Whole wheat flour is a type of flour that is made from grinding the entire wheat kernel, including the bran, germ, and endosperm. It is commonly referred to as wholemeal flour in some regions. The bran is the outermost layer of the wheat kernel, which contains dietary fiber, vitamins, and minerals. The germ is the nutrient-rich core of the wheat kernel, comprising healthy fats, vitamins, and minerals. Lastly, the endosperm is the starchy part of the kernel that provides energy in the form of carbohydrates.
Compared to refined white flour, whole wheat flour retains all parts of the wheat kernel, making it a more nutritious option. It is a rich source of dietary fiber, essential vitamins (such as B vitamins), minerals (including iron, magnesium, and zinc), and phytochemicals. The fiber in whole wheat flour promotes healthy digestion, helps regulate blood sugar levels, and aids in weight management. Furthermore, the germ and bran contain antioxidants that help protect the body against chronic diseases, such as heart disease and certain cancers.
Whole wheat flour is commonly used in baking, particularly for bread, cookies, muffins, and pasta. It has a slightly nuttier flavor and denser texture compared to white flour. It is important to note that whole wheat flour may require adjustments in baking recipes due to its higher fiber content and lower gluten levels. However, it provides a wholesome and nutritious alternative to refined white flour, making it a preferred choice for those seeking a healthier diet and lifestyle.
