Whole-grain wheat flour is made by grinding the entire grain of wheat, including the bran, germ, and endosperm. It contains all the natural nutrients and fiber in the wheat grain, making it a healthier choice than refined flour.
Whole grain wheat flour retains more of the wheat's nutritional value because it includes the nutrient-rich bran and germ. It provides dietary fiber, vitamins, minerals, and phytochemicals that benefit overall health. Consuming whole grain products has been associated with a reduced risk of chronic diseases such as heart disease, type 2 diabetes, and certain types of cancer.
When using whole grain wheat flour in baking, it may produce denser and heavier products than refined flour due to bran and germ. However, it can be used in various recipes, including bread, muffins, pancakes, and cookies, to add nutritional value.
