I will briefly compare plain wheat flour and wholemeal flour and the plant itself.
The differences between wheat flour and wholemeal flour are basically due to the way the grain is processed and the preservation of the ingredients. The advantages and disadvantages of both and what they contain are described below.
Parts of the grain
The grain consists of three main parts:
- Hey: Fibre-rich, main cellulose carrier.
- Core interior: It is rich in starch and protein.
- Chira: It is rich in vitamins (vitamin A, E), minerals, and contains the parts necessary for plant development.
Common wheat flour
Manufacture: Plain wheat flour contains the central part of the grain (the kernel), while the husk and germ are removed. This produces a fine-grained, light-coloured flour.
Benefits:
- Versatile use: excellent for baking, thickening and breading.
- Lighter texture: the gluten content makes the dough more elastic.
- Taste: a more neutral taste may appeal to many.
Disadvantages:
- Less nutrients: fibre, vitamins and minerals are removed during the milling process, making it less nutritious.
- Fast absorption: it raises blood sugar levels quickly due to its high glycaemic index.
(It's not wheat, but barley in the picture, but I took it, I think it turned out very well.)
Wholemeal flour
Manufacture: Wholemeal flour contains all the parts of the grain (husk, kernel, germ), so it retains all the nutrients.
Benefits:
- Rich in nutrients: High in fibre, vitamins (E, B vitamins) and minerals (potassium, calcium, magnesium).
- Health benefits: It improves digestion, can help control blood pressure and lower cholesterol.
- More filling: Its slower absorption gives a feeling of fullness for longer.
Disadvantages:
- Risk of contamination: One of the lesser-known disadvantages of wholemeal flour is the presence of pesticide residues and fungal toxins, which are concentrated in the unremoved husk. Unfortunately, since wholemeal flour contains all parts of the grain (husk, germ, kernel), these residues can also be incorporated into the flour during milling.
- Taste and texture: It may result in a denser dough, which may not appeal to everyone.
- Price: It is usually more expensive than plain wheat flour.
