From a manufacturer’s point of view, are there advantages to working with whole white wheat over red?
A. Yes. Aside from the previously-mentioned advantages of milder taste and lighter texture, there is some evidence that breakfast cereals made with whole white wheat hold their crispness longer in milk. And because of the lack of phenolic compounds in hard white wheat, fresh refrigerated oriental noodles will not develop black specs as they can when made with red wheat.
