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White Whole Wheat Flour Successfully Enters The Baked Dessert Arena

April 11, 2012: 12:00 AM EST
Baking writer Annie Overboe decided to test whether a fiber-rich whole wheat flour would work well in a baked dessert. Her experiments with King Arthur unbleached white whole wheat flour – milled from white wheat kernels and available to home bakers – proved to be a success. Substituting white whole wheat for half of the all-purpose flour in the recipe, she baked ripe banana cake and shared it with friends. No one detected the  whole wheat flour in the dessert, which was served without frosting, glaze or sugar dusting. Her conclusion? “Whole wheat flour is not just for bread anymore.”
Annie Overboe, "Whole wheat flour makes surprise appearance in cake", Chicago Daily Herald, April 11, 2012, © Paddock Publications, Inc.
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