flour, extraction rate

A Dictionary of Food and Nutrition | 2005 | 524 words | Copyright

flour, extraction rate The yield of flour obtained from wheat in the milling process. 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. ‘Patent’ flours are of lower extraction rate, 30–50%, and so comprise mostly the endosperm of the grain. See also bread.

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DAVID A. BENDER. "flour, extraction rate." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

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DAVID A. BENDER. "flour, extraction rate." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-flourextractionrate.html

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