Whole wheat flour is a powdery substance derived by grinding or mashing the whole wheat grain. It is used in baking but typically added to other "white" flours to give nutrition, texture, fiber, and body to the finished product. Usually, whole wheat flour is not the main ingredients of baked goods, as it adds a certain "heaviness" which prevents them from rising as well as white flours. This adds to the cost per volume of the baked item as it requires more flour to obtain the same volume, due to the fewer and smaller air pockets trapped in the raised goods. Powder is a substance that has been crushed into very fine grains. ... Types of grind: a)axe b)saber c)flat d)hollow e)chisel The grind of an edge refers to the angle and curvature of that blades cross section. ... Whole grains are cereal grains which retain the bran and germ as well as the endosperm, in contrast to refined grains which retain only the endosperm. ... Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum References:   ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ... Wikibooks Cookbook has an article on Baking Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven or only from the bottom element. ... Look up flour in Wiktionary, the free dictionary. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water. ...

Nevertheless, it is possible to make a high-rising, light loaf of 100% whole wheat bread, so long as one increases the water content of the dough (the bran and germ in whole wheat absorb more water than plain white flour), kneads the dough for a longer period of time to develop the gluten adequately, and allows for a longer rise before shaping the dough. Some bakers let the dough rise twice before shaping. The addition of fats, such as butter or oil, and milk products (fresh milk, powdered milk, buttermilk, yogurt, etc.) can also greatly assist the rise. Percentages are relative to US recommendations for adults. ... Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ...

The word "whole" refers to the fact that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, processed flours, which contain only the endosperm. Because the whole flour contains the remains of all of the grain, it has a textured, brownish appearance. wheat bran Bran is the hard outer layer of cereal grains, and consists of combined aleurone and pericarp. ... The germ is the heart of the cereal kernel, the embryo of the seed, and a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium. ... Endosperm is a triploid tissue (containing three sets of chromosomes) found in the seeds of flowering plants. ...

Whole wheat flour has a shorter shelf life than white flour, as the higher oil content leads to rancidification. It is also more expensive. Shelf-life is the length of time that corresponds to a tolerable loss in quality of a processed food. ... Natural olive oil Synthetic motor oil Oil, in a general sense, is a chemical compound that is not miscible with water, and is in a liquid state at ambient temperatures. ... Rancidification is the decomposition of fats and other lipids by hydrolysis and/or oxidation. ...

"Brown" bread made from whole wheat flour is more nutritious than "white" bread made from white, refined, flour, even though nutrients are added back to the white flour. This is because whole wheat bread is less refined, and retains more of the naturally-occurring vitamins and minerals. However, many brown breads do, in fact, contain a certain amount of white flour. A loaf of white bread White bread is bread constructed from wheat flour from which the bran and germ have been removed, in contrast to whole wheat bread made from whole wheat flour, in which these parts are retained and contribute a brownish color. ... Retinol (Vitamin A) Vitamins are nutrients required in very small amounts for essential metabolic reactions in the body [1]. The term vitamin does not include other essential nutrients such as dietary minerals, essential fatty acids, or essential amino acids. ... Minerals are natural compounds formed through geological processes. ...