- Joined May 17, 2010
Can some explain the difference between ww pastry flour and plain ww flour? Is there a nutritional difference between the two?
Wikipedia. (If you like, I can supply innumerable other sources on request. However, this is common knowledge).The word "whole" refers to the fact that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, refined flours, which contain only the endosperm. Because the whole flour contains the remains of all of the grain, it has a textured, brownish appearance. [Emphases added]
Not exactly. Regular whole wheat flour has more protein than whole wheat pastry flour. The question actually was answered, but I understand that it was difficult to find.I am the original poster (is that "OP"?) of this question and have read all posted responses. I am not sure that my original question was clearly stated. My only question concerns the comparative nutritional value of whole wheat pastry flour vs. whole wheat flour. Are they nutritionally equivalent?