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Whole wheat flour

Detailed information about the ingredient whole wheat flour. Whole wheat flour is usually found in the baking supplies section or aisle of the grocery store or supermarket.

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British (UK) term: Whole wheat flour
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Description

Whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to provide nutrients (especially fiber and protein), texture, and body to the finished product.

Whole wheat flour is more nutritious than refined white flour, although in a process called food fortification, some micronutrients are added back to the white flour (required by law in some jurisdictions). Fortified white wheat flour does not, however, contain the macronutrients of the wheat's bran and germ (especially fiber and protein). Whole wheat is a good source ofcalciumironfiber, and other minerals like selenium.

Whole wheat flour has a shorter shelf life than white flour, as the higher oil content leads to rancidification. It is also more expensive, due to its relative unpopularity and the inclusion of the wheat bran and wheat germ, which producers of white flour can sell separately.

Usually, whole wheat flour is not the main ingredients of baked goods, as it adds a certain "heaviness" which prevents them from rising as well as white flours. This adds to the cost per volume of the baked item as it requires more flour to obtain the same volume, due to the fewer and smaller air pockets trapped in the raised goods. Thus, many baked goods advertised as whole wheat are not entirely whole wheat; they may contain some refined white wheat, as long as the majority of the wheat used is whole wheat.

Nevertheless, it is possible to make a high-rising, light loaf of 100% whole wheat bread, so long as one increases the water content of the dough (the bran and germ in whole wheat absorb more water than plain white flour), kneads the dough for a longer period of time to develop the gluten adequately, and allows for a longer rise before shaping the dough.

Some bakers let the dough rise twice before shaping. The addition of fats, such as butter or oil, and milk products (fresh milk, powdered milk, buttermilk, yogurt, etc.) can also greatly assist the rise.

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Nutrition

To change serving size or for more detail on whole wheat flour visit the complete nutritional analysis of whole wheat flour.

Nutrition Facts

Serving Size 1 cup (120g)
Amount per Serving
Calories 406Calories from Fat 20
 % Daily Value *
Total Fat 2.2g 3%
Saturated Fat 0.4g 2%
Trans Fat ~
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 87.1g 29%
Dietary Fiber 15g 59%
Sugars 0.5
Protein 16.4g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

How much does whole wheat flour weigh?

food weight and complete nutritional analysis of whole wheat flour to determine the weight of any amount of whole wheat flour in the meantime.

Recipes that contain whole wheat flour

There are 1403 recipes that contain this ingredient.

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Recipe Review

Sun-Dried Tomato and Olive Pizza Rolls

Photo of Sun-Dried Tomato and Olive Pizza Rolls

Definitely a hit at our dinner table tonight. Had some pizza dough left from the shaved asparagus pizza I made yesterday. Then wanted to make something that should taste like pizza, but look different. Here the recipe is. I had some sun-dried tomatoes, olives and bell peppers, so I decided to use them as the topping; also I made the herb and garlic cream cheese by adding 4 cloves of garlic and fresh basil to cream cheese, which turned out fantastic. The combination was absolutely divine, the rolls only lasted about 10 minutes, Sean and I both felt the craving was still there... Next time will have to double the bunch!

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