Whole wheat pastry flour vs. white whole wheat flour
What is the difference between whole wheat pastry flour and white whole wheat flour (in terms of recommended uses, nutritional value, protein content, etc.)?
1 Comment
Lindsay-Jean H.October 29, 2012
I found a couple posts about this on the blog Sweet + Natural, she says:
"So what’s the diff? Well, they’re both made from whole wheat – obviously – yay whole grains! Actually, they’re both made from whole white wheat. But WWPF is produced from a “soft” variety whereas WWWF is made from a “hard” variety. And WWPF is milled to a very fine texture while WWWF is more coursely ground. WWPF is also lower in protein and gluten. Add all these things together and you get a flour that’ll give you baked goods more light and tender than regular whole wheat flour, or even WWWF, ever could.
I tend to turn to WWPF for delicate treats – like cakes – and WWWF for things that can handle a heartier texture – like muffins or quick breads. But sometimes I just go with whatever I’m feeling. Like I’m kind of liking WWPF better right now. Shhh…don’t tell WWWF. When substituting it for white, all-purpose flour in recipes, I replace it cup for cup."
Read more:
http://sweetandnatural.wordpress.com/2008/11/08/white-whole-wheat-flour/
http://sweetandnatural.wordpress.com/2009/01/07/whole-wheat-pastry-flour/
"So what’s the diff? Well, they’re both made from whole wheat – obviously – yay whole grains! Actually, they’re both made from whole white wheat. But WWPF is produced from a “soft” variety whereas WWWF is made from a “hard” variety. And WWPF is milled to a very fine texture while WWWF is more coursely ground. WWPF is also lower in protein and gluten. Add all these things together and you get a flour that’ll give you baked goods more light and tender than regular whole wheat flour, or even WWWF, ever could.
I tend to turn to WWPF for delicate treats – like cakes – and WWWF for things that can handle a heartier texture – like muffins or quick breads. But sometimes I just go with whatever I’m feeling. Like I’m kind of liking WWPF better right now. Shhh…don’t tell WWWF. When substituting it for white, all-purpose flour in recipes, I replace it cup for cup."
Read more:
http://sweetandnatural.wordpress.com/2008/11/08/white-whole-wheat-flour/
http://sweetandnatural.wordpress.com/2009/01/07/whole-wheat-pastry-flour/
Showing 1 out of 1 Comments
Recommended by Food52
Popular on Food52
Continue After Advertisement