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| | WHEAT FLOUR Basic information |
| Product Name: | WHEAT FLOUR | | Synonyms: | COMMON WHEAT FLOUR;WHEAT FLOUR;WHOLE WHEAT FLOUR | | CAS: | | | MF: | | | MW: | 0 | | EINECS: | | | Product Categories: | | | Mol File: | Mol File | ![WHEAT FLOUR Structure]() |
| | WHEAT FLOUR Chemical Properties |
| Dielectric constant | 3.0 - 5.0（0.0℃） |
| | WHEAT FLOUR Usage And Synthesis |
| Uses | Whole Wheat Flour is the flour obtained by grinding cleaned
wheat, other than durum wheat or red durum wheat, with the pro-
portions of the natural constituents, other than moisture, remaining
unaltered. the moisture content is not more than 15%. optional
ingredients include malted wheat, wheat flour, and barley flour for
compensation for any natural deficiency of enzymes; ascorbic acid;
and bleaching ingredients. it is also termed graham flour and entire
wheat flour. | | Uses | Wheat Flour is a fine powdery substance obtained by milling wheat
with application in farinaceous foods. |
| | WHEAT FLOUR Preparation Products And Raw materials |
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