White Whole Wheat Flour
White whole-wheat flour is flour milled from hard white spring wheat, rather than traditional red wheat. In the United Kingdom, whole-wheat flour is more commonly made from white wheat instead of red as in the United States. The difference is that soft white wheat has a lower gluten content and also lacks the tannins and phenolic acid that red wheat contain, causing white whole wheat to appear and taste more like refined red wheat; it is whitish in color and does not taste bitter.
White whole wheat has almost the same nutrient content as red whole wheat. However, soft white whole wheat has a lower gluten content and contains a lower protein content (between 9% and 11%) when compared with harder wheats like red (15–16% protein content) or golden wheat.
Read more about this topic: Whole-wheat Flour
Famous quotes containing the words white, wheat and/or flour:
“I can’t really hear the audience applause when I’m on stage. I’m totally immersed in the piece. But sometimes I get a lot of it and wonder, “Now, why did they applaud here?” If it’s a white crowd, they usually applaud because they think it’s a pretty movement. If it’s a black crowd, it’s usually because they identify with the message.”
—Judith Jamison (b. 1944)
“... God allows the wheat and the tares to grow up together, and ... the tares frequently get the start of the wheat and kill it out. The only difference between the wheat and human beings is that the latter have intellect and ought to combine and pull out the tares, root and branch.”
—Susan B. Anthony (1820–1906)
“Mathematics may be compared to a mill of exquisite workmanship, which grinds your stuff of any degree of fineness; but nevertheless, what you get out depends upon what you put in; and as the grandest mill in the world will not extract wheat- flour from peascods, so pages of formulae will not get a definite result out of loose data.”
—Thomas Henry Huxley (1825–95)