Wheat flour is a powder made from the grinding of wheat used 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.

Wheat flour contains a large amount of starch and other components like proteins, lipids, etc., which affect its properties. The lipids in wheat flour are only 1%–3% of the total content. They can be classified into two components: free and bound lipids.