Wheat flour is a kind of flour directly ground from wheat, and it also belongs to one kind of flour. However, the husk and core of wheat have not been removed, and wheat flour is also a coarse grain. In the past, because of the shortage of food, white flour could not be eaten regularly by every household, so people cherished wheat flour all the more. Today, due to the rapid development of the times and economy, the extraction of flour is more stringent. Generally, it is refined flour extracted from wheat after peeling. Compared with wheat flour, this flour is more delicate and makes more exquisite food.
There are essential differences between wheat flour and ordinary flour. Wheat flour and ordinary flour have different toughness and are suitable for making different foods. And flour also contains many varieties, such as high gluten flour, low gluten flour and medium gluten flour. Different flours are suitable for making different pasta.
High gluten flour, because of its toughness, is more suitable for making some bread foods. Because the dough of bread needs to be shaped and proofed later, the toughness of flour is very high, and if it is replaced by ordinary flour, the effect will not be achieved. Low-gluten flour is more suitable for making cakes and other foods, and it is easier to send, and the food made is softer. Because of the difference in making food, wheat flour can't be completely replaced.
Because wheat flour is directly ground, it contains a lot of bran flour. Bran powder contains a lot of crude fiber, and proper consumption will also promote our gastrointestinal peristalsis, which is more conducive to digestion. Due to the improvement of modern people's living standards, we eat too much flour and rice, and the refined flour we eat is also a kind of flour and rice. Although the taste is good, the nutrients are greatly reduced, so proper use of wheat flour is more beneficial to our health.