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flour, extraction rate

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) 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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