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Flour that has been processed from grain to remove the bran and germ, bleached to whiten the appearance, and then reformulated with nutrients, such as thiamin, riboflavin, niacin, Vitamin D, iron, and calcium added in accordance with established government guidelines. The nutrients are added because of the removal of the bran and germ, which contain most of the nutrients found in wheat grain. However, the removal of the oily germ helps the flour to keep for much longer periods.
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USDA Nutrition Facts |
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| Serving Size 1 oz |
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| Calories 381 |
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| Protein 9g |
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| Total Fat 3g |
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| Total Carbohydrates 79g |
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| Dietary Fiber 2g |
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| Sugars 2g |
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| Potassium 146mg |
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| Sodium 289mg |
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| Cholesterol 0mg |
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| Serving Size 1 oz |
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| Calories 237 |
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| Protein 1g |
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| Total Fat 11g |
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| Total Carbohydrates 34g |
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| Dietary Fiber 1g |
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| Sugars 15g |
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| Potassium 65mg |
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| Sodium 266mg |
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| Cholesterol 0mg |
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Enriched Flour term - Related Content |
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| A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing. When commercially prepared white ... |
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| A type of corn that is grown solely as a source for the production of corn flour. The kernels are starchy and much softer than other types of corn, which allows flour milling to ... |
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| A utensil most often associated with baking activities that allows fine or coarse ground substances to be sifted and spread over a variety of surfaces when preparing foods. Also ... |
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| White rice that has been coated with nutrients, such as iron, niacin, thiamin, and folic acid, which were lost when the rice was initially processed. Despite replacing some of the ... |
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| 1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to ... |
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Enriched and/or Flavored Breads
Some basic yeast bread recipes are enhanced with other ingredients that change the characteristics of the bread including the texture, ... |
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| Tips - Home Flour Milling | Substitutions
Tips - Home Flour Milling
Amaranth Flour
Amaranth seeds are very small so they are difficult to grind into flour with ... |
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| Nutritional Advantages | All About Gluten
Nutritional Advantages of Various Types of Flour
Most types of flour are composed mainly of carbohydrates, but the ... |
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Most types of flour keep well in a sealed container in a cool, dry, and dark location. The original paper packaging used for many types of flour is fine for long term ... |
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| Flour Used as a Thickening Agent | Frying | Deep-Frying | Baking
Flour Used as a Thickening Agent
Flour is one of the most often used thickening agents when ... |
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| Light and crispy, this cracker or flat bread recipe is great to serve when needing a delicious tasting appetizer or garnish for soups, salads and chilies. |
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| Crisp and salty, this crisp goes well with soups, stews and salads. |
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