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Low extraction rate flour, which contains a higher proportion of bran and germ, offers several advantages. It is typically richer in nutrients, including fiber, vitamins, and minerals, contributing to better overall health. Additionally, this type of flour can enhance the flavor and texture of baked goods, providing a more robust taste. Moreover, its higher fiber content can aid in digestion and promote satiety.
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What is the meaning of low extraction rate flour?
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Difference between high and low extraction flour?
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.
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.
What is the difference between high extraction rate flour and low extraction rate flour?
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.
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