Wheat flour is a powder made by grinding wheat grains, specifically the starchy endosperm. It is one of the most widely consumed cereal grains and is a key ingredient in many foods. Here are some key points about wheat flour:

1. Types: There are several types of wheat flour, each with different protein contents and uses:

   • All-purpose flour: This is a general-purpose flour with a moderate protein content, suitable for a wide range of baking and cooking purposes, including bread, cakes, cookies, and pastries.
   • Bread flour: This flour has a higher protein content than all-purpose flour, which gives bread a chewier texture and better structure. It\'s ideal for making yeast bread, pizza dough, and other baked goods that require a strong gluten network.
   • Cake flour: Cake flour has a lower protein content and finer texture, resulting in tender and delicate baked goods like cakes, cupcakes, and biscuits.
   • Whole wheat flour: This flour is made from the entire wheat kernel, including the bran, germ, and endosperm. It has a higher fiber content and more nutrients compared to refined flours but may produce denser baked goods.
   • Pastry flour: Pastry flour falls between all-purpose and cake flour in terms of protein content. It\'s suitable for making tender pastries, pie crusts, and cookies.

2. Composition: Wheat flour is primarily composed of starch, protein (gluten), and small amounts of fat and fiber. The protein content varies depending on the type of flour, with bread flour having the highest protein content and cake flour having the lowest.

3. Gluten: Gluten is a protein found in wheat flour that gives dough its elasticity and helps it rise. Gluten forms when water is added to flour and mixed, creating a network of proteins that trap carbon dioxide gas produced by yeast or chemical leavening agents. This process is essential for the structure and texture of bread and other baked goods.

4. Culinary Uses: Wheat flour is a versatile ingredient used in a wide variety of dishes, including bread, cakes, cookies, pastries, pasta, pancakes, and sauces. It provides structure, texture, and flavor to baked goods and serves as a thickening agent in sauces and gravies.

5. Storage: Wheat flour should be stored in an airtight container in a cool, dry place to prevent it from absorbing moisture and becoming rancid. Whole wheat flour has a shorter shelf life than refined flours due to its higher fat content from the wheat germ. It\'s best to use flour within six to twelve months for optimal freshness and quality.