Whole Wheat Flour
Flour
Functions
Dietary Info
Allergen Warning
About Whole Wheat Flour
Whole wheat flour is a type of flour that includes the entire wheat kernel, comprising the bran, germ, and endosperm, which gives it a denser texture and a richer nutrient profile compared to refined flours. It imparts a nutty, slightly sweet flavor to baked goods, making it a popular choice for hearty breads, muffins, and pastries. Whole wheat flour provides more fiber and nutrients, including B vitamins and iron, enhancing the nutritional value of baked products. Its higher protein content contributes to the structure and chewiness in baking, making it ideal for rustic breads.
History
Whole wheat flour has been a staple in human diets for thousands of years, dating back to ancient civilizations such as the Egyptians, who first milled wheat into flour over 5,000 years ago. With the advent of industrial milling in the 19th century, white flour became predominant due to its longer shelf life and lighter texture. However, whole wheat flour saw a resurgence in the 20th century as part of the health food movement, with consumers seeking more natural and nutritious options. Its historical significance and health benefits have cemented its place in modern baking, especially for those seeking whole grain alternatives.