Bulgur is made by soaking and cooking the whole wheat kernel, drying it, removing 5 percent of the bran and cracking the remaining kernel into small pieces. Because it is a par-cooked product, bulgur is a convenience food, and in some recipes requires only the addition of hot water or broth for preparation. Bulgur makes an excellent cereal, salad, side-dish or additive to breads, soups and casseroles. A. Not necessarily. Read the ingredient label to be sure.
Some brown breads are part whole wheat and part enriched flour with caramel coloring added.
They are all nutritious, but some will have more dietary fiber than others. There are no residues remaining in the flour after bleaching. Bleaching originated because of the public demand for a whiter flour. If chlorine gas is used for bleaching, it also affects baking quality by maturing the flour, which is beneficial for cake and pastry flours. A. All-purpose flour is milled from hard wheats or a combination of soft and hard wheats from which the home baker can make a variety of delicious products.