Whole wheat flour is made from hard red wheat by flour processing equipment, although there are also whole wheat pastry flour made from soft red wheat. The protein content of whole wheat flour is higher than that of white flour ground from the same wheat. However, whole wheat flour still cannot form gluten like white flour with low protein content. The reasons are as follows.

1.全麥面粉中尖尖的麩皮顆粒會(huì)在面筋形成時(shí)將其切斷。

1. The sharp bran particles in whole wheat flour will cut off the gluten when it forms.

2.麩富含干擾面筋形成的戊聚糖膠。

2. Bran is rich in pentosan gum which interferes with gluten formation.

3.全麥面粉中大部分的蛋白質(zhì)都是源于麩和胚芽，而無(wú)法形成面筋。

3. Most of the protein in whole wheat flour comes from bran and germ, but cannot form gluten.

4.小麥胚芽中含有干擾面筋形成的蛋白質(zhì)結(jié)塊。

4. Wheat germ contains protein lumps which interfere with gluten formation.

這意味著由全麥面粉制成的酵母面團(tuán)和烘焙產(chǎn)品與由白面粉制成的不同。具體來(lái)說(shuō)，全麥面包面團(tuán)粘性和彈力都相對(duì)較弱，因此其保氣能力差。正是如此，全麥面包明顯要比白面包要密集和粗糙。

This means that yeast dough and baked products made from whole wheat flour are different from those made from white flour. Specifically, the whole wheat bread dough viscosity and elasticity are relatively weak, so its gas holding capacity is poor. So, whole wheat bread is obviously denser and coarser than white bread.

由100%全麥面粉制成的烘焙產(chǎn)品顏色更深肯味道更濃。為滿足那些不習(xí)慣食用由全麥面粉制成的重口味面包，烘焙師經(jīng)常以1/41/2的全麥面粉混合一半面包面粉或高筋面粉。

Baked products made from 100% whole wheat flour are darker and more flavorful. To satisfy those who are not used to eating heavy bread made from whole wheat flour, bakers often mix half bread flour or high gluten flour with 1 / 4 to 1 / 2 whole wheat flour.

隨著消費(fèi)者對(duì)全麥產(chǎn)品的健康益處的認(rèn)識(shí)，他們更有可能學(xué)會(huì)品嘗果仁味以及質(zhì)地密集的100%全麥面包。

As consumers become aware of the health benefits of whole wheat products, they are more likely to learn to taste nutty and dense 100% whole wheat bread.