Type 0 wheat flour
Type 0 wheat flour is a refined flour obtained by milling wheat, generally soft wheat (Triticum aestivum, family Poaceae).
It is less refined than type 00 flour and therefore retains slightly higher amounts of minerals, fibre and peripheral components of the grain.
It consists mainly of complex carbohydrates, particularly starch, and also contains protein, small amounts of fat and fibre.
The main wheat proteins, gliadin and glutenin, form gluten when mixed with water, giving dough its elasticity and ability to retain the gases produced during fermentation.
Protein content and flour strength can vary considerably depending on the type of wheat and the intended use.
It is widely used for bread, pizza, focaccia, fresh pasta, biscuits and other baked goods.
From a nutritional point of view, it mainly provides energy in the form of carbohydrates, while containing less fibre, vitamins and minerals than wholemeal flour.
Compared with type 00 flour, it is generally slightly less refined, although it is still considered a refined flour.
Calories
It provides approximately 340–360 kcal per 100 g, with variations depending on moisture, protein content and composition.
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 and with good technological properties, but nutritionally lower in fibre and micronutrients than wholemeal flour.
Cons: Allergen
