January 25, 2013 - 2:08am
substitute for Wh Wh flour
Hello there,
The only wheat flour I can buy in my location is a white flour that has the following composition:
per 100g: 10.6g protein, 1.3g fat, 73.2g carbohydrate
I can find a product that is called 'siberian' wheat bran, with the composition:
per 100g: 8.0g protein, 2.2g fat, 5.0g carbohydrate and 5.0g fiber
My question is - to what proportions could I combine these two items to approximate a "Whole Wheat" flour that would behave like store-bought Wh Wh flour in bread recipies.
I have read somewhere on the internet that you can add 1/4 c of wheat bran to 3/4 AP flour to make the equivelent of 1 c Wh Wh.
Does anyone know this, or otherwise to be true?
I appreciate any suggestions you have! Thanks!
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"Whole wheat" components:
Bran - About 14% of the kernel weight. The bran is included in whole wheat flour and is also available separately. The bran contains a small amount of protein, large quantities of the three major B vitamins, trace minerals and dietary fiber -- primarily insoluble.
Endosperm - About 83% of the kernel weight and the source of white flour. The endosperm contains the greatest share of protein, carbohydrates and iron, as well as the major B-vitamins such as riboflavin, niacin, thiamin and iron. It is also a source of soluble fiber
Germ - About 2.5% of the kernel weight. The germ is the embryo or sprouting section of the seed, often separated from flour in milling because the fat content (10 percent) limits shelf life. The germ contains minimal quantities of high quality protein and a greater share of B-complex vitamins and trace minerals. Wheat germ can be purchased separately and is included in whole wheat flour.
http://wbc.agr.mt.gov/wbc/Consumer/Diagram_kernel/
Similar thread a while back:
http://www.thefreshloaf.com/node/26724/whats-proportion-endosperm-bran-germ
Thanks for your reply!
So from that information I gather that it is impossible to 'make' your own wh wh flour by simply adding straight bran?
Any ideas on how a recipie would behave differently if I did make a mixture of AP/Bran and sub-ed it for Wh Wh in a recipe that calls for Wh Wh?
Thanks again!
There are regions, I think I have read of(eg., Canada?, among possibly others?) where most, or all, of the germ is removed from the "whole wheat" flour. So, even if only marginable, there will be nutritional differences, among possible other (marginable) differences.
Other than that, the "behavior" should be about the same(satisfactory).