.6 g 7.3 g 6.9 g 2.4 mg
Flaxseed (100g) 534 kcal 42 g 4 g 29 g 2 g 28 g 18 g 5 mg
Millet (100g) 375 kcal 3.5 g 0.7 g 74 g 1 g 7 g 11 g 2.5 mg
Oats (100g) 389 kcal 0.6 g 1.2 g 66.3 g 0.9 g 10.6 g 16.9 g 4.7 mg
Psyllium husk (100g) 354 kcal 0.6 g 0.1 g 88 g 0.5 g 80 g 1.5 g 16 mg
Quinoa (100g) 368 kcal 7.5 g 1.6 g 69 g 3.6 g 7 g 10 g 4.8 mg
Red lentils (100g) 116 kcal 0.4 g 0.1 g 20 g 1.8 g 7.9 g 9 g 3.3 mg
Semolina (100g) 357 kcal 1.2 g 0.7 g 74 g 2.4 g 4.8 g 12 g 3.43 mg
Soya (defatted) (100g) 330 kcal 1.2 g 0.8 g 38.4 g 18.9 g 17.5 g 47 g 9.2 mg
Tapioca (100g) 349 kcal 0.2 g 0.1 g 85 g 3.5 g 1.2 g 0.6 g 1 mg
White rice (100g) 359 kcal 1.3 g 0.1 g 80 g 0.1 g 0.5 g 6.9 g 0.22 mg
Whole grain wheat (100g) 340 kcal 2.5 g 0.4 g 72 g 0.4 g 11 g 13 g 3.6 mg

Here are some key characteristics and features of white wheat flour::

  • Texture and Color:

    White wheat flour has a fine texture and a light color, ranging from off-white to pale yellow. It is often preferred in recipes where a light and fluffy texture is desired, such as in cakes, pastries, and some bread recipes.

  • Gluten Content:

    White wheat flour contains gluten, a protein that provides elasticity and structure to baked goods. The gluten content in all-purpose flour is moderate, making it suitable for a wide range of recipes, from tender cakes to bread with a medium crumb structure.

  • Versatility:

    All-purpose flour is called 'all-purpose' for a reason—it is versatile and can be used in a variety of cooking and baking applications. It is suitable for making bread, cakes, cookies, muffins, pancakes, and more.

  • Standardized Composition:

    All-purpose flour is often standardized, meaning that it has a consistent composition and protein content. This consistency allows for predictable results in a wide range of recipes.

  • Common Protein Content:

    The protein content of all-purpose flour typically ranges from 8% to 12%. This moderate protein content strikes a balance between providing structure to baked goods and ensuring a tender texture.

  • Enrichment:

    In some regions, white wheat flour may be enriched with vitamins and minerals, such as folic acid, niacin, iron, and riboflavin, to replace nutrients lost during the refining process.

  • Storage:

    White wheat flour has a longer shelf life compared to whole wheat flour due to the removal of the bran and germ, which contain oils that can turn rancid. It is best stored in a cool, dry place in an airtight container.

While white wheat flour is a staple in many kitchens and widely used in traditional baking, it's essential to note that some individuals may choose alternatives, such as whole wheat flour or gluten-free flours, for dietary or health reasons. The choice of flour depends on the desired outcome of the recipe and individual dietary preferences.