Although whole-wheat flour and whole wheat pastry flour are used for the same purpose, they have different compositions and baking properties. A combination of both will give you superior quality of bakery products.
Whole wheat pastry flour is obtained from “low protein” wheat. It has a higher starch content, but is lower in gluten. The product obtained, therefore, is lighter and softer in texture. These flours have both the germ and bran constituent of the wheat kernel. They have a protein content of 9 to 10 percent. Because they give softer products, whole-wheat pastry flour can be used for preparing pastries, cakes, biscuits, brownies, cookies and piecrusts.
Whole-wheat flour on the hand is obtained from a combination of low and high protein wheat varieties. It has the bran, germ and the endosperm layers, therefore, it scores very high in terms of protein and vitamin content. It provides fiber, which is crucial for our body. Fiber prevents constipation, is good for diabetic people and reduces cholesterol levels. Consuming sufficient quantities of fiber will help in increased bowel movements, helping the body get rid of toxic wastes. Failing to remove waste products can be detrimental for the overall health and well-being.
Both whole wheat and whole wheat pastry flour have to be stored appropriately to prevent rancidity. Because they have a higher concentration of oils, leaving them open can lead to oxidation. This can lead to the formation of rancid particles, which will spoil the flour. It can turn out to be dangerous if consumed by humans. Storing these flours in airtight containers in a freezer can prolong their shelf life.
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