Whole Wheat Flour
Flour made from the entire wheat kernel including bran, germ, and endosperm
Grains
Cereal grains
Research: Extensive
Scientific Name
Triticum aestivum flour (whole grain)
Classifications
Processing:
stone_ground_or_steel_milled
Source:
whole_wheat_kernel
Type:
whole_grain_flour
Benefits
- Provides structure and texture in baked goods
- Source of carbohydrates and protein
- Contains gluten for elasticity and rise
- Essential for bread and pastry making
- Contributes to mouthfeel in food products
Specific Properties
- Contains all parts of the wheat kernel
- Higher fiber content than white flour
- More nutrients including B vitamins and minerals
- Shorter shelf life due to oil content in germ
- Denser texture in baked goods
Safety Notes
Contains gluten, a major allergen. Not suitable for individuals with celiac disease or gluten sensitivity. May cause digestive issues in sensitive individuals.
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