Wheat Flour

Ask Our Dietician

Tin can whole wheat flour be successfully substituted for white flour in recipes—especially in recipes for pizza chaff, biscuits, pancakes or waffles? Well-nigh recipes I've seen call for whole wheat flour in addition to white flour. —R.A., Macon, Georgia It'due south swell to hear that you are trying to incorporate wholesome whole wheat flour into your yeast and quick breads! Whole wheat flour adds a nutty flavour, firmer texture and rich brown color to those broiled goods.
Although virtually health-witting habitation cooks might prefer to substitute whole wheat flour for all of the white flour in yeast and quick bread recipes, a 100% whole wheat product will yield disappointing results.
Yeast and quick breads rely on gluten for their ascension, texture and construction. Whole wheat flour does not develop gluten as well equally white flour because it contains fewer gluten-forming proteins…plus, the bran in whole wheat flour tin can cut the delicate strands of gluten during kneading or mixing.
So breads made only with whole wheat flour mostly do non rising as high and are heavier and denser in texture.
If yous are converting some of your own recipes, start past substituting 25-l% whole wheat flour for the white flour.
If the recipe is for a yeast bread that uses all-purpose flour, effort using a combination of whole wheat and bread flour. The bread flour will provide more than gluten than the all-purpose flour, making up for some of the gluten lost to the whole wheat flour.
In quick breads, substituting 25-50% whole wheat flour for white flour by and large will as well get you the all-time results.
Some cooks report greater success past replacing more of the white flour with whole wheat pastry flour, a lower protein, finely footing production that is available at specialty grocery and health nutrient stores. This substitution often requires changes in liquid measurements due to the lower water-property chapters of pastry flour.

Originally Published: July xvi, 2007