date:Jul 10, 2012
our that looks and tastes a lot more like white flour. The stronger gluten reduces the amount of added vital wheat gluten needed in baked goods by 50% or more, it says, and it absorbs more moisture, resulting in lower costs while improving baking performance and finished product volume.
It is a hard white winter wheat, but handles like a spring wheat,said ConAgra Mills director of marketing Don Trouba.
He added that the flour can absorb 3-4% more moisture than traditional whole wheat flour, an