Type 2 soft wheat flour
Type 2 soft wheat flour is obtained by milling soft wheat (Triticum aestivum, family Poaceae) and is a minimally refined flour, often described as semi-wholemeal.
Compared with type 00, type 0 and type 1 flours, it retains a greater proportion of the outer layers of the grain and therefore contains more fibre, minerals and bioactive compounds.
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, generally at higher levels than more highly refined flours.
Its higher fibre content can contribute to normal bowel function and satiety.
The proteins gliadin and glutenin form gluten when mixed with water, allowing the production of elastic and leavened doughs.
It is used for bread, pizza, focaccia, biscuits, fresh pasta and rustic baked goods, giving them a darker colour and stronger flavour than refined flours.
Compared with wholemeal flour, it generally contains less bran, making it easier to work with and well suited to leavened doughs.
Calories
It provides approximately 330–350 kcal per 100 g, with variations depending on moisture, protein content and degree of milling.
Allergens
It is derived from wheat and contains gluten. It should therefore be avoided by people with coeliac disease or wheat allergy.
Assessment
An interesting flour offering a good balance between nutritional value and technological properties, with more fibre and micronutrients than highly refined flours.
Ingredient verdict: a good semi-wholemeal choice, richer in fibre than type 0 and type 00 flour while generally more versatile than fully wholemeal flour.
Cons: Allergen
