Bun Whole Wheat Flour

Whole wheat flour is made from the entire wheat kernel, including the bran, germ, and endosperm. The kernel is cleaned, tempered (moisture adjusted), and then milled into flour. It is a staple grain used in baking and cooking.

Whole wheat flour is used to make a wide variety of baked goods, including breads, muffins, cookies, and pasta. Its fiber content can affect dough texture, often resulting in denser products compared to refined flour. It is chosen for its nutritional profile and whole-grain flavor.

Whole wheat flour is a source of dietary fiber, vitamins, and minerals. The U.S. Food and Drug Administration (FDA) considers whole grains to be a healthy part of a balanced diet. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated whole grains, generally recognizing their role in a healthy diet. Evidence suggests diets rich in whole grains are associated with reduced risk of certain chronic diseases.