What is the difference between wheat flour and whole wheat flour?

Whole wheat flour andWheat flourThe differences are: different properties, different bread tastes, and different nutrients.

First, the nature is different.

1. Whole wheat flour: Whole wheat flour is wheat flour that is processed into flour with all grain nutrients after cleaning.

2. Wheat flour: Wheat flour refers to the extraction of bran by wheat processing.

after the flour. Second, the taste of bread is different.

1. Whole wheat flour: The bread made from whole wheat flour has a delicate taste, not rough, and has a strong wheat flavor.

2. Wheat flour: The bread made of wheat flour has a rough taste and no wheat flavor.

Third, the nutritional content is different.

1. Whole wheat flour: Whole wheat flour contains all the nutrients of wheat, and the product is rich in protein and fiber nutrients.

2. Wheat flour: carbohydrates in wheat flour.

The content is above 70%, mainly composed of starch.

Cellulose and other sugars.

High-gluten, medium-gluten, and low-gluten flours, their difference lies in the protein content, the higher the protein content, the stronger the gluten!

1.All-purpose flour: the protein (gluten) content is about 9% to 11%, and the buns, dumplings, steamed buns, etc. in our traditional pasta are generally made with this ordinary flour, which is the most common and the most widely used flour!

High-gluten flour: The protein content is more than 12%, and the low-gluten flour is relatively high-gluten flour, but some substances are added on the basis of ordinary flour, which changes its gluten and strengthens a certain function! The higher the protein content of the flour, the better its water absorption performance and the more pasta it will make.

Whole wheat flour andWheat flourThe difference:

1.The colors are different.

Whole wheat flour is light yellow in color and is a powder made by grinding whole wheat after sterilization, while wheat flour is white in color, and it is a powder made by sterilizing and grinding the endosperm part of wheat after removing the bran and germ.

2.The texture is different.

Whole wheat flour is relatively rough when rubbed by hand, and it is not delicate when it does not stick to your hands, while wheat flour is very delicate when rubbed by hand, easy to get on your hands, and has a completely different feel.

3.Proteins are different.

Whole wheat flour has a high protein content, generally about 15%-20%, while wheat flour has a low protein content, generally only about that.

4.The nutritional content is different.

Whole wheat flour is more nutritious because it is made entirely from whole wheat grinding, so it is very complete, with minerals and trace elements.

It is very rich, and wheat flour is only made by grinding the endosperm, and the nutrition is relatively simple, not as comprehensive as whole wheat flour.

5.The taste is different.

Whole wheat flour has a poor taste because it is made by grinding whole wheat, so the outer layer of hard bran will also be completely beaten into it, and the taste is rougher, while wheat flour has a delicate taste and has a better taste because it is an endosperm polished.

How to choose flour:

1. If you want a good taste, buy wheat flour. Because whole wheat flour is made of whole wheat grinding, the overall taste will be rough, and it is not delicate to eat when making pasta, and it is more difficult to chew, while wheat flour is made by polishing pure endosperm, which is very delicate in taste, and it is also very chewy and easy to digest when making pasta.

2. If you want high nutrition, buy whole wheat flour. Because whole wheat flour is not only higher in protein than wheat flour, but also higher than wheat flour in all aspects of trace elements, it is definitely better to buy whole wheat flour in terms of nutritional value alone.

3. If you want to make a variety of pasta, buy wheat flour. Because the texture of whole wheat flour itself is relatively rough, making pasta is not suitable for most categories, especially some dumplings, bread, steamed buns and other pasta that needs to be easily digested and have a more delicate and sweet taste, whole wheat flour cannot be done, so if you need to make many kinds of pasta, it is recommended that wheat flour is the first choice.

To put it simply, whole wheat flour is a powder made by directly grinding whole wheat after wheat has been cleaned, while wheat flour generally refers to a powder that removes the bran and germ and only partially grinds the endosperm. Whole wheat flour has a poor taste and is not easy to store, but it is more nutritious than wheat flour.

Hello, their differences: whole wheat flour tastes more chewy and coarse; White flour tastes finer and softer, and has a better taste. Whole wheat flour retains most of the nutrients in the wheat, such as:

B vitamins, minerals, dietary fiber, etc., are relatively rich, while white flour is mainly starch and a small amount of protein, and vitamins, minerals, and dietary fiber are less.

Whole wheat flour is a powder made by directly grinding wheat after cleaning and destroying whole grains, while wheat flour generally refers to the powder that only partially grinds the endosperm after removing the bran and germ. Whole wheat flour has a poor taste and is not easy to store, but it is more nutritious than wheat flour. The wheat flour is milled from the husk of Xiao's Ming sedan wheat, and the whole wheat flour is ground whole.

Whole wheat flour also has the ingredients of pure bran of Huai, and there are more crude fiber and B vitamins. <

Whole wheat flour is a powder made by directly grinding whole wheat after wheat has been cleaned, while wheat flour generally refers to the powder made by removing the bran and germ and only partially grinding the endosperm. Whole wheat flour has a poor taste and is not easy to store, but it is more nutritious than wheat flour.

Wheat flour is milled from wheat hulling, and whole wheat flour is milled whole grains. Whole wheat flour also has the ingredients of bran, crude fiber and B vitamins.

In our daily lives, our main grains are rice and flour. Among them, flour, also known as wheat flour and white flour, is a powder made from wheat and barley as raw materials. We know that in addition to wheat flour, there is also a type of whole wheat flour.

Quan Chi Qian talks about what is the difference between wheat flour and wheat flour.

Wheat flour is flour processed from wheat and generally refers to the flour after the bran has been extracted. It is one of the staple foods of residents in northern China, and it is the first batch of certified products for the state to implement food production license management.

1. Different processing methods: wheat flour is the flour after extracting the bran, that is, the powder formed by grinding after the wheat is peeled. Whole wheat flour, on the other hand, contains all the components of wheat, including the husk of wheat, and is directly crushed and processed into powder from washed wheat.

2. Different taste: In comparison, the taste of whole wheat flour is rougher than that of wheat flour, and whole wheat flour is not easy to preserve.

3. Different nutrients: The nutrients in wheat include protein, starch, fat, vitamins, etc. Whole wheat flour is rich in vitamin B1, B2, B6, vitamin B3, calcium, iron, zinc and other trace elements, more nutrients than wheat flour, and eating more whole wheat flour will not catch fire.

4. Different effects: Wheat is rich in protein, carbohydrates and minerals such as calcium, iron, phosphorus, etc., which has the effects of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst.

Whole wheat flour is fat-free, low in calories, rich in complex carbohydrates, and has a lot of B vitamins, vitamin E, potassium, selenium and iron.

The difference between whole wheat flour and wheat flour is the raw material, color, taste, nutritional content, and efficacy. Whole wheat flour is a powder made by directly grinding whole wheat, while wheat flour is a powder made by removing the bran and germ and only partially grinding the endosperm. Whole wheat flour is judged to be pale yellow in color, poor in taste, not easy to store, but rich in nutrients; Wheat flour is milky white in color, has a delicate taste, and has a long storage time, but has low nutritional value.

Whole wheat flour contains three major nutrients, including minerals, vitamins and dietary fiber, and the content of calcium and iron even exceeds that of rice. Whereas, wheat flour only contains proteins, starches, fats, vitamins, and inorganic salts, among others. Therefore, whole wheat flour is better for the body and travel, does not contain fat, is low in calories, and will not gain weight if you eat too much, and is a good food for fitness; Wheat flour has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and relieving cough.

Hello dear, the main difference between whole wheat flour and wheat flour is the processing technology and ingredients. Whole wheat flour is usually milled from unscreened and processed whole wheat kernels, and contains a variety of ingredients such as wheat bran and germ, so it is more nutritious than wheat flour for spring feasts. Whole wheat flour is rich in nutrients such as dietary fiber, minerals and vitamins, which can promote intestinal peristalsis, reduce cholesterol absorption, and have certain benefits for preventing chronic diseases such as cardiovascular disease and diabetes.

However, whole wheat flour has a high dietary fiber content and a relatively hard taste, so it is necessary to pay attention to the moisture during processing, and it is not easy to bake fluffy bread or pastries. Wheat flour is selected and processed, and has a higher protein and starch content than whole wheat flour, resulting in a softer texture and is suitable for baking cakes, breads and biscuits. However, the relative nutritional value of wheat flour is low, and the content of other nutrients is relatively low except for aleurone and protein.