whole-wheat flour

Also known as: graham flour

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Last updated

June 17, 2026

Quick Summary

Whole wheat flour is made from the entire wheat kernel, including the bran, germ, and endosperm. This contrasts with refined flour, where these outer layers are removed during milling. Because it contains all parts of the grain, whole wheat flour has a more complex taste and heartier texture than refined white flours.123

Wheat flour, in general, is crucial for baking because its protein content forms gluten when mixed with water. Gluten creates an elastic network that traps gas, allowing baked goods to rise and develop a spongy structure. The protein content of wheat determines its suitability for different baked goods; hard wheats are best for bread, while soft wheats are better for cakes and cookies.34

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flour
…wheat flours generally available includes whole wheat, or graham, flour, made from the entire wheat kernel and often unbleached; gluten flour, a starch-free, high-protein, whole wheat flour; all-purpose flour, refined (separated from bran and germ), bleached or unbleached, and suitable for any recipe not requiring a special flour; cake flour,…
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…wheat flours generally available includes whole wheat, or graham, flour, made from the entire wheat kernel and often unbleached; gluten flour, a starch-free, high-protein, whole wheat flour; all-purpose flour, refined (separated from bran and germ), bleached or unbleached, and suitable for any recipe not requiring a special flour; cake flour,…
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human nutrition
Cereals
…bread and bread made from whole wheat flour. White flour consists of about 72 percent of the grain but contains little of the germ (embryo) and of the outer coverings (bran). Since the B vitamins are concentrated mainly in the scutellum (covering of the germ), and to a lesser extent…
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…bread and bread made from whole wheat flour. White flour consists of about 72 percent of the grain but contains little of the germ (embryo) and of the outer coverings (bran). Since the B vitamins are concentrated mainly in the scutellum (covering of the germ), and to a lesser extent…
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wheat
…the whole kernel is called graham flour and becomes rancid with prolonged storage because of the germ-oil content retained. White flour, which does not contain the germ, preserves longer. Inferior and surplus wheats and various milling by-products are used for livestock feeds.
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…the whole kernel is called graham flour and becomes rancid with prolonged storage because of the germ-oil content retained. White flour, which does not contain the germ, preserves longer. Inferior and surplus wheats and various milling by-products are used for livestock feeds.
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