I wonder how "whole" whole grain products really are. I understand brown sugar is fully refined to white sugar, and then some molasses added back. I have found the grocery store "whole wheat" flour makes better bread on the white setting than on the whole wheat setting, leaving me wondering if a process similar to brown sugar is being used Fully refine the flour to white flour, and then add back some bran and germ. (on whole wheat setting looks like too long rising time)
Grocery store whole gran flours are not in sealed packages (vac pack), never indicate on the package that the flour needs to be refrigerated, yet wheat germ must be refrigerated to prevent the oil in it from going rancid. Perhaps the germ does not make it back into the flour?
On the other hand, the flour I purchase as "stone ground whole wheat flour" (sgwwf)does work well on the whole wheat setting. Just using the sgwwf makes a heavy loaf, adding gluten flour makes it lighter.
So, back to my point: What does "whole grain" mean?
- 11/11/2011 1:01:41 PM