Resource: Wheat Usage Tips

Pat T. submitted this recipe.

Wheat Tips—

The wheat kernel has 3 parts:
1. The Bran or outer covering is made up of four layers are rich in fiber.

2. The Germ in which new life is located and will germinate. It is rich in vitamins and minerals. Phytonutrients in both the bran and germ.

3. The endosperm or the bulk of the kernel contains the carbohydrates and protein.

Enriched Flour--

• Enriched flours have been processed from grain to remove the bran and germ, bleached to whiten the appearance, and then reformulated with nutrients, such as thiamin, riboflavin, niacin, Vitamin D, iron, and calcium added in accordance with established government guidelines. It is necessary to add the nutrients because of the removal of the bran and germ, which contain most of the nutrients found in wheat grain. The main advantage in removing the oily germ is that flour keeps for much longer periods. 
• Many types of commercially milled flours are enriched. The Food and Drug Administration mandates that every package of all-purpose flour be enriched due to the removal of the nutrient-rich bran and germ during the milling process.

It is plain to see in order to receive the full value from flour, we must consume the whole kernel.

Substitutions—
You can usually substitute whole-wheat flour in practically any good recipe if you observe this rule:

Whole-wheat flour is heavier than white flours and needs more leavening

2 cups un-sifted flour—2 cups sifted whole-wheat flour
2 cups sifted flour —1/34 cup sifted whole-wheat flour

Tips:

• Use wheat and whole-wheat flour in recipes your family already likes, then it is not totally unfamiliar and you know the recipe is good.

• Try wheat and whole-wheat flour in desserts first—who can turn down a cookie?

• Don’t feel you must use 100% whole-wheat flour, half whole-wheat and half all-purpose flour gives excellent results.

• In whole-wheat yeast breads, use whole-wheat flour recipes. You may need to allow the dough to rise longer if using half and half wheat/flour recipes.

• In baking powder recipes, increase baking powder by 1 tsp. for each 3 cups of whole-wheat flour.

• Baking soda recipes do not need to be adjusted.

• In baked egg products, separate the egg yolk and white. Beat the whites until stiff, then fold in just before baking. For extra lightness an extra egg white may be added. This suggestion is good for waffles and especially in cakes.

• Introduce your family to wheat gradually as too much all at once can cause digestive problems. This improved diet takes some getting used to.

• Use cooked wheat (whole, cracked or as bulgur) in dishes such as hot cereal, in spaghetti sauce, chili, salad toppings and casseroles.