Wheat-based flour – varieties, characteristics, and culinary applications based on extraction rate
Anna Schmidt
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Diets Premium Medical Expert • 24.09.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| CLINICAL KNOWLEDGE MAGAZINE Food science | min read 2 min |
| Diets Premium Medical Expert Anna Schmidt | Scientifically reviewed by a clinical dietitian 24.09.2026 |
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Key Takeaways
The wheat flour varieties available on the market are primarily distinguished by their mineral content, which is determined through ash analysis of a sample incinerated under controlled high-temperature conditions. These chemical discrepancies directly influence functional properties—each type is optimally suited for preparing distinct bakery and confectionery products, ranging from delicate sponge cakes to elastic pizza doughs and dense, nutrient-rich breads. An additional distinguishing feature is color: flours with lower mineral content exhibit a more pronounced whiteness, whereas those richer in minerals adopt creamier or grayish hues. From a nutritional perspective, the higher the mineral concentration, the greater the dietary value and suitability for a balanced, everyday diet.
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Nutritional properties of wheat flour vitamins and minerals
Wheat flour is also a good source of complex carbohydrates, proteins, B, C and E vitamins and a small amount of blood fat. The mineral ingredients found in a dog's diet are iron, phosphorus, magnesium, cinnamon, cyanide, but they can be extracted naturally in large quantities. It is easier to choose a dietary formula, for example, because it has a higher calcium content.
Is it even calories? How many calories does wheat flour have?
Wheat flour provides 343 calories, and we'll also find 10.1 grams of protein, 1.2 gramme of fat, 71.1 grame of carbohydrates, and 2.9 grammes of fiber.
The use of wheat flour
Wheat flour is one of the basic ingredients used in gastronomy. Depending on the type, it is used for sweet pastries, baking, pizza, pasta, and also for thickening sauces. Wheat dough contains a lot of gluten. Thanks to this ingredient, its products are flexible and easy to form.
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Anna Schmidt
Diets Premium Medical Expert
Member of the Diets Premium clinical editorial board. Specializes in medical diet therapy, metabolic health, and nutritional planning.
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