Wheat Flour

Gluten is the wheat’s natural protein, and it’s what gives baked goods their structure. When the dough is kneaded, these glutens develop and become elastic. Flours made from hard, high-protein varieties of wheat are called strong flours. They have a higher gluten content. Flours made from softer, low-protein wheat are called weak flours and are lower in gluten.

Wheat Flour/గోధుమ పిండి(Gōdhuma pindi )/ಗೋಧಿ  ಹಿಟ್ಟು(Godhi Hiṭṭu)/கோதுமை மாவு(kothumai mavu)/गेहूँ आटा(gehoon atta)/ഗോതമ്പ് മാവ്(gēātamp mav)

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