You can find flour options for many types of cuisines and diets if you scan the shelves of your local grocer. There are enormous, unassuming bags of the all-purpose flour you were raised with, self-rising flour for airy biscuits, and almond flour for those who cannot consume gluten. There is a competitor now that only adds to the confusion surrounding flour. Enter white whole-wheat flour, which sounds like a compromise between what you should choose to consume and what you should avoid.
But first, the fundamentals. The components of flour are known together as wheat berries, which refers to wheat without the hull. Wheat berries occur in a variety of hues and textures and are made up of the endosperm, germ, and bran. The majority of flour is made from hard red wheat berries; as all-purpose (white) flour is solely made from the endosperm, it is less nutrient-dense.
The entire hard red wheat berry, including the wheat germ and bran, is used to make whole-wheat flour, which has a richer nutritional profile and a darker color. In addition, red wheat berries taste nuttier. White whole-wheat flour is made from hard white wheat berries, which have a sweeter flavor than whole-wheat berries. In other terms, it is white wheat whole flour.
So, is whole-wheat flour comparable to white whole-wheat flour? All whole-wheat flour recipes may be made with white whole-wheat flour; the finished result will just taste sweeter. Additionally, it can be used in place of all-purpose flour in breads, cakes, and baked goods including muffins, scones, and gingerbread. Just be aware that the flour won’t produce the exact same flavor and texture as a baked product made with traditional AP flour.
White whole wheat flour – what is it?
Like Granny Smith is a sort of apple, white whole wheat is a type of wheat. It’s made entirely of whole wheat; it’s not a blend of white and wheat flour, and it’s not bleached either. Its nutritional value is on par with traditional red wheat because it is brimming with fiber, proteins, vitamins, and minerals. White whole wheat flour is the ideal option for bakers who are apprehensive to incorporate the unique color and flavor of red whole wheat to their baking because it is both light in color and moderate in flavor.
Be sensible when substituting
Will an angel food cake made using all-purpose or cake flour be the same as one made with 100% white whole wheat flour? Obviously not. White cakes with a high rise and light texture don’t work well with whole wheat flour. When made using whole wheat, any lighter-colored baked items (such as sugar cookies, white sandwich bread, lemon muffins, etc.) will be a little darker and may not rise quite as high.
White whole wheat pastry flour and white whole wheat flour are they interchangeable?
The distinction between whole wheat flour and white whole wheat flour was a topic of discussion on Facebook.
The following information may be useful to you the next time you’re in the grocery store’s baking section.
Red wheat is used to make whole wheat flour, which gives it a tan hue. As a result, the baked foods become denser, more fiber-rich, and nuttier. For homemade bread or pizza dough, or for anything else you want a good chew to, use whole wheat flour. The same variety of red wheat is used to make whole wheat pastry flour, but because it has a little more gluten, it works well in baking.
White wheat is used to make white whole wheat flour. White whole wheat is not whole wheat flour that has been bleached; this is the only distinction. This type of flour is excellent for baked products since the unique wheat it contains makes it lighter. As a substitute for whole wheat flour, this is a fantastic choice if you’re creating muffins or cakes because the final product will be a little less dense.
Whole wheat flour can be used in place of white whole wheat flour.
The texture will alter, and some claim that white whole wheat flour has a slight sweetness advantage over ordinary whole wheat flour. If you choose to purchase conventional bleached white flour, you will still be making a far better decision.
Why is whole wheat white flour so costly?
Whole wheat flour is wheat flour that still has the husk on the wheat kernel. It tastes slightly nutty since the bran and germ are present.
Additionally, Whole Wheat Flour is more difficult for manufacturers and merchants to ship and store because of the bran and germ, and it quickly turns rancid, especially in the heat of the summer. White flour seldom ever develops rancidity. Therefore, despite requiring less labor to process than white flour, whole wheat flour is more expensive.
Compared to white flour, whole wheat flour has a lower weight percentage of gluten because the bran and germ reduce the weight percentage of gluten. Furthermore, the bran and germ that cut through it damage the gluten structure as it grows in a dough made with whole wheat. Nevertheless, compared to non-wheat flours, it will produce a loaf of bread that is reasonably substantial.
When compared to enriched white flour, whole-wheat does not contain as many nutrients as enriched white flour does (more protein, minerals, and vitamins). Additionally, a few of these nutrients in whole wheat flour become entangled in its roughage and leave our bodies before we can digest them. This can be bad news for persons on poor diets because they might have done better with enriched white flour because its nutrients are simpler to absorb.
Despite the fact that dark breads are becoming more and more popular, not everyone will necessarily find them to be more nutrient-dense at all times or in all situations. It’s not that easy, and your diet’s other components may have a role.
Poor people who consume whole grain bread have been researched for iron and zinc issues, and during World War II, rickets developed in Dublin children who consumed whole grain bread. (To prevent this issue, the British government enriched British 85% wholewheat flour with calcium carbonate.  )
The flour made from whole grains has the highest protein content. For this reason, to avoid a dense outcome when using it in place of all-purpose, use 50% whole-wheat and 50% of another flour, preferably all-purpose, pastry flour, or spelt. You’ll need to use extra water if you only want to utilize whole wheat.
Although bread flour has a 12- to 13-percent higher protein content than all-purpose flour, both can be used interchangeably. It’s crucial to keep in mind that the added protein in bread flour may make the batter or dough dry, necessitating the addition of water. Don’t overmix because doing so could make the final product tougher due to the higher protein level.
Bread flour can be substituted with all-purpose flour, although because of its reduced protein level, all-purpose flour may result in a somewhat wetter batter or dough. To help lower the total amount of protein in the recipe, combine all-purpose and whole-grain flours. Using a mixture of half whole-wheat and half all-purpose, for instance, will prevent dense muffins. Also, a reminder that gluten-free all-purpose flour blends function similarly to regular all-purpose flour and may usually be swapped out 1:1. If you can’t find all-purpose flour, it’s worth picking up a bag of a gluten-free blend, if it’s available. These blends are fantastic in everything from cookies to quick breads to scones.
Spelt can be used as a wonderful (and whole grain!) substitute for all-purpose flour since it has a protein concentration that is closest to all-purpose at 12 to 13%. Keep an eye on the finished dough’s or batter’s consistency: It might require additional moisture because it’s dry.
All-purpose flour can be replaced with pastry flour in any recipe where tenderness is desired, such as muffins, quick breads, and cakes. Pastry flour is softer than all-purpose flour. Whole-wheat pastry flour, if available, is a superior alternative to all-purpose. Similar to that, you can substitute all-purpose flour for pastry flour in a recipe.
Cake flour, which has the least protein of this group, is best suited for baking cakes. In addition, it works well in other soft baked products like cookies, scones, and even biscuits. Replace 1 cup + 2 tablespoons/145 grams of cake flour for every 1 cup/130 grams of all-purpose flour. Sift together 3/4 cup/95 grams all-purpose flour and 3 tablespoons cornstarch to create your own homemade cake flour replacement. This is equal to 115 grams or 1 cup of cake flour.
Do you know if white wheat flour exists?
There is now whole white wheat available, which has a milder flavor and all the same nutritional benefits as typical whole wheat. Read more about it here!
Q. What is whole white wheat?
A. White wheat, a distinct variety of wheat, lacks the main genes responsible for bran color ” (unlike traditional “red wheat which has one to three bran color genes). It can be easily visualized as a type of albino wheat. Many people who are used to the taste of refined flour find whole white wheat more appealing since the bran of white wheat is not only lighter in color but also gentler in flavor.
White flour is frequently used to denote refined flour, so “Whole white wheat flour appears to be an oxymoron. However, it is simply manufactured from WHITE wheat WHOLE flour, which includes the bran, germ, and endosperm.
Q. Why is white wheat milder in flavor?
A. Red wheat has phenolic chemicals that have a pronounced flavor; white wheat does not. Due to its softer flavor, white wheat is used to make goods that require less additional sweetener to produce the same level of sweetness perception.
Q. Is there any difference nutritionally between whole white wheat and “regular whole wheat?
A. According to experts, the two varieties of whole wheat are nutritionally equivalent. The majority of the nutritional variations across wheat types are influenced by environmental factors like weather and soil composition. For instance, the protein in wheat will be higher and may function differently when crops are experiencing a drought.
Q. When did whole white wheat first become available in the US?
A. White wheat has been the main variety farmed in Australia for many years, but new types have to be created to accommodate the climate in the US. The present American white wheat varieties were created in the 1970s and 1980s through cross-breeding red wheat strains. When these strains of red wheat are crossed, a certain percentage of the progeny lack color genes, despite the fact that most red wheat has three genes responsible for the red bran color.
The American White Wheat Producers Association first commercialized early crops after conducting a large portion of the early research and cross-breeding for US types of whole white wheat at Kansas State. AWWPA is currently referred to as “Farmer Direct.” Over 300 producer members of Farmer Direct, a cooperative with headquarters in Atchison, Kansas, have been working together for almost 20 years to cultivate and promote white wheat. Since the early 1990s, King Arthur, Farmer Direct Foods, and Hodgson Mill have sold whole white wheat in retail markets, while Sunnyland Mills has been selling white-wheat bulgur in the United States since 1935.
Q. What proportion of the wheat grown in the U.S. is currently white wheat?
A. The USDA estimates that the percentage of white wheat in the nation’s total wheat crop is no more than 10% to 15%. 1 However, this ratio has been rapidly shifting. Hard white wheat production is expected to have increased by more than fourfold between 2002 and 2004, going from 13,021,903 bushels to 56,554,260 bushels. 2 The great majority of wheat produced in Australia is white wheat.
Q. What prompted the U.S. switch toward white wheat?
A. Ironically, the popularity of white wheat was not initially driven by its benefits for producing whole wheat goods for the American market. To stop the drop in American wheat exports, that was the initial incentive. Exports of firm red wheat decreased by 34% between 1980 and 1990. In Central and South America, where U.S. hard red wheat accounted for 60% of the market in the middle of the 1970s, market share had decreased to just 12% at the end of that period. 3 The fact that this previous effort to create white wheat types appropriate for the United States has increased the white wheat option’s availability at the same time that interest in and consumption of whole grains has increased is largely coincidental.
Q. Does white wheat grow in different climate/geography than red, or could a red-wheat farmer easily switch to white?
A. Farmers of white wheat used to be mostly based in the Northwest of the United States. For instance, Montana was the nation’s top producer of white wheat in 1998, yet American wheat as a whole only made up around 1% of the crop. 4 White wheat may now be grown in nearly the same climate and geographical area as red wheat thanks to new varieties that are adaptable to various situations. A farmer can pick whether to plant red or white wheat after deciding to grow hard winter wheat.
The University of Nebraska claims that “The hard white winter wheat varieties’ performance data demonstrates their strong adaptability, and their grain yields and test weights are comparable to those of hard red winter wheat. For hard white wheat and hard red winter wheat, all production techniques (seeding date, seeding rate, fertilization, and harvesting) are the same.
“Both crops are harvested using the same machinery. To prevent mixing the grain, more care must be taken. When white wheat is planted after red wheat, a three to four year cropping interval may be required to completely suppress volunteer wheat. To prevent mixing of the two classes, drills, harvesting equipment (combines, trucks, augers, grain-carts), and storage facilities must be thoroughly cleaned. Since elevators might not have enough demand to set aside storage space for white wheat at first, on-farm grain storage may be a crucial component of white wheat production. Due to the significantly reduced rates offered for mixed grain, keeping hard red winter wheat and hard white wheat separate is imperative. 2
Q. With so much attention to whole white wheat, is our supply sufficient? Does demand threaten to outstrip supply, as it may with organic foods?
A. The United States has been working hard to increase production of white wheat since it is also preferred in other nations, particularly in Asia, where it is believed to produce tastier noodles. In reality, the export of American red wheat to this quickly developing region of the world has decreased as a result of Asian consumers’ desire for white wheat products. 5 The dynamics of supply and demand should ensure that there is enough white wheat to produce popular whole grain goods because farmers can switch to it quite easily.
Actually, a bushel of white wheat kernels will yield somewhat more whole wheat flour than a similar amount of red wheat due to its “greater extraction rate than red wheat.
6 Additionally, this helps guarantee a sufficient supply of white wheat.
As white wheat gains popularity in the export market, this may alter. However, different types of white wheat are grown for the American market than for the Asian market (where high-protein kinds are required for bread) (where lower protein varieties make better noodles.)
Q. What popular brand-name foods are now being made with whole white wheat? How can the consumer tell?
A. Whole white wheat is used in the production of a number of breads sold in the United States, including those from Wonder (IBC), Pepperidge Farm, Sara Lee, Mrs. Bairds (Bimbo), Stroehmann and Freihofer’s (Weston), Nature’s Own and Cobblestone Mill (Flowers), Wholesome Harvest (Maple Leaf Bakery), and Aunt Millie’s (Perfection).
The Near East (Quaker) Pilaf and Tabouli mixes, Arrowhead Mills Organic Bulgur Wheat, and Fantastic Foods Tabouli Mix are further products.
The famous Whole-Grain Chewy Chocolate Chip Cookie mix, Whole-Grain Soft Molasses Cookie mix, Fudge Brownie with Whole Grains mix, Whole-Grain Chocolate Fudge Waffle mix, and Holiday Herb Roll mix are all available from King Arthur Flour. Additionally, they sell freshly baked croissants and pastries made with whole white wheat, as well as pancake, muffin, scone, biscuit, biscotti, cinnamon bun, and pizza crust mixes.
Both King Arthur Flour and Eagle Mills are well-known suppliers of whole white wheat flour in bags that are offered to home bakers in retail establishments. Both Hodgson Mill and Farmer Direct Foods sell real stoneground whole white wheat flour.
Manufacturers may decide to include whole white wheat in the ingredient list of their product since informed buyers may look for it. In the absence of that, the likelihood that a product was prepared using whole white wheat is very high if it is light in color and mentions whole wheat flour as the first component.
Q. From a manufacturer’s point of view, are there advantages to working with whole white wheat over red?
A. Yes. In addition to the benefits of milder flavor and lighter texture already discussed, there is some proof that breakfast cereals prepared with whole white wheat maintain their crispness longer in milk. Furthermore, unlike when produced with red wheat, fresh, chilled oriental noodles won’t get black specks since hard white wheat lacks phenolic components. 7
Q. Is there any hard data on consumer preferences for whole white wheat?
A. This issue has been the subject of numerous research initiatives, and more are being done. One such investigation was conducted at Wichita State University and compared hamburger buns produced from red whole wheat, whole white wheat, and refined red wheat. The whole white wheat received more favorable reviews than either alternative overall. In fact, compared to 46% for the red whole wheat and 40% for the refined wheat buns, 55% of respondents stated they would “absolutely or “probably purchase the whole white wheat buns. 6
Comments from Manufacturers
Members of the Whole Grains Council are providing a selection of whole white wheat products. The opinions from a few members are provided below to give customers and the media an idea of the whole white wheat products on the market right now. (Media interested in interviewing these companies are encouraged to email us for contact information.)
King Arthur says:
“King Arthur Whole White Wheat Flour is all-natural, never bleached, and never bromated, like all King Arthur flours. The tightest requirements in the sector for protein content, ash content, etc. are also applied to it. Additionally, we provide King Arthur 100% Organic Whole White Wheat Flour, which test bakers rate as the greatest flour they have ever used.
Sunnyland Mills says:
Since 1935, Sunnyland Mills has been producing premium quality bulgur wheat from unique types of white wheat. This white wheat undergoes a special process that yields a beautiful, light-golden bulgur with excellent cooking characteristics and a mild flavor. Bulgur prepared from red wheat contains tannic acid, which gives it a harsh taste, but white wheat does not. For this reason, white wheat is frequently referred to as “sweet wheat.” Bulgur wheat from Sunnyland Mills is warranted to be devoid of any stale, bitter, or other “off qualities.” When soaked or cooked, white wheat bulgur absorbs water consistently. This makes it possible to prepare recipes consistently and with predictable results. The Pilaf and Tabouli mixes from the Near East (Quaker/Pepsico), the Organic Bulgur Wheat from Arrowhead Mills, and the Tabouli Mix from Fantastic Foods all use white wheat bulgur from Sunnyland Mills.
Dr. Kracker says:
“Dr. Kracker is just beginning to work with the fresh crop of white wheat from 2006, and we are really enthusiastic about its baking and flavor qualities. If you can even call it a crust, the lighter crust that it bakes with in our flatbreads is what has us so excited. Additionally, this year’s color is more overtly yellow, almost orange. Better flavor: richer and more wheaty than ever. In two of our types, we might be able to fully stop using white [refined] flour. We are ecstatic beyond words.
George Weston Bakeries says:
“George Weston Bakeries debuted their first whole white wheat-based goods in April 2006. The “The Made with Whole Grain line was especially created to promote the intake of whole grains while preserving the traditional flavor and consistency of original white products. Each product contains whole white wheat flour, which plays a key role in giving it the flavor and texture of traditional white products while also adding the health benefits of whole grains. Products comprise:
- White bread made with whole grains and offered by Freihofer (8 grams of whole grains per two-slice serving)
- The Soft & Tasty Stroehmann White bread made with whole grains (8 grams of whole grains per two-slice serving)
- English muffin made with whole grain originally by Thomas (6 grams of whole grain per serving)
- Thomas’ Plain Whole Grain Bagel, New York Style (10 grams of whole grains per serving)
Flowers Foods says:
“Nature’s Own Sugar Free 100% Whole Grain Wheat bread and Cobblestone Mill 100% Whole Wheat bread are the two items [we] now provide that employ whole white wheat. Since the products’ launch on the market, whole white wheat has been a component of both product compositions. Since about 1999, we have used whole white wheat flour in our products.