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Feb 20, 2012 12:33 AM

~ Main Difference Nurtionally of Whole Grain vs Whole Wheat Flour ~

Whole grain such as brown rice has the bran, and thereby more fiber, and whole wheat flour doesn't and that's the main difference. Is this correct?


random fun facts:
Whole wheat Bread is basically whole wheat flour in the shape of square, etc. but sells at the markets for ~150% the flour price

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  1. Second link says whole wheat flour is milled from the whole grain, which means that the flour includes bran. Whole wheat flour is a whole grain flour.

    Where things get tricky is many commercial bakeries produce somewhat brown bread that they label as wheat bread. This bread usually contains more white flour than whole wheat flour.

    Where can you buy any bread at a bakery or market for as little as 150% of the flour price? Nobody could sell at that low a price and cover their other costs. This purported fact flunks the credibility test.

    2 Replies
    1. re: Eldon Kreider

      You can get whole wheat bread for the price at practically any commercial markets. Not the case if you live in some of the most expensive areas, say tokyo, japan or zurich, switzerland. If the base flour price was lower, then the % would be higher, but whole wheat bread usually runs around this range.

      1. re: Eldon Kreider

        In the milling process of whole grain, the bran (don't remember which part) is lost. Is this correct? Need someone who knows to confirm.

      2. Wikipedia is not an authoritative source of information on anything. I just buy the bread I like and I read the ingredients. My understanding is that coarse bread is healthier than highly refined bread, and it tastes better as well.

        2 Replies
        1. re: GH1618

          What, exactly, is wrong with those 2 Wikipedia articles?

          I don't see how the OP deduced from those articles that 'whole wheat flour' does not include the bran.

          1. re: paulj

            I didn't say that there was anything wrong with the articles in question. I mere said that Wikipedia is not an authority. My experience is that in several cases where I know the facts, such as through my professional training, wikipedia has been misleading or outright wrong, in some cases egregiously so. There is no doubt that much information in Wikipedia is correct, but it is impossible to tell what is right from what is wrong if one does not already know the subject. Some people tend to cite Wikipedia as if it were definitive. It is not.

        2. Whole wheat flour is a whole grain flour. It must contain the germ, the bran, and the endosperm in order to be called whole wheat flour. We grind whole wheat berries in our home flour mill.

          A huge problem arose some time back when unscrupulous processed food manufacturers invented the term "wheat bread". White bread qualifies both legally and logically as wheat bread - after all, it is made from wheat. The question at your corner chain sandwich shop, "white or wheat?" is meaningless. It should be, "white or whole wheat?" - except the problem there is that 99.9% of your chain places do not have ANY whole wheat or any whole grain bread at all. They are serving up white bread made with a tiny bit of germ and/or bran thrown in to add some color. "Multigrain" is a similarly meaningless term that has been created to imply that there might be some whole grain(s) in there, even when there aren't many at all.

          Sorry for the rant. Pet peeve. I'll go to bed now. :-}

          10 Replies
          1. re: sandylc

            The simplest approach is to eat the heaviest bread that you like, recognizing that the more bran there is, the denser it will be. But just because one person likes a bread made with 100% whole wheat flour does not mean that you will. You can also look at the fiber content - keeping in mind that a figure like 2gm per serving is rounded, and the serving might be 40g or might be 60.

            1. re: paulj

              That's very true. We don't have to always eat 100% whole wheat by any means...I just object to the trickery of many mainstream bread companies and restaurant chains manifesting itself in the term "wheat bread". A pile of bleached flour, chemicals, hydrogenated fats, HFCS, and a teaspoon of bran does not make a healthy/tasty loaf.

              It would be cool for a bread manufacturer to find some honesty and maybe come up with a percentage bread - say, 50% whole wheat flour.....think of the market appeal; don't like whole wheat but want to eat it? Try half and half!!!

              1. re: sandylc

                i had some really awful double fiber bread once.
                i have been looking for and finally found some white whole wheat flour. it is whole grain white wheat flour vs from the more common hard red wheat. supposedly it allows a lighter, less bitter product. i have a few pizza dough balls in frige made from 1/2 bread flour and 1/2 white whole wheat. it mixed up the same. white whole wheat flour is visibly different, you can see the textured bits of bran and has a light tan color, lighter than regular whole wheat flour.

                1. re: divadmas

                  What is "double fiber bread"? I mean, did you look at the ingredients? Basically, if it comes from a supermarket rather than a premium bakery or a natural foods store, it's probably something like chemical white bread with some wood pulp or something thrown in - !

                  1. re: sandylc

                    A lot of supermarkets these days carry better breads from smaller local bakeries, just as they have upgraded every other department. Where have you been the last 30 years or so?

                    1. re: GH1618

                      Whoa, way to attack. What's up with that? I get around in a large metro area and read many labels....I don't think I deserve your slam.....

                      1. re: sandylc

                        double fiber was the name of bread. and from taste i wouldnt be suprised if it did have wood in it. i think it was from a decent bread factory franz. though i had some of their wheat bread the other day and it was not good,
                        my 1/2 white whole wheat, 1/2 bread flour pizza dough turned out great, i think i can get away with using all white wheat. i dolluped some ricotta on it, bland, i think i need to spice it up before using.

                        1. re: divadmas

                          Sounds great! Good job....homemade pizza is a lovely thing...

                2. re: sandylc

                  There seems to be a lot of emphasis in this thread on the fiber part of the whole wheat. The nutrient-rich part of the wheat berry is being ignored here - the GERM. It is removed for white flour, as well. So by throwing some of the bran into white bread, you are ignoring the germ and its great nutrients.

                  1. re: sandylc

                    I used to buy wheat germ, mainly the toasted kind in the jar. But the last jar I bought has been languishing in the back of the fridge for several years.

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