1, different processing methods
Ordinary flour is the white flour and wheat flour that we eat every day; Wheat is stripped of bran and embryo, and the remaining endosperm becomes flour after grinding, and the more the epidermis is removed, the less bran impurities are contained, and the whiter the ground flour is, the higher the grade is, so there are three kinds of flour we see: super first-class flour, super second-class flour and standard flour.
To put it bluntly, whole wheat flour is made of endosperm, bran and germ in the same proportion as the original whole wheat after grinding and sieving. When the whole wheat flour is rubbed in the palm of your hand, you can see that there is crushed bran in it. Therefore, it tastes rough.
2, the appearance is different
Whole wheat flour is made of molted whole wheat and contains bran substance; Therefore, the wheat flour produced is a little black or dark brown to the naked eye; If you grab a handful of whole wheat flour and rub it in the palm of your hand, you can obviously see the crushed bran in it.
But ordinary flour is different. It is made of endosperm, and the bran and embryo are removed, so it shows milky white. And the powder is fine, even if you grab a handful of flour and rub it again, you can hardly see impurities and it is very smooth.
3, the taste is different
Because ordinary flour removes the natural bran of wheat, it tastes delicate and soft, and it is easier to digest, but it lacks the natural flavor of wheat.
Whole wheat flour, on the other hand, retains most of the bran. Although some people will feel "sore throat" when eating it, some will even get stiff, which is not as soft as ordinary flour at all, but it retains a strong wheat flavor. Therefore, for those who are used to eating whole wheat food, they will eat ordinary white flour, but they think that white flour is not easy to eat and has no taste.