Wheat flour
Wheat flour is finely milled and sifted wheat, with most of the bran and germ removed. It forms the basis of many types of dough and batter: from bread and cake to pancakes, sauces and roux. The flour binds, gives structure and largely determines the lightness and bite of the final result.
Latin name: Triticum aestivum
Origin: South-West Asia
Plant family: Poaceae (grass family)
Life cycle: Annual
Description
Wheat flour is made by milling wheat grains and then sifting them, so that mainly the fine endosperm remains. The finer and more often the flour is sifted, the lighter it usually is and the fewer bran and germ particles remain. As a result, wheat flour is usually lighter in colour and more neutral in flavour than wholemeal flour.
In the kitchen, you will come across different types of wheat flour, each with its own “strength”. This strength mainly has to do with the protein content and the quality of the gluten that forms during kneading. Stronger flour is suitable for bread, pizza and other doughs that need to rise well. Softer flour is better suited to cakes, biscuits, pancakes and fine pastries. Patent flour, for example, is extra fine and light in colour, while wholemeal flour contains the whole grain and therefore has a fuller flavour and darker colour.
In the kitchen
Wheat flour has a mild, slightly nutty flavour and mainly acts as a builder: it provides cohesion and structure. When mixed with water and kneaded, the gluten forms an elastic network that traps gas. This allows bread to rise and gives cakes, biscuits and pastries their typical crumb.
For airy bread and pizza, a stronger flour with a somewhat higher protein content works well, while for pastries, cakes and shortcrust dough you often want a softer flour that becomes less tough. In savoury cooking, wheat flour is a classic ingredient for making a roux of butter and flour, as the base for béchamel sauce, ragout or thickened soups. Used as a thin coating for breading, or for lightly dusting meat, fish or vegetables before frying, flour gives a fine crust and helps control surface moisture.
- Classic combinations: butter, eggs, milk, yeast, baking powder, vanilla, cocoa.
- Savoury uses: stock and milk for sauces, herbs, mustard, cheese, mushrooms and poultry.
- Good to know: mix batter as briefly as possible once flour has been added if you want a tender result; prolonged mixing makes it firm more quickly.
Storage & preparation
Store wheat flour in a dry, cool place and keep it well sealed, preferably in a jar or tin. This keeps the flour fresh for longer and makes it less likely to absorb odours or moisture. Flour can clump if it becomes damp; stirring it loose or sifting it helps make the texture lighter again.
Sifting is also useful for adding air to the flour and removing any lumps. This is especially helpful for cake batter, pancakes and fine sauces. When using flour for a roux or to thicken sauces, briefly cook it in butter or fat first. This removes the raw flour taste and gives a smoother thickening effect. For dough, resting often pays off: a short rest makes the dough more supple and helps develop structure without endless kneading.