What is whole wheat flour, and what is it used for?

Whole wheat flour is made from grain: the bran, the starch/protein layer, and the germ (seed from which other plants grow).  The germ contains polyunsaturated fats which are prone to rancidity.  The bran contains a number of nutrients (B vitamins and iron) as well as dietary fiber.  (Removing the bran during the milling process removes these nutrients.)  Whole wheat flour is higher in dietary fiber and overall nutrient content than white flours.  Whole wheat flour needs to be stored in an airtight container at a cool temperature.  Because it doesn’t last as long as white flour, which has no germ and unsaturated fat, it needs to be used while it is fresh.  Purchasing small amounts that you can use quickly will help avoid having to discard the flour because it smells rancid.    Because the bran and germ don’t contribute to the protein content, the overall protein content is lower (about 13.5%).  It forms a less elastic, less strong dough than all-purpose white flour.  In order to overcome this weakness, it can be mixed with all-purpose or bread flour.  In addition, vitamin C can be added to help strengthen the dough.

 
Source(s):
edocket.access.gpo.gov. “Standard of identity for whole wheat flour.  21 CFR Ch. I (4–1–02 Edition) § 137.200”
www.accessdata.fda.gov. “Everything Added to Food in the United States (EAFUS)”
wheatfoods.org.  “Difference in Wheat Flours.”