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Article: White whole-wheat flour becoming more popular
- Article from:
- Post-Tribune (IN)
- Article date:
- May 11, 2006
- Author:
CopyrightCopyright, 2006, Post-Tribune. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION
P.J. Hamel, senior editor at King Arthur Flour in Norwich, Vt., measures out some whole wheat white flour while making sandwich bread Tuesday in their test kitchen.(PHOTO) (THE ASSOCIATED PRESS)
Whole wheat is looking a whole lot less wheaty these days.
That's because food processors are selling more of a newly popular flour that merges whole-wheat health benefits with the color, taste and texture of white bread.
The secret: white wheat, a grain that can be milled to resemble pancake-friendly all-purpose flour, but is as healthy as traditional whole wheat.
Though white wheat has been available for years, it's recently garnered ...