Whole wheat flour
Whole Wheat Flour
Whole wheat flour (pronunciation: /hoʊl wi:t flaʊər/) is a type of flour that is milled from the wheat grain's entire kernel. This includes the bran, germ, and endosperm, which makes it more nutritious than refined wheat flour.
Etymology
The term "whole wheat flour" originates from the Old English words "hāl" meaning "entire" or "uninjured", and "hwǣte" meaning "wheat". The word "flour" comes from the Old French "flour" or "flor", which means "flower" or "finest part of the grain".
Nutritional Value
Whole wheat flour is rich in dietary fiber, protein, and various vitamins and minerals such as vitamin B, iron, and magnesium. It also contains more antioxidants compared to other types of flour.
Related Terms
- Bran: The hard outer layers of cereal grain. It is present in and may be milled from any cereal grain, including rice, corn, wheat, and oats.
- Germ: The reproductive part that germinates to grow into a plant. It is the embryo of the seed.
- Endosperm: The tissue produced inside the seeds of most flowering plants around the time of fertilization. It surrounds the embryo and provides nutrition.
- Refined Flour: This is the fine grain made from wheat from which the bran and germ have been removed through a process known as milling.
Usage
Whole wheat flour is commonly used in baking to produce a variety of goods such as bread, pasta, and pastries. It provides a robust flavor and a slightly denser texture compared to refined flour.
External links
- Medical encyclopedia article on Whole wheat flour
- Wikipedia's article - Whole wheat flour
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