Wheat Flour

Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Wheat flour contains a large amount of starch and other components like proteins, lipids, etc., which affect its properties (Prabhasankar et al., 2011). The lipids in wheat flour are only 1%–3% of the total content. They can be classified into two components: free and bound lipids.