Same. Wheat flour is flour ground from wheat, and they are the same thing. Wheat flour contains protein, starch, fat, vitamins and inorganic salts. The protein content in wheat flour is higher than that of other cereal products, generally above 11, and can reach 15-20, and is composed of gliadin and glutenin.

After absorbing water, they can be kneaded into a viscoelastic gluten texture, so foods with unique quality and flavor can be made from wheat flour. The carbohydrate content of wheat flour is above 70, which is mainly composed of starch, cellulose and other sugars. It is the main source of energy for the human body.

Extended information

Methods for storing flour:

1. Good ventilation. Flour has a respiration function, so the air must be circulated so that the flour can be used.

2. Humidity: Dry flour will change its moisture content according to the temperature and humidity of the environment. The greater the humidity, the higher the moisture content of the flour, and it will easily agglomerate. The lower the humidity, the smaller the moisture content of the flour. The ideal humidity is between 60-70.

3. Suitable storage temperature will affect the maturation time of flour. The higher the temperature, the faster the maturation. But temperature also shortens the shelf life of flour. The ideal temperature for flour storage is 18℃-24℃.

4. Clean environment A clean environment can reduce the breeding of pests and the reproduction of microorganisms, thereby reducing the chance of flour contamination.

Baidu Encyclopedia - Flour

Baidu Encyclopedia - Wheat Flour