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What is the difference between high extraction rate flour and low extraction rate flour?
Wiki User
∙ 12y ago
A high-extraction flour has lost little of the nutrients in the outer coats and germ, whereas a low-extraction flour has lost much. Low-extraction rate flour is that it is whiter, and so more popular; has less fat, and hence less tendency to become rancid; has less phytic acid, which possibly means that minerals from associated foods are absorbed better; and has better baking qualities.
Wiki User
∙ 12y ago
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advantages of low extraction flour over high extraction flour?
discard most of the rancidity prone nutritional minerals and oils associated with the bran and germ elements, of the wheat kernel.
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