Whole wheat flour is rich in nutrients and bioactive compounds. This flour contains all parts of the wheat kernel, including the endosperm, germ, and bran. The endosperm, primarily composed of starch and protein, constitutes the main part of the flour and plays a key role in its functional properties. The germ, although a small component, is rich in valuable substances, containing proteins, healthy fats, and bioactive compounds such as antioxidants. The bran, which is present in significant amounts in whole wheat flour, is a rich source of fiber, minerals, and compounds like phytic acid. While phytic acid can affect mineral absorption, baking processes mitigate this effect.

Whole wheat flour has higher antioxidant capacity compared to refined flours due to its high content of polyphenols, phytosterols, and vitamin E (tocopherols). These compounds can help reduce oxidative stress, prevent chronic diseases, and improve heart health. Additionally, the phytosterols present in the bran of whole wheat flour play an effective role in lowering LDL cholesterol and supporting heart health.

To enhance the bioavailability of nutrients in whole wheat flour, processes such as fermentation and enzymatic pre-treatment can be employed. These methods improve the accessibility of phenolic compounds and other beneficial components. The consumption of bread made from whole wheat flour is particularly recommended due to its nutritional content and associated health benefits.

Gómez, M., Gutkoski, L. C., & Bravo-Núñez, Á. (۲۰۲۰). Understanding whole-wheat flour and its effect in breads: A review. Comprehensive reviews in food science and food safety, 19(6), 3241–۳۲۶۵٫ https://doi.org/10.1111/1541-4337.12625