Whole Grain Wheat- 3 layers

Whole Grain Flour

The seed bearing fruits of grains, called kernels, are made up of three layers. Moving from the outside in, they are the bran, the germ, and the endosperm. In making refined (white) flours, grains are milled to remove the bran and germ, destroying up to 80 per cent of a grain's nutrients and much of its taste in the process. Even "enriched' white flour is a poor substitute for whole grain flour, because enrichment typically replaces few of the lost nutrients, and none of the lost flavor.

Here's what you get with whole grain flours:

The Bran—most important for its B vitamins and fiber, but also adds "body", texture, and even some flavor.

The Germ — prized for its minerals, B vitamins, protein, vitamin E, and oils. The oils found in the germ are a key element in whole grain flour's flavor.

The Endosperm — consists mostly of starch, with some protein and other nutrients.