Does wheat flour mean white flour? What is the difference between whole wheat flour and white flour?

Not exactly. Wheat flour is divided into two kinds, first, flour is a general term for cereal flour; Flour is ground after removing the wheat bran, so it is also called wheat flour.

2. Wheat flour, also known as whole wheat flour, such as Sanyi whole wheat flour is made of organic wheat and ground by stone mill, because the bran contains vitamins, zinc and other nutrients.

Comparatively speaking, wheat flour will be more nutritious.

Wheat: Wheat is a general term for wheat plants, is a monocotyledon, is a kind of grass widely cultivated all over the world, wheat fruit is one of the staple foods of human beings, ground into flour can be made into bread, steamed bread, biscuits, noodles and other foods; After fermentation, it can be made into beer, alcohol, liquor (such as vodka), or biofuel. Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin, vitamin A and vitamin C.

Wheat is one of the three major cereals, almost all of which are eaten, and only about one-sixth is used as feed. The Lianghe River Basin is the first region in the world to cultivate wheat, and China is one of the first countries in the world to grow wheat. In 2010, wheat was the world's second-largest food crop (100 million tons), after corn (100 million tons).

So to speak.

Wheat flour is divided into standard flour, Fuqiang flour and snowflake powder according to the amount of bran it contains.

Wheat flour is divided into high-gluten flour and low-gluten flour according to the amount of protein it contains.

Wheat flour is divided into dumpling flour, cake flour, self-rising flour and so on according to the different things added.

What is the difference between whole wheat flour and white flour?

1. The processing is different.

In the process of wheat milling, whole wheat flour only undergoes simple grinding and screening, and does not go through processing steps such as bran removal, so the degree of processing is less, and the four components of wheat are completely retained. In the process of ordinary flour, the bran and embryo in the wheat are removed, leaving only the endosperm to grind into flour.

2. The appearance is different.

Whole wheat flour looks light brown in appearance, and the flour contains a part of the bran substance, so it will be a little rough to the touch, and it feels like there are some small particles inside; The appearance and color of ordinary flour looks relatively white, there is basically no bran in it, the powder is delicate, and it is relatively smooth to the touch.

3. The taste is different.

Pastries made from whole wheat flour are more chewy to eat, while pastries made from plain flour are fluffier to eat.

4. Nutrition is different.

Whole wheat flour is less processed, which retains the nutrients contained in wheat bran and embryo, which is rich in vitamins B1, B2, B6, niacinic acid and a variety of mineral elements, and is also a natural ** of water-soluble dietary fiber. Ordinary flour is finely processed, retaining only the starch and a small amount of protein in wheat.

In agriculture, wheat flour is short for flour made from wheat and barley. Flour is a powder made by removing the skin in the middle of the wheat and grinding it into Zheng or Hu.

The wheat flour of different processes is that the whole wheat is only ground when grinding, and there is no process to remove the bran, and the whole wheat contains bran and germ. The dough flour needs to go through the process of removing the bran.

Hello, dear. We'd be happy to be able to answer your questions. Plain flour is wheat flour.

Ordinary flour is made by grinding wheat, and it is the same in terms of color and taste, and the resulting pastry is the same. Further Information: Yes.

Flour is made from wheat grinding, according to the content of protein in the flour, it can be divided into high-gluten flour, low-gluten flour, gluten-free flour, etc., the color of high-gluten flour is relatively dark, and it is not easy to form a ball after grabbing it with a hand branch, and it can be used to make Mengxian silver bread and puff pastry. The color of low-gluten flour is relatively white, and it is easy to form a ball when grasped by hand, so it can be used to make cakes, muffins and other delicacies.

There are many sayings on the Internet, according to the national authoritative definition, the national standard GB T 22515-2008 "Grain and Oil Terminology Grain, Oilseeds and Their Processed Products" article definition, wheat flour, also known as flour. Wheat is processed into a powdered product. Wheat flour is actually the professional name of the national standard, and flour is a colloquial common name.

It corresponds to a series of subdivided products derived from wheat flour, such as high-gluten wheat flour and low-gluten wheat flour according to gluten; Wheat flour for bread, wheat flour for cakes, wheat flour for steamed bread, etc. Basically, the name of the flour standard on the market can be seen in the belt"Wheat flour"Some may have common names such as what snowflake powder, Fuqiang powder, but if you look carefully next to it, you can also see the standard name xx wheat flour. For example, Hetao wheat flour, Wudeli Fuqiang wheat flour, wheat flour for Jinxiang bread, Meimei low-gluten wheat flour, wheat flour for Xinliang steamed buns, etc.

Of course, there is a difference between wheat flour and whole wheat flour, wheat flour refers to the flour that is only partially ground from the wheat endosperm with the bran removed, which is commonly referred to as white flour, and the pasta made has a delicate taste and beautiful appearance. The whole wheat flour contains bran, endosperm and other ingredients, the overall color is brown, rich in dietary fiber, and the taste is slightly rough, but it is healthier.

Wheat flour is a type of flour. Wheat flour is a flour made directly from wheat with the outer skin and middle part of the wheat, and is a coarse grain. Flour is the flour that has been deranned, that is, the middle part of the wheat that has been peeled and then ground out.

Yes, wheat flour refers to the flour of wheat in the north, which is the flour of wheat milling.

Yes, flour is a powdery substance that is ground from wheat. According to the protein content of flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

Flour (wheat flour) is a staple food in much of northern China, and there are many varieties of foods made from flour with a variety of flavors [1].

It's just that the name of each place is different.

In fact, flour and wheat flour are the same thing, and flour is the flour formed after wheat is peeled and ground. There are low-gluten wheat flour, strong gluten wheat flour, and medium-gluten wheat flour.

Wheat and wheat flourWheat is composed of wheat bran, germ, and endosperm, and wheat bran is the hard part of the outer layer of wheat, which is generally removed by grinding white flour. When we talk about flour, we often refer to the powder formed after wheat is peeled and ground. Wheat hulling is mainly to remove the bran and embryo, and the remaining endosperm is ground into flour.

If the wheat bran is shed little or not at all, the flour made by mixing the embryo, endosperm and bran together is called whole wheat flour. Whole wheat flour is a whole grain that contains all the components of wheat in flour, which better retains a variety of nutrients and active ingredients in wheat.

It's definitely not flour, what are you thinking?

Whole wheat flour and white flour are different in terms of processing methods, color, bran content, taste, etc., whole wheat flour is ground after peeling, and the processing method is relatively simple, white flour is ground with endosperm, and the way of adding and rolling Zheng Gong is more cumbersome. Whole wheat flour is somewhat black in color and brown in color, and white flour is white in color.

The bran content of whole wheat flour is relatively large, and there is a rough feeling when touched, while the bran content of white flour grip powder is relatively small, and the feeling is more delicate when touched.

The texture of whole wheat flour is coarse, and the resulting pasta will be coarse, and the texture is not so soft and delicate.

Whole wheat flour refers to the original color of the flour without the addition of a whitening agent (benzoic acid peroxide) and a gluten enhancer (potassium olfactory).