April 29, 2009 - 7:32am
White whole wheat vs whole wheat beginners question
i have seen some recipies calling for white whole wheat flour and whole wheat flour . What is the difference? I thought there was white flour and whole wheat flour what exactly is white whole wheat flour and can I get it in a regular supermarket or is it a special item
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http://www.usatoday.com/news/health/2005-03-16-white-wheat_x.htm
I've used it (KAF) in making wheat bread. It's lighter in color and more fine, not as gritty as traditional wheat flour.
You can find it in the flour section of major grocery stores.
Does it have the same health benifits as whole wheat or is it more like white flour in that respect
Thanks for providing the link. The explanation was concise and cleared up a few things for me, such as why white whole wheat tastes differently from red whole wheat. I knew that they were both whole grains but not much beyond that.
Summer
Sorry, that link answered my question
Supposedly tastes like white flour with all the benefits of whole wheat. It's simply a different strain of whole wheat, without the bitter taste, and can be used cup for cup in place of whole wheat flour. I would still use part white flour when making bread, though.
It's not completely without the bitter taste. There's still a hint of bitterness, especially when making 100% whole wheat bread. That's why I've been making 70% whole wheat instead, which I found the bitterness was covered up without losing the nuttiness in flavor.
I will use KA Organic White Wheat or the Arrowhead Mills Organic Pastry flour in my baking of Coffee cakes/Sweet breads. My husband especially loves my muffins made with fresh fruit and either one of these flours.
Sylvia
Addressing an old thread here.. I recently made a loaf of sourdough bread with 60% white whole wheat flour and 40% unbleached all purpose flour. Curious about white wheat vs. red wheat, I have started reading. People speak of the bitterness of hard read whole wheat flour and the relative sweetness of the white variety. I'm happy with the taste of the loaf I baked, but to add an alternative I'm familiar with over more than a decade of home baking, I suggest using 20% or 30% spelt flour in bread made with hard red whole wheat flour. The spelt flour has a sweetness that undercuts the bitterness of the red wheat's tannins and phenols.
I was told one needs to sift and remove the bran when baking with the traditional whole wheat otherwise the sharp edges can cut up gluten strand and can ruin your baking goods. I never had to try that but does the new White Whole Wheat have that same affect?