What is the Molecular weight of wheat flour?

It's impossible to give a single molecular weight for wheat flour. Here's why:

* Wheat flour is a complex mixture: It's not a single molecule, but a blend of many different molecules, primarily:

* Starch: A complex carbohydrate made of amylose and amylopectin, with varying chain lengths.

* Proteins: Glutenin and gliadin, which give flour its elasticity and ability to form gluten.

* Other components: Lipids, sugars, enzymes, and minerals.

* Flour composition varies: The exact proportions of these components change depending on the type of wheat, the milling process, and the specific flour grade.

Therefore, you can't calculate a simple molecular weight for wheat flour like you would for a single molecule.

Instead of a molecular weight, you might be interested in:

* Nutritional information: This provides the breakdown of carbohydrates, proteins, fats, and other nutrients in a specific type of wheat flour.

* Gluten content: For those with gluten sensitivity, the amount of protein (specifically gluten) is crucial information.

To get specific information about a particular type of wheat flour, look at its label or consult a reliable source like a nutrition database.