Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness which holds its shape well once baked. Soft flour is low in gluten and so results in a finer texture. Soft flour is usually divided into "cake" flour, which is the lowest in gluten, and "pastry" flour, which has slightly more gluten than cake flour. In terms of the parts of the grain the grass seed used in flour -- the endosperm or starchy part, the oil-containing germ or protein part, and the bran or fiber part -- there are three general types of flour.
A "germ" flour may also be made from the endosperm and germ, excluding the bran. The germ is sometimes sold by itself, as "wheatgerm". My daughter had the same problem. Every doctor and nutritionist told her to look for these healthy products and just eat these and nothing bleached and etc.
Finally she went to see an ND and he stripped her of all of these things. He changed her diet. Healthy but low on fibers, brans, etc. Today she has gained weight, which she had lost tremendously, and feels great and so do I. So it not fair to us that have these problems to say we are eating products that are killers because those products that are considered healthy were killing us and spending a lot of money in doctors and other health professionals.
Thank you for this short but very informative article. Again thank you. Thank you. I also stop using sugars, eggs in my cakes but instead use natural sweets. I try very hard to stick with natural ingredients that God created because he created me and kniws whats better for my body. I am no longer over weight and feel so much better health wise.
Thank you again for posting this ino. I believe in all this. Allergies to wheat flour will go away. You can bake very mild bread, fully developed with whole wheat flour. I had no idea about how flour is processed. I will share this with everyone I know! Not everyone can digest the bran and germ, especially people with D-prominent irritable bowel syndrome. I will say look for alternatives e.
Thank you, this was a very helpful article but can you clarify whether it is only bromated white flour that kills bugs or all white flour? Spring wheat is primarily grown in the Northern Great Plains region, where cold winter temperatures can kill winter wheat during dormancy.
Yield potential in this region is low due to suboptimal moisture levels and higher growing-season temperatures, which cause wheat plants to mature faster. Irrigation and application of fertilizer increases crop yield potential, while drought conditions and freezing temperatures during spring can reduce yield potential.
Upon arrival at the mill, wheat proceeds through a cleaning process to remove coarse impurities and is stored according to its quality. Wheat is then further cleaned via screening, which removes coarse and fine materials and separates grains by size, shape, and weight. Pure whole wheat is moved into conditioning bins. Conditioning occurs prior to milling to create a uniform moisture content throughout the grain. This helps prevent breakup of the bran during milling and improves separation from the endosperm.
After conditioning, different batches of wheat are mixed gristed together to create a blend capable of producing a desired quality of flour. Milling is the separation of the bran and germ from the endosperm, and the reduction of the endosperm to uniform particle size flour. Milling is performed through a sequence of breaking, grinding, and separating operations. Quality of the wheat determines the type s of flour to be produced.
Different types of flour produced at a mill can be combined to create further variations. Wholemeal flour contains all parts of the kernel, including the bran, germ, and endosperm. Brown flour also contains all parts, but with some germ and bran removed.
White flour is composed of only the endosperm part of the kernel. White Flour Consists of the finely ground endosperm of the wheat kernel. Consists of white flour milled from hard wheats or a blend of hard and soft wheats.
It is usually enriched and can be either bleached or unbleached. Consists of ground whole wheat kernels, but can be created through combining white flour, germ, and bran that have been separating during milling.
It contains higher insoluble fiber levels than white flours. Consists of white flour milled from a blend of hard wheats and has greater gluten strength than other types of flour.
It is sometimes conditioned with ascorbic acid. Consists of white flour from a blend of soft wheats. It has lower protein and higher starch contents than other flour types. Consists of all-purpose flour with added salt and leavening agents. It is also referred to as phosphate flour. Consists of white flour from a blend of soft wheats and has properties between that of all-purpose and cake flours. Consists of ground spring wheat.
It has higher protein and lower starch contents than other types of flour. Until recently, low-moisture foods such as flour have not generated food safety concerns.
However, flour is typically considered a raw agricultural product that is not ready-to-eat or pasteurized. There are also multiple opportunities for contamination along the farm-to-fork continuum as grain is processed into flour. While kill steps during food preparation and processing such as boiling, baking, roasting, microwaving, or frying eliminate pathogens that cause foodborne illness and may be present in raw flour, consumption of products containing raw flour that have not undergone a kill step have been implicated in outbreaks.
Implicated products include prepackaged raw cookie dough, prepackaged baking mixes, raw homemade doughs and batters, cake batter ice cream, and homemade play dough.
Potential also exists for cross-contamination when utensils or containers that come in contact with raw flour are used with cooked or ready-to-eat products. In outbreaks of Salmonella associated with raw dough, raw or undercooked eggs may be considered the most likely source of contamination, but flour has recently emerged as a vehicle for infection and should be investigated.
A study reported Salmonella in 0. Additionally, grain is not usually treated to kill microbial pathogens before being milled into flour, so any contamination that occurs in the field can potentially be passed into the final product.
One study demonstrated the ability of E. Bran and wheatgerm are streamed into this flour to make brown or wholemeal flour. Wholemeal flour contains all the parts of the grain endosperm, germ and bran ; brown flour will contain less bran and may or may not include wheat germ. The nutrients calcium, iron and the B vitamins niacin and thiamin , which are legally required in all white and brown flours, are also added.
Wholemeal flour already contains these nutrients, although it is lower in calcium. In October the UK government announced a plan to consult on whether to fortify flour with folic acid to help reduce the number of birth defects. The consultation is due to take place in early See here for more information on folic acid fortification.
Most of the flour milled in the UK goes on to make bread. Flour that is used to make bread has the highest protein content so that during the breadmaking process the bread will rise.
Plain flour is best suited for making biscuits, scones and sauces. In the USA, plain flour is called all-purpose flour. The whitest flours are produced from the early reduction rolls, with the flour getting less white on later rolls as the proportion of bran particles increases. White flour produced in the UK and elsewhere in Europe is not bleached. This was sometimes done in the past but the process was phased out in the early s, though it does still take place in other parts of the world, for example in North America.
See here for more information on types of flour. Finally, the flour is sifted before being automatically packed into bags ready for delivery to shops or supermarkets.
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