The main difference between whole grains and regular grains, aka refined grains, is the way each is processed. Whole grains are minimally processed, allowing the majority of the grain to remain “whole.” In comparison, regular grains are processed more heavily, removing parts of the grain and some of the nutrients along with it.
Each type of grain has three parts: bran, endosperm, and germ. These sections remain while creating whole grain products. The bran is the exterior shell, the endosperm is a starchy section underneath the surface, and the germ is the grain section that can produce additional plants. When a grain is processed, the bran and germ are removed, leaving only the endosperm.
Whole grains are considered healthier because of the additional fiber and nutrients. However, when used in baking, they do not produce the same fluffy texture as refined grains, so many baking companies opt for regular grains to create a more appealing bread texture.
Grains can be any of the following: oats, millet, rye, barley, wheat, rice, and a long list of others. When grains are refined, it also creates a longer shelf life; another reason companies opt for this choice. While most companies add nutrients back in that are lost during the refining process, dietary fiber cannot be reintroduced.
Ultimately, it’s more nutritious to consume whole grains. However, there will be a noticeable texture difference and shorter shelf life.