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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.
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What color is the Eucharist?
Roman Catholic AnswerIt depends on what color the wheat used is. The Eucharist can be confected validly with common wheat flour, or with whole wheat flour. The first renders the Eucharist white, or off-white, the later renders it reddish or brown.
Does Unbleached wheat flower count as white flower?
Unbleached wheat flour IS bleached by oxygen in the air during an aging process. Bleached flour uses chemicals (which may be dangerous to your health) to speed up the process. Unbleached flour will be off-white in color but nutritionally, bleached and unbleached flours are equivalent (very little nutritional value). In BOTh these flours the bran and germ have been removed (degerminated), making it a processed white flour.
Name a food item you often run out off?
for me,it is always wheat flour.
Is enriched wheat flour a whole grain?
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.
How can you determine the suitable color of flour?
To determine the suitable color of flour, you want to make sure that it is not rotten, or going bad. Flour should be white, to off white, depending on what type of flour it is.
Why does white bread have more fiber than wholemeal bread?
White bread normally doesn't have more fiber, unless artificial fiber is added before the bread is baked. Whole wheat bread is more nutritious because the flour isn't bleached and all of the wheat germ is still left in. If the brand of white bread says it has more fiber, they are using fiber from an artificial source. In the 1980's, a brand of "high-fiber" bread actually used saw-dust to add fiber to their product They were forced to take their product off of the market.
Does white flour have bleach in it?
Flour is bleached to make it lighter in color so that when you make white baked goods they actually turn out white, not the slightly off-white color of unbleached flour. The oxidization (whitening) process also frees up a bit more gluten in the flour making it slightly harder than unbleached flour.
What are the end products of bread?
Primarily the straw (the cut wheat stem) and the chaff (kernel hulls that come off during threshing).
What is all purpose flour?
All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat. It's a fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the sprouting part) nor the bran (the outer coating). U.S. Law requires that all flours not containing wheat germ must have niacin, riboflavin, thiamin and iron added. (Individual millers sometimes also add vitamins A and D.) These flours are labeled "enriched." All-purpose flour comes in two basic forms-bleached and unbleached-that can be used interchangeably. Flour can be bleached either naturally, as it ages, or chemically. Most flour on the market today is presifted, requiring only that it be stirred, then spooned into a measuring cup and leveled off.
How do you produce semovita?
Semovita, is a branded word for Semolina. It is the starch from wheat fortified with proteins and vitamins. Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ and the starch is cracked into coarse pieces in the process. Using sifting, these starch particles, the semolina, are separated from the bran. The semolina is then ground into flour.
Can you substitute pastry flour for all purpose flour?
If you need a cup of bread flour and do not have it use 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets). If you needa cup of cake flour and do not have it use 1 cup all-purpose flour minus 2 tablespoons.
What is raw material of all purpose flour?
All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat. It's a fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the sprouting part) nor the bran (the outer coating). U.S. Law requires that all flours not containing wheat germ must have http://www.answers.com/topic/nicotinic-acid, http://www.answers.com/topic/riboflavin, http://www.answers.com/topic/thiamine and iron added. (Individual millers sometimes also add vitamins A and D.) These flours are labeled http://www.answers.com/topic/enrichment. All-purpose flour comes in two basic forms-bleached and unbleached-that can be used interchangeably. Flour can be bleached either naturally, as it ages, or chemically. Most flour on the market today is presifted, requiring only that it be stirred, then spooned into a measuring cup and leveled off.
