Flour refined

Cereals and flours Refined cereals all readv-to-aai cereals rice, oatmeal rnacarixtl spaghetti noodles. Whole grain cereols ceteab containing bran, shredded wheat. 

Symons, S.J., and Dexter, J.E. 1991. Computer analysis of fluorescence for the measurement of flour refinement as determined by flour ash content, flour grade color and tiistimulus color measurements. Cereal Chem. 68 454-460. 

Flour Refined milled fraction of the endosperm that has particles which pass the U.S. sieve 100. 

Most of the thiamine sold worldwide is used for dietary supplements. Primary market areas include the following appHcations addition to feed formulations, eg, poultry, pigs, catde, and fish (see Feeds and feed additives) fortification of refined foods, eg, flours, rice, and cereal products and incorporation into multivitamins. Small amounts are used in medicine to treat deficiency diseases and other conditions, in agriculture as an additive to ferti1i2ers (qv), and in foods as flavorings. Generally for dry formulations, the less soluble, nonhygroscopic nitrate is preferred. Only the hydrochloride can be used for intravenous purposes. Coated thiamine is used where flavor is a factor. 

Maize flour, maize grits and refined maize oil -... 

Functional Properties. The pH s of the flours and products obtained by air classification varied between 6.5-6.7 (Table III), which was typical of legume flours (1.3). The proteinates were near oH 7 because of the neutralization orocedure after isoelectric orecioita-tion while the refined starch and fiber were still alkaline in pH despite several washings with distilled water. In a previous study, adjustment of the pH of lupine flour was shown to have a significant influence on functional properties (1) but pH was not adjusted in the present investigation. 

The proportion of the legume flours which gelled when heated in a closed container increased from about 60 to 80% as a result of pin milling (Table IV). Also, most of the protein and starch fractions from field pea gelled under these conditions but a portion of fababean fractions remained as a pourable slurry. The proteinate and refined starch gave very firm gels. 

Under these conditions of heating the aqueous slurries, the flours and starch fractions generally developed creamy colours (Table IV). However the protein fractions were distinctly yellow after heating and the proteinates became light brown, or green in the case of fababean. The refined starches showed only a white colour during the heating cycles employed in these tests. 

Product Colours. Both legume flours showed creamy-yellow colours under the Hunter Color Difference Meter but fababean flour was also slightly greenish (Table V). Pin milling improved the lightness of the flour and this colour was retained by the protein and starch fractions at the expense of the yellow values. The proteinates were light brown in appearance whereas the refined starches were essentially white. The refined fiber retained only a light shade of yellow as compared to the other products. 

Malleshi, N. G. and Desikachar, H. S. R. (1981a). Studies on the suitability of roller flour mill, hammer mill and plate grinder for obtaining a refined flour from malted ragi (Eleusine coracana). ]. Food Sci. Technol. 18,37-39. 

Some nutritionists believe that the processing of modern foods has left us with a less wholesome diet deficient in many vitamins and minerals (refined sugar, refined flour, and fried foods). Therefore, in order to regain the nutrients removed in these processes, it makes sense to supplement our diets with relatively high doses of vitamins and minerals. Fortunately, these are among the most nontoxic OTC products available. 

Table I lists the zinc content of some cereal-based food products (, ). Substantial zinc loss occurs during refinement of cereal grains, e.g., milling of wheat to produce white flour. Therefore, products which are less refined or which contain the bran...

A number of studies have shown that zinc, as compared to other minerals, is poorly utilized from phytate-contalning foods. The relative BV of zinc in a number of phytate-contalning foods was recently examined by Franz et al ( ). Each product was prepared as for human consumption and Incorporated into a semi-purifled diet fed to rats. Whole corn and brown rice had a low relative BV (0.58 or less compared to 1.00 for zinc in zinc sulfate) while wholewheat flour and unleavened wholewheat bread had medium values (0.63-0.74). Refined cereal products such as white flour, leavened and unleavened white bread and white rice (all low in phytate) had high relative BV (0.89-1.08) as did leavened wholewheat bread... 

First of all these studies do not support a change from whole flour bread to a more refined bread with a lower zinc content. Even if there is a lower per cent absorption of zinc from whole flour bread, the absolute amount of zinc absorbed from the unrefined products is higher, because of the considerable higher content of zinc in these products. 

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