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High extraction flour refers to flour that has a higher percentage of the whole grain remaining after milling, meaning it contains more of the bran and germ compared to lower extraction flours. This results in a flour with more nutrients and a darker color. Low extraction flour, often called white or refined flour, has most of the bran and germ removed, resulting in a lighter color, finer texture, and fewer nutrients. High extraction flour is typically used for heartier, more flavorful breads, while low extraction flour is used for lighter, softer baked goods.
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.
discard most of the rancidity prone nutritional minerals and oils associated with the bran and germ elements, of the wheat kernel.
ALOT of people die i mean, NOT alot of people die
Cake or pastry flour, I have also heard it called soft flour.
Yes craving flour can make your iron low but its not healthy to eat everyday but you can eat it
Bradycardia is the medical term for a low pulse rate, which is typically defined as a heart rate below 60 beats per minute. Bradycardia can be normal in athletes or due to certain medical conditions or medications.
yes
Healthy citizens can lead to a low death rate.
Inflation in Japan is negative, Japan had deflation. Meaning the cost of everything is falling, rather than increasing.
Killer whales have a low birth rate
Essentially, it is "an all purpose household flour" but with a low level of raising agents (lower than self-raising flour). Please see related link from the Oldums website (producers of Irish Cream Flour).