Cookbook:Whole Wheat Flour
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| Whole Wheat Flour | |
|---|---|
| Category | Flours |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs | Flour
Whole wheat flour (also "whole meal flour") is wheat flour that is made from the entire wheat grain. This includes the endosperm, bran and germ.
Fat content
editThe germ being high in fat, whole wheat flour tends to go rancid (spoiling as butter does) faster than white flour. Keeping it refrigerated will delay this process.
Texture
editBaked goods cooked with whole wheat flour tend to be dark and dense compared to those cooked with white flour. The reason for this is that the particles of bran break up the strands of gluten, lessening their elasticity.
Flavor
editWhole wheat flour has a strong flavor that can greatly change the food it is used in.