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UK Scientific Advisory Committee on Nutrition. Although, the
roles and benefits of bioactive phytochemicals remain to be
established, few would dispute that increasing flour extraction
rate could have a significant impact on the health of consumers.
starchy
endosperm
Aleurone
germ
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in the white flour. These proteins are therefore diluted by about
25 percent in wholemeal, and to a correspondingly lesser extent
in high extraction flours. It is therefore necessary to use grain of
higher protein content and/or protein quality, or to supplement
low protein flour with vital gluten produced by the industrial
separation of starch and gluten from flour.