Whole Wheat Flour

About

Whole wheat flour is a nutrient-rich ingredient derived from grinding the entire wheat grain, including the bran, germ, and endosperm. This comprehensive composition retains the fiber, vitamins, and minerals found in the wheat, making it a healthier alternative to refined flours. The bran provides dietary fiber, while the germ is rich in enzymes and unsaturated fatty acids. Whole wheat flour is commonly used in baking whole grain breads, which are denser due to the lower gluten content compared to white flours. The use of whole wheat flour offers several benefits, including enhanced nutritional value and a richer, nuttier flavor. It is suitable for various baked goods, such as bread, muffins, and cookies. Whole wheat flour can be classified into different types, such as fine, medium, and coarse granulations, each suited for specific applications. Its shorter shelf life compared to white flour requires proper storage to prevent rancidity. Overall, whole wheat flour is a versatile ingredient that combines nutritional benefits with culinary versatility.