There are two kinds of whole wheat flour: whole wheat flour refers to flour with all grain nutrition after wheat cleaning. According to the processing technology, it can be divided into whole grain milling and compound milling according to the proportion of wheat bran, germ and endosperm.
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, which is used to make whole wheat bread and cakes.
Extended data:
The characteristic of whole wheat bread is that it is made of all wheat instead of ordinary flour. Compared with ordinary bread, there is more wheat bran, most of which is cellulose, and contains some minerals and vitamins, especially B vitamins. The human body not only does not absorb fiber, but also has a low glycemic index, which can also increase satiety. If you are losing weight, you should choose bread marked "100% whole wheat". But avoid words like "wheat flour", because the fiber content in wheat flour is not as high as that in whole wheat.
Whole wheat food is rich in vitamins, minerals, cellulose, etc. that people need. After a night of nutrition consumption, the vitamins and minerals that people lack can be replenished in time at breakfast, which is very beneficial to health.
Baidu encyclopedia-whole wheat bread