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Old 08-07-2007, 09:54 PM   #2
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Join Date: Oct 2004
Location: Tucson, AZ
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Height: 5'7"


Wheat and wheat flours vary a lot in their protein content. The proteins form gluten and that makes the difference in a light and crumbly cake and a chewy French bread or hearty pasta.

There is a lot more to nutrition than protein content though. Fiber of course, but whole grains give you a lot more naturally-occurring vitamins, minerals, and phytochemicals than refined, then enriched flours. In the grand scheme of things, whole grain products are probably more nutritious overall.

Having said that, pasta is the one grain product that I just prefer as a refined white flour product. In this case refined durum wheat flour.

Long enough have you dream'd contemptible dreams,
Now I wash the gum from your eyes,
You must habit yourself to the dazzle of the light and of every moment of your life.
-from Song of Myself, Walt Whitman
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