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DIWAN WHOLE WHEAT BROWN FLOUR 1 KG
DIWAN WHOLE WHEAT BROWN FLOUR 1 KG
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$1.20 USD
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Whole wheat flour and brown flour are often used interchangeably, and both refer to flours that include a significant portion of the entire wheat grain (bran, germ, and endosperm), which gives them their characteristic darker color and higher nutritional value.
Key Distinctions
While the terms are similar, there can be subtle differences depending on regional regulations and milling processes:
- Whole Wheat/Wholemeal Flour: By legal definition in many places (e.g., UK), "wholemeal" flour contains 100% of the original wheat grain components with nothing added or taken away. In the US, "whole wheat" flour is a comparable term, though the bran and germ are often separated during milling and then added back in specific proportions to create the final product.
- Brown Flour: This term is more general and, in some cases, may not contain the entire grain. It is often a mixture of white (refined) flour with some, but not all, of the bran and germ added back, typically containing about 85% of the original grain components. This often results in a lighter texture than a true 100% whole wheat flour, while still being darker and more nutritious than plain white flour.
Health Benefits & Culinary Use
The inclusion of the bran and germ in both whole wheat and brown flour provides distinct benefits and affects baking results:
- Higher Nutritional Content: They are rich in fiber, protein, B vitamins, and minerals like iron and vitamin E, offering significant health advantages over refined white flour.
- Flavor Profile: These flours have a nuttier, heartier flavor than white flour, which some people prefer, while others find the flavor "grassy".
- Texture and Density: The bran particles in the flour can cut the gluten strands that form during kneading, resulting in a denser and less airy final product compared to breads made with refined white flour.
- Shorter Shelf Life: Due to the presence of oils in the wheat germ, whole grain flours can go rancid faster than white flour and should ideally be stored in the refrigerator or freezer.
In practice, for most home baking in the US, the product labeled "whole wheat flour" is what is commonly understood as brown flour, prized for its nutritional density and robust flavor.
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