The term "whole wheat" refers to a type of flour that is made from the entire grain of the wheat plant. This means that it contains all three parts of the wheat kernel - the bran, the germ and the endosperm. As a result, whole wheat products are higher in fiber, vitamins and minerals than those made with white flour which is milled to remove the bran and germ. Whole wheat products can be baked into breads, pastas, cereals or used as a substitute for refined flour in many recipes.