Flour whole grain

The protocol developed by Holm et al. (1986) was evaluated by analysis of starch content in wheat starch, white wheat flour, whole-grain wheat, and industrially processed wheat products. The major advantage of this protocol over the Basic Protocol is its reduced cost. The chemicals for the reagent preparations and the enzymes are purchased directly from the companies that produce them. The original method did not include RS3 (resistant starch) in its quantitation. A DMSO treatment step has been added (step 4) to solve this problem. 

Pesticide Wholemeal flour White flour Whole grain bread White bread Bran/Wheat... 

Good sources—Blackstrap molasses, blueberries, lettuce, lima beans (dry), navy beans (dry), peanuts, potatoes, soybean flour, soybeans (dry), sunflower seeds, torula yeast, wheat flour, whole grains (barley, oats, soighum, wheat). 

The smell of a home-baked loaf, the taste of a flaky crescent, the texture of a slice of whole-grain bread— all these experiences can come from very basic ingredients. The simplest breads are made from flour, water, yeast, and salt. This is fine for breads that are eaten the... 

Whole grains seldom form an ingredient of products directly. When they do it is usually as a decoration. However, the properties of important ingredients such as flour depend critically on the properties of the grains from which they are made. 

Fermentation of plant foods generally increases mineral bioavailability. Studies by Ranhotra and coworkers (121, 122 for example) have shown increased available zinc from breads and cookies that have undergone yeast fermentation. Also, iron was shown by these workers to be more highly available from unfortified breads than from breads fortified with wheat bran, soy flour or other whole grain vegetable flours. 

Fruits, vegetables, and whole-grain breads and cereals contain carbohydrates. This is also true of cookies, cakes, and most other sweets, since both flour and sugar come from plants—flour from wheat, and sugar from sugar cane. Potatoes, beans, popcorn, and rice are other examples of foods with carbs. 

An increase in consumption of whole grain flour products is one of the nutritional aims in Norway. The high content of dietary fiber or factors associated with it, however, present in bran and whole grain flour, may interfere with the bioavailability of minerals as suggested by several authors ( , 7, 8),... 

In the present study, bread in the form of rolls was prepared from whole grain flour (100% extraction rate) with a zinc content of 22 mg/kg and from white wheat flour of about 72% extraction rate, where the zinc content was 7 mg/kg. The water added to the dough, contained an amount of almost carrier free isotope solution, corresponding to 0.25y/ Ci of Zn for each roll. The isotope solution was made by diluting a stock solution of 65 Zn CI2 in 0.1 M HCl (0.1 to 0.5 Ci/g Zn, Radiochemical centre, Amersham, England) with physiological saline to a final radioactivity of Ci/ml. 

Be wary of brown bread and whole-grain products—if it doesn t say 100% whole grain, it s probably predominantly white flour. As a better option, try one of the bread recipes in chapter 8. 

In most countries, cereals are the largest single source of dietary iron. The iron content of white flour is considerably lower than that of whole grain flour and flours of higher extraction rate. In Norway we have no fortification of the white flour, and the contribution of iron from cereals to the diet accounts for only 30%. Our neighbor country Sweden does enrich its white flour, with the result that over 60% of the iron in the diet comes from cereals. The frequency of iron anemia is, nevertheless, the same in the two countries. 

In Norway only 17% of the total flour consumed is whole grain flour. A considerable increase would be desirable from a nutritionist s point of view. The fraction of the flour consumed as white bread has been remarkably stable, although large campaigns have been performed encouraging the use of whole grain flour. 

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