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Wheat and other grains grow on a stalk and have an outer covering known as the husk, or the hull, which is not nutritional to humans. When the hull is removed, it is often referred to as chaff . The edible part of the wheat kernel is a wheat berry composed of the bran (about 14% of the kernel volume), the germ (about 3% of the kernel volume ...
Because wheat was the most expensive grain to grow, and the process to sift it labor-intensive, white flour was generally limited to special occasions and the wealthy, until the mid-19th century. Then industrial processes eliminated the labor cost, allowing prices to fall until it was accessible to the middle class. [5]
To produce refined (white) wheat flour, [4] grain is usually tempered, i.e. moisture added to the grain, before milling, to optimize milling efficiency. This softens the starchy "endosperm" portion of the wheat kernel, which will be separated out in the milling process to produce what is known to consumers as white flour. The addition of ...
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Hayden Flour Mills has been cultivating a 6,000-year-old wheat called White Sonoran that took 17 years to grow out from a handful of seeds. It is the oldest strain of wheat in North America.
Acorn flour is made from ground acorns and can be used as a substitute for wheat flour. It was used by Native Americans. Koreans also use acorn flour to make dotorimuk. Almond flour is made from ground almonds. Amaranth flour is a flour produced from ground amaranth grain. It was commonly used in pre-Columbian meso-American cuisine and was ...
Oat flour is a whole-grain flour containing all three parts of the grain — the germ, endosperm and bran. Whole grains naturally contain vitamins and minerals, fiber and antioxidants.
The germ is retained as an integral part of whole-grain foods. [6] Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran produces a flour with a white rather than a brown color and eliminates fiber.