Whole grain flour and products including same
A white whole grain wheat flour is milled from whole grain wheat kernels of white wheat. The white whole grain wheat flour has the appearance, texture, and consistency of refined wheat flour and the nutritional value of whole wheat flour. The white whole grain wheat flour can have a particle size distribution such that about 2% or more of the white whole grain wheat flour is larger than about 212 μm.
1. A white whole grain wheat flour milled from whole grain wheat kernels of white wheat comprising:
bran, germ, and endosperm;
a particle size distribution such that about 2% or more of the white whole grain wheat flour is larger than about 212 μm; and
substantially the same proportions of natural constituents, other than moisture, as compared to a representative sample of the whole grain wheat kernels of white wheat;
wherein the white whole grain wheat flour has the appearance, texture, and consistency of refined wheat flour and the nutritional value of whole wheat flour.
2. The white whole grain wheat flour of claim 1 wherein the white whole grain wheat flour does not contain visible bran specks.
3. The white whole grain wheat flour of claim 1 comprising a particle size distribution such that 3-30% of the white whole grain wheat flour is 150-212 μm.
4. The white whole grain wheat flour of claim 1 comprising a particle size distribution such that 3-20% of the white whole grain wheat flour is 150-212 μm.
5. The white whole grain wheat flour of claim 1 comprising a particle size distribution such that 4-10% of the white whole grain wheat flour is 150-212 μm.
6. The white whole grain wheat flour of claim 1 wherein the white whole grain wheat flour comprises at least about 97 wt % of the natural constituents, other than moisture, in the representative sample of the whole grain wheat kernels of white wheat.
7. The white whole grain wheat flour of claim 1 wherein the white whole grain wheat flour comprises at least about 97 wt % of the bran and germ in the representative sample of the whole grain wheat kernels of white wheat.
8. A white whole grain wheat flour milled from whole grain wheat kernels of white wheat comprising:
bran, germ, and endosperm;
a particle size distribution such that about 2% or more of the white whole grain wheat flour is larger than about 212 μm; and
a measured ash value that is substantially the same as a representative ash value for the whole grain wheat kernels;
wherein the white whole grain wheat flour has the appearance, texture, and consistency of refined wheat flour and the nutritional value of whole wheat flour.
9. The white whole grain wheat flour of claim 8 wherein the white whole grain wheat flour does not contain visible bran specks.
10. The white whole grain wheat flour of claim 8 comprising a particle size distribution such that 3-30% of the white whole grain wheat flour is 150-212 μm.
11. The white whole grain wheat flour of claim 8 comprising a particle size distribution such that 3-20% of the white whole grain wheat flour is 150-212 μm.
12. The white whole grain wheat flour of claim 8 comprising a particle size distribution such that 4-10% of the white whole grain wheat flour is 150-212 μm.
13. The white whole grain wheat flour of claim 8 wherein the white whole grain wheat flour comprises at least about 97 wt % of the natural constituents, other than moisture, in a representative sample of the whole grain wheat kernels of white wheat.
14. The white whole grain wheat flour of claim 8 wherein the white whole grain wheat flour comprises at least about 97 wt % of the bran and germ in a representative sample of the whole grain wheat kernels of white wheat.
15. The white whole grain wheat flour of claim 8 wherein the measured ash value is at least about 97 wt % of the representative ash value for the whole grain wheat kernels of white wheat.
16. A white whole grain wheat flour milled from whole grain wheat kernels of white wheat comprising:
bran, germ, and endosperm;
a particle size distribution such that about 2% or more of the white whole grain wheat flour is larger than about 212 μm; and
substantially all of the bran and germ in the whole grain wheat kernels;
wherein the white whole grain wheat flour has the appearance, texture, and consistency of refined wheat flour and the nutritional value of whole wheat flour.
17. The white whole grain wheat flour of claim 16 wherein the white whole grain wheat flour does not contain visible bran specks.
18. The white whole grain wheat flour of claim 16 comprising a particle size distribution such that 3-30% of the white whole grain wheat flour is 150-212 μm.
19. The white whole grain wheat flour of claim 16 comprising a particle size distribution such that 3-20% of the white whole grain wheat flour is 150-212 μm.
20. The white whole grain wheat flour of claim 16 comprising a particle size distribution such that 4-10% of the white whole grain wheat flour is 150-212 μm.
21. The white whole grain wheat flour of claim 16 wherein the white whole grain wheat flour includes substantially the same proportions of natural constituents, other than moisture, as compared to a representative sample of the whole grain wheat kernels of white wheat.
22. The white whole grain wheat flour of claim 16 wherein the white whole grain wheat flour comprises at least about 97 wt % of the natural constituents, other than moisture, in a representative sample of the whole grain wheat kernels of white wheat.
23. The white whole grain wheat flour of claim 16 wherein the white whole grain wheat flour comprises at least about 97 wt % of the bran and germ in a representative sample of the whole grain wheat kernels of white wheat.
24. The white whole grain wheat flour of claim 1 wherein the white whole grain wheat flour has a particle size distribution such that about 2% of the white whole grain wheat flour is larger than about 212 μm.
25. The white whole grain wheat flour of claim 24 wherein the white whole grain wheat flour does not contain visible bran specks.
26. The white whole grain wheat flour of claim 24 comprising a particle size distribution such that 3-30% of the white whole grain wheat flour is 150-212 μm.
27. The white whole grain wheat flour of claim 24 comprising a particle size distribution such that 3-20% of the white whole grain wheat flour is 150-212 μm.
28. The white whole grain wheat flour of claim 24 comprising a particle size distribution such that 4-10% of the white whole grain wheat flour is 150-212 μm.
29. The white whole grain wheat flour of claim 24 wherein the white whole grain wheat flour comprises at least about 97 wt % of the natural constituents, other than moisture, in the representative sample of the whole grain wheat kernels of white wheat.
30. The white whole grain wheat flour of claim 24 wherein the white whole grain wheat flour comprises at least about 97 wt % of the bran and germ in the representative sample of the whole grain wheat kernels of white wheat.
31. The white whole grain wheat flour of claim 8 wherein the white whole grain wheat flour has a particle size distribution such that about 2% of the white whole grain wheat flour is larger than about 212 μm.
32. The white whole grain wheat flour of claim 31 wherein the white whole grain wheat flour does not contain visible bran specks.
33. The white whole grain wheat flour of claim 31 comprising a particle size distribution such that 3-30% of the white whole grain wheat flour is 150-212 μm.
34. The white whole grain wheat flour of claim 31 comprising a particle size distribution such that 3-20% of the white whole grain wheat flour is 150-212 μm.
35. The white whole grain wheat flour of claim 31 comprising a particle size distribution such that 4-10% of the white whole grain wheat flour is 150-212 μm.
36. The white whole grain wheat flour of claim 31 wherein the white whole grain wheat flour comprises at least about 97 wt % of the natural constituents, other than moisture, in a representative sample of the whole grain wheat kernels of white wheat.
37. The white whole grain wheat flour of claim 31 wherein the white whole grain wheat flour comprises at least about 97 wt % of the bran and germ in a representative sample of the whole grain wheat kernels of white wheat.
38. The white whole grain wheat flour of claim 31 wherein the measured ash value is at least about 97 wt % of the representative ash value for the whole grain wheat kernels of white wheat.
39. The white whole grain wheat flour of claim 16 wherein the white whole grain wheat flour has a particle size distribution such that about 2% of the white whole grain wheat flour is larger than about 212 μm.
40. The white whole grain wheat flour of claim 39 wherein the white whole grain wheat flour does not contain visible bran specks.
41. The white whole grain wheat flour of claim 39 comprising a particle size distribution such that 3-30% of the white whole grain wheat flour is 150-212 μm.
42. The white whole grain wheat flour of claim 39 comprising a particle size distribution such that 3-20% of the white whole grain wheat flour is 150-212 μm.
43. The white whole grain wheat flour of claim 39 comprising a particle size distribution such that 4-10% of the white whole grain wheat flour is 150-212 μm.
44. The white whole grain wheat flour of claim 39 wherein the white whole grain wheat flour includes substantially the same proportions of natural constituents, other than moisture, as compared to a representative sample of the whole grain wheat kernels of white wheat.
45. The white whole grain wheat flour of claim 39 wherein the white whole grain wheat flour comprises at least about 97 wt % of the natural constituents, other than moisture, in a representative sample of the whole grain wheat kernels of white wheat.
46. The white whole grain wheat flour of claim 39 wherein the white whole grain wheat flour comprises at least about 97 wt % of the bran and germ in a representative sample of the whole grain wheat kernels of white wheat.