Utilizing finely milled whole wheat yields lighter, more tender baked goods than standard whole wheat flour. The resulting flour, characterized by a lower protein content, is particularly suited for delicate pastries, cookies, and pie crusts. The reduced gluten development in this specialized flour ensures a less chewy, more delicate texture in finished products. For example, pie crusts made with this flour tend to be flakier and less tough than those made with all-purpose or standard whole wheat flour.
The inclusion of whole wheat pastry flour in baking contributes both nutritional benefits and a subtly nutty flavor. The presence of the bran and germ provides increased fiber, vitamins, and minerals compared to refined flours. Historically, the use of whole grains in baking reflects a tradition of utilizing available resources efficiently and maximizing nutritional intake. Today, it offers a way to enhance the nutritional profile of baked goods without sacrificing palatability.
