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What else can I help you with?
Why is wholegrain flour healthier than normal flour?
It has the wheat germ and bran that has most of the nutrition in wheat flour.
What is the difference between wheat flour and white flour What does it mean for flour to be enriched What does it mean for a flour to be refined?
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.
What is whole wheat flower?
Whole wheat flour, also called graham flour, is made from the endosperm, bran, and germ combined; it has a higher protein content than regular white flour.
How is whole wheat made?
Whole wheat flour, also called graham flour, is made from the endosperm, bran, and germ combined; it has a higher protein content than regular white flour.
Can you substitute wheat germ for wheat bran in baking?
Yes, to some extent, both are rich in fiber BUT while the bran is made form the hard outer layer, the germ is the "heart" of the cereal kernel, the embryo of the seed, and has nutritional components not found in the bran.
Why does maida has more gluten content than wheat?
Maida, or refined flour, is made from the endosperm of wheat grains, where the gluten proteins are concentrated. During the milling process, the bran and germ are removed, resulting in a finer flour with higher gluten content. This makes maida particularly suitable for baking and producing baked goods that require elasticity and structure, such as bread and pastries. In contrast, whole wheat flour contains more bran and germ, which dilute the gluten content.
Is green germ x better than blue germ x?
yes , green germ x is better than blue germ x
Can whole wheat flour be used on low carb diets?
Oh yes definitely. Whole wheat is a kind of an unrefined flour that retained much of the wheat germ and bran that is rich in nutrients and dietary fiber. The shelf life is short, which is the only drawback. whole wheat flour is lesser in carbohydrates and more nutritious than refined flour.
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.
Why does white flour have better keeping qualities than home wheat flour?
White flour has better keeping qualities than whole wheat flour primarily because it has a lower oil content and fewer natural compounds that can lead to rancidity. The refining process removes the bran and germ, which contain oils and nutrients that can spoil over time. Additionally, the absence of these components reduces the moisture content, further extending its shelf life. In contrast, whole wheat flour retains these elements, making it more prone to spoilage and requiring refrigeration for longer storage.
Would you use he same amount of oatmeal as the recipe calls for wheat bran?
Oatmeal and wheat bran are very different products. Because of their different textures, you may need to use more oatmeal than wheat bran. It would not be wise to substitute one for the other without taking the time to make a test batch to determine whether you are pleased with the results.
What is the difference between white whole wheat flour and whole wheat flour?
Whole wheat flour contains the entire grain including the bran and "germ" of the wheat berry (grain.) Pastry flour is more highly refined, with the bran and germ removed. Pastry flour also is made from strains of wheat with lower gluten (protein) than all-purpose or bread flour, in order to produce tender pastries.
