Wholemeal flour, also known as whole wheat flour, is a type of flour made from grinding the entire wheat grain, including the bran, germ, and endosperm. This type of flour is considered less refined compared to other types due to the inclusion of all three parts of the grain.
The bran, which is the outer layer of the grain, is rich in dietary fiber, vitamins, and minerals. It provides a slightly coarse texture to the flour and a nutty flavor. The germ, located at the core of the grain, contains oils, vitamins, and minerals, contributing to the nutritional value of the flour. The endosperm, which takes up the largest portion of the grain, consists mainly of starch and provides energy.
Wholemeal flour has numerous health benefits due to its high fiber content. The fiber aids in digestion, helps regulate blood sugar levels, and promotes a feeling of fullness, making it beneficial for weight management. Additionally, the presence of natural nutrients in whole wheat flour, such as B vitamins and iron, makes it a nutritious choice.
This type of flour is commonly used in baking, especially for producing bread, rolls, and other baked goods. It can be used on its own or blended with other types of flour to achieve different textures and tastes. Furthermore, wholemeal flour is known for its ability to create denser and more flavorful baked goods compared to refined white flour, making it a popular choice among those seeking a healthier alternative.
