Dorothy FarrarWheat flour
Wheat flour is the most common type of flour. The flour from the wheat grains is almost neutral in taste and therefore very versatile in the kitchen. However, conventional white flour in particular is notorious from a health point of view, as it is said to make you fat and ill.
Here’s what you should know about wheat flour
Wheat flour is the most common type of flour in the world. Etymologically, the term “wheat” comes from the color of the flour, which is almost white.
In Germany, the so-called winter wheat is mainly cultivated, which is sown in autumn and then harvested in the following summer. Wheat originally comes from the Orient and was already around 8000 BC. cultivated. However, it only gained in importance when it spread to Europe.
Wheat and with it wheat flour, as the third most common grain in the world, is one of the staple foods. Germany is seventh on the list of the largest wheat producers, with China topping the list. Due to its neutral taste, the flour is the main ingredient in savory foods such as pizza and pasta , as well as in sweet foods such as cakes and biscuits.
Wheat flour is provided with different type numbers. It indicates how much dietary fiber is contained in the flour. Type 1050 contains the most indigestible but healthy substances of wheat grain. Types 405 and 550 are more common, but contain much less fiber. In addition to white flour, whole grain wheat flour is also available.
importance to health
Wheat flour and products made from white flour in general are demonized by many health-conscious people. It is said to make you fat and ill and otherwise promote the development of numerous diseases of civilization.
The main culprit is the gluten contained in wheat, which has a reputation for damaging digestion even in healthy people. In addition, wheat flour contains very little dietary fiber. As a result, the intestines cannot work properly after eating white flour products, which in turn has a negative effect on the immune system .
Wheat flour also has a high glycemic index. This has a negative effect on the blood sugar level and the release of hormones in the body, causing it to store more fat.
Wholegrain wheat flour is definitely the healthier choice as it contains significantly more fiber than conventional white flour, but the taste does not suit all purposes.
Ingredients & nutritional values
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 346 kcal/ 1447 kj | |
| protein | 5,10 g | |
| carbohydrates | 78,25 g | |
| Fett | 0,80 g | |
| Water | 12,30 g | |
| fiber | 2,80 g | |
| Vitamin B5 | 1000 µg | |
| Vitamin E | 320 µg | |
intolerances
Wheat contains a lot of gluten. For this reason, people diagnosed with celiac disease must strictly avoid wheat flour and, if necessary, use substitutes made from other, gluten-free grains.
After eating wheat flour, the symptoms of celiac disease usually manifest themselves as flatulence and diarrhea as well as loss of appetite , nausea and, as a result, often unintentional weight loss. In adults, however, gluten intolerance often does not manifest itself with the typical symptoms and remains undetected for a long time. A nutrient deficiency is often the result.
Even some people who have not been diagnosed with celiac disease can be sensitive to the gluten contained in wheat flour and avoid wheat flour for this reason.
Shopping and kitchen tips
Wheat flour is the most common flour in Germany. Every discounter and every supermarket already has wheat flour in the typical 1-kilogram paper packs at very reasonable prices. Type 450 wheat flour is the most popular.
Wheat flour is available all year round in every conceivable food market, including organic markets. In addition to white flour, whole grain wheat flour is also common these days. Depending on the intended use, attention should be paid to the type number of the flour. However, not much can go wrong with the common Type 405 flour.
At home, the wheat flour should be stored in a dark, dry place and at room temperature so that there are no lumps and the flour does not rot. The best way to do this is to transfer it to an airtight container and place it in the kitchen cupboard.
preparation tips
Since white flour products for savory dishes, such as pasta, are usually bought ready-made, wheat flour is mostly used in home cooking to make sweet pastries. A flour with a low type number such as 405 or 550 is best suited for baking, as it is particularly finely ground. So that the flour does not form lumps in the dough, it should be sifted into the other ingredients.
On the other hand, if you want to bake bread or pizza from wheat flour, you can mix the fine flour with coarser types such as 1050 or even wholemeal flour. So the finished dish contains more fiber and is better for the body. When using wholemeal flour, however, it should be noted that the dough requires more water than white flour.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.