What are 5 flour components not directly fermentable by yeast?

Question

It would be wheat flour. I imagine the answers are pretty basic.

Answer 1

The five basic components of wheat flower are glutton, starch, non starch polysaccharides, lipids, and trace amounts of minerals.  None of these components are directly ferment-able by yeast. Amylase  enzymes must be present to break down the components to simple sugars that will be fermented into alcohol  and CO2 gas.  The key to good bread making is the kind and amounts of amylase enzymes needed to break down the right components and the right amount of components before stopping the process.

Answer 2

if you are talking about making bread, it isn't the flour that ferments, it is the sugar you add to recipe that feeds the yeast, the gluten (not glutton) is the part that create the elastic quality to the dough so that it can expand and trap the air bubbles to make the bread light.

Answer 3

Minerals, fats, protein, moisture, and lignin.  all of the carbohydrates would be fermentable by yeast in varying degrees.  The level of protein causes the stickiness in the dough which traps the Carbon Dioxide produced by the fermentation to cause the dough to rise.