Assessment of bioactive compounds and their in vitro bioaccessibility in whole-wheat flour pasta.
Podio NS, Baroni MV, Pérez GT, Wunderlin DA.
Food Chem. 2019 Sep 30;293:408-417. doi: 10.1016/j.foodchem.2019.04.117

Comparison of concentration and health risks of 9 Fusarium mycotoxins in commercial whole wheat flour and refined wheat flour by multi-IAC-HPLC.
Zhang Y, Pei F, Fang Y, Li P, Zhao Y, Shen F, Zou Y, Hu Q.
Food Chem. 2019 Mar 1;275:763-769. doi: 10.1016/j.foodchem.2018.09.127.

Arabinoxylan from Argentinian whole wheat flour promote the growth of Lactobacillus reuteri and Bifidobacterium breve.
Paesani C, Salvucci E, Moiraghi M, Fernandez Canigia L, Pérez GT.
Lett Appl Microbiol. 2019 Feb;68(2):142-148. doi: 10.1111/lam.13097.

Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability.
Rebellato AP, Klein B, Wagner R, Azevedo Lima Pallone J.
J Food Sci Technol. 2018 Sep;55(9):3575-3583. doi: 10.1007/s13197-018-3283-y.

Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics.
Boukid F, Prandi B, Vittadini E, Francia E, Sforza S.
Food Res Int. 2018 Oct;112:345-352. doi: 10.1016/j.foodres.2018.06.055.

Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels.
Poudel R, Rose DJ.
Food Chem. 2018 Oct 15;263:315-320. doi: 10.1016/j.foodchem.2018.05.022.

Whole wheat flour is part of the wheat flour family.

Wheat flours are divided into types:

• 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