Whole wheat flour boasts higher fiber content and is generally considered healthier for daily consumption
Whole wheat flour contains a unique protein called gluten, which gives it elasticity, making it perfect for creating fluffy bread and pastries
Since childhood, many of us have been raised in households where chapatis were made with whole wheat flour. This tradition extends to bread-making in India, where the preference for whole wheat flour over refined flour, or maida, is driven by its health benefits. Whole wheat flour boasts higher fiber content and is generally considered healthier for daily consumption.
Commitment to Whole Wheat
Since its inception in 2012, The Baker’s Dozen has committed to using whole wheat flour as its primary ingredient. “Whole wheat flour has more fiber content, and our Whole Wheat Loaf will have 100% atta and zero maida, irrespective of what gaps exist in the regulations,” says Aditi Handa, Co-founder and Head Chef, The Baker’s Dozen. This dedication to whole wheat is reflected in the brand’s transparency and honesty, both in their packaging and their communication with customers.
While some brands in India mix whole wheat flour with maida and still label their products as “whole wheat bread,” The Baker’s Dozen has pledged never to mislead its customers. “Yes, we make products with maida, but we will never mislead the customers as we feel it’s our responsibility to be true to our customers. It’s just ‘The Truth We Knead’ and the truth we all need,” Handa asserts.
Crafting Healthier Breads
To ensure their breads are both healthy and delicious, The Baker’s Dozen makes them “free from nasties” like palm oil, preservatives, emulsifiers, and artificial colors. Instead, they use sourdough, which not only enhances the flavor but also ensures the bread is gut-friendly and helps control blood sugar spikes. “Sourdough is the reason when you eat a Baker’s Dozen bread you control the sugar spike and don’t feel heavy after eating,” explains Handa. This commitment extends beyond bread to include cakes like Banana Bread, Banana Walnut Cake, and Carrot Walnut Cake, all made from 100% atta and crafted to be super tasty.
Expert Endorsement
Chef Nitin Pal Singh, Co-founder, Cook and Bake Academy in New Delhi and founder, NPS Hospitality Services, underscores the health advantages of choosing whole wheat flour over refined flour. “Choosing whole wheat flour over refined flour (maida) brings significant health advantages due to its superior nutritional composition,” he says. Whole wheat flour retains all parts of the wheat kernel—bran, endosperm, and germ—preserving essential nutrients like fiber, B vitamins, minerals, and antioxidants. This nutrient richness translates into improved digestion, better regulation of blood sugar, and reduced risks of chronic conditions like diabetes and heart diseases.
Whole wheat flour contains a unique protein called gluten, which gives it elasticity, making it perfect for creating fluffy bread and pastries. However, gluten can trigger allergies and discomfort in certain individuals. Yet, for most, whole wheat flour remains a nutritional powerhouse filled with health benefits that outshine its refined or all-purpose counterparts.
Industry Shifts Towards Whole Wheat
As consumer health awareness grows, there is an increasing demand for whole wheat products, leading to a notable shift in the industry. Food manufacturers and bakeries are incorporating whole wheat flour into their products or introducing whole wheat alternatives. Health campaigns and dietary guidelines advocating for higher whole grain intake are accelerating this transition. Consequently, the industry is witnessing a gradual but significant move towards whole wheat as a healthier option compared to refined flour. This shift reflects evolving consumer preferences and a significant emphasis on nutrition and well-being, reshaping the food industry towards more wholesome choices.
In conclusion, within the wholesome embrace of whole wheat flour lies a treasure trove of nutrients, from fiber to an array of vitamins and minerals. It’s a nourishing staple that fuels the body with sustained energy and promotes overall well-being. And while gluten sensitivity may cast a shadow on its reputation for some, for many, it remains a beloved ally in the quest for delicious, nutritious meals.
