We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

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.
Domains
FOOD COMPANIES
Other
Geographies
Worldwide
North America
United States of America
Categories
Comment & Opinion
Innovation & New Ideas
Products & Brands
Trends
Developed by Yuri Ingultsov Software Lab.