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Article: A primer to baking with whole wheat THE HEALTHY PLATE|BANANA BRAN MUFFINS Ingredients: Preparation:
- Article from:
- The News Sun - Waukegan (IL)
- Article date:
- April 18, 2007
- Author:
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Copyright informationCopyright, 2007, The News Sun. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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The Associated Press
The problem with whole-wheat flour is that despite its good-for-you image, it doesn't always do good things for the palate.
Whole-wheat flour tends to produce baked goods with a heavy, dense texture as well as a bitter taste, especially when used in recipes developed for all-purpose flour. And while some people have learned to love (or at least tolerate) this, most have not.
But it's worth finding a way to make whole wheat work. The American diet is sorely lacking in whole grains, which have been found to play key roles in overall health and disease prevention.
Start by understanding your terms. White flour (often called all-purpose) starts from the same grain as ...
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