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Whole Grain Wheat Flour

This broad range in protein content suggests there are flours for different applications, including cakes and biscuits (lower values), breads (10-12%), and pastas and whole wheat bread (>14%) (Pomeranz, 1988) although the protein content suitable for bakery products should be between 10.5 and 13%


  • Whole Grain Wheat Flour

    TOTAL NUTRITION VALUE (100g)

    Calories 340.
    Water 11%
    Protein 13.2 grams
    Carbs 72 grams
    Sugar 0.4 grams
    Fiber 10.7 grams
    Fat 2.5 grams