Side-by-Side Comparison
Flours & Starches
All-Purpose Wheat Flour vs. Whole Wheat Flour (Graham)
Comparing 2 standards across 8 specifications. 8 key differences identified.
Comparing:
All-Purpose Wheat Flour
Whole Wheat Flour (Graham)
All-purpose wheat flour is milled from a blend of hard and soft wheat endosperm. Per 100g, it provides 364 kcal, 76.3g carbohydrates (2.7g fiber), 10.3g protein (10–11.5% gluten potential), and 0.98g fat with an ash content of ~0.50%.
Whole wheat flour is milled from 100% intact wheat kernels including endosperm, germ, and bran. Per 100g, it delivers 340 kcal, 72.0g carbohydrates (10.7g fiber), 13.2g protein, and 2.5g fat with rich B-vitamin density.
Specification Comparison Table
8 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
364 kcal | 340 kcal |
|
Protein / Gluten Potential
|
10.3 (10–11.5%) g | 13.2 (13.0–14.5%) g |
|
Carbohydrates
|
76.3 g | 72.0 g |
|
Dietary Fiber
|
2.7 g | 10.7 g |
|
Total Fat
|
0.98 g | 2.50 g |
|
Ash Content
|
0.48 – 0.55 % | 1.40 – 1.80 % |
|
Starch Gelatinization Temp
|
60 – 65 °C | 60 – 68 °C |
|
Gluten Status
|
Contains Gluten (Gliadin/Glutenin) | Contains Gluten |
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