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:
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—Abbey Lincoln (b. 1930)
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—Susan B. Anthony (1820–1906)
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Hath me biraft my beautee and my pith—
Lat go, farewel, the devel go therwith!
The flour is goon, ther is namore to telle:”
—Geoffrey Chaucer (1340?–1400)