Flour oftentimes goes through a process known as bleaching. This makes the white baking flour most people are accustomed to and which they like to use in baking; however, while this makes the flour more suitable to common baked goods, it also strips much of the nutritional value from the flour. By not doing the bleaching process, you retain the whole wheat aspect of the flour, making it healthier and heartier.
Wheatmeal flour is flour from which some or all of the wheat germ has been removed. The oils in the wheat germ go rancid easily, so wheatmeal stores easier/better than wholemeal flour. It is brownish in color.
Yes, it is. Wholemeal is the name used in the United Kingdom while whole wheat flour is the name used in the United States. They are powdery food ingrediants made by mashing the whole grain of wheat and is sometimes mixed with lighter 'white' unbleached or bleached flours. All of the grain is used and nothing is lost in the process of making the flour.
Wholemeal flour is made from wheat berry. It is different from whole grain as it is not made from bran, or germ.
it contains essential natural vitamins that are not found in white flour. It also contains a lot of fibre which aids in digestion.
flour that has not been groun as much as conventional white flower, and that has not been bleached.
it is wheat that is ground into powder.
Wholemeal bread, biscuits and crackers.
Bread wholemeal flour probably has yeast in it.
Wholemeal flour is much more suitable for muffins
You can use self raising flour, wholemeal flour or wholemeal self raising flour or even yeast.
You can make them with what ever kind of flour you like - wholemeal wheat flour, rice flour, spelt flour, corn flour, oat flour, potato flour, the list is endless, its up to you.
The flour ingredient would be altered, wholemeal flour contains bran and wheatgerm while white flour has these ingredients removed.
shove 'em back in!
Strong (i.e bread grade) wholemeal flour is densest.
It has the same function as plain flour within pastry, it is a bulking agent and main ingredient of pastry, forming the framework of it. Although, wholemeal flour is healthier as the rusk is left on, however it is sometimes not as effective as plain or strong flour and sometimes has an unusual texture.
Strong (i.e. bread grade) wholemeal flour is the most dense.
One does NOT need more water to make wholemeal bread than to make white bread.
It will require more liquid because wholemeal flower is heavier and denser than normal flour.
Use wholemeal flour instead of white - OR - replace some of the white flour with bran.