Whole-wheat flour

Whole-wheat flour is a type of flour made from grinding whole wheat grains, also known as wheatberries. Unlike white flour, which is made from only the endosperm of the wheat grain, whole-wheat flour includes the germ and bran, making it a more nutritious choice.

History

The use of whole-wheat flour dates back to the Neolithic Revolution, when humans first began to cultivate grains. The process of milling, which separates the wheat into its constituent parts, was not developed until much later, meaning that early breads and cereals were likely made from whole grains.

Production

Whole-wheat flour is produced by grinding whole wheatberries in a mill. The resulting product contains all parts of the grain — the bran, germ, and endosperm. This is in contrast to refined flours, which contain only the endosperm. Because of this, whole-wheat flour has a darker color and stronger flavor than white flour.

Nutritional Value

Whole-wheat flour is higher in fiber and nutrients than white flour. It contains significant amounts of dietary fiber, protein, and vitamins such as vitamin B6, vitamin E, and folic acid. It also contains minerals like zinc, iron, and magnesium.

Uses

Whole-wheat flour is used in a variety of baking and cooking applications. It is commonly used to make bread, pasta, and pastry. However, because it has a stronger flavor and heavier texture than white flour, it is often mixed with other flours in recipes.

Health Benefits

The high fiber content in whole-wheat flour can aid in digestion and help to lower cholesterol levels. The presence of vitamins and minerals also contributes to overall health. Regular consumption of whole-wheat products can reduce the risk of heart disease, type 2 diabetes, and certain types of cancer.

See Also

• Flour
• Wheat
• Baking
• Nutrition

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Whole wheat grain flour being scooped