• Jennette Werle, CIHC, DH

Do you know what's in your flour? How was it processed?

Please read the label! You will be surprised to find out that many wheat flours are not genetically modified in the US, but chemically modified. This chemical modification has the power to alter the ecosystem in your gut with the potential to making you sick. As an example, the spraying of glyphosate before harvesting and drying process of wheat is permitted in the US. Glyphosate is also used as an antibiotic in the US. 1, 2, 3 Please be an informed consumer.

There are other factors that determine the quality of the flour and the miller has these choices: Natural or chemical aging of the grains, extraction rates, tempering of bran or mellowing the endosperm among other practices. Some milling practices can cause grains to loss nutrients during the process. This is why many flours are enriched. This enrichment has no effect in the baking quality of the flour.

Bleaching of the flours is done to produce a natural colored flour and a soft crumb in baking, but it also destroys the flour’s natural carotenoids nutrients. Bleaching agents used are: Benzoyl peroxide & chlorine gas used to chemically age the flour. Bleached flours are not good for breads as they produced a white and mellow flavor bread. Potassium bromate and ascorbic acid is used to mature and age the flours, but they do not bleach. Some States in the US require disclosing to consumers that some ingredients added during the processing of flour can cause ill health effects.

Preservatives added to flours are: calcium propanoate, sodium benzoate, tricalcium phosphate, and butylated hydroxyanisole.

Malting is used to treat wheat flours with the addition of malted barley flours. Malting aids in the conversion of starches to dextrins into fermented sugar like maltose. The natural occurring yeast can then feed from the sugars helping it convert into carbon dioxide (CO2) and alcohol. Malt improves fermentation, crust color and the volume of baked goods.

It is best to use organic grains if possible, but a least, grown without chemicals or pesticides . Try to use the whole grain to provide full nutrition to your body. Grains have 3 parts to them: the bran, the endosperm & the germ. The endosperm contains protein, starches and water; the germ contains fats & micronutrients; and the bran is rich in fiber (cellulose) and minerals.

This book will use the following wheat flours:

• All-purpose flour derived from hard or soft wheat, 10 to 12 grams of protein content.

• Bread flour – wheat derived from hard wheat, 12 to 16 grams of protein content.

• Cake flour – wheat derived, soft wheat, 7 to 9 grams of protein content.

• Whole grain wheat flour with a protein content of 16 grams of protein.

Use the right protein content to achieve the right texture and consistency. Below is the formula to determine the protein content of your flour.

Package is marked with 34 g per serving (1/4 cup), 4 g protein. What is the protein % of the flour? The answer is 11.7 protein. This percentage is good for an all-purpose flour jobs!

1. Grams of protein per cup of flour (34 g)

2. 4grams protein x 100=400

3. 400g total protein/34per serving= 11.7%percentage of protein in the flour

*There are many farmers and manufactured that are responsible in growth and processing of grains & foods in general. Please support them.

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Information provided by Health Journey Coaching 4U for educational purpose.

Healing is a matter of time, but it is also a matter of opportunity” Hippocrates

 Jeannette Werle, Health Consultant

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