6

I am somewhat confused on the concept of whole grain wheat vs whole wheat. The product in question is "Triscuit" biscuits. The manufacturer does not know so I thought I would put it online. Maybe there is a wheat guru out there.

By the way the ingredient label says whole grain wheat BUT underneath the logo is "White winter wheat". So technically we have potentially three different animals running around. They are whole grain wheat, whole wheat, white winter wheat and short of visiting the factory and walking through the manufactring process this may be an impossible mystery to solve.

Sedumjoy
  • 876
  • 12
  • 22

2 Answers2

6

From this article, it appears that "whole wheat" is a more restrictive term than "whole grain":

Whole wheat flour is made by milling 100 percent of the kernel into a powder. Very similar whole grain products are made by recombining the separated milling fractions in the proportions originally present in the whole kernel. These are similar in appearance. Both are good sources of dietary fiber.

From the ingredient name "whole grain wheat" on the back of the Triscuit box, it looks like they are going the "recombining the separated milling fractions" way. Probably since they can optimize storage of each different fraction and/or purchase them separately when the price is advantageous.

vir
  • 381
  • 1
  • 2
1

These terms "whole wheat" and "whole grain" vary based upon local laws, but these are the general definitions…

  • "Whole grain" flour contains the whole grain — all parts of the grain — milled as is. None of the bran, germ and endosperm have not been removed. With all the bran and germ, this whole grain flour has a greater fiber content and provides a deeper flavor to breads. When baking, if the whole grain is not milled finely enough, and if the bran in the flour is not hydrated enough, the bran may cause dough not to rise as well as another dough blended with a higher amount of "white" flour. All "whole grain" flours are also "whole wheat" flours.
  • "Whole wheat" flour starts with the whole grain but may have the bran and germ removed during milling and then has some (or most) of it reintroduced. Often the germ (which contains oil and can go rancid) is not reintroduced in order to make the flour more shelf-stable. Whole wheat flour in Canada may have up to 5% of the grain removed.

The indication of "white" or "red" color refers to the color of the bran (exterior layer) of the kernel. Red has a higher protein content than white.

The time of year (eg. "winter") refers to the time of year the wheat was harvested.

I'm a baker who makes 100% whole grain sourdough bread using this flour. Notice how many different ways that this flour is described on the page and on the packaging.

Check out these resources:

beausmith
  • 652
  • 1
  • 6
  • 20