All-purpose flour is the most versatile type of wheat flour and is widely used in baking and cooking. The wheat grain is processed, and the bran and germ are removed, to create a finely ground flour. Due to its moderate protein content, all-purpose flour has a balanced texture and may be used in a number of dishes, such as cakes, cookies, bread, and pastries.
Whole wheat flour is made by grinding the entire wheat grain, including the endosperm, bran, and germ. It contains more fibre, vitamins, and minerals than refined flours because it is made up of all grains. Whole wheat flour has a somewhat nuttier, heavier taste and texture. When a heartier or healthier option is favoured, it is typically included in recipes for items like whole wheat bread, muffins, and pancakes.
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