Whole soft wheat flour
Whole soft wheat flour is obtained by milling the entire grain of soft wheat (Triticum aestivum, family Poaceae), retaining the bran, germ and endosperm.
Compared with refined flour, it preserves a greater proportion of fibre, vitamins, minerals and bioactive compounds naturally present in the outer layers and germ of the grain.
It consists mainly of complex carbohydrates, particularly starch, but also provides protein, fibre and small amounts of fat.
It contains varying amounts of B vitamins, magnesium, phosphorus, iron, zinc and manganese.
Its good fibre content contributes to normal bowel function, promotes satiety and may result in a more gradual glycaemic response than highly refined flours.
It is used in bread, pizza, focaccia, biscuits, cakes and other baked goods, giving them a stronger flavour and a more rustic texture.
As it is made from soft wheat, it forms a dough containing gluten when mixed with water, which is important for the elasticity and structure of leavened products.
It also naturally contains phytates, mainly in the bran, which may partially reduce the absorption of certain minerals; fermentation and leavening can reduce their levels.
Calories
It provides approximately 330–350 kcal per 100 g, with variations depending on wheat variety, moisture and milling.
Allergens
It is derived from wheat and contains gluten. It should be avoided by people with coeliac disease or wheat allergy.
Assessment
A nutritionally more complete flour than its refined counterpart, mainly because of its higher content of fibre and micronutrients.
Cons: Allergen
