Wheat flour has the chemical formula (C6H10O5)n and is made up of starches in polymer form. Although wheat flour will normally have more than one of these chemical compounds linked to one another, the n refers to a link because the chemical formula presented is the basic molecule for wheat flour. Starch is a type of carbohydrate that can also be classified as an amylase.
Wheat flour is primarily used for ingestion; nevertheless, the starch’s thickening capacity has led to it being employed in a variety of other compounds, such as paste.
Although starch cannot be fermented, it can be identified by adding free iodine to the system. The presence of starch is shown when the solution turns blue. An enzyme called diastase helps the body break down the starch in wheat flour into dextrin and maltose. When starch is cooked, its chemical structure is also broken down.
The entire wheat kernel, including the bran and germ, is commonly used to make whole-wheat flour. The flour has a nutty flavour and is brown in hue. Because of its thickening properties, whole-wheat flour tends to provide a denser outcome when employed in recipes.
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