• Skip to main content
  • Skip to primary sidebar

Mike Hohnen

Coaching for personal growth, change and development

  • About Mike
  • Services
    • Coaching
      • A good coach might be what you need…
    • Keynote Speaker and Presenter
    • Workshops
    • Online Training Modules
    • Contact
  • Library / E-books
    • The Service Profit Chain
    • The Service Profit Chain – Answers to fundamental questions
    • The Service Profit Chain FAQ
    • GROW Model
    • Understanding Engagement (ebook)
    • We are all born leaders (ebook)
    • Exploring Leadership (ebook)
    • Action Learning – what is it?
    • Contact
  • Online Training
    • Login
    • The Service Profit Chain
    • Working with others
    • The Team Leaders Toolbox
    • GROW Leadership DK
  • Blog

White Wheat

April 21, 2016By Mike Hohnen

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

Filed Under: Trends

Primary Sidebar

Search here

The Legal Stuff

Terms & Conditions

Privacy Policy

© Copyright 2023 Thoughts4Action cc - Privacy Policy - Terms & Conditions