Wheat Flour English Name Wheat Flour Botanical Name Triticumspp Hindi Name Gehun Ka Atta About The Product Wheat Flour Is A Powder Made From The Crushing & Grinding Of Wheat For Human Consumption. Wheat Varieties Are Called "Soft" Or "Weak" If Gluten Content Is Low, And Are Called "Hard" Or "Strong" If They Have High Gluten Content. Hard Flour, Or Bread Flour, Is High In Gluten, With 12% To 14% Gluten Content, And Has Elastic Toughness That Holds Its Shape Well Once Baked. Soft Flour Is Comparatively Low In Gluten And Thus Results In A Finer Or Crumbly Texture. Soft Flour Is Usually Divided Into Cake Flour, Which Is The Lowest In Gluten, And Pastry Flour, Which Has Slightly More Gluten Than Cake Flour. Usage Wheat Flour (Atta) Is Consumed In The Form Of Chapatee. Soft Wheat Is Used For Making Chapatee, Bread, Cake, Biscuits, Pastry And Other Bakery Products. Hard Wheat Is Used For Manufacturing Rawa, Suji And Sewaya. In Areas Where Rice Is A Staple Food Grain, Wheat Is Eaten In The Form Of Puri And Uppumav. It Is Also Used For Making Flakes And Sweet Meats Like Kheer, Shira, Etc. Wheat Grain Is Used For Preparing Starch. Wheat Straw Is Used As Fooder, Padding Material And Mulching Material. Packing As Per Buyer’s Requirement
