Flour is a powdery substance ground from wheat. According to the protein content in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour, and gluten free flour.

The physical and chemical properties of flour are as follows:

physical property:

Color and state: Flour is in the form of white powder, and the higher the processing accuracy, the whiter the color. Low grade flour has a darker color.

Odor: Normal flour has a natural wheat aroma, but may have a moldy taste after spoilage.

Touch: It is not easy to clump when dry, and the moisture content is usually between 13.5% -14.5%. If the moisture exceeds the standard, it is easy to clump or mold.  ‌

chemical property:

Composition:

Carbohydrates: accounting for about 70% -80%, mainly starch (linear and branched starch ratio of about 19% -26% vs 74% -81%) Protein: content of about 8% -14%, mainly gluten protein (gliadin+wheat gluten protein), giving dough extensibility and elasticity

Fat: with an extremely low content (about 1%), mainly distributed in the germ and endosperm layers, and is often removed during the milling process. Vitamins and minerals: containing vitamin B, E, calcium, iron and other minerals, with higher content in low-grade flour.