White vs. Whole-Wheat Flour: 3 Main Differences

Flour is something people have been using for ages. Today we also appreciate it a lot and, as a matter of fact, it’s a main product in many people’s diet. But why is it so important? Don’t you ask yourself?! Well, before we begin, let’s see what exactly flour is. Basically, it’s a powder that’s made by grinding raw grains, beans, nuts, seeds, roots and others. When turned into a powder form, you know what’s next, right? Cooking or baking, of course! You already know that there can be all kinds of flour when it comes to the grain – wheat, rye, soy, corn, etc. However, according to its quality, flour can be of different type. Have you noticed those numbers on the label that saying “Flour Type 1050” or “Flour Type 500” for example? Well, that’s the number of their quality. The higher the number, the better the flour! So, what makes whole-wheat flour different from white flour? Here’s 3 main differences: In general, the outer part of the wheat (the grain itself) consists of three main parts. These are popular as germ, bran and endosperm. When it comes to white flour, we’re talking only about high-quality endosperm with light color. In this case the germ and the bran are not used although they can have lots of healthy properties. In fact, this is what makes white flour last longer than the other one. What’s more, white flour also tends to have a milder taste, which explains why white bread is so fluffy, right?! However, whole-wheat flour is said to be healthier than white one. Why? Well, the name itself gives us a clue that the whole kernel is in the game. Thanks to its higher fiber content, our organisms can absorb whole-wheat flour much easier. When it comes to color, though, expect darker shades than the usual white flour has. Keep in mind that cooking with white flour is basically like a piece of cake in comparison to the other one. Whole-wheat flours are much harder to work with, because they stick more to the fingers and need more time and water. Even if you’re a master in kneading, you can also have some hard time dealing with the ‘darker’ types of flour. kneading Did you like this article? Read more similar ones on our Blog: Cheese Storage Guide: 8 Tips you Could Follow See which are the 3 Marks that Distinguish Beef from Veal! 7 Suggestions on When & How to Drink Coffee


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