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White Wheat

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kirk1115
kirk1115 Posts: 100 Member
in Social Groups
Maybe someone can help me with this. .....Is white wheat considered clean? I have read that it is whole wheat that has been aged and that is what makes it white...it has not been bleached, like white flour. I am very curious about this one.:huh:

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  • Rowan813
    Rowan813 Posts: 170 Member
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    I thought white wheat was a different variety of wheat. In theory you can get whole white wheat flour according to the website "the Gracious Pantry.' I would carefully read the paackage looking to see of it is whole white wheat.
  • kirk1115
    kirk1115 Posts: 100 Member
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    Yeah it says "white wheat". I wonder what the difference is, between white wheat and whole white wheat? I may have to do some googling.
  • kirk1115
    kirk1115 Posts: 100 Member
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    Yes you are right, Thank you.

    What is whole white wheat?

    A. White wheat is a different type of wheat that has no major genes for bran color (unlike traditional “red” wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it’s also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.

    The term “white flour” has often been used to mean “refined flour,” so “whole white wheat flour” sounds like a contradiction in terms. But it is simply WHOLE flour – including the bran, germ and endosperm – made from WHITE wheat.

    Q. Why is white wheat milder in flavor?

    A. White wheat does not contain the strongly-flavored phenolic compounds that are in red wheat. This gives white wheat a milder flavor, and also means that products made with white wheat require less added sweetener to attain the same level of perceived sweetness.

    Q. Is there any difference nutritionally between whole white wheat and "regular" whole wheat?

    A. Experts consider these two kinds of whole wheat to be the same, nutritionally. Most of the nutrition differences among wheat varieties are driven by environmental conditions, such as weather and soil composition. For example, when crops are in a drought, the protein in wheat will be higher and may function differently.

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