ChemicalBook > Product Catalog > Analytical Chemistry > Standard > Food and beverage standards > WHEAT FLOUR
WHEAT FLOUR
WHEAT FLOUR Basic information
- Product Name:
- WHEAT FLOUR
- Synonyms:
-
- COMMON WHEAT FLOUR
- WHEAT FLOUR
- WHOLE WHEAT FLOUR
- MW:
- 0
- Mol File:
- Mol File
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WHEAT FLOUR Chemical Properties
- Dielectric constant
- 3.0 - 5.0（0.0℃）
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WHEAT FLOUR Usage And Synthesis
Uses
Wheat Flour is a fine powdery substance obtained by milling wheat with application in farinaceous foods.
Uses
Whole Wheat Flour is the flour obtained by grinding cleaned wheat, other than durum wheat or red durum wheat, with the pro- portions of the natural constituents, other than moisture, remaining unaltered. the moisture content is not more than 15%. optional ingredients include malted wheat, wheat flour, and barley flour for compensation for any natural deficiency of enzymes; ascorbic acid; and bleaching ingredients. it is also termed graham flour and entire wheat flour.