1. Ingredients: Whole wheat flour contains not only wheat bran, but also germ, endosperm and wheat bran. These ingredients are high in dietary fiber, minerals and vitamins, especially the crude fiber in bran, which is very beneficial to human health. Wheat flour, on the other hand, contains only the endosperm of wheat, usually without bran and germ, and its nutritional components are relatively simple compared with whole wheat flour.

2. Taste: Because whole wheat flour contains more dietary fiber and bran, it tastes rougher and the bread and other foods made will be more chewy. Because wheat flour only contains endosperm, it tastes more delicate and makes bread and other foods softer.

3. Nutritional value: Whole wheat flour contains more dietary fiber, minerals, vitamins and other nutrients, so it has higher nutritional value and is more conducive to human health. Wheat flour also contains more nutrients such as protein and carbohydrates, but its nutritional value is not as good as that of whole wheat flour.