Whole Wheat Flour
Whole wheat flour is a coarse-textured flour containing the bran, germ and endosperm.
The presence of bran reduces the gluten development.
Baked products made from whole wheat flour such as bread tend to be heavier and denser than those made from white flour.
Whole wheat flour is rich in B-vitamins, vitamin E and protein, and contains more trace minerals and dietary fiber than white flour.
It also contains about five percent fat. In most recipes, whole wheat flour can be mixed half and half with white flour.
Graham flour is another term for whole wheat flour.
Gluten flour, processed from high protein wheat, contains a much higher protein content than bread flour. It is used by bakers in combination with low protein or non-wheat flours. The gluten flour improves baking quality and produces yeast breads of high protein content.
Wheat germ is a part of the wheat kernel. Wheat germ is very high in protein, it contains around 28 percent protein . Wheat germ is a good source of omega-3 fatty acids and Vitamin E.