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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 ...
Whole Wheat Flour. Time to get a little scientific: Wheat kernels are broken down into three parts before being milled—the endosperm, germ and bran.
Durum flour is made from Durum wheat and is suited for pasta making, traditional pizza and flatbread for doner kebab. Graham flour is a special type of whole wheat flour. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground.
Under the Food and Drug Regulations, up to 5% of the kernel can be removed to help reduce rancidity and prolong the shelf life of whole-wheat flour. The portion of the kernel that is removed for this purpose contains much of the germ and some of the bran.
Oat flour is a whole-grain flour containing all three parts of the grain — the germ, endosperm and bran. ... A quarter-cup serving of whole-wheat flour provides: Calories: 110. Carbs: 21 grams.
The exact composition of products legally marketable as "whole wheat bread" varies from country to country and even within one country. In some cases, the bread is made with whole-grain flour that contains all of the component parts of the grain in the same ratios as they occur in nature, whereas in other cases the bread may include only representative amounts of bran or wheat germ.
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