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</div> </a> <button aria-controls="toc-Types-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Types subsection</span> </button> <ul id="toc-Types-sublist" class="vector-toc-list"> <li id="toc-Canada" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Canada"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1</span> <span>Canada</span> </div> </a> <ul id="toc-Canada-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Fiji" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Fiji"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2</span> <span>Fiji</span> </div> </a> <ul id="toc-Fiji-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Indian_wheat_flours" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Indian_wheat_flours"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.3</span> <span>Indian wheat flours</span> </div> </a> <ul id="toc-Indian_wheat_flours-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Southeast_Asia" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Southeast_Asia"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.4</span> <span>Southeast Asia</span> </div> </a> <ul id="toc-Southeast_Asia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-United_States" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#United_States"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.5</span> <span>United States</span> </div> </a> <ul id="toc-United_States-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Other" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Other"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.6</span> <span>Other</span> </div> </a> <ul id="toc-Other-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Baking_characteristics" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Baking_characteristics"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Baking characteristics</span> </div> </a> <button aria-controls="toc-Baking_characteristics-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Baking characteristics subsection</span> </button> <ul id="toc-Baking_characteristics-sublist" class="vector-toc-list"> <li id="toc-W_index" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#W_index"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.1</span> <span>W index</span> </div> </a> <ul id="toc-W_index-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Zeleny_sedimentation_value" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Zeleny_sedimentation_value"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.2</span> <span>Zeleny sedimentation value</span> </div> </a> <ul id="toc-Zeleny_sedimentation_value-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-National_Flour" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#National_Flour"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>National Flour</span> </div> </a> <button aria-controls="toc-National_Flour-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle National Flour subsection</span> </button> <ul id="toc-National_Flour-sublist" class="vector-toc-list"> <li id="toc-United_Kingdom" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#United_Kingdom"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.1</span> <span>United Kingdom</span> </div> </a> <ul id="toc-United_Kingdom-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Kenya" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Kenya"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.2</span> <span>Kenya</span> </div> </a> <ul id="toc-Kenya-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Wheat flour</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. 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href="https://zh-min-nan.wikipedia.org/wiki/M%C4%AB-h%C3%BAn" title="Mī-hún – Minnan" lang="nan" hreflang="nan" data-title="Mī-hún" data-language-autonym="閩南語 / Bân-lâm-gú" data-language-local-name="Minnan" class="interlanguage-link-target"><span>閩南語 / Bân-lâm-gú</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%9F%D1%88%D0%B0%D0%BD%D1%96%D1%87%D0%BD%D0%B0%D1%8F_%D0%BC%D1%83%D0%BA%D0%B0" title="Пшанічная мука – Belarusian" lang="be" hreflang="be" data-title="Пшанічная мука" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Nisujahu" title="Nisujahu – Estonian" lang="et" hreflang="et" data-title="Nisujahu" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Harina_de_trigo" title="Harina de trigo – Spanish" lang="es" hreflang="es" data-title="Harina de trigo" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Gari-irin" title="Gari-irin – Basque" lang="eu" hreflang="eu" data-title="Gari-irin" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%A2%D8%B1%D8%AF_%DA%AF%D9%86%D8%AF%D9%85" title="آرد گندم – Persian" lang="fa" hreflang="fa" data-title="آرد گندم" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Farine_de_bl%C3%A9" title="Farine de blé – French" lang="fr" hreflang="fr" data-title="Farine de blé" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EB%B0%80%EA%B0%80%EB%A3%A8" title="밀가루 – Korean" lang="ko" hreflang="ko" data-title="밀가루" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Glepung_gandum" title="Glepung gandum – Javanese" lang="jv" hreflang="jv" data-title="Glepung gandum" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Kvietiniai_miltai" title="Kvietiniai miltai – Lithuanian" lang="lt" hreflang="lt" data-title="Kvietiniai miltai" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target"><span>Lietuvių</span></a></li><li class="interlanguage-link interwiki-mr mw-list-item"><a href="https://mr.wikipedia.org/wiki/%E0%A4%95%E0%A4%A3%E0%A5%80%E0%A4%95" title="कणीक – Marathi" lang="mr" hreflang="mr" data-title="कणीक" data-language-autonym="मराठी" data-language-local-name="Marathi" class="interlanguage-link-target"><span>मराठी</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Tepung_gandum" title="Tepung gandum – Malay" lang="ms" hreflang="ms" data-title="Tepung gandum" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E5%B0%8F%E9%BA%A6%E7%B2%89" title="小麦粉 – Japanese" lang="ja" hreflang="ja" data-title="小麦粉" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/M%C4%85ka_pszenna" title="Mąka pszenna – Polish" lang="pl" hreflang="pl" data-title="Mąka pszenna" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9F%D1%88%D0%B5%D0%BD%D0%B8%D1%87%D0%BD%D0%B0%D1%8F_%D0%BC%D1%83%D0%BA%D0%B0" title="Пшеничная мука – Russian" lang="ru" hreflang="ru" data-title="Пшеничная мука" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sa mw-list-item"><a href="https://sa.wikipedia.org/wiki/%E0%A4%97%E0%A5%8B%E0%A4%A7%E0%A5%82%E0%A4%AE%E0%A4%AA%E0%A4%BF%E0%A4%B7%E0%A5%8D%E0%A4%9F%E0%A4%AE%E0%A5%8D" title="गोधूमपिष्टम् – Sanskrit" lang="sa" hreflang="sa" data-title="गोधूमपिष्टम्" data-language-autonym="संस्कृतम्" data-language-local-name="Sanskrit" class="interlanguage-link-target"><span>संस्कृतम्</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Wheat_flour" title="Wheat flour – Simple English" lang="en-simple" hreflang="en-simple" data-title="Wheat flour" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Vehn%C3%A4jauho" title="Vehnäjauho – Finnish" lang="fi" hreflang="fi" data-title="Vehnäjauho" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B9%81%E0%B8%9B%E0%B9%89%E0%B8%87%E0%B8%AA%E0%B8%B2%E0%B8%A5%E0%B8%B5" title="แป้งสาลี – Thai" lang="th" hreflang="th" data-title="แป้งสาลี" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Bu%C4%9Fday_unu" title="Buğday unu – Turkish" lang="tr" hreflang="tr" data-title="Buğday unu" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D0%BE%D1%88%D0%BD%D0%BE_%D0%BF%D1%88%D0%B5%D0%BD%D0%B8%D1%87%D0%BD%D0%B5" title="Борошно пшеничне – Ukrainian" lang="uk" hreflang="uk" data-title="Борошно пшеничне" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-za mw-list-item"><a href="https://za.wikipedia.org/wiki/Mbamienh" title="Mbamienh – Zhuang" lang="za" hreflang="za" data-title="Mbamienh" data-language-autonym="Vahcuengh" data-language-local-name="Zhuang" class="interlanguage-link-target"><span>Vahcuengh</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/B%E1%BB%99t_m%C3%AC" title="Bột mì – Vietnamese" lang="vi" hreflang="vi" data-title="Bột mì" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-wuu mw-list-item"><a href="https://wuu.wikipedia.org/wiki/%E5%B0%8F%E9%BA%A6%E7%B2%89" title="小麦粉 – Wu" lang="wuu" hreflang="wuu" data-title="小麦粉" data-language-autonym="吴语" data-language-local-name="Wu" class="interlanguage-link-target"><span>吴语</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E9%BA%AA%E7%B2%89" title="麪粉 – Cantonese" lang="yue" hreflang="yue" data-title="麪粉" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E9%BA%B5%E7%B2%89" title="麵粉 – Chinese" lang="zh" hreflang="zh" data-title="麵粉" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target"><span>中文</span></a></li><li class="interlanguage-link interwiki-kge mw-list-item"><a href="https://kge.wikipedia.org/wiki/Gondum_(golpung)" title="Gondum (golpung) – Komering" lang="kge" hreflang="kge" data-title="Gondum (golpung)" 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id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Powder made from the grinding of wheat used for human consumption</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">For the very fine stone-milled whole wheat flour from the <a href="/wiki/Indian_subcontinent" title="Indian subcontinent">Indian subcontinent</a>, see <a href="/wiki/Atta_flour" class="mw-redirect" title="Atta flour">Atta flour</a>.</div> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox nowrap"><caption class="infobox-title" style="white-space:normal; padding-bottom:0.15em;">Wheat flour, whole-grain</caption><tbody><tr><th colspan="2" class="infobox-header">Nutritional value per 100 g (3.5 oz)</th></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Food_energy" title="Food energy">Energy</a></th><td class="infobox-data">1,418 kJ (339 kcal)</td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Carbohydrate" title="Carbohydrate">Carbohydrates</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">72.57 g</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Sugar" title="Sugar">Sugars</a> <div style="padding-left:0.65em;padding-top:0.25em;font-weight:normal;"><a href="/wiki/Glucose" title="Glucose">glucose</a></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">0.41 g <div style="padding-left:0.65em;padding-top:0.25em;">0.78 g</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Dietary_fiber" title="Dietary fiber">Dietary fiber</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">12.2 g</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Fat" title="Fat">Fat</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">1.87 g</div></td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Protein_(nutrient)" title="Protein (nutrient)">Protein</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">13.70 g</div></td></tr> <tr><td colspan="2"> <table class="mw-collapsible mw-collapsed" style="; ; width:100%;"> <tbody><tr> <th colspan="2" style="line-height:normal; padding:0.2em; ;"><div style="text-align: center; padding: 0 0.4em; margin: 0 3.3em">Vitamins and minerals</div></th> </tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><b style="margin-left:-0.65em"><a href="/wiki/Vitamin" title="Vitamin">Vitamins</a></b></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><b>Quantity</b> <div style="float: right;"><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Thiamine" title="Thiamine">Thiamine (B<span style="position: relative; top: 0.35em;">1</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">37%</div> 0.447 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Riboflavin" title="Riboflavin">Riboflavin (B<span style="position: relative; top: 0.35em;">2</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">17%</div> 0.215 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Niacin_(nutrient)" class="mw-redirect" title="Niacin (nutrient)">Niacin (B<span style="position: relative; top: 0.35em;">3</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">40%</div> 6.365 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Pantothenic_acid" title="Pantothenic acid">Pantothenic acid (B<span style="position: relative; top: 0.35em;">5</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">20%</div> 1.008 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_B6" title="Vitamin B6">Vitamin B<span style="position: relative; top: 0.3em;">6</span></a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">20%</div> 0.341 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Folate" title="Folate">Folate (B<span style="position: relative; top: 0.35em;">9</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">11%</div> 44 μg</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><b style="margin-left:-0.65em"><a href="/wiki/Mineral_(nutrient)" title="Mineral (nutrient)">Minerals</a></b></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><b>Quantity</b> <div style="float: right;"><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Calcium_in_biology#Humans" title="Calcium in biology">Calcium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">3%</div> 34 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Human_iron_metabolism" title="Human iron metabolism">Iron</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">22%</div> 3.88 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Magnesium_in_biology" title="Magnesium in biology">Magnesium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">33%</div> 138 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Manganese#Human_health_and_nutrition" title="Manganese">Manganese</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">165%</div> 3.8 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Phosphorus#Biological_role" title="Phosphorus">Phosphorus</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">28%</div> 346 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Potassium_in_biology" title="Potassium in biology">Potassium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">14%</div> 405 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Sodium_in_biology" title="Sodium in biology">Sodium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">0%</div> 5 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Zinc#Biological_role" title="Zinc">Zinc</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">27%</div> 2.93 mg</td></tr><tr><td colspan="2"> </td></tr></tbody></table></td></tr><tr><td colspan="2" class="infobox-below wrap" style="background:#e0e0e0;padding:0.3em;line-height:1.5em;font-weight:normal;font-size:0.9em"><sup>†</sup>Percentages estimated using <a href="/wiki/Reference_Daily_Intake#Daily_Values" title="Reference Daily Intake">US recommendations</a> for adults,<sup id="cite_ref-FDADailyValues_1-0" class="reference"><a href="#cite_note-FDADailyValues-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> except for potassium, which is estimated based on expert recommendation from <a href="/wiki/National_Academies_of_Sciences,_Engineering,_and_Medicine" title="National Academies of Sciences, Engineering, and Medicine">the National Academies</a>.<sup id="cite_ref-NationalAcademiesPotassium_2-0" class="reference"><a href="#cite_note-NationalAcademiesPotassium-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup></td></tr></tbody></table> <p><b>Wheat flour</b> is a powder made from the grinding of <a href="/wiki/Common_wheat" title="Common wheat">common wheat</a> used for human consumption. Wheat varieties are called "soft" or "weak" if <a href="/wiki/Gluten" title="Gluten">gluten</a> content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or <i>bread flour</i>, 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.<sup id="cite_ref-engineers_3-0" class="reference"><a href="#cite_note-engineers-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> Soft flour is usually divided into cake flour, which is the lowest in gluten, and <a href="/wiki/Pastry" title="Pastry">pastry</a> flour, which has slightly more gluten than cake flour. </p><p>In terms of the parts of the grain (the grass <a href="/wiki/Caryopsis" title="Caryopsis">fruit</a>) used in flour—the <a href="/wiki/Endosperm" title="Endosperm">endosperm</a> or protein/starchy part, the <a href="/wiki/Cereal_germ" title="Cereal germ">germ</a> or protein/fat/vitamin-rich part, and the <a href="/wiki/Bran" title="Bran">bran</a> or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's <a href="/wiki/Cereal_germ" title="Cereal germ">germ</a> and <a href="/wiki/Bran" title="Bran">bran</a>, while <a href="/wiki/Whole_grain" title="Whole grain">whole grain</a> or <i>wholemeal flour</i> is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Milling">Milling</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=1" title="Edit section: Milling"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>To produce refined (<i>white</i>) wheat flour,<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> grain is usually tempered, i.e. moisture added to the grain, before milling, to optimize milling efficiency. This softens the starchy "<a href="/wiki/Endosperm" title="Endosperm">endosperm</a>" portion of the wheat kernel, which will be separated out in the milling process to produce what is known to consumers as <i>white flour</i>. The addition of moisture also stiffens the bran and ultimately reduces the energy input required to shatter the kernel, while at the same time avoiding the shattering of bran and germ particles to be separated out in this milling process by sieving or sifting. </p><p>The endosperm portion of the kernel makes up about 80% of the volume and is desirable because the products made from this white flour are often considered to have a milder flavor, smoother texture, and, in the case of bread, greater volume. The balance of the kernel is composed of the bran and the germ which tend to be coarser. With the invention of the roller milling system in the late 19th century, the bran and the germ were able to be removed, dramatically improving the appeal of baked products to the public. </p><p>The moistened grain is first passed through the series of break rollers, then sieved to separate out the fine particles that make up white flour. The balance are intermediate particles of endosperm (otherwise known as product <i>middling</i> or <i>farina</i>) and coarse particles of bran and germ. The middling then makes multiple passes through the reduction rolls, and is again sieved after each pass to maximize <a href="/wiki/Flour_extraction" title="Flour extraction">extraction</a> of white flour from the endosperm, while removing coarser bran and germ particles. </p><p>To produce <i>whole wheat</i> flour, 100% of the bran and germ must be reintroduced to the white flour that the roller milling system was originally designed to separate it from. Therefore, these elements are first ground on another mill (usually a <a href="/wiki/Pin_mill" title="Pin mill">pin mill</a>). These finer bran and germ fractions are then reintroduced to the endosperm (<i>white flour</i>) to produce <a href="/wiki/Whole_wheat_flour" class="mw-redirect" title="Whole wheat flour">whole wheat flour</a> made of 100% of the kernel of wheat. </p><p>Flour manufacturers commonly add malted barley flour or fungal <a href="/wiki/Amylase" title="Amylase">amylase</a> to commercially-produced wheat flour. The <a href="/wiki/Enzymes" class="mw-redirect" title="Enzymes">enzymes</a> in these additives increase the rate of conversion of starch to sugars when water is added to the flour, thus making more sugars available for <a href="/wiki/Yeast" title="Yeast">yeast</a> to metabolize during the bread-making process.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-farine_6-0" class="reference"><a href="#cite_note-farine-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> Millers use the <a href="/wiki/Falling_number" title="Falling number">falling number</a> to determine the quality of the wheat grains that are ground into flour.<sup id="cite_ref-farine_6-1" class="reference"><a href="#cite_note-farine-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Types">Types</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=2" title="Edit section: Types"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Wheat_flour.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wheat_flour.jpg/220px-Wheat_flour.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wheat_flour.jpg/330px-Wheat_flour.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wheat_flour.jpg/440px-Wheat_flour.jpg 2x" data-file-width="4032" data-file-height="3024" /></a><figcaption>Wheat flour</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Wheat-kernel_nutrition.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Wheat-kernel_nutrition.png/220px-Wheat-kernel_nutrition.png" decoding="async" width="220" height="237" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Wheat-kernel_nutrition.png/330px-Wheat-kernel_nutrition.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Wheat-kernel_nutrition.png/440px-Wheat-kernel_nutrition.png 2x" data-file-width="2939" data-file-height="3169" /></a><figcaption>Parts of a wheat kernel and their nutritional values</figcaption></figure> <p>Wheat flour is available in many varieties; the categorization is regional, and the same name may have several different regional meanings. </p> <div class="mw-heading mw-heading3"><h3 id="Canada">Canada</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=3" title="Edit section: Canada"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Whole_wheat_flour" class="mw-redirect" title="Whole wheat flour">Whole wheat flour</a> in Canada may have up to 5% of the grain removed; most of the germ is often removed to prevent the flour from going <a href="/wiki/Rancidification" title="Rancidification">rancid</a>.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Whole_grain" title="Whole grain">Whole grain</a> flour contains the whole grain, including <a href="/wiki/Wheat_bran" class="mw-redirect" title="Wheat bran">bran</a>, <a href="/wiki/Wheat_germ" class="mw-redirect" title="Wheat germ">germ</a> and <a href="/wiki/Endosperm" title="Endosperm">endosperm</a>, but not the <a href="/wiki/Chaff" title="Chaff">chaff</a></li></ul> <div class="mw-heading mw-heading3"><h3 id="Fiji">Fiji</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=4" title="Edit section: Fiji"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><b><a href="/wiki/Sharp_(flour)" title="Sharp (flour)">Sharp flour</a></b> is produced in Fiji and primarily used in Indian cuisine.</li></ul> <div class="mw-heading mw-heading3"><h3 id="Indian_wheat_flours">Indian wheat flours</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=5" title="Edit section: Indian wheat flours"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Indian flours are generally categorized by how much of the grain is stripped away. </p> <ul><li>Wheat powder/flour – 'whole grain' (mixture of germ, endosperm and bran)</li> <li><a href="/wiki/Atta_flour" class="mw-redirect" title="Atta flour">Atta flour</a> – mixture of endosperm and bran</li> <li><a href="/wiki/Maida_flour" class="mw-redirect" title="Maida flour">Maida flour</a> – endosperm, bleached; a very white flour, similar to the American bleached flour</li> <li><a href="/wiki/Semolina" title="Semolina">Sooji</a>/rava – coarse-ground endosperm.</li></ul> <div class="mw-heading mw-heading3"><h3 id="Southeast_Asia">Southeast Asia</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=6" title="Edit section: Southeast Asia"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><b><a href="/w/index.php?title=Tang_flour&action=edit&redlink=1" class="new" title="Tang flour (page does not exist)">Tang flour</a></b> or <b>wheat starch</b> is a type of wheat flour used primarily in <a href="/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese cuisine</a> for making the outer layer of <a href="/wiki/Dumpling" title="Dumpling">dumplings</a> and buns. It is also used in <a href="/wiki/Vietnamese_cuisine" title="Vietnamese cuisine">Vietnamese cuisine</a>, where it is called <i>bột lọc trong</i>.</li></ul> <div class="mw-heading mw-heading3"><h3 id="United_States">United States</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=7" title="Edit section: United States"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>American flours are categorized by <a href="/wiki/Gluten" title="Gluten">gluten</a>/protein content, processing, and use. </p> <ul><li><b>All-purpose</b> or <b>plain flour</b> is a blended wheat with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high. It is marketed as an inexpensive alternative to bakers' flour which is acceptable for most household baking needs.<sup id="cite_ref-engineers_3-1" class="reference"><a href="#cite_note-engineers-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup></li> <li><b>Bread flour</b> or <b>strong flour</b> is always made from <a href="/wiki/Hard_wheat" class="mw-redirect" title="Hard wheat">hard wheat</a>, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between.<sup id="cite_ref-engineers_3-2" class="reference"><a href="#cite_note-engineers-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup></li> <li><b>Cake flour</b> is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured <a href="/wiki/Cake" title="Cake">cakes</a> and <a href="/wiki/Cookie" title="Cookie">cookies</a>. The higher protein content of other flours would make the cakes tough. Related to cake flour are <a href="/wiki/Masa" title="Masa">masa harina</a> (from <a href="/wiki/Maize" title="Maize">maize</a>), <a href="/wiki/Maida_flour" class="mw-redirect" title="Maida flour">maida flour</a> (from wheat or <a href="/wiki/Tapioca" title="Tapioca">tapioca</a>), and pure <a href="/wiki/Starch" title="Starch">starches</a>.<sup id="cite_ref-engineers_3-3" class="reference"><a href="#cite_note-engineers-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup></li> <li><b>Durum flour</b> is made from <a href="/wiki/Durum_wheat" title="Durum wheat">Durum wheat</a> and is suited for pasta making, traditional <a href="/wiki/Pizza" title="Pizza">pizza</a> and flatbread for <a href="/wiki/Doner_kebab" title="Doner kebab">doner kebab</a>.</li> <li><b><a href="/wiki/Graham_flour" title="Graham flour">Graham flour</a></b> is a special type of <a href="/wiki/Whole_wheat_flour" class="mw-redirect" title="Whole wheat flour">whole wheat flour</a>. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground. Graham flour is uncommon outside of the United States (but see <a href="/wiki/Atta_flour" class="mw-redirect" title="Atta flour">atta flour</a>, a similar product, below). Graham flour is the basis of true <a href="/wiki/Graham_cracker" title="Graham cracker">graham crackers</a>.</li> <li><b>Instant flour</b> is pregelatinized (precooked) for easier incorporation in gravies and sauces.</li> <li><b>Pastry flour</b> or <b>cookie flour</b> or <b>cracker flour</b> has slightly higher protein content than cake flour but lower than all-purpose flour. Its protein content ranges between 9% and 10%. It is available as a white flour, a whole-wheat flour, or a white flour with the germ retained but not the bran. It is suitable for pie pastry and tarts, some cookies, muffins, biscuits and other quick breads. Flour is shaken through a <a href="/wiki/Sieve" title="Sieve">sieve</a> to reduce the amount of lumps for cooking pastry.<sup id="cite_ref-engineers_3-4" class="reference"><a href="#cite_note-engineers-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Whole-wheat_flour" title="Whole-wheat flour">Whole-wheat flour</a></b> contains the wheat germ, endosperm and bran</li> <li><b><a href="/wiki/White_flour" class="mw-redirect" title="White flour">White flour</a></b> or <b>refined flour</b> contains only the endosperm</li> <li><b> Whole-wheat white flour</b> is white flour that contains the endososperm, bran, and germ<sup id="cite_ref-kitchn_8-0" class="reference"><a href="#cite_note-kitchn-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup></li> <li><b><a href="/wiki/Enriched_flour" title="Enriched flour">Enriched flour</a></b> is white flour with nutrients added to compensate for the removal of the bran and germ</li> <li><b><a href="/wiki/Bleached_flour" class="mw-redirect" title="Bleached flour">Bleached flour</a></b> is a white flour treated with <a href="/wiki/Flour_bleaching_agent" title="Flour bleaching agent">flour bleaching agents</a> to whiten it (freshly milled flour is yellowish) and give it more <a href="/wiki/Gluten" title="Gluten">gluten</a>-producing potential. Oxidizing agents are usually employed, most commonly <a href="/wiki/Organic_peroxide" class="mw-redirect" title="Organic peroxide">organic peroxides</a> like <a href="/wiki/Acetone_peroxide" title="Acetone peroxide">acetone peroxide</a> or <a href="/wiki/Benzoyl_peroxide" title="Benzoyl peroxide">benzoyl peroxide</a>, <a href="/wiki/Nitrogen_dioxide" title="Nitrogen dioxide">nitrogen dioxide</a>, or <a href="/wiki/Chlorine" title="Chlorine">chlorine</a>. A similar effect can be achieved by letting the flour oxidize with oxygen in the air ("natural aging") for approximately 10 days; however, this process is more expensive due to the time required. Flour bleached with <a href="/wiki/Benzoyl_peroxide" title="Benzoyl peroxide">benzoyl peroxide</a> has been prohibited in the UK since 1997.<sup id="cite_ref-fab-bleach_9-0" class="reference"><a href="#cite_note-fab-bleach-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup></li> <li><b>Bromated flour</b> has a <a href="/wiki/Maturing_agent" class="mw-redirect" title="Maturing agent">maturing agent</a> added. The agent's role is to help with developing gluten, a role similar to the flour bleaching agents. <a href="/wiki/Bromate" title="Bromate">Bromate</a> is usually used. Other choices are <a href="/wiki/Phosphate" title="Phosphate">phosphates</a>, <a href="/wiki/Ascorbic_acid" class="mw-redirect" title="Ascorbic acid">ascorbic acid</a>, and <a href="/wiki/Malted_barley" class="mw-redirect" title="Malted barley">malted barley</a>. Bromated flour has been banned in much of the world, as bromate is classified as possibly <a href="/wiki/Carcinogen" title="Carcinogen">carcinogenic</a> in humans (Group 2B) by the <a href="/wiki/International_Agency_for_Research_on_Cancer" title="International Agency for Research on Cancer">International Agency for Research on Cancer</a> (IARC),<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> but remains available in the United States.</li> <li><b>Self-rising</b> or <b>self-raising flour</b> is white flour that is sold premixed with chemical leavening agents. It was invented by <a href="/wiki/Henry_Jones_(baker)" title="Henry Jones (baker)">Henry Jones</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2012)">citation needed</span></a></i>]</sup> Self-rising flour is typically composed of the following ratio: <ul><li>1 cup (100 g) flour</li> <li><style data-mw-deduplicate="TemplateStyles:r1154941027">.mw-parser-output .frac{white-space:nowrap}.mw-parser-output .frac .num,.mw-parser-output .frac .den{font-size:80%;line-height:0;vertical-align:super}.mw-parser-output .frac .den{vertical-align:sub}.mw-parser-output .sr-only{border:0;clip:rect(0,0,0,0);clip-path:polygon(0px 0px,0px 0px,0px 0px);height:1px;margin:-1px;overflow:hidden;padding:0;position:absolute;width:1px}</style><span class="frac">1<span class="sr-only">+</span><span class="num">1</span>⁄<span class="den">2</span></span> teaspoons (3 g) <a href="/wiki/Baking_powder" title="Baking powder">baking powder</a></li> <li>a pinch to <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1154941027"><span class="frac"><span class="num">1</span>⁄<span class="den">2</span></span> teaspoon (1 g or less) salt</li></ul></li></ul> <div class="mw-heading mw-heading3"><h3 id="Other">Other</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=8" title="Edit section: Other"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><b><a href="/wiki/Spelt" title="Spelt">Spelt</a> flour</b> is produced from the type of wheat called spelt. It is less commonly used in modern cooking than other wheat varieties. It is still used for specialty baking.</li></ul> <div class="mw-heading mw-heading2"><h2 id="Baking_characteristics">Baking characteristics</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=9" title="Edit section: Baking characteristics"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="W_index">W index</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=10" title="Edit section: W index"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The W index is an indicator of a flour's strength which is commonly used by professional bakers. It is measured using a <a href="/wiki/Chopin_Alveograph" class="mw-redirect" title="Chopin Alveograph">Chopin Alveograph</a>, and it takes into account both the toughness and elasticity of the flour's <a href="/wiki/Gluten" title="Gluten">gluten</a>. The W index is often not listed on commercial flour packaging, but it can be approximated based the flour's protein content.<sup id="cite_ref-bressanini2009_11-0" class="reference"><a href="#cite_note-bressanini2009-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p> <table class="wikitable"> <tbody><tr> <th>Name</th> <th>W Index</th> <th>Protein Content (by Weight)</th> <th>Example Usage </th></tr> <tr> <td>Weak flour</td> <td>90 - 160</td> <td>9% - 10%<sup id="cite_ref-bressanini2009_11-1" class="reference"><a href="#cite_note-bressanini2009-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup></td> <td>Biscuits, cakes. </td></tr> <tr> <td>Medium strength flour</td> <td>160 - 250</td> <td>10% - 12.5%<sup id="cite_ref-bressanini2009_11-2" class="reference"><a href="#cite_note-bressanini2009-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup></td> <td>Pizza, focaccia, baguettes, pugliese bread. </td></tr> <tr> <td>Strong flour</td> <td>above 300</td> <td>above 13%<sup id="cite_ref-bressanini2009_11-3" class="reference"><a href="#cite_note-bressanini2009-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup></td> <td>Sourdough bread. </td></tr></tbody></table> <p>In general, a higher W index flour will require a longer rising time for leavened bread products. Higher W index flour better retains the CO<sub>2</sub> produced during the fermentation process, because the gluten traps the produced gas.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Zeleny_sedimentation_value">Zeleny sedimentation value</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=11" title="Edit section: Zeleny sedimentation value"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The Zeleny sedimentation value is a measurement of how much of the flour sediments during a set period of time in a <a href="/wiki/Lactic_acid" title="Lactic acid">lactic acid</a> solution.<sup id="cite_ref-Hruskova-Famera-2011_13-0" class="reference"><a href="#cite_note-Hruskova-Famera-2011-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-ISO-Zeleny_14-0" class="reference"><a href="#cite_note-ISO-Zeleny-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> It is used to predict the baking characteristics of a particular cultivar.<sup id="cite_ref-Hruskova-Famera-2011_13-1" class="reference"><a href="#cite_note-Hruskova-Famera-2011-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-ISO-Zeleny_14-1" class="reference"><a href="#cite_note-ISO-Zeleny-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> Since this test has costs associated with it, the Zeleny value may itself be estimated by EM irradiation and spectral analysis of the dry material.<sup id="cite_ref-Hruskova-Famera-2011_13-2" class="reference"><a href="#cite_note-Hruskova-Famera-2011-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-ISO-Zeleny_14-2" class="reference"><a href="#cite_note-ISO-Zeleny-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> Where present, damage by <a href="/wiki/Insect_pest" class="mw-redirect" title="Insect pest">insect pests</a><sup id="cite_ref-Kinaci-Kinaci-2004_15-0" class="reference"><a href="#cite_note-Kinaci-Kinaci-2004-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> and fungal <a href="/wiki/Plant_disease" title="Plant disease">diseases</a><sup id="cite_ref-Wang-et-al-2005_16-0" class="reference"><a href="#cite_note-Wang-et-al-2005-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> are the primary determinants of the sedimentation value, overwhelming the underlying genetic characteristics. </p> <div class="mw-heading mw-heading2"><h2 id="National_Flour">National Flour</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=12" title="Edit section: National Flour"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="United_Kingdom">United Kingdom</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=13" title="Edit section: United Kingdom"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>During World War II, the British government promoted <a href="/w/index.php?title=National_Flour&action=edit&redlink=1" class="new" title="National Flour (page does not exist)">National Flour</a>; it was adopted in 1942 as a healthy and economic alternative to importing wheat.<sup id="cite_ref-bmj.com_17-0" class="reference"><a href="#cite_note-bmj.com-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> The flour is described as being of 85% extraction, i.e. containing more of the whole wheat grain than refined flour, generally described as 70% extraction at the time. <a href="/wiki/Parliamentary_question" class="mw-redirect" title="Parliamentary question">Parliamentary questions</a> on the exact constitution of National Flour in 1943 reveal that it was "milled from a grist consisting of 90 per cent wheat and 10 per cent diluent grains. Authorised additions are <a href="/wiki/Calcium_supplement" title="Calcium supplement">calcium</a> at the rate of 7 oz (200 g) per 280 lb (130 kg) of flour and <a href="/wiki/Powdered_milk" title="Powdered milk">dried milk</a> at the rate of 2 lb (910 g) per 280 lb (130 kg) of flour and customary improvers in normal proportions." The diluent grains were <a href="/wiki/Barley#Food" title="Barley">barley</a>, <a href="/wiki/Oatmeal" title="Oatmeal">oats</a> and <a href="/wiki/Rye" title="Rye">rye</a> and customary improvers were "certain oxidising agents which improve the quality of the bread baked from the flour, and their nature depends on the kind of grain used, whether hard or soft".<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> A survey of the composition of National Flour was conducted for the period 1946–1950.<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> National Flour was discontinued in 1956 against the recommendations of the <a href="/wiki/Medical_Research_Council_(United_Kingdom)" title="Medical Research Council (United Kingdom)">Medical Research Council</a><sup id="cite_ref-bmj.com_17-1" class="reference"><a href="#cite_note-bmj.com-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> as the government considered that the addition of nutritional supplements to refined flour removed the necessity for using National Flour on health grounds. </p> <div class="mw-heading mw-heading3"><h3 id="Kenya">Kenya</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=14" title="Edit section: Kenya"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>National Flour was also a term for a flour introduced in Kenya by the colonial government which contained 70% wheat flour and 30% maize flour.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=15" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Farina_(food)" title="Farina (food)">Farina</a></li> <li><a href="/wiki/Flour" title="Flour">Flour</a></li> <li><a href="/wiki/Buckwheat_flour" class="mw-redirect" title="Buckwheat flour">Buckwheat flour</a></li> <li><a href="/wiki/Fructan" title="Fructan">Fructan</a></li> <li><a href="/wiki/Grist_mill" class="mw-redirect" title="Grist mill">Grist mill</a></li> <li><a href="/wiki/Enriched_flour" title="Enriched flour">Enriched flour</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Wheat_flour&action=edit&section=16" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-FDADailyValues-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-FDADailyValues_1-0">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFUnited_States_Food_and_Drug_Administration2024" class="citation web cs1"><a href="/wiki/Food_and_Drug_Administration" title="Food and Drug Administration">United States Food and Drug Administration</a> (2024). <a rel="nofollow" class="external text" href="https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels">"Daily Value on the Nutrition and Supplement Facts Labels"</a>. <i>FDA</i>. <a rel="nofollow" class="external text" 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.navbar{display:block;font-size:100%}.mw-parser-output .navbox-title .navbar{float:left;text-align:left;margin-right:0.5em}body.skin--responsive .mw-parser-output .navbox-image img{max-width:none!important}@media print{body.ns-0 .mw-parser-output .navbox{display:none!important}}</style></div><div role="navigation" class="navbox" aria-labelledby="Wheat" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3" style="background: wheat"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar 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href="/wiki/Template:Wheat" title="Template:Wheat"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Wheat" title="Template talk:Wheat"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Wheat" title="Special:EditPage/Template:Wheat"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Wheat" style="font-size:114%;margin:0 4em"><a href="/wiki/Wheat" title="Wheat">Wheat</a></div></th></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%"><a href="/wiki/Taxonomy_of_wheat" title="Taxonomy of wheat">Types</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Common_wheat" title="Common wheat">Common</a> <ul><li><a href="/wiki/Marquis_wheat" title="Marquis wheat">Marquis</a></li> <li><a href="/wiki/Norin_10_wheat" title="Norin 10 wheat">Norin 10</a></li> <li><a href="/wiki/Red_Fife_wheat" title="Red Fife wheat">Red Fife</a></li> <li><a href="/wiki/Winter_wheat" title="Winter wheat">Winter wheat</a></li></ul></li> <li><a href="/wiki/Durum_wheat" title="Durum wheat">Durum</a></li> <li><a href="/wiki/Einkorn" title="Einkorn">Einkorn</a></li> <li><a href="/wiki/Emmer" title="Emmer">Emmer</a></li> <li><a href="/wiki/Khorasan_wheat" title="Khorasan wheat">Khorasan</a></li> <li><a href="/wiki/Spelt" title="Spelt">Spelt</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="8" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:USDA_wheat.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/22/USDA_wheat.jpg/120px-USDA_wheat.jpg" decoding="async" width="120" height="176" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/22/USDA_wheat.jpg/180px-USDA_wheat.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/22/USDA_wheat.jpg/240px-USDA_wheat.jpg 2x" data-file-width="2150" data-file-height="3151" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Agronomy</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Wheat_diseases" title="Wheat diseases">Wheat diseases</a> <ul><li><a href="/wiki/List_of_wheat_diseases" title="List of wheat diseases">list</a></li></ul></li> <li><a href="/wiki/Wheat_mildew" title="Wheat mildew">Wheat mildew</a></li> <li><a href="/wiki/Hessian_fly" title="Hessian fly">Hessian fly</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%"><a href="/wiki/Grain_trade" title="Grain trade">Trade</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/AWB_Limited" title="AWB Limited">Australian Wheat Board</a></li> <li><a href="/wiki/Canadian_Wheat_Board" title="Canadian Wheat Board">Canadian Wheat Board</a></li> <li><a href="/wiki/Corn_exchange" title="Corn exchange">Corn exchange</a></li> <li><a href="/wiki/List_of_countries_by_wheat_exports" title="List of countries by wheat exports">Exports</a></li> <li><a href="/wiki/International_Grains_Council" title="International Grains Council">International Wheat Council</a></li> <li><a href="/wiki/Peak_wheat" title="Peak wheat">Peak wheat</a></li> <li><a href="/wiki/International_wheat_production_statistics" class="mw-redirect" title="International wheat production statistics">Production statistics</a></li> <li><a href="/wiki/Protein_premium" title="Protein premium">Protein premium</a></li> <li><a href="/wiki/Wheat_pools_in_Canada" title="Wheat pools in Canada">Wheat pools in Canada</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Plant parts and their uses</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <dl><dt><a href="/wiki/Plant_stem" title="Plant stem">Stalk</a></dt> <dd><a href="/wiki/Straw" title="Straw">Straw</a></dd> <dt><a href="/wiki/Seed" title="Seed">Seed</a></dt> <dd><a href="/wiki/Bran" title="Bran">Bran</a></dd> <dd><a href="/wiki/Cereal_germ" title="Cereal germ">Germ</a></dd> <dd><a href="/wiki/Chaff" title="Chaff">Chaff</a> (husk)</dd> <dd><a href="/wiki/Endosperm" title="Endosperm">Endosperm</a> <dl><dd><a href="/wiki/Gluten" title="Gluten">Gluten</a></dd></dl></dd> <dd><a href="/wiki/Germinated_wheat" title="Germinated wheat">Sprouts</a></dd></dl> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Basic preparation</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <dl><dt>None</dt> <dd><a href="/wiki/Wheat_berry" title="Wheat berry">Berries</a> or <a href="/wiki/Groats" class="mw-redirect" title="Groats">groats</a></dd> <dt><a href="/wiki/Mill_(grinding)" title="Mill (grinding)">Milling</a></dt> <dd><a href="/wiki/Farina_(food)" title="Farina (food)">Farina</a></dd> <dd><a class="mw-selflink selflink">Flour</a></dd> <dd><a href="/wiki/Wheat_middlings" title="Wheat middlings">Middlings</a></dd> <dd><a href="/wiki/Semolina" title="Semolina">Semolina</a></dd> <dt><a href="/wiki/Parboiling" title="Parboiling">Parboiling</a></dt> <dd><a href="/wiki/Bulgur" title="Bulgur">Bulgur</a></dd></dl> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">As an ingredient</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bread" title="Bread">Bread</a></li> <li><a href="/wiki/Couscous" title="Couscous">Couscous</a></li> <li><a href="/wiki/Cracker_(food)" title="Cracker (food)">Cracker</a></li> <li><a href="/wiki/Flatbread" title="Flatbread">Flatbread</a></li> <li><a href="/wiki/Pasta" title="Pasta">Pasta</a></li> <li><a href="/wiki/Wheat_beer" title="Wheat beer">Wheat beer</a></li> <li><a href="/wiki/Wheat_germ_oil" title="Wheat germ oil">Wheat germ oil</a></li> <li><a href="/wiki/Wheat_gluten_(food)" class="mw-redirect" title="Wheat gluten (food)">Wheat gluten</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Associated human diseases</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anaphylaxis" title="Anaphylaxis">Anaphylaxis</a></li> <li><a href="/wiki/Gluten-related_disorders" title="Gluten-related disorders">Gluten-related disorders</a> <ul><li><a href="/wiki/Coeliac_disease" title="Coeliac disease">coeliac disease</a></li> <li><a href="/wiki/Non-celiac_gluten_sensitivity" title="Non-celiac gluten sensitivity">non-celiac gluten sensitivity</a></li> <li><a href="/wiki/Wheat_allergy" title="Wheat allergy">wheat allergy</a></li> <li><a href="/wiki/Dermatitis_herpetiformis" title="Dermatitis herpetiformis">dermatitis herpetiformis</a></li> <li><a href="/wiki/Ataxia" title="Ataxia">ataxia</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Related concepts</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Food_riot" title="Food riot">Bread riot</a></li> <li><a href="/wiki/Plant_breeding" title="Plant breeding">Plant breeding</a></li> <li><a href="/wiki/Refined_grains" title="Refined grains">Refined grains</a></li> <li><a href="/wiki/Staple_food" title="Staple food">Staple food</a></li> <li><a href="/wiki/Wheatpaste" title="Wheatpaste">Wheatpaste</a></li> <li><a href="/wiki/Whole_grain" title="Whole grain">Whole grain</a></li> <li><a href="/wiki/Shattering_(agriculture)" title="Shattering (agriculture)">Shattering</a></li> <li><a href="/wiki/Tell_Abu_Hureyra" title="Tell Abu Hureyra">Tell Abu Hureyra</a></li> <li><a href="/wiki/Tell_Aswad" title="Tell Aswad">Tell Aswad</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3" style="background: wheat"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" 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