There has been much discussion of entire wheat flour versus white flour, and the practical conclusions are as follows: the bread from whole wheat flour compares favorably with that from white flour (see Fig. 51), but this material is slightly less available for digestion than the material of the white flour. The mineral content is higher, and when the income is so limited that this cannot be furnished in milk, green vegetables, and fruit, whole wheat bread should be used. It makes a pleasing variety, too, for any table.
Graham flour is a coarse flour, containing the outer bran. It is useful for its effect upon the intestines in case of constipation, but has to be avoided by some people on account of its irritating effect. White flour may have coarser material mixed with it, for variety in bread making, such as rye or Indian meal, or graham flour.