Flour enrichment

Table 12-2 Comparison of Flour Enrichment Requirements in Canada and the United States Canada (Flour, White Flour, Enriched Flour, or United States Enriched White Flour) (Enriched Flour) ...

Source Reprinted from Health Canada, Health Protection Branch consultative document on draft proposals-sub-jects (1) fortification of flour and pasta with folic acid, (2) harmonization of flour enrichment with the United States of America, (3) optional enrichment of flour. 

Food laws developed in various countries reflect the way governments are organized and the state of development of the food industry. Different interpretations of scientific and nutritional information can result in establishment of different standards. This is demonstrated by the comparison of Canadian and U.S. rules on flour enrichment (Table 12-2). 

Adler and Pomeranz (201) have shown that the addition of lecithin to soy flour-enriched bread can improve its consumer acceptability in the absence of shortening. Even in the presence of shortening, an improvement was observed with the use of lecithin (202). 

Use Iron oxide pigment other iron salts ferrites water and sewage treatment catalyst, especially for synthetic ammonia fertilizer feed additive flour enrichment reducing agent herbicide wood preservative process engraving. 

Enriched Flour Enriched Flour White Bread Turkey, raw Turkey, raw Whole egg, dried Egg yolk Beef, raw Beef, cooked... 

National Research Council. Food and Nutrition Board, Bread and Flour Enrich-... 

Polymethyl-3,3,3-trifluoropropylsiloxane Polymethyl-3,3,3-trifluoropropylsiloxane-dimethylsiloxane copolymer, vinyl-terminated flotation processing Oleyl hydroxyethyl imidazoline flotation reagent Dehydroabietylamine acetate Dodecyixylyiditrimonium chloride flotation, latex Benzalkonium chloride flour enrichment Ferrous sulfate anhydrous flour improver, food... 

HISTORY. In the United States, the bread-and-flour-enrichment program has been a controversial one. Some have maintained that the public should be educated to the use of natural foods that would supply all nutrients, but experience of centuries has shown that people are reluctant to change their food habits and that education regarding food choices is a slow process. A classical, pioneering rice enrichment experiment in the Philippines demonstrated how an action program can combat a widespread deficiency disease. 

The History of Flours Production and Processing Major Flours Special Flours Nutritive Value of Flours Enrichment and Fortification of Flours Uses of Flours and the By-Products of Milling Major Cereal Flours Special Flours By-Products... 

Fair souixss-Aspatagus, beans, chicken, danddion greens, enriched bread, enriched esreris, eiiiched com-meal, enriched flour, enriched rice. 

Good sources—Corn flakes fenrichedl, almonds, cheese, eggs, lean meat (beef, perk, iambi, mushrooms (raw), wheat flour (enriched), turnip greens, wheat bran, soybean flour, bacon, cornmeal (enriched). 

VITAMIN LOSSES DURING PROCESSING, COOKING, AND STORAGE. More than 75% of the vitamin B-6 content of wheat is lost in milling white flour. Although vitamin B-6 is not added in white flour enrichment programs, perhaps it should be. 

Grades of Flour Test Baking Kinds of Flours Enriched Flour Nutritional Value of Wheat Wheat Products and Uses... 

Tables W-11, W-12, W-13, and W-14 show the standards for enriching flour, self-rising flour, macaroni products, and enriched bread, buns, and rolls. Calcium and vitamin D are permitted as optional additions to flour and bread, in the amounts specified. At about the same time that the flour enrichment program got underway (1941), iodine was added to table salt to prevent goiter, and vitamin D was added to milk to prevent rickets (Since most milk is now fortified with vitamin D, it is seldom added to bakery foods).

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