Wheat is divided into three parts: germ, endosperm and hull. In whole wheat, germ accounts for 2.5%, endosperm accounts for 85%, and endosperm is the main component of milling. Bran is the husk of wheat, including germ and endosperm, accounting for about 12.5% of the whole wheat, and grinding is often removed. The so-called flour generally refers to the white flour produced after wheat bran is removed, which can be used for all kinds of bread, cakes and biscuits, and is the most basic material for all baked goods.
Whole wheat flour, one is whole wheat flour with bran and the other is whole wheat flour without bran. According to the processing technology, it can be divided into mechanical whole wheat flour and stone mill whole wheat flour. It is a product made of whole wheat, and the ratio of endosperm, bran and germ is the same as that of the original whole wheat. When kneading in the hall, you can see that there is crushed bran in it, which tastes rougher than ordinary flour and has a stronger wheat flavor.
In the past, wheat bran was not valued, so it was often used as feed. Many studies have proved that wheat bran contains cellulose with high nutritional value. If it is often mixed with flour to make whole wheat bread for consumers to eat, it can keep people healthy and energetic. Therefore, whole wheat bread should be promoted as a baking material to advocate the concept of health.