{"id":1183,"date":"2023-03-25T10:53:07","date_gmt":"2023-03-25T10:53:07","guid":{"rendered":"https:\/\/myfloura.com\/blog\/?p=1183"},"modified":"2023-05-06T08:01:15","modified_gmt":"2023-05-06T08:01:15","slug":"whole-wheat-flour-vs-refined-flour","status":"publish","type":"post","link":"https:\/\/myfloura.com\/blog\/whole-wheat-flour-vs-refined-flour\/","title":{"rendered":"Whole Wheat Flour v\/s Refined Flour"},"content":{"rendered":"\n\n\n\n\n\n[et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” background_color=”#EFEFEF” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.19.5″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_post_title comments=”off” featured_image=”off” _builder_version=”4.19.5″ _module_preset=”default” title_font_size=”55px” background_color=”RGBA(0,0,0,0)” hover_enabled=”0″ title_font_size_tablet=”51px” title_font_size_phone=”” title_font_size_last_edited=”on|desktop” ab_subject=”on” ab_subject_id=”1″ ab_goal=”on” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_post_title][et_pb_post_title comments=”off” title_last_edited=”off|desktop” _builder_version=”4.19.5″ _module_preset=”default” title_font_size=”55px” background_color=”RGBA(0,0,0,0)” title_font_size_tablet=”51px” title_font_size_phone=”” title_font_size_last_edited=”on|desktop” ab_subject=”on” ab_subject_id=”2″ ab_goal=”on” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” width=”100%” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”2_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_font=”Jost|700|||||||” text_text_color=”#303030″ text_font_size=”18px” hover_enabled=”0″ text_font_size_tablet=”” text_font_size_phone=”” text_font_size_last_edited=”on|desktop” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]

Roti, also known as chapati, is a staple food in many South Asian households. Made from the dough, it is a type of flatbread that is typically served with curries, vegetables, or lentils. One of the key ingredients in making roti is flour. However, with so many options available, it can be challenging to determine which type of flour is best suited for making this delicious bread. In this article, we will compare two popular types of flour used for making roti: wheat atta and refined wheat flour. We will explore their differences in terms of nutrition, taste, texture, and suitability for different types of dishes, helping you make an informed decision on which flour to choose for your next roti-making endeavor.<\/span><\/p>[\/et_pb_text][et_pb_image src=”https:\/\/myfloura.com\/blog\/wp-content\/uploads\/2023\/03\/Images-for-Floura-BLOG.jpg” title_text=”Images-for-Floura-BLOG” _builder_version=”4.19.5″ _module_preset=”default” width=”100%” custom_margin=”0px||||false|false” custom_padding=”10px||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ admin_label=”Column” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”3_5,2_5″ _builder_version=”4.19.5″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][et_pb_column type=”3_5″ _builder_version=”4.19.5″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_font=”Jost||||||||” text_text_color=”#303030″ text_font_size=”17px” custom_margin=”1px||||false|false” custom_margin_tablet=”” custom_margin_phone=”” custom_margin_last_edited=”on|phone” custom_padding=”0px||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”]

Differences between Whole Wheat Flour and Refined Wheat Flour (Maida)<\/b><\/span>\u00a0<\/span><\/h3>[\/et_pb_text][et_pb_image src=”https:\/\/myfloura.com\/blog\/wp-content\/uploads\/2023\/03\/wholewheatvsrefinedflour.jpg” _builder_version=”4.19.5″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ alt=”wholewheatvsrefinedflour” title_text=”wholewheatvsrefinedflour”][\/et_pb_image][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_font=”Jost||||||||” text_text_color=”#303030″ text_font_size=”17px” global_colors_info=”{}” theme_builder_area=”post_content”]

<\/h3>\n

<\/b><\/span><\/p>\n\n\n\n\n\n\n\n\n
\u00a0 \u00a0Whole Wheat Flour<\/b><\/td>\n\u00a0 \u00a0Refined flour (Maida)<\/b><\/td>\n<\/tr>\n
\n
    \n
  • Whole wheat flour is made by grinding the entire wheat kernel, including the bran, germ, and endosperm.<\/span><\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Refined flour is made by removing the bran and germ from the wheat kernel, leaving only the starchy endosperm.<\/span><\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Whole wheat atta is also known as whole wheat flour or chapati flour.<\/span><\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Refined wheat flour is also known as maida.<\/span><\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • The nutty, wholesome flavor of whole wheat atta adds depth and complexity to the final product. Roti made with whole wheat atta is amazing & better in taste.<\/span><\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • It is commonly used in baking and making pastries. Refined flour\/ Maida is preferred for making pastries and baked goods because it gives the final product a lighter and fluffier texture.<\/span><\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • There is a high fiber content in whole wheat atta due to the presence of bran.<\/span><\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Refined flour\/ Maida has a lower fiber due to the removal of bran.<\/span><\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Whole wheat flour is high in vitamins, minerals & other nutrients due to the presence of bran & fiber, therefore it is healthy.\u00a0<\/span><\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Refined flour\/ Maida is made by removing the bran and germ from the wheat grains, which reduces its nutritional value. It has less number of micronutrients.<\/span><\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    <\/p>\n

    <\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_5″ _builder_version=”4.19.5″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.19.5″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”2_3″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_font=”Jost||||||||” text_text_color=”#303030″ text_font_size=”17px” custom_margin=”1px||||false|false” custom_margin_tablet=”” custom_margin_phone=”” custom_margin_last_edited=”on|phone” custom_padding=”0px||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”]

    Why stone ground technology has a vital role in making whole wheat flour\u00a0<\/span><\/strong><\/h3>\n

    Stone milling grinds the entire wheat kernel, including the bran, germ, and endosperm.<\/span><\/span><\/p>\n

    Stone Ground technology preserves the natural nutrients & flavors of wheat. In stone grinding, the whole grain is crushed between two large stones, resulting in flour that contains all parts of the wheat kernel, including the bran, germ, and endosperm. This ensures that the flour retains all of its natural oils, fiber, vitamins, and minerals that make whole wheat nutritious.\u00a0<\/span><\/p>[\/et_pb_text][et_pb_image src=”https:\/\/myfloura.com\/blog\/wp-content\/uploads\/2023\/03\/Images-for-Floura-BLOG-1.jpg” title_text=”Images-for-Floura-BLOG-1″ _builder_version=”4.19.5″ _module_preset=”default” width=”100%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_font=”Jost||||||||” text_text_color=”#303030″ text_font_size=”17px” custom_margin=”1px||||false|false” custom_margin_tablet=”” custom_margin_phone=”” custom_margin_last_edited=”on|phone” custom_padding=”0px||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”]

    Why Use Whole Wheat Atta for Making Roti?<\/b><\/span><\/h3>\n
      \n
    • Whole wheat atta is a healthier option as it contains more <\/span>fiber, vitamins, and minerals compared to refined wheat flour.<\/li>\n<\/ul>\n
        \n
      • The high fiber content in whole wheat atta gives the <\/span>dough a more elastic texture, making it easier to roll out and resulting in softer, more tender roti.<\/li>\n<\/ul>\n
          \n
        • The nutty, wholesome flavor of whole wheat atta adds depth <\/span>and complexity to the final product.<\/li>\n<\/ul>\n
            \n
          • Roti made with whole wheat atta has a better taste than those made <\/span>with refined wheat flour.<\/li>\n<\/ul>\n

            How Freshly Milled Flour Degrades and Loses Nutrients Over Time<\/b><\/span><\/h3>\n

            <\/b><\/span><\/p>\n

              \n
            • When flour is freshly milled, the nutrient content in flour starts to deteriorate after around 14 days due to several factors, including exposure to oxygen, moisture, and heat. Freshly milled flour contains various nutrients, including vitamins, minerals, and essential fatty acids, which are vulnerable to degradation when exposed to these environmental factors.<\/span><\/li>\n
            • One of the primary causes of nutrient deterioration in flour is oxidation. When flour is exposed to oxygen, it reacts with the fats and oils present in the flour, causing them to become rancid. This process not only alters the flavor and aroma of the flour but also leads to a loss of essential fatty acids and other nutrients.<\/span><\/li>\n<\/ul>\n

              So why settle for bland, nutrient-depleted refined flour, when whole grain flours provide a more balanced and nutrient-dense alternative that can have a significant impact on our overall health and well-being? By choosing whole grain flour, we can reduce our risk of chronic diseases, maintain a healthy weight, and promote digestive health.\u00a0<\/span><\/p>\n

              When you can easily opt for Floura’s fresh, customized, and nutritious freshly milled stone ground flours which can be delivered straight to your doorstep, there’s no reason not to make the switch to a healthier and more flavorful option.\u00a0<\/span><\/p>\n

              So, let’s start making the conscious choice to prioritize our health and choose whole-grain flour for better health!<\/span><\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n\n\n\n\n<\/span>","protected":false},"excerpt":{"rendered":"

              Roti, also known as chapati, is a staple food in many South Asian households. Made from the dough, it is a type of flatbread that is typically served with curries, vegetables, or lentils. One of the key ingredients in making roti is flour. However, with so many options available, it can be challenging to determine […]<\/p>\n","protected":false},"author":3,"featured_media":1199,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[17],"tags":[],"yoast_head":"\nWhole Wheat Flour v\/s Refined Flour - Floura Recipe Blog<\/title>\n<meta name=\"description\" content=\"Learn why whole wheat flour is better than refined flour & how stone ground technology affects flour quality. Difference between whole wheat flour and all-purpose flour. 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