What is high extraction rate flour?
A measure of the percentage of the grain that is made into flour during the milling process. Flour with a higher extraction rate has more of the bran, germ and outer layers of the endosperm in it. Whole wheat flour is 100% extraction, white flour around 72%.
What does high extraction mean?
High extraction means that a high percentage of the whole grain was extracted. So, 90% extraction means that only 10% of the larger bits of these milled grains were not used. High extraction is considered whole wheat, although not 100% whole wheat. If you don’t have a mill, commercial whole wheat flour will work. Danny.
What is extraction rate in flour production?
The extraction rate is a figure representing the percentage of flour produced from a given quantity of grain. For example, if 82 kg of flour is produced from 100 kg of grain, the extraction rate is 82% (82÷100×100).
What is low extraction rate?
A 100% extraction (or straight‐run) is wholemeal flour containing all of the grain; lower extraction rates are the whiter flours from which progressively more of the bran and germ (and thus B vitamins and iron) are excluded, down to a figure of 72% extraction, which is normal white flour. …
What is the extraction rate?
Extraction rate is a figure that tells you how much air can be removed from a room in one hour. The figure is measured in metres cubed per hour, or m^3/hr. Therefore, you need to calculate the size of the room and how much air the fan can remove in one hour.
What flour has an extraction of 70%?
Extraction rates, milling methods and nutrition The extraction rate is the percentage by weight that is ‘extracted’ from the whole grain to make flour. In theory, whole wheat flour contains 100% of the cleaned whole grain; contemporary brown flour is around 80-85% extraction and white flour is about 70-72% extraction.
Which 2 vitamins must be added to white flour in the UK?
For example, by law in the UK, iron, thiamin and niacin must be added back to white and brown flour (but not wholemeal) as they are removed with the bran during the milling of wheat to make all flour (except wholemeal). Nutrients are sometimes added to produce a substitute product with similar nutritive value.
What does low ash mean in flour?
Ash content refers to the amount of ash that would be left over if you were to burn 100 g of flour. A higher ash content indicates that the flour contains more of the germ, bran, and outer endosperm. Lower ash content means that the flour is more highly refined (i.e., a lower extraction rate).
What is low extraction rate flour?
Lower extraction rate flours indicate that less of the bran and germ remain in the flour after milling. For example, a traditional powdery fine pastry flour has a low extraction rate of 45-55%, which means it is composed primarily of the white starchy endosperm with the vast majority of bran and germ sifted out.
How is flour extraction rate significant to flour quality?
The reduction in flour moisture with the in- crease in the flour extraction rate is due to the presence of more wheat bran in flour which has less moisture compared with aleu- ron particles. This also affects flour water absorption and the storage quality of this flour.
How do you calculate the extraction rate of flour?
What is meant by the phrase fortification of flour?
As nutrient loss occurs during milling, nutrients are added to flour in amounts equal to those present before processing to make enriched flour. Fortified flour is made by adding nutrients in excess to quantities lost during milling, or additional nutrients are added to improve its nutritive value.
Why do we fortify flour?
Why is flour fortified? White flour was first fortified with calcium in the UK in 1941. This was introduced to prevent rickets which had been found to be common in women joining the Land Army. Fortifying flour was a means of providing more calcium in the diet at a time when dairy products were scarce.
Why is calcium added to white flour by law?
The addition of calcium carbonate became mandatory in 1943 to increase calcium levels in the diet and throughout the 1940s to the end of food rationing in 1954 the milling of flour up to 80% extraction or higher was required by law in order to make full use of the nutritional value of the wheat grain.
What are the 3 parts of grain?
All whole grain kernels contain three parts: the bran, germ, and endosperm.
What part of the grain is sometimes removed during processing?
Whole Grains are Healthier Whole grains contain all three parts of the kernel. Refining normally removes the bran and the germ, leaving only the endosperm. Without the bran and germ, about 25% of a grain’s protein is lost, and are greatly reduced in at least seventeen key nutrients.
Which cooking methods are best for preserving vitamin content?
Steaming is one of the best cooking methods for preserving nutrients, including water-soluble vitamins, which are sensitive to heat and water ( 4 , 5, 6, 17 ). Researchers have found that steaming broccoli, spinach, and lettuce reduces their vitamin C content by only 9–15% (5).