High Gluten Wheat Flour

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High Gluten Wheat Flour is a finely milled powder derived from hard wheat varieties known for their high protein content, typically ranging from 12% to 14.5%. This flour has a superior gluten-forming capacity which imparts strong dough elasticity and excellent gas retention properties. It appears as an off-white to pale yellow powder with a neutral to slightly nutty aroma. High Gluten Wheat Flour is prized in baking industries and food manufacturing for producing products with enhanced chewiness, volume, and texture. It is essential for applications requiring strong dough structure and resilience.

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Category: Nutraceutical Ingredients (food) Tags: baking ingredients, bread flour, high gluten flour, wheat flour

Description

Table of Contents

High Gluten Wheat Flour

Primary Uses

Bakery Industry

Used extensively for making bread, especially artisan breads, bagels, and pizza doughs where high gluten strength improves volume and chewiness.
Ideal for buns, rolls, and sandwich breads requiring robust structure and uniform crumb.
Applied in flatbreads and pita bread formulations for elasticity and softness.
Used in croissants and puff pastries that require elastic dough for layering and rise.

Snack Food Production

Key ingredient in crackers and pretzels for crispness and bite.
Used in making doughnuts and fried snacks that demand a chewy texture.

Noodle and Pasta Manufacturing

Employed in noodle and pasta products requiring firm texture and resistance to cooking loss.

Industrial Food Processing

Used as a binder and extender in meat products such as sausages and meat analogues.
Functions as a thickening and stabilizing agent in sauces and gravies.

Secondary Uses

Gluten Production

Processed further to isolate vital wheat gluten for specialty baking and meat substitutes.

Animal Feed

Incorporated into high-protein animal feed formulations for livestock nutrition.

Other Food Applications

Used in batter mixes and coatings for fried foods to improve texture and adhesion.

KEY PRODUCT FEATURES

1. Basic Identification Attributes

Chemical Name (IUPAC): Not applicable (complex carbohydrate/protein)
Common/Trade Name: High Gluten Wheat Flour
CAS Number: Not assigned (food ingredient)
HS Code: 1101.00.00
Source: Hard wheat varieties with high protein content
Synonyms: High Protein Wheat Flour; Strong Flour; Bread Flour

2. Physical & Chemical Properties

Physical State: Fine powder
Color & Odor: Off-white to pale yellow; mild nutty odor
Protein Content: 12–14.5%
Gluten Content: High gluten-forming proteins
Moisture Content: Typically 12–14%
pH: Neutral to slightly acidic (approx. 6.0–6.8)
Solubility: Insoluble in water; forms dough on hydration

3. Safety & Hazard Attributes

GHS Classification: Food-grade; non-hazardous
Toxicity: Non-toxic; safe for consumption
Allergen Information: Contains gluten; not suitable for celiac or gluten-intolerant individuals

4. Storage & Handling Attributes

Container Type: Food-grade sacks or bulk containers
Storage Conditions: Store in cool, dry, and well-ventilated areas away from pests and moisture
Shelf Life: 6–12 months under proper storage conditions
Handling Notes: Minimize dust generation; use hygienic handling practices

5. Regulatory & Compliance Attributes

Complies with FDA, EFSA, and Codex Alimentarius food standards
Meets relevant purity and microbiological standards for human consumption

6. Environmental & Health Impact

Biodegradability: Fully biodegradable and compostable
Ecotoxicity: Low
Carcinogenicity/Mutagenicity: Not applicable

SAFETY HANDLING PRECAUTIONS

Safety Handling Precautions

PPE Required: Dust mask recommended during bulk handling to avoid inhalation
Handling Guidelines: Avoid dust accumulation and inhalation; maintain clean work environment
Hygiene Practices: Wash hands before and after handling

First Aid Measures

Inhalation: Move to fresh air if respiratory irritation occurs
Skin Contact: Wash with soap and water if irritation develops
Eye Contact: Flush with water if dust causes irritation
Ingestion: Safe for consumption; seek medical help only in case of allergic reaction