Benders'dictionary of nutrition and food technology

194fleishig Jewish term for dishes containing meat, which cannot beserved with or before milk dishes.See also milchig; pareve.flint corn See maize.flippers See swells.floridean starch A branched polysaccharide of glucose obtainedfrom red algae (Florideae spp.).florigens See phytochromes.flounder Small flatfish, Platichthys spp., also called fluke.flour Most commonly refers to ground wheat, although also usedfor other cereals and applied to powdered dried matter such asfish flour, potato flour, etc.See also bread; flour, extraction rate.flour, ageing and bleaching See ageing.flour, agglomerated A dispersible form, easily wetted, producedby agglomerating the fine particles in steam; particles are greaterthan 100 µm in diameter, so the flour is dust-free.flour, air classified Sieving cannot separate particles smaller than80µm, and for production of flour with more precisely definedparticle size it is subjected to centrifugation against an aircurrent.flour enrichment The addition of vitamins and minerals to flour,to contain not less than: (UK) vitamin B 1 0.24 mg, niacin 1.6 mg,iron 1.65 mg, calcium 120 mg/100 g; (USA) vitamin B 1 0.44–0.56 mg, vitamin B 2 0.2–0.33 mg, niacin 3.6–4.4 mg, folic acid140µg, iron 2.9–3.7 mg/100 g; calcium not specified.flour, enzyme inactivated Flour in which the enzyme α-amylasehas been inactivated by heat to prevent degradation when theflour is used as a thickening agent in gravies, soups, etc.flour, extraction rate The yield of flour obtained from wheat inthe milling process. 100% extraction (or straight-run flour) iswholemeal flour containing all of the grain; lower extractionrates are the whiter flours from which progressively more of thebran and germ (and thus B vitamins and iron) have beenremoved, down to a figure of 72% extraction, which is normalwhite 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 gsugars), fibre 12.2g, ash 1.6g, Ca 34mg, Fe 3.9mg, Mg 138mg,P 346 mg, K 405 mg, Na 5 mg, Zn 2.9 mg, Cu 0.4 mg, Mn 3.8 mg,Se 70.7µg, 225µg carotenoids, E 0.8 mg, K 1.9 mg, B 1 0.45 mg,B 2 0.22 mg, niacin 6.4 mg, B 6 0.34 mg, folate 44 µg, pantothenate1mg.