Difference between wheat flour and wholemeal flour

Both wheat flour and whole wheat flour have their own advantages and disadvantages.

Brilio.net - Flour is one of the most important ingredients in the culinary world. In the market, we often hear the terms wheat flour and whole wheat flour. Although both come from wheat grains, there are some fundamental differences between the two that we need to know. In this article, we will discuss the differences between wheat flour and whole wheat flour, as well as their respective uses in cooking and baking.

What is Wheat Flour?

Wheat flour is a type of flour produced from grinding wheat grains, especially Triticum aestivum wheat. This flour has a high gluten content, making it very suitable for making dough that requires elasticity, such as bread, pasta, and cakes. Wheat flour is usually available in several types, such as high protein, medium protein, and low protein wheat flour.

• High Protein Wheat Flour : Suitable for making bread and products that require a strong structure.
• Medium Protein Wheat Flour : Often used to make cakes and biscuits.
• Low Protein Wheat Flour : Ideal for making softer cakes, such as sponge cakes.

What is Wheat Flour?

Whole wheat flour, on the other hand, usually refers to flour produced by grinding the whole wheat kernel, including the bran and the inside of the kernel. This flour is richer in fiber, vitamins, and minerals than wheat flour. Whole wheat flour is often used in healthier recipes, such as whole wheat bread, pancakes, and various types of cakes.

Wheat flour also contains gluten, but it is lower than wheat flour. This makes the dough produced from wheat flour tend to be denser and less elastic.

Key Differences Between Wheat Flour and Wheat Flour

Processing Process :

1. Wheat flour is produced from wheat grains that have been separated from their skin, making it finer and whiter.

2. Whole wheat flour is produced from whole wheat seeds, so it contains more fiber and nutrients.

   Gluten Content :

3. Wheat flour has a higher gluten content, making it ideal for products that require a strong structure.

4. Wheat flour has a lower gluten content, making it more suitable for denser and healthier products.

   Nutritional Content :

5. Wheat flour tends to be lower in nutrients because the milling process removes the nutrient-rich parts of the wheat grain.

6. Whole wheat flour contains more fiber, B vitamins, and minerals, making it a healthier choice.

   Texture and Taste :

7. Wheat flour has a fine texture and neutral taste, making it suitable for various types of dishes.
8. Whole wheat flour has a coarser texture and a stronger flavor, giving its own character to the resulting food.

Uses in Cooking

• Wheat Flour : Wheat flour is very popular in making bread, cakes, and pasta. The high gluten gives elasticity to the dough, resulting in a light and fluffy end product. For example, bread made from wheat flour will have a soft and chewy texture.

• Whole Wheat Flour : Whole wheat flour is more often used in recipes that prioritize health. Whole wheat bread, for example, is denser and rich in fiber, making it a better choice for a healthy diet. In addition, whole wheat flour can also be used to make pancakes, muffins, and various types of healthier cakes.

Both wheat flour and whole wheat flour have their own advantages and disadvantages. Wheat flour is better suited for products that require structure and elasticity, while whole wheat flour is better for recipes that prioritize health and nutritional content. Choosing between the two depends on the type of dish you want to make and the health goals you want to achieve. By understanding these differences, you can be wiser in choosing raw materials for cooking and baking.

(brl/tis)