Produced by roller milling the whole purple wheat grain without sieving off the bran. This is a strong flour which retains a substantial proportion of wheat’s nutrients. Has a dark reddish / brown color and is more flavour some with a stronger texture than other white flours.
Previous research done at AAFC has shown that purple wheat contains high levels of anthocyanins and phenolic acids. These compounds help neutralize free radicals that cause cell damage linked to aging and disease.
Purple wheat bread made from purple-colored wheat flour has been shown to have a higher antioxidant capacity than that of bread made from whole meal and refined flour prepared from common wheats. Total anthocyanin content is 78 mg/kg in purple wheat bread.