Benders'dictionary of nutrition and food technology

195White, composition/100 g: water 11.9 g, 1524 kJ (364 kcal),protein 10.3 g, fat 1 g, carbohydrate 76.3 g (0.3 g sugars), fibre2.7g, ash 0.5g, Ca 15mg, Fe 4.6mg, Mg 22mg, P 108mg, K107mg, Na 2mg, Zn 0.7mg, Cu 0.1mg, Mn 0.7mg, Se 33.9µg,18µg carotenoids, E 0.1 mg, K 0.3 mg, B 1 0.79 mg, B 2 0.49 mg,niacin 5.9 mg, B 6 0.04 mg, folate 183 µg (if enriched), pantothenate0.4mg.See also bread.flour, high-ratio Flour of very fine, uniform particle size, treatedwith chlorine to reduce the gluten strength. Used for makingcakes, since it is possible to add up to 140 parts sugar to 100 partsof this flour, whereas only half this quantity of sugar can be incorporatedinto ordinary flour. See flour strength.flour improvers See ageing.flour, national See flour, wheatmeal.flour, patent See flour, extraction rate.flour, self-raising Wheat flour to which baking powder has beenadded to produce carbon dioxide in the presence of water andheat; the dough is thus aerated without prolonged fermentation.Usually ‘weaker’ flours are used (see flour strength). Legally,self-raising flour must contain not less than 0.4% availablecarbon dioxide.flour strength A property of the flour proteins enabling the doughto retain gas during fermentation to give a ‘bold’ loaf. ‘Strong’flour is higher in protein, has greater elasticity and resistance toextension, and greater ability to absorb water. A ‘weak’ flourgives a loaf that lacks volume.See also extensometer; farinograph.flour, wheatmeal Name given to 85% extraction flour (see flour,extraction rate) when introduced in the UK in February 1941;later called national flour. The term has been obsolete, andreplaced by ‘brown’, since 1956.flour, wholemeal Flour made from the entire grain of wheat, i.e.100% extraction rate (see flour, extraction rate).flow, streamline (or laminar) Flow of liquids in layers withoutsignificant mixing between layers.fluence Energy imparted to the surface of a material by light.fluid balance See water balance.fluid bed dryer A bed of solid particles supported on a cushionof hot air jets (fluidised); the material may be conveyed this way,while being dried.The method achieves mixing without mechanicaldamage; applied to cereals, tableting granules, salt, coffee anddried vegetables.fluke (1) Small flatfish, Platichthys spp., also called flounder.(2) Parasitic flatworms of the order Trematoda.