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| '''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. | '''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. | ||
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| "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. | "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. | ||
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Revision as of 11:36, 1 June 2007
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Whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to give nutrition, texture, fiber, 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.
Nevertheless, it is possible to make a high-rising, light loaf of 100% whole wheat bread, so long as one increases the water content of the dough (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.
The word "whole" refers to the fact that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, processed flours, which contain only the endosperm. Because the whole flour contains the remains of all of the grain, it has a textured, brownish appearance.
Whole wheat flour has a shorter shelf life than white flour, as the higher oil content leads to rancidification. It is also more expensive.
"Brown" bread made from whole wheat flour is more nutritious than "white" bread made from white, refined flour, 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 vitamins and minerals. However, many brown breads do, in fact, contain a certain amount of white flour.
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