<P> Often, whole wheat flour is not the main ingredient in baked goods, as it may add a certain "heaviness" that prevents them from rising as high as white flours . This can add to the cost per volume of the baked item, as it requires more flour to obtain the same volume, due to the fewer and smaller air pockets trapped in the raised goods . Thus, many baked goods advertised as whole - wheat are not entirely whole - wheat; they may contain some refined white wheat, as long as the majority of the wheat used is whole - wheat . </P> <P> Nevertheless, it is possible to make a high - rising, light loaf of 100% whole - wheat bread, as long as one increases the water content of the dough (the bran and germ in whole wheat absorb more water than plain white flour), kneads the dough for a longer period of time to develop the gluten adequately, and allows for a longer rise before shaping the dough . Some bakers let the dough rise twice before shaping . The addition of fats, such as butter or oil, and milk products (fresh milk, powdered milk, buttermilk, yogurt, etc .) can also greatly assist the dough in rising . </P> <P> In the United States, "whole wheat flour" must contain the whole grain--the bran, the germ, and the endosperm--in the naturally occurring proportions . </P> <P> In Canada, when wheat is milled, parts of the kernel are separated and then recombined to make whole wheat flour . The standard for whole wheat flour in Canada's Food and Drug Regulations permits up to 5% of the wheat kernel to be removed to help reduce rancidity and prolong the shelf life of whole wheat flour . The portion of the kernel that is removed for this purpose contains much of the germ and some of the bran . Such flour would comply with the Canadian regulations but would not be considered whole grain by the AACC (American Association of Cereal Chemists International) definition . Thus, in Canada, "Whole Wheat Flour" contains at least 95% of the original kernel, and "Whole Grain Whole Wheat Flour" contains 100% of the original kernel . </P>

The main reason wheat flour is used over other grains in baking is because it is