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Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Thursday, May 11, 2006

White Whole-Wheat

White wheat is a grain that can be milled to resemble all-purpose flour but is as healthy as traditional whole wheat. It merges the whole-wheat benefits with the color, taste and texture of white bread. People know that they should eat more whole grains for a healthier diet but a majority of Americans still want a white flour-tasting product.
Traditional "all-purpose" white flour — is produced by milling red wheat to remove the bran and germ. This removes most of the nutrients and contains no fiber.
Whole-wheat flour retains the bran and germ giving it 5 grams of fiber per quarter-cup serving, as well as a deeper color, grainy texture with a mildly bitter taste.
White wheat contains less tannic acid which means it can be milled with the bran and germ making it nutritionally equivalent to conventional whole wheat and yet still produces a flour with a texture, taste, and appearance similar to all-purpose white flour.
King Arthur Flour (based in Norwich, Vt.)- is a distributor of white whole-wheat flour and has seen a 55% jump in sales of white wheat products since the same time last year.

To read the whole article White Whole-Wheat Becoming Popular go here:


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