Talk:Whole-wheat flour

WTF?

This articles seems like it was created by someone who knew little about grain and then edited by a 7 year old. — Preceding unsigned comment added by 2605:E000:120E:8093:501B:6906:605:1413 (talk) 01:38, 6 August 2013 (UTC)

Copyvio?

I am also suspicious that this has been cut and pasted from somewhere, though I can't find where. Dunc_Harris|☺ 17:13, 1 Jul 2004 (UTC)

More expensive

The claim about whole wheat products being more expensive because of the additional amount of flour needed to reach the same volume seems a bit on the side in my view, as baked goods are sold by weight or count rather than volume. The lower turnaround of whole wheat products and the resulting higher price for whole wheat flour etc. seems to be a more important factor here... -- Olve 02:56, 16 Nov 2004 (UTC)

Is 'whole wheat' always made with whole grain?

I found [an interesting article] about how 'whole wheat' doesn't mean it was made with the whole grain. Any thoughts? (Narkstraws 23:01, 9 July 2006 (UTC))

Narkstraws, unfortunately whole wheat is not a regulated term like "low fat", etc. and therefore many "whole wheat" products have only a nominal amount of whole wheat in them. In an attempt to counteract such fraudulent marketing in the US, a Whole Grains Council was established to 'stamp' products that contain (to quote wikipedia) "dietarily-significant amounts of whole grains." Another problem is that some companies market "whole grain products" that combine white flour and bran but lack the wheat germ and therefore are lacking in nutritional substance.

In Canada flour sold as "whole wheat" or "100% whole wheat" is flour made from all parts of the wheat grain except for the germ. Yes in Canada whole whet flour dos not contain the germ. But on the other hand flour sold as "whole grain wheat" or "100% whole grain wheat" in Canada is flour made from all the parts of the wheat grain including the germ. This is do to some strange low from long ago. I have hered this fact mentioned many times in the last few years on the CBC here in Canada. But sadly I don't have a source. But it is something that should definitely be mentioned in the article, that is if someone can fined a source for it. Good luck. --Devin Murphy (talk) 06:20, 7 March 2010 (UTC)

There's no citation for the text "Thus, "whole wheat" flour commonly has 70% of the germ removed..." It's the "70%" of the germ removed that I see as a problem. This doesn't add up. How do you end up with 70% of the germ removed when only 5% of the original kernal can be removed? I am going to replace this with the statement from the Whole Grains Council website "Whole Wheat Flour in Canada — contains at least 95% of the original kernel. Whole Grain Whole Wheat Flour in Canada — contains 100% of the original kernel." Urbanhuntress (talk) 21:03, 12 September 2016 (UTC)

References

Possible vandalization?

I think this page appears vandalized partially. —The preceding unsigned comment was added by Text97 (talk • contribs) 03:29, 18 April 2007 (UTC).

I'm not sure if.....

ISO 11050 is applicable to this topic as the abstract of the following info doesn't say

http://www.iso.org/iso/iso_catalogue/catalogue_tc/catalogue_detail.htm?csnumber=19030

Also, where can I find the ISO standard about the PESTICIDE RESIDUALS - IMPURITIES of CHEMICAL ORIGIN for this topic? --222.64.217.37 (talk) 02:06, 3 May 2009 (UTC)

Please do not auto-direct....

the topic of Wheat flour to the one of Flour, as they are the different concepts and will affect the scope of the ISO 11050 application--222.64.217.37 (talk) 02:13, 3 May 2009 (UTC)

Incorrect definition of White Whole Wheat flours

King Arthur Flour makes a 'hard' white whole wheat flour that contains a similar amount of protein/gluten to regular whole wheat flour. The assumption in this article that all white whole wheat flours come from 'soft' wheats is incorrect and misleading.

Cost

"the inclusion of the wheat bran and wheat germ, which producers of white flour can sell separately" shouldn't affect the price unless those things are more expensive per pound than white flour. Also separate processing and packaging surely would make them less desirable? 67.243.7.245 (talk) 20:24, 28 August 2010 (UTC)

Hull

I included 'hull' near the top, because people know what that is more commonly than 'bran, germ, and endosperm'. 71.139.164.10 (talk) 18:46, 1 September 2012 (UTC)

Hull II

Again, it is not clear that the hull is left on in whole grain flour. Here is the reference: http://wiki.riteme.site/wiki/Hull 71.139.164.10 (talk) 16:24, 3 September 2012 (UTC)

From the article on wheat:

The four wild species of wheat, along with the domesticated varieties einkorn, emmer and spelt, have hulls. This more primitive morphology (in evolutionary terms) consists of toughened glumes that tightly enclose the grains, and (in domesticated wheats) a semi-brittle rachis that breaks easily on threshing. The result is that when threshed, the wheat ear breaks up into spikelets. To obtain the grain, further processing, such as milling or pounding, is needed to remove the hulls or husks. In contrast, in free-threshing (or naked) forms such as durum wheat and common wheat, the glumes are fragile and the rachis tough. On threshing, the chaff breaks up, releasing the grains. Hulled wheats are often stored as spikelets because the toughened glumes give good protection against pests of stored grain.

.

and from the article on chaff:

In grasses (including cereals such as rice, barley, oats and wheat), the ripe seed is surrounded by thin, dry, scaly bracts (called glumes, lemmas and paleas), forming a dry husk (or hull) around the grain. Once it is removed it is often referred to as chaff.

and, finally, from the article on bran:

Bran should not be confused with chaff, which is coarser scaly material surrounding the grain, but not forming part of the grain itself.

So according to our own encyclopedia, domesticated wheat doesn't have hulls so it's not accurate to say that the husk (which it doesn't have) is in the the whole flour. In lieu of a husk, domesticate wheat has chaff (the margarine of a husk) which is not included in whole wheat flour. The bits that are included are the bran, the germ, and the endosperm. Dave (djkernen)|Talk to me|Please help! 22:35, 3 September 2012 (UTC)

'White whole wheat flour' section is self contradictory

This section appears to say contradictory things about American production and is confusing. I hope somebody with knowledge of this can come in and edit, as I don't have the time for it but I thought I would remark. Richardhod (talk) 12:42, 28 November 2020 (UTC)

I noticed the same thing. The sentences in the article are: "In the United States, white whole-wheat flour is flour milled from hard white spring wheat and contains the bran and germ.[1] In the United Kingdom and India whole-wheat flour is more commonly made from white wheat instead of hard winter red wheat, as in the United States." The first sentence says that the US uses hard white spring wheat; the second says that the US uses hard winter red wheat. The second contradicts the first.