Regular white bread is made with refined grains, which go through a process that strips out certain parts of the grain — along with some of the nutrients and fiber. Although refined grains are enriched — they have some of the nutrients added back — they may not have exactly the same composition as whole grains.
The problem with this is that you see bread made of traditional red whole wheat heavily sweetened, usually the second, third and even fourth ingredient can be corn syrup, honey, molasses, etc...which is not good.It has a slightly bitter taste and a coarser texture. So even though both types of bread are made with whole grains, they have a different color, taste and texture.
White whole-wheat bread is made from white wheat, which lacks bran color. It also has a milder flavor and softer texture.
Well, like the article said, there is a difference, the parts that are removed from whole wheat can be mostly replaced through supplements, but not all. But now there is white whole wheat which sounds a bit more palatable for people that want a naturally sweeter, softer flour. it is not to be mistaken for refined white flour.aquitaine said:I was referring to just the flour to make bread, biscuits or whatever. But from what I've gathered from your post not only is there no fundamental difference between them but processed whole wheat in the form of already made bread is actually worse than regular white bread. Interesting.
Right, but realistically can the nutrients lacking in white flour be taken in by eating other foods like salads? I've also seen so many claims about whole wheat, like it helps cut the risk for colon cancer, it's better for your digestive system, and so forth that seem a bit far fetched. The article didn't really go into those, but is there any real evidence to support any of it or is it all nonsense?Evo said:Well, like the article said, there is a difference, the parts that are removed from whole wheat can be mostly replaced through supplements, but not all. But now there is white whole wheat which sounds a bit more palatable for people that want a naturally sweeter, softer flour. it is not to be mistaken for refined white flour.
Whole wheat flour is made from grinding the entire wheat kernel, including the bran, germ, and endosperm. Regular white flour is made from only grinding the endosperm, resulting in a finer and lighter texture.
Whole wheat flour contains more fiber, vitamins, and minerals compared to regular white flour. It also has a lower glycemic index, which means it is digested slower and can help regulate blood sugar levels.
Yes, you can substitute whole wheat flour for regular white flour in most recipes. However, the texture and flavor of the final product may be slightly different. It is recommended to use a 1:1 ratio when substituting.
The process of producing whole wheat flour is more complex and requires more resources compared to regular white flour. It also has a shorter shelf life, making it more expensive to produce and transport.
It depends on personal preference and the type of baked goods being made. Whole wheat flour has a denser and nuttier flavor, which may not be suitable for all recipes. Regular white flour is typically preferred for delicate and light-textured baked goods such as cakes and pastries.