White Wheat Flour

White wheat flour is very similar to whole wheat flour, except that it’s made from a blend of hard and soft white wheats as opposed the more common (at least in America) red wheats. It has almost identical characteristics to conventional whole wheat flour, save for the fact that it has a milder taste. The reason, because white wheat lacks the phenolic acids and tannins that are responsible for the vaguely bitter and/or astringent taste of red wheat. Increasingly popular among large-scale commercial bakeries, home bakers are using it more and more, especially those whose children and/or spouses are turned off by the flavor or color of whole wheat breads.