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Topic: Whole wheat flour

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	Encyclopedia: Flour (Site not responding. Last check: 2007-10-19)
		Flour is always based on the presence of starches, which are complex carbohydrates.
		Wheat is so widely used because of an important property: when wheat flour is mixed with water, a complex protein called gluten develops.
		Wheat flour is also used to make a roux as a base for gravy and sauces.
	www.nationmaster.com /encyclopedia/Flour (2183 words)

	Whole wheat flour - Wikipedia, the free encyclopedia
		Whole wheat flour is a powdery substance derived by grinding or mashing the whole wheat berry.
		Usually, whole wheat flour is not the main ingredients of baked goods due to its quality to add texture and a certain "heaviness" to baked goods which prevents them from rising as well as white flours.
		Because the flour contains the remains of all of the berry it has a textured, brownish appearance.
	en.wikipedia.org /wiki/Whole_wheat_flour (303 words)

	Flour, wheat (Site not responding. Last check: 2007-10-19)
		Flour is a soft, dry powder that is usually ground from grain (although it can also be made from vegetables, fruits, legumes, or nuts--even from fish).
		Wheat is unique among the grains because it has the potential to produce gluten, a protein that gives dough its strength and elasticity, so it is an important element in the texture of baked goods.
		When whole wheat flour is stone-ground, the kernels of wheat are crushed between two heavy, rotating stones, so that the bran and germ remain.
	www.wholehealthmd.com /refshelf/foods_view/1,1523,81,00.html (1200 words)

	Cookbook:Whole Wheat - Wikibooks
		Whole wheat (also "whole meal") flour is wheat flour that is made from the entire wheat grain.
		Baked goods cooked with whole wheat flour tend to be dark and dense compared to those cooked with white flour.
		Wheat flour has a strong flavor that can greatly change the food it is used in.
	en.wikibooks.org /wiki/Cookbook:Whole_Wheat (94 words)

	Whole wheat flour -- Facts, Info, and Encyclopedia article (Site not responding. Last check: 2007-10-19)
		Whole wheat flour is a (Any of various cosmetic or medical preparations dispensed in the form of a powder) powdery substance derived by (The act of grinding to a powder or dust) grinding or mashing the entire (Annual or biennial grass having erect flower spikes and light brown grains) wheat berry.
		It is used in (Cooking by dry heat in an oven) baking but typically mixed with other "white" (Fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain) flours to add nutrition, texture, (A slender and greatly elongated solid substance) fiber, and body to the finished product.
		Thus, brown bread is more natural than white because it is less refined and retains more of the naturally occurring (Any of a group of organic substances essential in small quantities to normal metabolism) vitamins and (Solid homogeneous inorganic substances occurring in nature having a definite chemical composition) minerals.
	www.absoluteastronomy.com /encyclopedia/w/wh/whole_wheat_flour.htm (365 words)

	Wheat Foods Council (Site not responding. Last check: 2007-10-19)
		Wheat" bread: Not to be misconstrued with whole-wheat bread, this type usually contains a mixture of about 75 percent of white flour and 25 percent whole wheat flour.
		Since 1941, white flour in the United States has been "enriched" with three major B vitamins and iron in amounts equal to whole wheat flour.
		An average slice of whole wheat bread gets 69 percent of its calories from carbohydrates and 15 percent from fat because the wheat germ in the whole wheat flour is about 10 percent fat.
	www.wheatfoods.org /nutrition_grains/grains_info/combread.html (1013 words)

	Wheat Foods Council (Site not responding. Last check: 2007-10-19)
		Whole wheat is composed of the entire kernel - the bran, germ and endosperm.
		Bulgur is made by soaking and cooking the whole wheat kernel, drying it, removing 5 percent of the bran and cracking the remaining kernel into small pieces.
		Whole wheat flour may be substituted in equal portions (minus 1 tablespoon per cup) for all-purpose or bread flour.
	www.wheatfoods.org /faqs/index.asp (2286 words)

	Wheat, Bulgar, Bulghur, Couscous, Farina, Wheat Bran, Wheat Germ, Whole Wheat
		Wheat is available as a whole grain (wheat berries), as flour, cracked, in flakes, and in a variety of other forms.
		Wheat germ is the nutrient-rich core of the wheat kernel.
		Wheat bran, the outer layer of the grain, is rich in fiber and nutrients.
	www.truestarhealth.com /Notes/1994002.html (1433 words)

	The World's Healthiest Foods: Feeling Great
		A fiber-rich diet, primarily composed of whole wheat breads, cereals high in bran and supplemental “millers bran” was shown to alleviate the symptoms of diverticular disease (pain, nausea, flatulence, distension, constipation, etc.) in 89 percent of patients enrolled in a study which examined the effects of fiber on bowel regularity.
		The germ is the vitamin and mineral rich embryo of the wheat kernel that is removed during the refining of whole wheat grains to white flour.
		Whole wheat (because it maintains the bran and germ component of the grain) is one of a small number of foods that contain any measurable amount of oxalates, naturally-occurring substances found in plants, animals, and human beings.
	www.whfoods.com /genpage.php?tname=foodspice&dbid=66 (4411 words)

	Baking with whole grains
		All-purpose flour is white flour made from a combination of different wheats to have a gluten content (10-11%) intermediate between high-gluten bread flour (12-14%) and low-gluten pastry flour (8%), so that it can make fair to middlin' sandwich bread and ok pastries.
		When it comes to whole wheat flour, the situation becomes even murkier, because you most often find a sack or a bulk bin labelled "whole wheat flour" without any hint of the type of wheat or the protein content.
		Wheat berries are more easily identified than flours, and they keep without spoiling for years and years.
	www.well.com /user/debunix/recipes/WholeBaking.html (1267 words)

	Whole Wheat Flour - Glossary from Hormel Foods
		All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which is the largest part of the wheat berry.
		Whole wheat flour is much more nutritious than refined white flour and is often added to white flour to improve the nutrition levels of the product.
		Coarse whole wheat flour has a much larger bran particle and consequently is most often used to provide breads with natural nutty flavors and rough textures.
	www.hormel.com /kitchen/glossary.asp?id=34794&catitemid= (301 words)

	Sourdough Home - Hungarian High Altitude Whole Wheat Flour Test
		The flour is milled from hard wheat from Colorado, the Dakotas, and Montana, so the "high altitude" refers to where the grain is grown.
		We immediately noticed that the Hungarian whole wheat flour is a coarser grind than the Wheat Montana Prairie Gold, which may make it less suitable than other flours to be the only flour in a recipe, or to try to hold a rye bread together.
		A major part of it's taste comes from French flours that are unavailable here, so many bakers mix white, wheat, and rye flours to try to duplicate the taste of the French bread this is modelled after.
	www.sourdoughhome.com /huhiwwflourtest.html (1193 words)

	Bread Recipe Index: Whole Wheat Breads
		This is a lightly-sweetened wheat sourdough loaf brimming with cracked wheat, flax and sunflower seeds for robust flavor and texture.
		A wholesome bread with whole wheat flour and cornmeal.
		This 100 percent whole wheat loaf from the bread machine is substantial and flavor-packed.
	bread.allrecipes.com /directory/333.asp (1894 words)

	Sourdough Home - Wheat Montana Prairie Gold Whole Wheat Flour Test
		We can't tell you where to find any of these flours outside our own home town, and we have no idea why the vendor discontinued your favorite flour, or why your favorite recipe is no longer on the back of the package.
		Wheat Montana says this about Prairie Gold: "This flour, ground from our Prairie Gold wheat, is so versatile it can be substituted for white flour in most recipes.
		The flour was a nice compromise between white flour and "real" whole wheat flour.
	www.sourdoughhome.com /wheatmontanaprairiegold.html (649 words)

	Re: whole wheat pastry flour
		It is a low-gluten flour used in delicate cakes and pastries.
		It is from soft red winter or soft white winter wheat for use in biscuits, pancakes, pie crust, cookies, muffins and brownies, pound and sheet cakes.
		This flour is available either bleached or unbleached as well as whole wheat and regular.
	www.cooking911.com /_disc25/0000009d.htm (149 words)

	Nutrients Are In Whole Wheat Flour
		With these thoughts in mind, study the nutrients in commercial flour, then add whole wheat flour, which is natural, keeping all its nutrients.
		Invest in whole wheat flour for the nutrients, or whole wheat grain to grind into whole wheat flour, still saving the nutrients.
		Add whole wheat flour to your flour recipes, for more whole wheat flour nutrients and flavor in your meals.
	www.ewpiepergrains.com (282 words)

	Cooking For One: Making whole wheat flour work for you (Site not responding. Last check: 2007-10-19)
		Flour is a building block in baked goods, and you should not swap the white and whole-wheat flours, one to one.
		The cooks at the King Arthur Flour company suggest you try substituting whole wheat flour for one-third of the all-purpose flour in your recipe.
		While dumping the flour into the canister, I noticed a recipe for whole wheat bread on the wrapper.
	www.post-gazette.com /pg/05048/458505.stm (903 words)

	whole wheat bread flour, white bread flour, all purpose flour, stone-ground grits, stone-ground white and yellow corn ...
		whole wheat bread flour, white bread flour, all purpose flour, stone-ground grits, stone-ground white and yellow corn meal
		Wade's Mill is one of the few remaining flour mills that still produces a wide variety of flours exclusively on mill stones.
		We offer fresh, old-fashioned, stone-ground whole wheat bread flour, white bread flour, all purpose flour, stone-ground grits, stone-ground white and yellow corn meal, polenta, buckwheat and rye.
	www.wadesmill.com (440 words)

	Science of Cooking: Ask the Inquisitive Cooks!
		It's a surprise to many that the flour in whole wheat bread is seldom 100 percent whole wheat flour.
		This is because dough made solely from whole wheat flour doesn't form a structure that's cohesive enough to hold in the carbon dioxide slowly released by yeast.
		Because the sharp edges of the flakes of bran in whole wheat flour actually cut strands of gluten as they form, it's customary to begin with some all-purpose flour (1/4 to 1/3 of the total amount of flour) to develop a strong network of gluten.
	www.exploratorium.edu /cooking/icooks/4-21-03.html (321 words)

	Whole Wheat Baking
		The flour used in white bread is made from highly processed wheat.
		Even though the white flour you purchase in the store is listed as enriched or fortified, only 4 of the 22 nutrients stripped from the grain are replaced.
		Whole grain breads in general, and whole wheat breads in particular, taste heavenly.
	www.suite101.com /article.cfm/bread_baking/16024 (413 words)

	Cooking Tips: Substituting Whole wheat flour
		Whole wheat flour may be substituted for part of the white flour in yeast and quick bread recipes, but the volume of the finished product will be reduced.
		Whole wheat flour contains the nutritious germ and bran as well as the endosperm of the wheat kernel.
		To substitute whole wheat flour in a white bread recipe, use half whole wheat and half bread flour for the best results.
	chefmom.com /tips/Details/126.htm (182 words)

	Questions and Answers - Substituting Whole Wheat Flour
		In order to ensure that your whole wheat loaves are as light as possible, be sure and measure out the flour with the spoon.
		Whole wheat flours (especially freshly ground whole wheat) will absorb liquids at a different rate than conventional white flours.
		This is flour with the starch and bran removed.
	whatscookingamerica.net /Q-A/WholeWheat.htm (331 words)

	USATODAY.com - White wheat: Best thing since ... (Site not responding. Last check: 2007-10-19)
		Fans say flour made from white wheat has all the nutrition and fiber of whole wheat without the taste that some find unpleasant.
		Made with flour milled after the bran and germ are removed from the wheat kernel, it has a lot less fiber than its grainier counterparts.
		Although white wheat is common in Britain, American farmers ended up growing the red wheat brought to the Great Plains in the 1870s by Mennonite immigrants from Germany and Russia.
	www.usatoday.com /news/health/2005-03-16-white-wheat_x.htm (852 words)

	Re: White whole wheat flour (Site not responding. Last check: 2007-10-19)
		"WHOLE WHEAT WHITE FLOUR: Whole White Wheat flour is milled the same as the typical Whole Wheat flour, and is growing in popularity.
		The difference is the bran coating on the wheat; it is classified as white compared to the typical red wheat grown in the United States.
		My whole wheat bread is good, has a lot of flavor, but not the heavy-ness of the "usual" whole wheat flour.
	www.baking911.com /_disc10/00001081.htm (144 words)

	Catholic Culture : Liturgical Year : Whole Wheat Bread (Recipe)
		There may be a health food store in a town of 100,000 which bakes a whole grain loaf at 23 cents, but that is not for the majority nor for the poor.
		We know whole wheat bread tastes better and is better for health and growth The work entailed will benefit our bodies and souls as well.
		The story of wheat and its renewal into real, honest, life-sustaining bread is an example of one of the most beautiful liturgical symbols.
	www.catholicculture.org /lit/recipes/view.cfm?id=207 (644 words)

	Whole Wheat Pizza Dough Recipe - Pizza Dough with Whole Wheat Flour and All Purpose Flour
		Combine the water, yeast, and all-purpose flour in a large bowl.
		Place the dough on a lightly floured surface and knead until it is smooth and elastic, 5 minutes.
		When the dough has risen, place it on a lightly floured surface, divide it into two or more parts, and roll them into balls.
	dianaskitchen.com /page/bread/wwpizza.htm (173 words)

	AICR Press Corner - Something Different Article
		If you are one of them, but want your baked goods to provide the nutritional benefits of whole grains, the white whole-wheat flour available now at some supermarkets, many whole food stores, and by mail is another way to soften their taste.
		This whole-wheat flour is milled from a unique strain of hard wheat that has been naturally bred to eliminate the bitter taste of other whole wheat, and which is associated with the substance that also gives it a red-brown color.
		In a medium bowl, combine the whole-wheat flour, 1/2 cup of the all-purpose flour, the remaining tablespoon of sugar, cinnamon, baking powder, baking soda and salt.
	www.aicr.org /press/healthfeatures/sd_article.lasso?index=1983 (705 words)

	Re: whole wheat pastry flour (Site not responding. Last check: 2007-10-19)
		Different types of flour contain different amounts of protein.
		Selection criteria for flour for a recipe is based primarily on the end result you are trying to achieve -- whole wheat flour is a high gluten flour well suited for bread baking.
		Whole wheat pastry flour is a low-gluten flour, best for making delicate pastries.
	www.baking911.com /Asksarah/_disc4/000035e9.htm (55 words)

	Hodgson Mill - Premium Quality Since 1882 : What is Whole Wheat
		Graham Flour is named after Sylvester Graham, the earliest of the 19th century health reformers.
		For instance, only the finest wheat is used for Hodgson Mill Whole Wheat Graham Flour.
		The wheat kernels are ground under specific and exacting conditions assuring that the bran, germ and endosperm remain in the flour.
	www.hodgsonmill.com /cgi-bin/page_viewer.cgi?page_id=100 (416 words)

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