Wheat flour is composed of starches in its polymer form, and has a chemical formula of (C6H10O5)n. The n is called a link because the chemical formula given is the basic compound for wheat flour. However, wheat flour usually has more than one of these chemical compounds linked to each other. Starch is a type of carbohydrate, and it can also be called an amylase.
Most of the time, wheat flour is used to make food. However, because the starch in wheat flour makes things thicker, it is also used in many other things, like making paste.
Starch cannot be turned into alcohol, but it is easy to find by adding free iodine to the system. If the solution turns blue, that means there is starch in it. An enzyme called diastase usually breaks down the starch in wheat flour into dextrin and maltose. When starch is heated, its chemical structure can also be broken down.
Whole-wheat flour comes from the whole wheat kernel, including the bran and the germ. The flour is brown and tastes and smells like nuts. Whole-wheat flour tends to make things denser when used in recipes because it thickens things.