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"Bleached flour" is "refined" flour with a chemical whitening (bleaching) agent added. "Refined" flour has had the germ and bran, containing much of the nutritional fibre and vitamins, [citation needed] removed and is often referred to as "white flour". Bleached flour is artificially aged using a "bleaching" agent, a "maturing" agent, or both.
A refined grain is defined as having undergone a process that removes the bran, germ and husk of the grain and leaves the endosperm, or starchy interior. [1] Examples of refined grains include white bread, white flour, corn grits and white rice. [2] Refined grains are milled which gives a finer texture and improved shelf life. [3]
One study found an association between people eating higher levels of refined grains, like wheat flour, and a higher risk of premature coronary artery disease — similar to what might be seen ...
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.
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.
Thomas Latimer (Peter) Cleave (1906–1983) was a surgeon captain who researched the negative health effects of consuming refined carbohydrate (notably sugar and white flour) which would not have been available during early human evolution.
Ultra-processed foods often contain trans fats and high levels of saturated fats, which can raise LDL cholesterol (bad cholesterol) levels and lower HDL cholesterol (good cholesterol) levels. Elevated LDL cholesterol is a major risk factor for atherosclerosis, a condition that can lead to heart attacks, strokes, and cardiovascular disease.
Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product.