not many, in previous times all of the vitamins where lost but we now have ways that don't eliminate the vitamins (you could just look at the nutrition information on the white bread and whole wheat)
Whole wheat flour is just that, wheat that is ground into flour with nothing removed. White flour is just the middle part of the wheat kernel without the bran or wheat germ. Enriched flour has vitamins added to it to make up for the bran and wheat germ. Refined could mean any of these other than whole wheat.
Wheat.More information:Wheat flour comes from the wheat plant, a grass that originated in the Near East and is now grown throughout the world.Wheat flour can be milled from different types of wheat for specific purposes; hard or durum wheat for bread baking; soft wheat for cakes; a blend of different wheat for pizza crusts. Whole wheat flour and a variation called Graham flour include the germ and bran of the grain, which contain most of the oil, protein and vitamins. These are removed from white flour, which is then "enriched" with a few artificial vitamins. Most all-purpose flour is chemically bleached, but unbleached white flour is also available.
Flour is wheat that has been ground to a fine powder. White flour has the wheat "husk" or germ removed.
wheaten , white is full of calories, sugar and salt.
No, it is not.
wheat flour because white flour is bleached to change the taste and color
"White flour" is wheat flour, it's just been processed in a slightly different way. It's perfectly fine to use whole wheat flour instead of white flour in a pizza crust.
No. Whole wheat flour has not been ground as finely as white flour, nor bleached. However, if you use the correct proportions, and add in a little wheat germ, you can get something similar, graham flour.
White flour is wheat flour. The asker may intend to ask whether whole wheat flour can be substituted for white flour. The answer is yes, but the final product will be more dense and heavy than when made with white flour. Home bakers often compromise by replacing 1/3 to 1/2 of the flour in a recipe with whole wheat flour, then use white flour for the remaining amount.
White flour is made from wheat. So if one is not supposed to eat white flour, one should not eat any wheat flour. Your medical profession would be the best person to consult when uncertain about food restrictions.
Different flours can be used interchangeably, although they will not produce identical products. White flour is a type of wheat flour that has all elements of the wheat grain removed except for the starchy inner part of the grain. It is usually chemically bleached to the preferred whiteness. Other types of wheat flour include unbleached white flour, whole wheat flour and cracked wheat flour. Bread flour is wheat flour with a higher percentage of gluten, while pastry flour is wheat flour with lower gluten. Self-rising flour is wheat flour to which salt and leavening ingredients are added. Some flours that can replace wheat flours are spelt flour, oat flour, rye flour, rice flour and corn flour. Each type of flour will have a distinctive taste and texture.
Answer 2There are not enough enriching vitamins and minerals in enriched flour products for even a small child to eat enough flour to overdose on the vitamins and minerals. Enriched flour is NOT "just flour with vitamins and minerals added to improve the nutritional value" The flour processors, in processing whole grain wheat into "WHITE" flour [also referred to as "Enriched"flour], in effect "grind off all the good stuff," leaving nothing but almost pure starch.When they finish milling the flour, there are NO vitamins,minerals, or FIBER left, they are all removed in the milling process. In order to give it some nutritional value, they then add-back SOME vitamins and minerals, but the result is NOT NEARLY so nutritious as if they had simply ground the whole wheat grain into flour. But then, the flour would not be "white," and "pretty."Now, today, IF one keeps up with the large number of health studies, we see results of recent clinical studies that confirm what my doctor told me nearly 30 years ago.Again, the answer to the question whether enriched flour [highly processed "white" flour] is bad for you, the answer is a resounding yes.