Whole Wheat Flour

Whole wheat flour is milled from red wheat berries, sometimes called “hard red wheat.” The dark, reddish color bran layer of kernels gives whole wheat flour the rich color, hearty taste, and coarse texture most of us associate with whole grains. Wheat flour contains a large amount of starch and other components like proteins, lipids, etc., which affect its properties (Prabhasankar et al., 2011). The lipids in wheat flour are only 1%–3% of the total content. They can be classified into two components: free and bound lipids. Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread.