consumer acceptability of spiced composite bread - The Federal ...

The finest grades of flour are obtained from the middlings that are left over from the bolting
process. The flour is extracted by a process called purification. A purifying machine is
usually a sieve through which a stream of air is passed, separating the flour particles by
passage through the meshes of the sieve and by flotation in air.
The grades of flour removed at successive stages of the milling process vary widely. For
commercial purposes the milling grades are blended to produce standard grades or special
commercial brand.
2.1.4 NUTRITIONAL VALUE OF WHEAT
Flour contains from 65 to 70 percent starch, but it’s most important nutrient value lies in its 9
to 14 percent protein content. Gliadin and gluten are the principal proteins, constituting
approximately 80 percent of the gluten. Cellulose, fats, and sugar total less than 4 percent.
ENDOSPERM: The inner part of the wheat kernel (about 83% of the kernel), consists
mostly of starch and is the source of white flour. Of the nutrients in the whole kernel, the
endosperm only contains about 43% of the pantothenic acid, 32% of the riboflavin,
12% of the niacin, 6% of the pyridoxine, 3% of the thiamine, and 70-75% of the protein
BRAN: Of the nutrients in the whole kernel, the bran (in addition to vital unabsorbable
fiber or roughage) contains about: 86% of the niacin, 73% of the pyridoxine, 50% of the
pantothenic acid, 42% of the riboflavin, 33% of the thiamine, and 19% of the protein
GERM: Of the nutrients in the whole kernel, the germ contains about: 64% of the thiamine,
26% of the riboflavin, 21% of the pyridoxine, 7% of the pantothenic acid, 2% of the niacin,
and 8% of the protein.
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