NUTRITIONAL INFORMATIONS

There are many different types of flour.Flour is the fine powder which can be derived from the endosperm portion of wheat,rye,rice,barley and others.The most commonly used flour in baking are known as plain flour nd wholemeal flour.Both flour are classified under wheat flour however they both provid different mouthfeel and sensory characteristic to the end product.Their nutrional value also varies.

Now.lets compare the nutritional value in plain flour and wholemeal flour.

*PLAIN FLOUR*

Plain flour is derived from removing the bran and germ,leaving only the endosperm.It contains about 10-11% of protein.Normally plain flour are fortified with nutrients to compensate the nutrients losses during milling.

*WHOLEMEAL FLOUR*

Wholemeal flour is a made from the entire wheat kernel(bran,germ & endosperm). It contains about 14% of proteins.Since the whole grain is used,hence there is no net loss of nutrients.Infact,Wholemeal flour contains more nutrients and are high in fibre as compared to plain flour.

ArT Of mAkiNg sPoNGecAkE: NUTRITIONAL INFORMATIONS,UNDERSTANDING FOOD;Principles & preparation third edition, Amy brown.