Whole grain wheat flour is obtained by stone-grinding the entire wheat kernel. This traditional method preserves all parts of the grain: the germ, the bran, and the endosperm (which contains the starch and the proteins that form gluten).

In contrast, to produce refined flour such as white flour, the germ and bran are removed, along with some of the fiber, vitamins, and minerals. In Canada, white flour must be enriched with B vitamins, iron, and folic acid. Some manufacturers choose to add other vitamins and minerals lost during the milling process. However, since it’s not mandatory, many white flours do not regain the missing nutrients.

Whole wheat flour must contain at least 95% of the wheat kernel. Whole wheat flour must contain at least 95% of the wheat kernel. To produce it, manufacturers first separate the components of the grain. They then start with white flour and add back some parts of the grain they previously removed. To extend shelf life, the germ and some portion of the bran are usually not added back. As a result, whole wheat flour loses some of its nutritional elements.To produce it, manufacturers first separate the components of the grain. They then start with white flour and add back some parts of the grain they previously removed. To extend shelf life, the germ and some portion of the bran are usually not added back. As a result, whole wheat flour loses some of its nutritional elements.

Many commercial breads are made mainly from white flour. To achieve a white color, a small amount of approved bleaching agents like benzoyl peroxide may be used. An unbleached all-purpose flour will therefore have a slightly more yellowish hue because it retains the natural pigments found in freshly milled flour.

Looking for a bread made from whole grains? Check the ingredient list for terms like “stone-ground whole grain flour,” “whole grain flour,” or “whole wheat flour with germ” at the beginning of the list. This way, you can enjoy the full nutritional benefits of every part of the grain.