<P> White whole - wheat flour is flour milled from hard white spring wheat, rather than traditional red wheat . In the United Kingdom and India, whole - wheat flour is more commonly made from white wheat instead of red as in the United States and sold as Wholemeal Flour . The difference is that soft white wheat has a lower gluten content and also lacks the tannins and phenolic acid that red wheat contain, causing white whole wheat to appear and taste more like refined red wheat; it is whitish in color and does not taste bitter . </P> <P> White whole wheat has almost the same nutrient content as red whole wheat . However, soft white whole wheat has a lower gluten content and contains a lower protein content (between 9% and 11%) when compared with harder wheats like red (15--16% protein content) or golden wheat . </P> <P> Despite historical consumer preference for refined flour and the traditionally higher per - unit cost of whole grain, whole - wheat flour products are ascendant largely due to changing consumer attitudes . The Whole Grains Council industry association reports an approximate doubling of the whole - wheat flour production over the course of the years 2003 to 2007 . In another visible example, whole - wheat bread has reached approximate parity with soft white bread as measured by slice volume in the United States; as of 2010, whole - wheat bread narrowly exceeds soft white bread as measured by dollar volume . </P> <Ul> <Li> ISO 11050 </Li> </Ul>

Is whole wheat flour the same as atta