Whole wheat flour refers to wheat flour containing its outer bran, so that the ratio of endosperm to bran is the same as that of raw wheat, and it is used to make whole wheat bread and cakes. Whole wheat flour maintains the same proportion of endosperm, bran and germ as the original whole wheat. Whole wheat flour is rich in nutrition and is a natural and healthy nutritious food.

What is whole wheat flour?

Whole wheat flour is rich in vitamin B 1, B2, B6, nicotinic acid (vitamin B3), calcium, iron, zinc and other trace elements, and it is the flour with the highest nutritional value among common flours in the market.

Generally speaking, flour refers to white flour produced after wheat bran is removed, and it is sold in various grades in the market. It can be used in all kinds of steamed bread, bread, cakes and biscuits, and is the most basic material for all baked goods.

Wheat whole wheat flour is rich in minerals, with high utilization rate of digestion and absorption, more starch content, generally 58% ~ 76%, and more soluble sugar. Especially, the whole wheat flour starch and gluten formed by protein are fermented to make soft and porous food, which is beneficial to human digestion and absorption.