The primary appeal of white whole-wheat flour is the fact that it is a whole grain, unlike all-purpose flour, which is refined to remove the bran and germ.

It works well in muffins, pancakes and cookies, but absorbs a lot of liquid, so it’s not a 1:1 swap for wheat flour. Your best bet is to mix it with other flours for a softer, less dense texture.

White whole-wheat flour is made from hard white wheat, a lighter-colored grain than the red wheat used in regular whole-wheat flour. I find it milder in flavor, too, with a less bitter edge.

Whole wheat flour is made of wheat that’s ground up with its outer layer, a.k.a. the bran, which is where the B vitamins, fatty acids, protein, minerals, and fiber are.

India has allowed export-oriented units and the firms set up in Special Economic Zones to export flour made from imported wheat, a government order said on Friday, conceding to the demands of food ...

Brazil on Thursday became the first country to allow imports of flour made with genetically modified wheat, though shipments of the new variety developed in Argentina are unlikely anytime soon due ...