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Whole Wheat Flour

Whole wheat flour is a healthier alternative that you can choose for more nutrients in your baked goods. Made from the entire wheat kernel, it includes the bran, germ, and endosperm, which makes it richer in fiber, vitamins, and minerals compared to white flours.

One of the unique characteristics of whole wheat flour is its gluten-forming abilities. The shards of bran in the whole wheat flour can tear the strands of gluten during rising, which can affect the texture of the baked goods. This is why whole wheat flour is often combined with all-purpose or bread flour when preparing yeast-based bread and pastries. The addition of these flours helps to improve the structure and rise of the dough.

However, there are specialized types of whole wheat flour, such as whole wheat bread flour, which have been processed in a way that mitigates this issue. These flours allow you to enjoy the nutritional benefits of whole wheat without compromising on the texture of your baked goods.

Whole wheat flour can contain up to 14% protein. The protein in flour forms gluten when mixed with water, and the amount of gluten can significantly affect the texture of baked goods. The moderate protein content in whole wheat flour makes it a versatile choice that can be used in a variety of recipes.

In conclusion, whole wheat flour offers a healthier alternative for baking, providing more nutrients and a unique flavor profile. So, the next time you’re baking, consider reaching for whole wheat flour for its nutritional benefits and distinct taste. Happy baking!

Chef Tom Chef Tom Founder
Food & Ingredients

Flour

March 26, 2024

Dive into the fascinating world of flour! This humble ingredient, often overlooked, is the secret key that unlocks a world of delightful culinary experiences. From the crusty bread to the flaky pastries, flour forms the backbone of countless delicacies we relish every day. So, let’s embark on a journey to explore the different types of flour, their uses, and the magic they bring to our tables.

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