Whole Wheat Flour vs Whole Wheat Pastry Flour, Difference between Seltzer, Club Soda, and Tonic Water, Difference between a Broiler, Fryer and Roaster Chicken, Derived from mashing or grinding red wheat or wheat berry, Derived from mashing or grinding soft wheat berry, Ideal for baked goods that require high protein flours, such as pizza crusts and bread, Ideal for delicate pastries that require low protein flours, such as brownies, muffins, cookies and pie crusts, Does not produce a wheaty and tannic flavor, Difference between Whole Wheat Flour and Whole Wheat Pastry Flour. Sign up for our newsletter to get comparisons delivered to your inbox. Although the wheat’s bran and the germ are included in the milling process, it does not produce a wheaty and tannic flavor. One hundred percent whole wheat flour is made from hulled red wheat grain. Because gluten affects the texture of the flour, whole wheat pastry flour is lighter as compared to whole wheat flour. Different in both taste and nutritional content, these baking ingredients have distinct characteristics. Whole wheat flour makes up only 6% of all flour produced in the United States. Firstly, whole wheat flour is produced by grinding or mashing red wheat or wheat berry, while whole wheat pastry flour is derived from the finest soft wheat berry. Basically, gluten is the type of protein found in wheat products. So what’s the difference between whole wheat flour and whole wheat pastry flour? liquid per cup of flour to the recipe. Whole wheat pastry flour, on the other hand, is derived from soft wheat berry. Pizza crusts and bread require a high-protein flour, which explains why whole wheat flour is used for these baked goods. Convert bread recipes to 100 percent whole wheat (or whole grain) by adding 2 tsp. Whole wheat flour weighs less than white flour; it's also able to absorb more liquid. It is commonly mixed with lighter bleached or unbleached flours. In addition to being higher in nutrients, whole-wheat flour also has four times more fiber than all-purpose and provides more potassium, zinc and magnesium. Also, it is lower in protein and gluten as compared to other types of flour. In terms of nutritional content, whole wheat pastry flour is rich in carbohydrates. Even though they may seem identical at first glance, there are major differences between the two. Contrary to popular belief, whole wheat flour and whole wheat pastry flour are far from being alike. Whole wheat pastry flour, by contrast, has a low protein and gluten content. The difference between their gluten levels also affects their overall structure and elasticity. Make delicate crust doughs and cake batters with whole wheat pastry flour. By definition, whole wheat flour, also known as wholemeal flour in the UK, is a pulverized substance extracted from wheat berry. Delicate pastries like brownies, muffins, cookies and pie crusts, on the other hand, should be baked with whole wheat pastry flour since they require a lower protein content. Definitions Whole wheat flower. This also means whole wheat flour is much higher in nutrients than all-purpose. Whole wheat flour comes in two varieties: 100 percent whole wheat flour and white whole wheat flour. It provides more fiber and other nutrients than all-purpose flour. Used for baking cakes, pie crusts, pancakes and biscuits, whole wheat pastry flour is light and soft in texture. Secondly, whole wheat flour is a rich source of protein. Typically used for baking bread, whole wheat flour is highly nutritious because it is derived from grinding the entire wheat berry, including the endosperm, the germ and the bran. A rich source of protein, B vitamins, iron, fiber, zinc, phosphorus, thiamin, magnesium and niacin, whole wheat flour is distinct for its speckled brown color. So by using the same amount of whole wheat flour (by volume) as white flour, you can make up somewhat for white flour's heavier per-cup weight — which in turn will help compensate for whole wheat… Choose white whole wheat flour and whole wheat pastry flour when you want lighter, paler baked goods with a tender texture. In terms of taste, whole wheat pastry flour does not produce a wheaty and tannic flavor like its counterpart does. During the grinding process, however, the wheat’s germ and bran are included in both types of flour. By definition, whole wheat flour, also known as wholemeal flour in the UK, is a pulverized substance extracted from wheat berry.Typically used for baking bread, whole wheat flour is highly nutritious because it is derived from grinding the entire wheat berry, including the endosperm, the germ and the bran. Milled from hard red wheat, its protein content ranges from 11-15 percent.
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