Why whole-grain flour?
Whole grains include the bran and germ of the grain kernel (also called berry), as well as the endosperm, while processed flour (also called refined or white flour) is composed only of the endosperm. Whole grains are more nutritious, because the bran and germ contain the majority of nutritional value. Whole grains also have more fiber than their refined counterparts. Most nutritionists and health experts agree whole grains are a key part of a healthy diet. Eating the entire grain allows the beneficial factors of all three parts to work together. Thus, the overall benefits exceed those that come from eating just certain parts, notes Mary Meck Higgins of Kansas State University in her fact sheet entitled Healthy Whole Grains!.
