Wheat flour is one of the most popular types of flour used around the world, and there are many variants of wheat flour to suit different recipes, such as cultured wheat flour.
If this is the first you have heard of cultured wheat flour, you may be wondering what cultured wheat flour is. I did the research, and here is what I discovered!
What Is Cultured Wheat Flour?
Cultured wheat flour is fermented flour that is made by fermenting wheat flour with a specific bacteria. Generally, cultured wheat flour is used to prevent spoilage and enhance the taste since cultured wheat flour has antimicrobial inhibition properties that prevent bacteria from growing. Moreover, cultured wheat flour can enhance the taste and smell of baked goods.
If you want to learn what cultured wheat flour means, what the difference between cultured wheat and sourdough is, and if cultured wheat flour is gluten-free, keep reading!
What Is Cultured Wheat Flour Made Of?
Cultured wheat flour is made of wheat flour that has been fermented with Propionibacterium freudenreichii, which can be found in dairy products.
Due to the fermentation process, the cultured wheat flour develops natural bacteriocins and propionates.
What Does Cultured Wheat Flour Mean?
Generally, cultured wheat flour refers to wheat flour that has been cultured or fermented Propionibacterium freudenreichii, which is a natural preservative.
What Does Cultured Wheat Flour Taste Like?
Generally, cultured wheat flour does not have much of a taste and most people would not notice the flavor of cultured wheat flour when the cultured wheat flour is baked.
However, cultured wheat flour is often used to enhance the smell and flavor of baked goods.
What Is Cultured Wheat Flour Used For?
Cultured wheat flour is primarily used to prevent spoilage of foods that cultured wheat flour is used to create since cultured wheat flour possesses antimicrobial inhibition properties.
Antimicrobial inhibition means that there is a decrease in the growth or spread of microorganisms like fungi and bacteria, which is what can prevent spoilage.
For instance, cultured wheat flour lowers the pH of the batter or dough that you add the cultured wheat flour to and a lower pH is what inhibits microbial growth.
Moreover, cultured wheat flour can enhance the smell and taste of many baked goods, but you should not add too much cultured wheat flour because it can overpower the dish.
Is Cultured Wheat Flour The Same As Fermented Wheat Flour?
Technically, cultured wheat flour and fermented wheat flour are the same things and their names are often interchangeable.
Cultured wheat flour refers to fermented wheat flour, so some people may use the term “fermented wheat flour” when talking about cultured wheat flour and vice versa.
What Is The Difference Between Cultured Wheat And Sourdough?
Cultured wheat and sourdough are both types of flour that have special bacteria in them, but they are not the same.
For instance, cultured wheat often refers to cultured wheat flour, which is flour that has been fermented with Propionibacterium freudenreichii.
On the other hand, sourdough refers to a spontaneous fermentation when you mix flour and water to create dough then lactic acid bacteria and wild yeast, which are naturally in the air and flour, ferment the dough.
Therefore, cultured wheat flour has a specific bacteria directly added to plain wheat flour whereas sourdough ferments naturally once you make the dough.
Is Cultured Wheat Flour Safe?
Generally, cultured wheat flour is regarded as safe to eat but it is always best to purchase your cultured wheat flour from reputable suppliers.
Reputable suppliers will follow strict food safety protocols to ensure that only the right amount of Propionibacterium freudenreichii, the bacteria needed for cultured wheat flour, is used.
Is Cultured Wheat Flour Gluten-Free?
Since cultured wheat flour contains wheat that has gluten, cultured wheat flour is not gluten-free.
Does Fermenting Wheat Decrease Gluten?
It is uncertain whether or not cultured wheat flour contains less gluten than regular wheat flour, but it is known that cultured wheat flour retains gluten regardless.
There is a study that focuses on fermented wheat flour, specifically fermented wheat flour with sourdough lactobacilli and fungal proteases that have lower gluten levels.
However, people who are very sensitive or allergic to gluten may still want to avoid cultured wheat flour and fermented wheat flour because there is a chance the flour could cause a negative reaction.
Is Fermented Wheat Flour Halal?
Generally, there is very little to no alcohol present in fermented wheat flour, which means fermented wheat flour is usually considered halal, but this will depend on who you ask.
Is Cultured Wheat Flour Enriched?
Cultured wheat flour is not normally enriched, but some manufacturers can enrich their cultured wheat flour with nutrients.
Normally, you will know if the cultured wheat flour is enriched because most manufacturers will state if the flour has been enriched on the packaging.
What Can I Substitute For Cultured Wheat Flour?
Sourdough may be the best substitute for cultured wheat flour since sourdough contains some fermentation.
However, if you do not mind not having flour that has been fermented, most other types of flour like all-purpose flour should work fine in most recipes.
If you want to create a bread recipe using cultured wheat flour, most kinds of bread flour will be an acceptable substitute, but you will need to add yeast to your bread recipe.
If you want to learn what cupcake flour is, what custard flour is, and what citrus flour is, read our other articles.
Cultured wheat flour is fermented flour created from wheat flour that has been fermented with a specific type of bacteria.
Generally, cultured wheat flour is used to delay the spoilage of baked goods, such as bread, since cultured wheat flour lowers the pH of batter and dough, which slows down bacterial growth.
However, cultured wheat flour is also a useful ingredient if you want to enhance the flavor and smell of your baked goods.