Why Is Wheat Flour Enriched?
Flour is made by milling wheat. Kernels of wheat are crushed, ground and sifted to produce a fine powder. The qualities of the flour so produced will depend on the type of wheat kernel and the milling process. The type of wheat is important in the properties of the flour produced. Hard wheat and soft wheat have different proportions of protein and starch. Hard wheats have a higher protein content and lower starch content than soft wheats which have a higher amount of starch and lower amount of protein. The high amount of protein in hard wheat helps to form gluten, the scaffolding or structure of bread. Due to a lower amount of protein the flour produced from soft wheats is better for cakes. Intermediate protein levels are used in pastry flours, which need to be handled more than bread dough or cake batter. All kinds of flour have the milling process in common. Wheat kernels are subjected to really harsh treatment in order to make a fine flour. The germ and bran are removed by sifting a
