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Views: 0 Author: Site Editor Publish Time: 2025-06-09 Origin: Site
Ever felt confused by the different types of flour at the grocery store? Wheat flour, all-purpose flour, wheat core flour—what do they mean? Let’s break it down so you can shop with confidence!
Wheat Flour (Whole Wheat Flour): Made by grinding the entire wheat kernel, including the bran, germ, and endosperm. It’s a whole grain with a coarser texture.
Flour (Refined Flour): Made from only the endosperm (the starchy middle layer) after removing the bran and germ. It’s further categorized by protein content:
High-gluten flour (high protein)
Medium-gluten flour (versatile for most uses)
Low-gluten flour (lower protein, softer texture)
Wheat Core Flour: A premium type of whole wheat flour with the outer husk removed. It has a finer texture, strong gluten, and a natural yellowish color—no additives needed.
Wheat Flour: Higher in fiber, vitamins, and minerals due to the retained bran and germ. Ideal for a healthier diet.
Refined Flour: Protein content varies by type—high-gluten is protein-rich, while low-gluten has less. Loses some nutrients during processing.
Wheat Core Flour: Balances nutrition and refinement—retains some fiber and has moderate protein, offering both health benefits and a smooth texture.
Wheat Flour: Perfect for rustic pasta like noodles, dumplings, and hand-pulled dough. Chewier texture, rich wheat flavor, and holds up well in long cooking.
Refined Flour: Extremely versatile—great for buns, steamed buns, dumpling wrappers, and pastries. May need additives (like baking powder or eggs) for extra elasticity.
Wheat Core Flour: Preferred in high-end kitchens for its fine texture and workability. Ideal for smooth, springy noodles and delicate dumplings.
Now that you know the differences, you can choose the right flour for your recipes—whether you want nutrition, versatility, or premium quality!
