How Is White Flour Made

White FlourPeople usually hear about white flour and that it is not good for the body. Most of them say that white flour lacks minerals and vitamins that whole flour and whole grains have. But because they lack those vitamins does not always mean they are bad. There are actually 14 different vitamins, proteins and 10 different minerals that are being lost during the refined process of whole wheat.

Refined flour labeled as enriched flour means that only four vitamins are supplemented back. In addition, refined form itself is not good for the body. There are a lot of fattening and poisonous effects of white flour that are unknown yet. Not all carbohydrates though have similar fattening effects like white flour.

Refined white flour is made from whole wheat grains through a refining process. This process will remove the entire bran and husk that are considered the most nutritious and the parts of the grain that are rich in fiber. After which, it will be bleached with chemicals that contain chlorine and then dried out at high temperature in an oven. The last procedure will kill any little beneficial effect that remains after the bran and husk has been eradicated.

White flour is bleached chemically like the way clothes are bleached. This means that when you consume white bread, you are eating as well the chemical bleach residue that is in the flour. Different flour mills are using different chemical bleaches and they may not be good for the body. The bleaching agents whiten the four by oxidizing the surfaces of the flour particle. They may develop gluten as well that a lot of people are allergic to.

Refined flour is bared of almost all nutrition, leaving only the pure carbohydrate on it. In the process of digestion, starch or carbohydrate is broken down to sugar molecules. Starch is only many molecules of sugar that are bonded together. Vitamin E is highly important in food with sugar and carbohydrate since it is required when the cells convert sugar to energy. Starch and sugar normally contain Vitamin E but it is lost when the husk and bran are eliminated.

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