Flower Flour Baking Recipes-*

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Monday, March 30, 2009

Bran - An excellent source of fiber and minerals. Just beneath it, there is a less fibrous coating called the aleurone layer, which contains protein, phosphurus, thiamin and other B vitamins, and some fat.

Endosperm - The starch in it makes grains an excellent source of complex carbohydrates, especially whole grains with their added fiber from its bran. It serves as the basis for all flours, which are made by separating the endosperm from the husk, bran and germ, and then milling it into flour.

Germ - Rich in fat, excellent source of B vitamins(folate & thiamin) and vitamin E, and with some content of protein, vitamins, and minerals(phosphurus, zinc and magnesium). The fat content makes it susceptible to spoilage which is why they have a much shorter shelf-life then pure white flours.

Plain Flour: It is the fine powder processed from crushing the endosperm and the removal of both the bran and the aleurone layer of the grain.

Wholemeal Flour: The bran, endosperm and germ of the grain is milled* into flour.

*Milling is the grinding and refining of cereal grains.

Acknowledgements
1) Brown, Amy C. (2000). Understanding Food: Principles And Preparation. United States of America: Peter Marshall
2) Wikipedia: The Free Encyclopedia. Cereal germ. Retrieved March 30, 2009, from http://en.wikipedia.org/wiki/Cereal_germ
3) Wikipedia: The Free Encyclopedia. Cereal germ. Retrieved March 30, 2009, from http://en.wikipedia.org/wiki/Whole_grain

new recipe added @ 4:08 PM

About Flower Flour Baking Recipes

The site is dedicated to providing various recipes for baking.

Baking is the heating of food by hot air in an oven using convection currents. Heat can be transferred by the movement of air or liquid. This process is known as convection. As air or liquid is heated, the hotter portions rise above the cold. This creates a convection current.

Baking temperature ranges from 149 to 219°C.

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