/ck/ - Food & Cooking

>>5092998
Whole wheat contains all parts of the wheat kernel (endosperm, germ and bran) whereas regular/white wheat flour contains only the starchy endosperm. The endosperm contains the majority of the protein and thereby gluten. Gluten gives the dough its elasticity which helps "trapping" the air produced by fermentation.

Since whole wheat flour also contains the germ and bran the gluten content is lower. Also studies show that bran releases gluten-weakening compounds.