Whole wheat flour is a powder like substance which is derived by mashing or grinding the whole grains of wheat. It is primarily used for the purpose of baking but it is also added to some other white flours in order to add texture and nutrients like protein and fiber to the end product. When referring to wheat flour, generally the word “whole” is used because when processing the flour the whole grain of the plant gets used leaving nothing behind. Because of the fact that wheat flour has all the remnants from the grain it appears brown in color.
Benefits and Popularity
Whole wheat flour has a higher nutrition value than white flour that is refined. A process named food fortification is applied on white flour to add some micronutrients to it. However, this fortified flour lacks the macronutrients that are contained in the germ and bran of wheat. Along with selenium, whole wheat contains iron, calcium and fiber in large quantities which are very good for the health.
In spite of the fact that whole wheat flour is higher in cost as compared to refined flour, it is still widely popular amongst consumers largely because of its nutritional value. The production of flour made of whole wheat has doubled over the years. Different varieties of food can be made using the flour, thereby increasing its popularity.
Nutritional Value
Whole wheat flour is an amazing source of carbohydrates that are complex in nature. Most types of wheat flour derive a majority of their calorie content from carbohydrates. The percentage of calories ranges from 9% to 15%. In addition to carbohydrates, whole wheat flour also has some percentage of fiber that is dietary. It also contains vitamin B, iron, potassium, phosphorus, zinc and small quantities of sodium along with traces of other elements.
Whole wheat flour consists of parts of wheat berry that are edible like the endosperm that has starch, the embryo which is highly nutritious and many other parts. Even when compared to flour made of white wheat, the nutritional content of the whole wheat flour is high.
Drawbacks
One of the biggest disadvantages of whole wheat flour is that it has a short shelf life as compared to the white counterpart. It also cannot act as main ingredient of baked products because it does not rise.
Conclusion
The flour made of whole wheat is very popular among the masses especially in USA and India. Along with its nutritional value, it has a great taste and can be used in making various things except for baking. It is a little costlier than white wheat flour but pays back equally by being very high on the nutrition chart. Because of the fact that it is made using the whole grain, the flour retains most of the nutrition of the grain including the embryo and the endosperm. White wheat flour is fondly eaten by majority of people as it is easily available all over and is very good for health.
