Whole Wheat Flour (in the US) or wheat flour (in the UK) is starch, basic foodstuff, derived by grinding or mashing whole grain, also known as wheatberry. Whole wheat flour is used to bake bread and other baked goods, and is also usually mixed with unbleached or bleached "white" flours (which have been treated with a flour bleach agent) to restore nutrients to white flour (especially fiber, protein, and vitamins), textures, and bodies lost in the grinding process and others to baked goods or other foods.
Video Whole-wheat flour
Overview
The word "whole" refers to the fact that all grains (bran, germ, and endosperm) are used and nothing is lost in the flour making process. This is different from white, fine flour, which contains only the endosperm. Because the whole flour contains the remains of all grains, it has a texture, a brownish appearance.
Benefits
Whole wheat flour is a flavorful flour containing vitamins, minerals and protein. Whole-grain flour grain flour is more nutritious than white flour, although white flour may, in a process called fortification of food, has some missing micronutrients in processing added back to white flour (required by law in some jurisdictions). The fortified white flour does not, however, contain macronutrients from wheat bran and germs (especially fiber and protein) such as wheat flour, and especially less fiber. Whole wheat is a source of calcium, iron, fiber, and other minerals such as selenium.
Weakness
Whole wheat flour has a shorter shelf life than white flour, because higher oil content causes rancidification if it is not stored properly, such as by cooling, or in other cool areas.
Often, whole wheat flour is not the main ingredient in baked goods, as it can add a certain "weight" that prevents them from rising as high as white flour. This can increase the cost per volume of the baked item, as it requires more flour to get the same volume, as the fewer and smaller the air bags are trapped in the picked goods. Thus, many roasted foods advertised as whole grains are not wholly whole grains; they may contain some white wheat, provided that the majority of the wheat used is whole grains.
However, it is possible to make 100% high wheat bread high and raised, provided that a person raises the water content of the dough (bran and germ in wheat absorb more water than plain white flour), knead the dough for longer periods to develop enough gluten , and allow for longer increments before forming the dough. Some bakers let the dough go up twice before forming. The addition of fat, such as butter or oil, and dairy products (fresh milk, milk powder, buttermilk, yogurt, etc.) may also inhibit the increase in the dough.
Terminology and Regulations in North America and around the world
In the United States, "whole wheat flour" should contain whole grains - bran, germ, and endosperm - in naturally occurring proportions.
In Canada, when the wheat is milled, the kernel parts are separated and then combined to make whole wheat flour. Standards for whole wheat flour in Canadian Food and Drug Regulations allow up to 5% of the wheat kernel to be removed to help reduce rancidity and extend the shelf life of whole wheat flour. Parts of the kernel deleted for this purpose contain many germs and some bran. The flour will be in accordance with Canadian regulations but will not be considered whole grain by the definition of AACC (American Association of Cereal Chemists International). Thus, in Canada, "Whole Wheat Flour" contains at least 95% of the original kernel, and "Whole Grain Whole Wheat Flour" contains 100% of the original kernel.
Outside of North America "whole wheat flour" is sold as "wheat flour" or various types or regional identification numbers.
Maps Whole-wheat flour
Whole white flour
White wheat flour is ground flour from hard white spring grain instead of traditional red wheat. In England and India, whole wheat flour is more commonly made from white wheat, not red as in the United States and sold as Wheat Flour. The difference is that soft white wheat has a lower gluten content and also does not have tannin and phenolic acids containing red wheat, causing white wheat to appear and taste more like processed red wheat; the color is white and not bitter.
Whole grain has a nutritional content that is almost the same as red wheat. However, soft white wheat has lower gluten content and contains a lower protein content (between 9% and 11%) when compared with harder wheats such as red (15-16% protein content) or golden wheat.
Popularize whole wheat flour products
Despite the historical consumer preferences for processed starches and traditional per capita cost per unit traditionally, whole wheat flour products are increasing mainly due to changes in consumer attitudes. The Whole Grains Council industry association reported a doubling of total wheat flour production during 2003 to 2007. In another example, wheat bread has reached an approximate parity with soft white bread as measured by slice volume in the United States; in 2010, whole-wheat bread almost exceeded white bread as measured by dollar volume.
Standardization of food products
- ISO 11050
See also
- Wheat Flour
- Whole Wheat
- Unifine Mill
- The Graham bread is an early attempt to reintroduce the whole wheat bread
- Roman Meal is a wheat bread company founded in 1912
References
- "Whole wheat: The best thing since...", USA Today
- Whole Wheat Bread, Mayo Clinic
Source of the article : Wikipedia
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