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 more nutritious.

History

The use of whole wheat flour dates back to the Neolithic Revolution, when humans first began to cultivate grains. The Ancient Egyptians were known to use whole wheat flour in their breads, and it has been a staple food in many cultures around the world ever since.

Production

Whole wheat flour is produced by grinding whole wheat grains in a mill. The entire grain, including the bran (the outer layer), the germ (the reproductive part), and the endosperm (the bulk of the grain) are all included. This is in contrast to refined flours, which only include the endosperm.

Nutritional Value

Whole wheat flour is considered more nutritious than white flour because it contains the entire grain. The bran provides dietary fiber, the germ contains several essential nutrients, and the endosperm provides carbohydrates. Whole wheat flour is a good source of several vitamins and minerals, including vitamin B6, vitamin E, magnesium, and zinc.

Uses

Whole wheat flour is used in a variety of baking and cooking applications. It is commonly used to make breads, pastries, pasta, and more. It can also be used as a thickening agent in sauces and gravies.

Health Benefits

Due to its high fiber content, whole wheat flour can aid in digestion and help prevent constipation. It is also believed to help lower the risk of heart disease and type 2 diabetes, and can aid in weight management.

See Also

• Flour
• Wheat
• Baking
• Nutrition

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