In this video, you’ll explore the fascinating process of transforming whole wheat grains into refined white flour used in bakeries, supermarkets, and packaged foods around the world.

White whole-wheat flour can incorporate more fiber into bakes and offers a milder flavor than traditional whole-wheat flour. ... unlike all-purpose flour, which is refined to remove the bran and germ.

Not so long ago, whole-wheat pasta tasted too much like the boxes it came in. Much has changed. At many grocers, the whole-wheat or multigrain pasta selection can take up more than a quarter of ...

Spying on Food from Farm-to-Table: Whole wheat flour is healthier and more nutritious than refined flour based on nutrient content after processing. A new study tracks the key changes in nutrient ...

Incidentally, all-purpose flour or maida has been consumed for time immemorial, so the sudden hype about preference for whole wheat flour instead of refined flour has left many people confused. It ...