Wheat is a staple in many diets. Whole wheat kernels are milled to produce several products that are used in cooking and baking as well as alone. Wheat germ, wheat bran, whole wheat flour and white wheat flour are all products of milled whole wheat kernels. These products are not all alike and wheat germ cannot be substituted for wheat flour.
Wheat Germ
Wheat germ is a small part of the whole wheat seed or kernel, making up 2.5 percent of the weight of the seed. When wheat grains are milled, the germ, endosoperm and bran separate from the kernel, producing three distinct products. The wheat germ is the embryo part of the seed, where a sprout will form when planted. It contains B-vitamins, protein, fiber, minerals and unsaturated fats. Wheat germ does not have the necessary elements of flour, such as the gluten, to be able to use it in place of flour.
Wheat Flour
Wheat flour is a term which causes some confusion with consumers. Although not a "whole wheat" flour, it refers to enriched all-purpose flour, bleached all-purpose flour, unbleached all-purpose flour, bread flour, self-rising flour, cake flour, pastry flour, gluten flour and semolina flour. These flours all contain the endosperm of the wheat kernel, but the bran and germ have been removed. Wheat germ, as a single product, cannot be substituted for flour because it does not have the same consistency or characteristics of flour.
Whole Wheat Flour
Whole wheat flour is a whole grain flour that contains the endosperm, bran and germ of the wheat kernel. It has more nutrition than wheat flour or the single products, wheat germ and bran. Consumers may have a difficult time identifying products because the term "wheat flour" seems to imply whole wheat, but it is not.
Substitutions
Wheat germ cannot be substituted for wheat flour or any type of flour. If you look at the product, it is easy to see that wheat germ looks different from flour. When baking or cooking, white flour may be substituted for wheat flour because they are essentially the same thing. White flour with the addition of wheat germ is a good substitute for whole wheat flour or wheat flour. Actually, you are adding the wheat germ back into the flour where it was originally. Just remember, wheat germ is only a small part of whole wheat flour, so add only a few tablespoons per cup of flour. Wheat flour that is not whole wheat has a lighter taste and is used for baked goods that you specifically do not want to have that "nutty" grain taste.
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