enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Whole-wheat flour - Wikipedia

   en.wikipedia.org/wiki/Whole-wheat_flour

   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 ...

3. White bread - Wikipedia

   en.wikipedia.org/wiki/White_bread

   The wheat oil in whole grain breads can go rancid over time, spoiling its flavor. However, there was a backlash from the popularity of white flour, giving rise to whole grain alternatives popular to this day, such as graham crackers and corn flakes , which (in their original whole grain form) have more fiber and micronutrients .

4. The 5 healthiest flours to use instead of all-purpose white ...

   www.aol.com/news/healthiest-flour-cook-dietitian...

   Try oat flour or chickpea flour for health benefits. ... A quarter-cup serving of whole-wheat flour provides: Calories: 110. Carbs: 21 grams. Fiber: 3 grams. Protein: 4 grams. Fat: 1 grams.

5. Enriched flour - Wikipedia

   en.wikipedia.org/wiki/Enriched_flour

   [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. The remaining and largest portion of the seed is the endosperm. It acts as a nutrient reservoir for the developing embryo.

6. How to Bake with Whole-Wheat Flour

   www.aol.com/.../food-how-bake-whole-wheat-flour.html

   Here's our general rule of thumb: For sturdier-textured baked goods (bread, pizza dough), swap at least 50% (and up to 100%) of the all-purpose flour with regular whole-wheat or milder-flavored ...

7. Unifine mill - Wikipedia

   en.wikipedia.org/wiki/Unifine_mill

   A Unifine mill is a single one-pass impact milling system which produces ultrafine-milled whole-grain wheat flour that requires no grain pre-treatment and no screening of the flour. [1] Like the grist or stone mills that had dominated the flour industry for centuries, the bran, germ, and endosperm elements of grain are processed into a ...

8. Atta (flour) - Wikipedia

   en.wikipedia.org/wiki/Atta_(flour)

   Whole common wheat (Triticum aestivum) is generally used to make atta; it has a high gluten content, which provides elasticity, so the dough made out of atta flour is strong and can be rolled into thin sheets. [1] [3] [4] The word "whole" is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm.

9. Maida (flour) - Wikipedia

   en.wikipedia.org/wiki/Maida_(flour)

   Maida flour. Maida, maida flour, or maida mavu is a type of wheat flour originated from the Indian subcontinent. [1] [2] It is a super-refined [citation needed] wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits. Some maida may have tapioca starch added.