(Also known as wheat flour).
Wheat flour is made from wheat grains which are crushed into fine flour.
Wheat flour has many types, categorized by gluten content (gluten is a protein-based component that exists in wheat) with its features of elasticity and ductility. The lower the gluten content in wheat flour is, the less tough it is, in particular:
- Wheat flour No. 13 - Bread flour: High gluten content, thus extremely tough, used for foods that need to maintain a definite shape after baking such as bread.
- Wheat flour No. 8 - Cake flour: Low gluten content, used to make soft, smooth cakes such as dumplings, and sponge cakes.
- Wheat flour No. 11 - All-purpose flour: has average gluten content, suitable for many different cakes.
