When people talk about bread, they are typically referring to one of two types: white or whole wheat. Both have their own unique characteristics that set them apart from each other, and it’s important to be aware of the differences before you make a purchase. In this post, we’ll take a closer look at the difference between white and whole wheat bread so that you can make an informed decision when buying your next loaf.
What is White Wheat?
White wheat is a type of wheat that is lower in gluten than traditional wheat. It is also higher in protein and fiber. White wheat was first developed in the 1970s and is now grown in more than 30 countries around the world. White wheat is most commonly used for bread, pasta, and pastry.
It is also sometimes used for brewing beer. White wheat typically has a milder flavor than traditional wheat. Some people find that it is easier to digest than traditional wheat. White wheat may be a good option for people who are sensitive to gluten or who are looking for a healthier alternative to traditional wheat.
What is Whole Wheat?
Whole wheat is a type of wheat that includes the entire grain, including the germ, bran, and endosperm. Whole wheat flour is milled from whole wheat berries, and it has a characteristic brown color and hearty flavor. Whole wheat is higher in fiber than refined flour, and it also contains more vitamins and minerals. Whole wheat flour can be used to make bread, pasta, pastry dough, and many other types of foods. Whole wheat flour is available in different grades, depending on the fineness of the grind. Atta flour, for example, is a type of whole wheat flour that is coarsely ground and used to make Indian-style flatbreads.
Difference between White and Whole Wheat
White and whole wheat flour are made from the same basic ingredient: wheat kernels. The difference between the two lies in how the kernels are milled. White flour is made by removing the bran and germ from the wheat kernel, leaving only the endosperm. This results in a lighter, finer flour that is perfect for baked goods like cakes and cookies. Whole wheat flour, on the other hand, includes all three parts of the wheat kernel: the endosperm, bran, and germ.
This gives whole wheat flour a coarser texture and a nuttier flavor. It also makes it more nutritious than white flour, as the bran and germ contain important vitamins and minerals. For this reason, whole wheat flour is often used in hearty bread and pancakes.
Conclusion
The next time you are at the grocery store, take a closer look at the different types of wheat available. You may be surprised to find that there is more than one type. White and whole wheat are two of the most common types of wheat flour, but they have different properties. Whole wheat flour contains all parts of the grain, while white flour is made from only the starchy endosperm. This means that whole wheat flour has more fiber, vitamins, and minerals than white flour. It also has a nuttier flavor and a denser texture.
