Soft wheat flour type 0
Soft wheat flour type 0 is obtained by milling soft wheat (Triticum aestivum, family Poaceae) and has an intermediate degree of refinement between type 00 flour and less refined wheat flours.
It consists mainly of complex carbohydrates, particularly starch, and also contains protein, small amounts of fat and some fibre.
Compared with type 00 flour, it generally retains a slightly higher proportion of minerals and peripheral parts of the grain, although it is still considered a refined flour.
Its protein content and baking strength can vary considerably depending on the wheat variety and intended use.
When mixed with water, the proteins gliadin and glutenin form gluten, which gives dough its elasticity and ability to retain gases produced during fermentation.
It is widely used for bread, pizza, focaccia, fresh pasta and many other baked products.
From a nutritional point of view, it mainly provides energy in the form of carbohydrates, while its fibre, vitamin and mineral content is lower than that of wholemeal flour.
It offers no particular nutritional advantage over other refined flours; its use mainly depends on the technological characteristics required for a specific preparation.
Calories
It provides approximately 340–360 kcal per 100 g, with variations depending on protein content, moisture and degree of refinement.
Allergens
It is derived from wheat and contains gluten. It should be avoided by people with coeliac disease or wheat allergy.
Assessment
A versatile flour suitable for many preparations, with useful technological properties for certain doughs, but with a significantly lower fibre content than wholemeal flour.
Cons: Allergen
