Whole grain wheat flour is made by milling the entire wheat kernel, including the bran (outer layer), germ (nutrient-rich core), and endosperm (the starchy part), which means it retains much of the grain's original nutrients and fiber. This contrasts with refined wheat flour, which typically only includes the endosperm and lacks the fiber and nutrients found in the bran and germ.

Nutritional Profile (per 100 grams):

• Calories: Approximately 340 kcal
• Protein: About 13 grams, making it a good source of plant-based protein.
• Fat: Around 2 grams, with a small amount of both saturated and unsaturated fats.
• Carbohydrates: About 72 grams, predominantly complex carbohydrates, which are digested slowly and provide sustained energy.
• Fiber: High in fiber, about 11 grams, beneficial for digestive health and maintaining a feeling of fullness.
• Minerals: Rich in minerals such as magnesium, iron, phosphorus, and zinc.
• Vitamins: Contains B vitamins, including niacin (B3), thiamine (B1), and pyridoxine (B6), which are important for energy metabolism and nervous system health.

Whole grain wheat flour is valued not just for its nutritional content but also for its health benefits. It's linked to a reduced risk of chronic diseases such as heart disease, type 2 diabetes, and certain cancers. Its high fiber content is also known to improve digestive health and aid in weight management.

Considerations

Gluten Content: Whole grain wheat flour contains gluten, making it unsuitable for those with celiac disease or gluten sensitivity.

Storage: Because it contains the wheat germ, which is rich in oils, whole grain wheat flour can become rancid more quickly than refined flour. It should be stored in a cool, dry place or refrigerated to extend its shelf life.

Usage: Whole grain wheat flour can be used in place of refined flour in many recipes, including bread, pasta, and baked goods, to increase dietary fiber and nutrient intake.

Wheat flours are divided into:

• Type 00 suitable for desserts, fresh pasta.
• Type 0 suitable for bread.
• Type 1 suitable for bread and pizza.
• Type 2 suitable for "rustic" bread.
• Integral suitable for whole wheat bread

There are different types and they are produced by grinding wheat wheat seeds. The more traditional procedure uses the classic crushing mill, while the more modern system uses a certain number of mills to divide the bran (the external part of the grain) from the inner part which is subsequently grated until it reaches the desired thickness.

Description of raw materials used in production. 

Whole-wheat flour is made by grinding whole wheat grains. Wheat, often of the variety Triticum aestivum, is grown in numerous regions across the world, including parts of Europe, Canada, and the United States.

Step-by-step summary of industrial production process.

• Cultivation and Harvesting. Wheat is grown, allowed to mature, and subsequently harvested.
• Cleaning. The grains are cleaned to remove impurities such as stones or other seeds.
• Grinding. Grains are ground, retaining the germ, endosperm, and bran to produce whole-wheat flour.
• Sifting (optional). The flour may be sifted to achieve a finer texture.

Form and color. 

Whole-wheat flour has a powdery consistency and a light brown color due to the presence of bran.

Commercial applications. 

Widely used in baking, pastry-making, and to produce other food items like pasta and crackers.

Food Industry. Whole-wheat flour is widely used for producing bread, pasta, cookies, and other baked goods, providing a rich flavor and dense structure.

Health and Nutrition. Due to its high fiber content, whole-wheat flour is often recommended for improving digestion and fostering a healthy digestive system.

Home Cooking. In home cooking, whole-wheat flour is chosen for making various food items like pancakes, muffins, and cakes, providing a healthier version compared to refined white flour.

Cereal Production. Whole-wheat flour is also utilized in the production of breakfast cereals, owing to its ability to offer a more robust consistency and earthier flavor.

Whole-wheat flour studies