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Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
The healthiest flour has more vitamins and minerals and fewer calories than refined wheat and white flours. Try oat flour or chickpea flour for health benefits.
To produce refined (white) wheat flour, [4] grain is usually tempered, i.e. moisture added to the grain, before milling, to optimize milling efficiency.This softens the starchy "endosperm" portion of the wheat kernel, which will be separated out in the milling process to produce what is known to consumers as white flour.
White flour became adopted in many cultures because it was thought to be healthier than dark flours during the late Middle Ages. [ citation needed ] As white flour was more expensive it became a fashionable indicator of perceived social status and tended to be consumed mostly by the richer classes.
White whole wheat flour is milled just like regular whole wheat flour, but it starts with a hard wheat that’s paler, called hard white wheat. It has a similar protein content (about 14 percent ...
German flour type numbers (Mehltypen) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 812, and the darker types 1050 and 1600 for wholegrain breads.
This template presents a comparison table for major staple foods. It is intended to be transcluded into other pages. If it is transcluded into an article for one of the staple foods listed in the table e.g., the Wheat article, then the column for that food will be automatically highlighted.
“Almond flour offers a slightly sweet, mild flavor and boosts the protein, fiber, and micronutrient content of everything from muffins, pancakes and quick bread to fritters and breaded fish ...
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