Wholemeal wheat flour
Wholemeal wheat flour is obtained by milling the entire wheat grain (Triticum aestivum, family Poaceae), retaining the bran, germ and endosperm.
Compared with refined flour, it preserves a greater proportion of fibre, vitamins, minerals and bioactive compounds naturally present in the outer layers and germ of the grain.
It consists mainly of complex carbohydrates, particularly starch, but also provides protein, fibre and small amounts of fat.
Its micronutrients may include B vitamins, magnesium, phosphorus, iron, zinc and manganese, in amounts that vary according to the wheat variety and processing method.
Its high fibre content supports normal bowel function, promotes satiety and may contribute to a more gradual glycaemic response than highly refined flours.
It is used in bread, focaccia, pizza, biscuits, cakes and other baked goods, giving them a stronger flavour and characteristic texture.
It also contains phytates, naturally present in the bran, which may partially reduce the absorption of certain minerals; fermentation and leavening can reduce their levels.
Wholemeal wheat flour contains gluten and is therefore unsuitable for people with coeliac disease.
Calories
It provides approximately 330–350 kcal per 100 g, with variations depending on wheat variety, moisture and composition.
Allergens
It is derived from wheat and contains gluten. It should be avoided by people with coeliac disease or wheat allergy.
Assessment
A nutritionally more complete flour than its refined counterpart, mainly because of its higher content of fibre and micronutrients.
Cons: Allergen
