What is White Whole Wheat?
Yes it’s for real! On several occasions in the past few months, I have been asked if white whole wheat is “real.” Consumers and health professionals alike can’t believe that these new products offer the taste and consistency of enriched white flour with all of the nutrition of whole grains. Well, believe it! In many cases, the secret lies in the variety of wheat used of which there are six: hard red winter, hard red spring, soft red winter, durum, hard white and soft white. The last two are helping to change the way people think about whole grains. Soft white wheat actually accounts for around 10 – 12 percent of all wheat grown in the U.S. Right now, hard white wheat accounts for less than half of that number, but this amount promises to grow in the coming years. White wheat was added as a U.S. market class in 1990 and contains the same healthy levels of whole grain and fiber that red wheat does (the most commonly used variety of wheat) without the strong flavor, which many people desc
