Tag: Flour processing

People with gluten sensitivities often report feeling better after eating bread and pasta in Italy. This phenomenon points to fundamental differences between Italian and American flour, from cultivation to processing, which collectively influence its health profile.

According to Thrive Market, unbleached flour is indeed a processed food, as milling alters its natural state by removing the bran and germ. So, is unbleached flour highly processed? The answer depends on your definition of "processed" and how its manufacturing compares to other flours, such as whole wheat and bleached varieties.

Since the 1940s, the U.S. government has mandated that food manufacturers enrich refined grain products to combat widespread nutrient deficiencies. This historical public health measure is the primary reason why enriched wheat flour is a foundational ingredient in so many common foods, from bread to pasta.

According to a 2019 EWG report, glyphosate was detected in all 12 wheat-based products tested, including flour. To determine what flour is the cleanest, consumers must consider factors beyond appearance, such as agricultural practices and processing methods.

A significant number of people with non-celiac gluten sensitivity report feeling better after eating wheat products in Italy compared to other countries, leading many to question if Italian flour is inherently healthier. The truth is not a simple yes or no, but a complex answer rooted in wheat genetics, traditional processing, and agricultural standards.

According to the FDA, a food is considered 'natural' if it has no artificial or synthetic additives. However, whether flour meets this definition depends on its processing. The answer varies across flour types.

According to the National Institutes of Health (NIH), many cereals and breads in the United States and other countries contain added niacin to boost their nutritional content. The question of 'Does wheat flour have niacin?' depends on the type of flour used, with major differences found between enriched and whole wheat varieties due to processing.

Over 79 countries have mandatory programs for fortifying or enriching wheat flour. The milling process for creating enriched flour refines the grain, removing its bran and germ, and is indeed a form of processing. This article explores the nature of enriched flour and explains why it falls under the category of a highly processed food.

Wheat protein content can vary naturally from 8% to 17% depending on several factors, but specific strategies can help increase this valuable nutrient. This guide will detail how to get higher protein in wheat through a combination of effective agricultural practices and post-harvest techniques to improve nutritional density and baking quality.