Know what’s on your plate
Bread white wheat flour
Calories & nutrition facts
enriched
Nutrition facts
Per 100 g% DV- Calories 361 kcal —
- Protein 12 g 24%
- Carbohydrate 70 g 26%
- Fat 1.7 g 2%
- Saturated fat 0.2 g 1%
- Fibre 2.4 g 9%
- Sugars 0.3 g —
- Sodium 2 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.4 mg 3%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.81 mg 68%
- Riboflavin (B2) 0.51 mg 39%
- Niacin (B3) 7.6 mg 47%
- Pantothenic acid (B5) 0.44 mg 9%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 183 µg 46%
- Vitamin B12 0 µg 0%
- Choline 10.4 mg 2%
Minerals
- Calcium 15 mg 1%
- Iron 4.4 mg 25%
- Magnesium 25 mg 6%
- Phosphorus 97 mg 8%
- Potassium 100 mg 2%
- Zinc 0.85 mg 8%
- Copper 0.18 mg 20%
- Manganese 0.79 mg 34%
- Selenium 39.7 µg 72%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 361 | 12 g | 70 g | 1.7 g |
| 1 × cup | 137 g | 495 | 16 g | 96 g | 2.3 g |
| 2 × cup | 274 g | 989 | 33 g | 192 g | 4.5 g |
| ½ × cup | 68.5 g | 247 | 8.2 g | 48 g | 1.1 g |
| 3 × cup | 411 g | 1484 | 49 g | 288 g | 6.8 g |
| 4 × cup | 548 g | 1978 | 66 g | 384 g | 9.1 g |
Similar foods
- White wheat flourindustrial, 9% protein, bleached, enriched367 kcal / 100 g
- All purpose white wheat flourenriched, calcium fortified364 kcal / 100 g
- Cake white wheat flourenriched362 kcal / 100 g
- Bread flourwhite wheat362 kcal / 100 g
- Self-rising all-purpose white wheat flourenriched354 kcal / 100 g
- White bread strong wheat flour353 kcal / 100 g
- Tortilla mix white wheat flourenriched405 kcal / 100 g
- Wheat breadsliced, enriched284 kcal / 100 g
- High gluten flourwhite wheat319 kcal / 100 g
- High protein white wheat flourwhite, high protein or bread making flour350 kcal / 100 g
Questions about Bread white wheat flour
What is white wheat bread flour best used for?
Its gluten-forming proteins make it useful for yeasted loaves, rolls and pizza dough, where you want a chewy, well-risen crumb. Knead until the dough feels elastic, then let it rise until roughly doubled.
Can you use plain flour instead of white wheat bread flour?
Yes, but the loaf may rise less and have a softer, less chewy crumb because plain flour usually has less protein. Hold back a little of the recipe’s water at first; add it only if the dough feels too firm.
How does white wheat bread flour compare with plain flour?
Bread flour has more protein: 13.9 g per 100 g, compared with 10.3 g in plain flour. That extra protein helps build a stronger gluten network, which supports a taller loaf and a chewier texture.
Can you use white wheat bread flour for cakes?
You can, but it can make cakes and biscuits tougher if you mix the batter or dough much. For a softer crumb, use cake flour instead; it has 8.2 g protein per 100 g, compared with 13.9 g in bread flour.
How should you store white wheat bread flour?
Keep it in an airtight container in a cool, dry cupboard, away from heat and strong-smelling foods. If you buy it in bulk or rarely bake, freeze it in a sealed bag; bring it to room temperature before measuring so condensation does not form.
Can you make sourdough with white wheat bread flour?
Yes. Its strength suits sourdough particularly well: mix it with water and an active starter, then allow time for fermentation and folding to develop the dough before shaping and baking.
Is white wheat bread flour gluten-free?
No. It is made from wheat and contains gluten, so it is unsuitable for anyone who must avoid gluten. For gluten-free bread, use a flour blend formulated for bread rather than swapping in a single gluten-free flour.
Source: USDA FoodData Central 168896 · per 100 g · carbohydrate per EU label, fibre excluded
