Wheat flour is divided into whole wheat flour and ordinary flour. Bread and sweetheart made of whole wheat flour have better taste and nutritional value than ordinary flour.
Whole wheat flour is flour made by grinding wheat germ and bran together, which makes the gluten of whole wheat flour low, so it is also called low gluten whole wheat flour. Whole wheat flour is rarely used to make bread alone, so it is necessary to add a proper amount of high-gluten flour in a certain proportion.
When blending whole wheat flour, it is necessary to blend high-gluten flour and whole wheat flour according to the ratio of 1:9. When making bread, it is necessary to add proper amount of yeast and gluten to increase the softness and elasticity of whole wheat bread.
Flour is ground with wheat endosperm after removing germ and bran, and belongs to refined flour. When classifying flour, it can be divided into high gluten flour, medium gluten flour and low gluten flour according to the protein content in refined flour.