wholewheat

Wholewheat is flour milled from the entire wheat kernel, including bran, germ, and endosperm. This contrasts with refined wheat flours, where the bran and germ are removed, reducing fiber and micronutrients. Wholewheat flour is also known as wholemeal or wholegrain flour in some regions, and may be produced by stone grinding or modern roller milling. Some products labeled whole wheat are not 100% whole grain, so labels vary by country.

Nutritional profile: Wholewheat provides more dietary fiber, B vitamins, iron, magnesium, and healthy fats than refined flour. The increased fiber can slow digestion and influence blood sugar response. The gluten content is similar to that of standard wheat flours and can pose issues for people with celiac disease or gluten sensitivity.

Culinary uses: Wholewheat is commonly used for bread, rolls, pancakes, muffins, and pasta. Breads made with mostly wholewheat flour tend to be denser and have a nuttier flavor and darker color. Many bakers blend wholewheat flour with lighter flours to balance texture.

Storage and labeling: Because the germ contains oils, wholewheat products can become rancid more quickly than refined flours and should be kept in a cool, dry place, ideally in a sealed container or refrigerator. In labeling, "100% whole wheat" or "100% wholemeal" indicates all products are made from the whole grain, while other labels may mix white and whole wheat flours.