The main difference between types of bread made from wheat is the part of the wheat that is used. Wheat grains, more commonly known as wheat berries, are made up of three parts: the bran, the germ and the endosperm. The bran is the outer, protective shell, and the endosperm is the starch- and protein-rich area that surrounds the germ, or plant embryo.
Refined White Flour
White flour is made up only of the endosperm. All other seed parts are separated out, allowing this type of flour to be considered refined. The four types of refined white flour are enriched all-purpose, bleached all-purpose, unbleached all-purpose and bread flour. Any of these flours can be used to make bread, although bread flour is used most commonly. The flours are similar, but their uses and nutritional content differ. For example, bread flour has a "greater gluten strength and is generally used for yeast breads," according to the Wheat Foods Council.
Whole Wheat Flour
Whole wheat flour contains all the parts of the wheat berry, allowing whole wheat bread's nutrient content to be much higher than that of refined white flour. For example, whole wheat bread not only includes the endosperm, which is high in starch and protein, but also the bran and the germ. The bran is a great source of fiber, which aids in digestion, and the germ accounts for the vitamins and trace elements lacking in refined white flour.
Whole White Wheat Flour
The difference between whole wheat flour and whole white wheat flour has much to do with the type of wheat berry used during milling. Mayo Clinic nutritionist Katherine Zeratsky writes that regular whole wheat bread is made with red wheat berries, whereas whole white wheat is made with white wheat berries. Nutritionally, whole white wheat breads and regular whole wheat breads are the same. The taste and texture, however, differ: Whole white wheat tastes and feels similar to bread made with refined white flour.
Baking Temperatures
Baking temperatures usually depend on the recipe you are using rather than the type of flour. Check to see whether you are making a soft-crusted or a hard-crusted loaf. Generally, soft-crusted loaves bake at lower temperatures and take slightly longer, while hard-crusted loaves bake at higher temperatures. Most recipes, including those for specialty breads such as banana nut bread and pumpkin bread, require an oven temperature of 350 F to 400 F.
Member Comments