Whole wheat flour is made from hard red wheat by flour processing equipment, although there are also whole wheat pastry flour made from soft red wheat. The protein content of whole wheat flour is higher than that of white flour ground from the same wheat. However, whole wheat flour still cannot form gluten like white flour with low protein content. The reasons are as follows.

1.全麦面粉中尖尖的麸皮颗粒会在面筋形成时将其切断。

1. The sharp bran particles in whole wheat flour will cut off the gluten when it forms.

2.麸富含干扰面筋形成的戊聚糖胶。

2. Bran is rich in pentosan gum which interferes with gluten formation.

3.全麦面粉中大部分的蛋白质都是源于麸和胚芽，而无法形成面筋。

3. Most of the protein in whole wheat flour comes from bran and germ, but cannot form gluten.

4.小麦胚芽中含有干扰面筋形成的蛋白质结块。

4. Wheat germ contains protein lumps which interfere with gluten formation.

这意味着由全麦面粉制成的酵母面团和烘焙产品与由白面粉制成的不同。具体来说，全麦面包面团粘性和弹力都相对较弱，因此其保气能力差。正是如此，全麦面包明显要比白面包要密集和粗糙。

This means that yeast dough and baked products made from whole wheat flour are different from those made from white flour. Specifically, the whole wheat bread dough viscosity and elasticity are relatively weak, so its gas holding capacity is poor. So, whole wheat bread is obviously denser and coarser than white bread.

由100%全麦面粉制成的烘焙产品颜色更深肯味道更浓。为满足那些不习惯食用由全麦面粉制成的重口味面包，烘焙师经常以1/41/2的全麦面粉混合一半面包面粉或高筋面粉。

Baked products made from 100% whole wheat flour are darker and more flavorful. To satisfy those who are not used to eating heavy bread made from whole wheat flour, bakers often mix half bread flour or high gluten flour with 1 / 4 to 1 / 2 whole wheat flour.

随着消费者对全麦产品的健康益处的认识，他们更有可能学会品尝果仁味以及质地密集的100%全麦面包。

As consumers become aware of the health benefits of whole wheat products, they are more likely to learn to taste nutty and dense 100% whole wheat bread.