2. Starch: Starch is the main component of wheat flour and a polysaccharide substance. Starch is hydrolyzed in human body to produce glucose, which is finally absorbed and utilized. The utilization rate of starch in human body is above 90%.
3. Gluten: Gluten is a water-insoluble substance, which is malleable and elastic in flour;
4. Fat: The fat content of wheat is about 0.7% ~ 1.9%, mostly unsaturated fatty acids, mainly existing in embryos and aleurone layer;
5. Cellulose: cellulose in wheat flour, which is used to make ground wheat husk and aleurone layer scraped from wheat husk during autogenous grinding;
6. Minerals: The minerals in wheat flour mainly include phosphorus, potassium, magnesium, calcium, sodium, iron, copper and other elements, and many elements exist in wheat flour in the form of inorganic salts;
7. Vitamins: Wheat originally contains more B vitamins, but most of these vitamins are concentrated in germ, aleurone layer and cortex.