What is the whole wheat stone ground flour milling process?

Whole wheat flour is flour milling equipment milled from hard red wheat, although whole wheat pastry flour is also milled from soft red wheat. Whole wheat flour has a higher protein content than white flour milled from the same wheat. Nonetheless, whole-wheat flour does not form gluten in the same way as white flour, which has a lower protein content. Here's why:

1. The sharp bran particles in whole-wheat flour cut off the gluten as it forms.

2. Bran is rich in pentosan gum which interferes with gluten formation.

3. Most of the protein in whole-wheat flour originates from the bran and germ and is not capable of forming gluten.

4. Wheat germ contains protein clumps that interfere with gluten formation.

This means that yeast doughs and baked goods made from whole wheat flour are different from those made from white flour. Specifically, whole-wheat bread doughs are relatively less sticky and elastic, making them less able to hold air. It is for this reason that 100 percent whole wheat bread is noticeably denser and coarser than white bread. Baked goods made from 100 percent whole wheat flour are darker in color and have a stronger flavor. To satisfy those who are not accustomed to eating heavier breads made from whole wheat flour, bakers often mix half bread flour or high gluten flour with 1/4 to 1/2 whole wheat flour. As consumers become more aware of the health benefits of whole-wheat products, they are more likely to learn to savor nutty flavors as well as densely textured 100% whole-wheat breads.