Besides whole wheat flour being slightly less processed, is there a substantial difference in fiber, glycemic index, etc?
Whole wheat flour has 10.7g fiber per 100g, whereas white flour only has 3g fiber per 100g. Whole wheat flour is also higher in protein and fat, and lower in carbs compared to white flour. And whole wheat flour is higher in most micronutrients.
And in term of the glycemic index, whole wheat flour has a glycemic index of 69, and white has a glycemic index of 85.
Whole-wheat flour has the entire grain, which means lower glycemic index which means slower better burning energy for your body.
It also provides dietary fibre and some extra minerals that aren’t as readily available from white flour.
In things like pizza dough, even using 1/4 whole-wheat mixed with 3/4 white flour will give a fluffy flour with a crispier crust, and add some extra flavour.