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All-purpose flour is made from the endosperm of the wheat kernel, which is refined and has a lighter color and texture. Whole wheat flour, on the other hand, includes the entire wheat kernel, including the bran and germ, making it more nutritious with a denser texture and darker color

Wheat flour should be stored in an airtight container in a cool, dry place, such as a pantry or cupboard. For longer storage, especially for whole wheat flour, consider keeping it in the refrigerator or freezer to prevent it from going rancid.

Yes, wheat flour can often be used as a substitute, but the texture and flavor of the final product may vary. For instance, substituting whole wheat flour for all-purpose flour may result in a denser, more robust flavor, so adjustments in liquid content or additional leavening agents may be necessary.