Food Nutrition

Food Chemistry

Food Microbiology

Food Packaging

Food Preservation

Food Processing

Food Additives

Food Analysis
Food Safety

Food Spoilage

Food Dictionary

News   New

Submit Article

view Article

Free Members Join

View members

Submit industry

View industries

Post Jobs

Job Vacancies

Post Institute

List Of Institute

Site Map

Contact Us




extraction rate flour

  The yield of flour obtained from wheat in the milling process. 100% extraction (or straight-run flour) 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) have been removed, 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.

  Wholemeal, composition/100 g: water 10.3 g, 1419 kJ (339 kcal), protein 13.7 g, fat 1.9 g (of which 23% saturated, 15% monounsaturated, 62% polyunsaturated), carbohydrate 72.6 g (0.4 g sugars), fibre 12.2g, ash 1.6g, Ca 34mg, Fe 3.9mg, Mg 138mg, P 346mg, K 405mg, Na 5mg, Zn 2.9mg, Cu 0.4mg, Mn 3.8mg, Se 70.7μg, 225μg carotenoids, E 0.8mg, K 1.9mg, B1 0.45mg, B2 0.22mg, niacin 6.4mg, B6 0.34mg, folate 44μg, pantothenate 1mg.

  White, composition/100 g: water 11.9 g, 1524kJ (364kcal), protein 10.3 g, fat 1 g, carbohydrate 76.3 g (0.3 g sugars), fibre 2.7 g, ash 0.5 g, Ca 15mg, Fe 4.6mg, Mg 22mg, P 108mg, K 107mg, Na 2mg, Zn 0.7mg, Cu 0.1mg, Mn 0.7mg, Se 33.9μg, 18μg carotenoids, E 0.1mg, K 0.3mg, B1 0.79mg, B2 0.49mg, niacin 5.9mg, B6 0.04mg, folate 183μg (if enriched), pantothenate 0.4mg.