White Wheat. A different kind of flour that tastes more like bleached but has “all the nutrition and fiber of whole-wheat” stands to gain popularity as Americans try to get more whole grains into their diets, reports Elizabeth Weise in USA Today. The flour is known as “white wheat.” It is “a naturally occurring albino variety” that is free of the “tannins and phenolic acid” that can give the usual whole-wheat flour (made from “red” wheat) its bitter taste. “When you cut it open, it has a more golden color rather than the harsh red color,” says Gerry Newman of Albemarle Baking Company. “People are sure there must be honey in there.” Adds Charles Walker, a “professor of bakery science” at Kansas State University: “It tastes sweet in comparison.”
Tim Manners, reveries