Whole Grain Vs. White Flour

Whole grain bread boasts several health benefits over white bread.

Whole grain bread is developing a following amongst the health and science industry. Although not everyone prefers whole grain to white bread, it may be the better health alternative when preparing sandwiches and other food items.

Health Benefits

According to researchers at Wake Forest University, a diet that contains 2.5 servings of whole grains each day is associated with a 21 percent decrease in cardiovascular disease, compared to a diet that contains 0.2 servings of whole grains. There is also evidence that whole grain consumption helps prevent diabetes and other chronic diseases. Whole grain bread also offers more fiber than white bread. In addition, white flour is also highly processed.

Taste

Despite the health benefits of whole grain, white flour is the traditional choice among consumers. The seeds and grains in whole grain bread increase fiber, but add a rougher texture to the product. The taste of each product is also a matter of preference, but white flour tends to be used for baked goods due to a more pleasant and consistent flavor.

Cost and Popularity

Whole grain flour is more expensive than white flour in markets because it is a specialty product compared to white flour and is produced in smaller quantities. Despite an increase in health-conscious consumers, there are fewer whole grain producers than producers of white flour.

References

• Science Daily: Health Benefits of Whole Grains Confirmed
• Health Banquet: Whole Wheat Flour Components