How does wheatmeal differ from whole wheat flour?

While "wheatmeal" and "whole wheat flour" are often used interchangeably, there are some subtle differences between them:

Wheatmeal

* Made from the entire wheat kernel: Includes the bran, germ, and endosperm.

* Usually coarser in texture: May have a slightly grainy texture due to the presence of the bran.

* Less refined than whole wheat flour: The bran may not be as finely ground, giving it a more rustic appearance.

* Can have a slightly nutty flavor: Due to the presence of the germ, which contains oils and nutrients.

* May be used for: Baking bread, biscuits, and other hearty baked goods.

Whole Wheat Flour

* Also made from the entire wheat kernel: Includes the bran, germ, and endosperm.

* Typically finer in texture: The bran is usually finely ground, resulting in a smoother texture.

* More refined than wheatmeal: The bran is more finely ground, giving it a more consistent appearance.

* May have a milder flavor: Due to the finer grinding of the bran, the nutty flavor is less pronounced.

* Can be used for: Baking bread, pastries, pancakes, and other baked goods.

Key Differences

The main difference between wheatmeal and whole wheat flour lies in the fineness of the grind. Wheatmeal has a coarser texture due to the less refined bran, while whole wheat flour has a finer texture due to the more finely ground bran. This difference can affect the texture and appearance of baked goods, with wheatmeal often resulting in a more rustic and chewy texture.

Important Note: The terms "wheatmeal" and "whole wheat flour" are sometimes used interchangeably, and their definitions can vary depending on the region or the manufacturer.

Overall, both wheatmeal and whole wheat flour are healthy and nutritious options that provide the benefits of the entire wheat kernel. The choice between them depends on the desired texture and flavor profile of your recipe.