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{{short description|Basic food ingredient, derived by grinding or mashing the whole grain of wheat}}
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{{about||the very fine stone-milled whole wheat flour from the ]|Atta flour}}
{{more citations needed|date=February 2018}}
{{Use dmy dates|date=April 2022}}
]'''Whole-wheat flour''' (in the US) or '''wholemeal flour''' (in the UK) is a ] substance, a basic food ingredient, derived by ] the ] of ], also known as the ]. Whole-wheat flour is used in ] of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached ]s (that have been treated with ](s)) to restore nutrients (especially ], ], and ]s), texture, and body to the white flours that can be lost in ] and other processing to the finished baked goods or other food(s).


== White whole wheat flour ==
'''Whole wheat flour''' is a ]y substance derived by ]ing or mashing the ] ]. It is used in ] but typically added to other "white" ]s to give nutrition, texture, ], and body to the finished product. Usually, whole wheat flour is not the main ingredients of baked goods, as it adds a certain "heaviness" which prevents them from rising as well as white flours. This adds to the cost per volume of the baked item as it requires more flour to obtain the same volume, due to the fewer and smaller air pockets trapped in the raised goods.
In the ], white whole-wheat flour is flour milled from hard white ] and contains the bran and germ.<ref name=kitchn>{{cite web
| last = Prakash | first = Sheela
| title= What's the Difference Between Whole-Wheat and White Whole-Wheat Flour?
| publisher = The kitchn
| date = 22 October 2016
| url = https://www.thekitchn.com/whats-the-difference-between-whole-wheat-and-white-whole-wheat-flour-236647
| access-date = 23 November 2019 }}</ref> In the ] and ] whole-wheat flour is more commonly made from white wheat instead of hard winter ], as in the ]


==See also==
Nevertheless, it is possible to make a high-rising, light loaf of 100% whole wheat ], so long as one increases the water content of the ] (the bran and germ in whole wheat absorb more water than plain white flour), kneads the dough for a longer period of time to develop the gluten adequately, and allows for a longer rise before shaping the dough. Some bakers let the dough rise twice before shaping. The addition of fats, such as butter or oil, and milk products (fresh milk, powdered milk, buttermilk, yogurt, etc.) can also greatly assist the rise.
* ] an early attempt to reintroduce whole-wheat bread
* ], normal flour with some nutrients in whole-wheat flour added
* ] a whole grain baking company founded in 1912
* ]
* ]
* ]
* ]


== References ==
The word "whole" refers to the fact that all of the grain (], ], and ]) is used and nothing is lost in the process of making the flour. This is in contrast to ], which contain only the endosperm. Because the whole flour contains the remains of all of the grain, it has a textured, brownish appearance.
{{reflist}}


==External links==
Whole wheat flour has a shorter ] than white flour, as the higher ] content leads to ]. It is also more expensive.
*, Mayo Clinic


]
"Brown" bread made from whole wheat flour is more nutritious than ] made from white, ], even though nutrients are added back to the white flour. This is because whole wheat bread is less refined, and retains more of the naturally-occurring ]s and ]s. However, many brown breads do, in fact, contain a certain amount of white flour.
]

]
]


{{ingredient-stub}}


]

Latest revision as of 19:35, 13 September 2024

Basic food ingredient, derived by grinding or mashing the whole grain of wheat For the very fine stone-milled whole wheat flour from the Indian subcontinent, see Atta flour.
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Whole wheat flour being scooped

Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other processing to the finished baked goods or other food(s).

White whole wheat flour

In the United States, white whole-wheat flour is flour milled from hard white spring wheat and contains the bran and germ. In the United Kingdom and India whole-wheat flour is more commonly made from white wheat instead of hard winter red wheat, as in the United States

See also

References

  1. Prakash, Sheela (22 October 2016). "What's the Difference Between Whole-Wheat and White Whole-Wheat Flour?". The kitchn. Retrieved 23 November 2019.

External links

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