Registered Dietitian

Answers: A and B - Whole wheat flour contains both the aleurone and scutellum segments of the grain, and is also a good source of B vitamins and vitamin E. Because it is not milled, whole wheat flour contains all parts of the endosperm, including the aleurone layer, as well as the entire germ, including the scutellum layer. Because it contains all of the components of whole wheat grain, it is a good source of both B vitamins and vitamin E. Whole wheat flour is not commonly used for pastry baking because it contains high amounts of protein which tend to produce a tough product.