The Heart of Baking: Wheat Flour Facts

What is Wheat Flour?
Wheat flour is milled kernels from a specific cereal grain known as wheat. The kernels are known as Wheat Berries and Wheat Kernels. The kernel is the seed of the plant.

Why does the food industry utilize wheat more than other cereal grains?

Gluten: Wheat is a favored grain by bakers and the food industry because it contains more gluten (a type of protein) than any other grain. Gluten plays an important role in giving the baked good volume and shape.

Why is White Flour utilized more than Whole Wheat Flour?

Shelf life: White flour has longer shelf life than whole wheat flour. White Flour does not have germ from the kernel. Germ has oils that oxidize easily which makes flour rancid more easily .

Baking Properties: White flour makes more tender and softer baked goods compared to whole wheat flour. White flour is comprised of the endosperm, the only component of wheat berries that contains gluten.

Taste: Baked goods made with white flour taste much sweeter since it is primary composed of starch.

Difference between Whole Wheat Flour and White Flour

Whole Wheat Flour contains all the nutrients the wheat kernel has to offer because it is composed of the entire kernel.

White flour (aka All purpose flour) is only composed of the endosperm, the starchiest part of the kernel. 71% of white flour is starch.

Anatomy of the Wheat Berries/Wheat Kernel - is made of three distinct parts

Bran- is the outer protective layer of the grain. It is high in dietary fiber.

Germ - is the embryo of the plant. It is the most nutrient rich part of the kernel.

Endosperm- is the innermost part of the grain. It is low in nutrients and high in gluten, a type of protein.

Health Benefits of each component
Bran

Lowers blood cholesterol levels

Helps control blood sugar levels

Aids in weight loss

Maintains and Normalize bowel movements, thus lower risks of developing hemorrhoids and decrease chance of constipation