| White flour is an important ingredient
in the manufacture of cakes, pastries and pasta. It
is obtained from grains by only grinding mostly the
endosperm. Thereby, the biggest part of the bran and
the germ are sifted away (refining procedure). This
results in a loss of vitamins, minerals and dietary
fiber. This loss can partly be compensated for by adding
back (enriching) iron and vitamin B (thiamin, riboflavin
and niacin) to the white flour.
As whole grains have a higher oil content than refined
grains, they go rancid more quickly. Therefore refining
of the grains can be legitimated by prolonging the shelf
life of white flour. If you are interested in the oxidative
stability of your grains and flakes then you need Metrohm’s
743
Rancimat.
|
Food
Analysis 
