Whole-wheat flour, also known as graham or entire-wheat flour, differs from white flour in that
a. it includes the husk, bran, germ, and endosperm.
b. coarse granules cut the gluten strands, thus increasing the final volume of the baked product.
c. it requires refrigeration to prevent rancidity.
d. all of the above answers are correct
c
Nutritional Science
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