The nutritional profile of whole grains have been so dominant in health foods that the incorporation of whole grain flour in baking is reported to strip-off the flavor from baked stuff. An article in Washington Post elaborates the fact that the inclusion of whole grain in baking pastries makes the baked stuff denser.
The emphasis here is to balance between nutrition and flavor, having the flavor side-up with certain desserts, primarily meant to be indulgent. Facts provided from the cookbook ‘The King Arthur Flour Baker’s Companion’ points out that bolder flavored syrups and jams when blended with the right type of whole grain flour makes pastries and desserts softer and melting.
Whole grain baking requires a skillful addition of the whole grain flour, to make pastries and desserts attractive with flavor, texture and with all the functionalities of the grain involved. Briefly, the gourmet element of whole grain flour is enjoyed with proper flavor pairings along with ingredients that deal with typical tastes of certain whole grains.
