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Similar to brown rice, whole wheat flour contains bran, endosperm, and germ. These parts are packed with fiber and other nutrients, which is what gives whole wheat flour a shorter shelf life.
"Ground spices have about half the shelf life of whole spices. For optimal baking, open the containers to check their aroma and if the smell is dull throw it away. Whole cinnamon, nutmeg, and ...
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.
White bread contains half of the magnesium found in whole-wheat bread, and it is generally considered to be less nutritionally dense.. The milling process can give white flour a longer shelf life by removing the natural oils from the whole grain.
Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other ...
The reason for the limited shelf life is the fatty acids of the germ, ... Atta flour is a whole-grain wheat flour important in Indian and Pakistani cuisine, ...
The germ is the embryo of the seed that contains B vitamins and trace minerals. Because the germ has a fat content of 10%, [citation needed] it may reduce shelf-life. [citation needed] Thus, it is separated to ensure longer shelf life of the flour. In contrast to enriched flour, whole wheat flour contains both the bran and the germ.
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