Submit »

Sending mail, please wait

Flour is a powder made of cereal grains or roots. It is the main ingredient of bread, which is a staple food for many civilizations, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important foods in European and North American culture, and is the defining ingredient in most European styles of breads and pastries. Maize flour has been important in Mesoamerican cuisine since ancient times, and remains a staple in much of Latin American cuisine.



Flour contains a high proportion of starches, which are complex carbohydrates also known as polysaccharides. Leavening agents are used with some flours, especially those with significant gluten content, to produce lighter and softer baked products by embedding small gas bubbles.



The production of flour has also historically driven technological development, as attempts to make gristmills more productive and less labor-intensive led to the watermill and windmill, terms now applied more broadly to uses of water and wind power for purposes other than milling.

Vitamin B3



Also called Nicotinic Acid, Niacinamide, Nicotinic.



Acts as a co-enzyme in the release of energy from carbohydrates. Also needed to help breakdown fats and proteins. Aids in formation of red blood cells.

Since the 1950's doctors have used nicotinic acid to treat high cholesterol. Niacin is the only drug available that both substantially lowers the "bad" lipids (LDL), and increases the "good"(HDL) cholesterol. The reason this vitamin is not in the forefront of cholesterol therapy is because many people treated with high doses of niacin experience bothersome side effects such as; facial flushing, nausea, stomach pain, diarrhea and much more serious, liver damage.



Milk, eggs, meats (especially liver), chicken, fish, and most other protein-rich foods contain a significant amout of niacin. Also in smaller amounts in coffee and tea.



Dificiency is very rare in modern countries. Symptoms include: Pellagra (diarrhea, dermatitis, and dementia) Less severe symptoms of deficiency include irritability, loss of appetite, weekness and swollen tongue.

iron, iron sulfate, Used in the food industry as a carrier for iron.



Iron in the body works with proteins that release energy in metabolism such as hemoglobin, which carries oxygen in the blood stream. Also involved in the making of ammino acids, hormones, and neurotransmitters.

Iron can be found in meats, poultry, and fish and many fortified foods. Fruits, vegetables and juices also provide some iron.

Iron deficiency symptoms include; anemia, inability to concentrate, weakness, fatigue, pallor, being out of breath after small exertion, cold hands and feet. Some people may develop a smooth round tongue, and have difficulty swallowing.



Symptoms of overload include: nausea, vomiting, diarrhea, rapid heartbeat, dizziness, shock and even death.



***Parents should be warned that iron supplements and multivitamins containing iron are the second most common cause of poisoning in young children in the U.S. (Aspirin is the first) The lethal dose of ferrous sulfate for a 2-year-old is only 3g.***



Source: Harvard Medical School - Health Publications Group, Vitamins and Minerals

Vitamin B-1, Perfectly safe, despite adding minuscule amounts of nitrate to our food.

Vitamin B2, or riboflavin, is required to complete several reactions in the energy cycle. Reddening of the lips with cracks at the corners of the mouth, inflammation of the tongue, and a greasy, scaly inflammation of the skin are common symptoms of deficiency.Riboflavin (B2)- Classic riboflavin deficiency involves the lips, tongue, eyes, skin and nervous system. Vision changes, cheliosis (tiny lesions in the mouth or cracks in the corners of the mouth) tongue inflammation and discomfort eating or swallowing.



Riboflavin?s role in the body involves the metabolism of fats and proteins. Enzymes influenced by riboflavin are absolutely necessary to transport oxygen to the cells. A decrease in this vitamin can result in fatigue. New research indicates that migraine headache sufferers may benefit by riboflavin. 400mgs.day have been shown to lessen the incidence of migraines.



Required for red blood cell formation, antibody production, cell respiration and growth. Important for good muscle tone. Involved in metabolism of protein, protein fats, and carbohydrates. Necessary for good vision, skin, hair and nails.

Folic acid is the synthetic form of the B vitamin folate. Folic acid is necessary for the synthesis of nucleic acids and the formation of red blood cells. Folic-acid deficiency most commonly causes folic-acid-deficiency anemia. Symptoms include gastrointestinal problems, such as sore tongue, cracks at the corners of the mouth, diarrhea, and ulceration of the stomach and intestines. Large doses of folic acid can cause convulsions and other nervous-system problems.

The Food and Drug Administration (FDA) regulations require enriched grain products to contain this essential vitamin.



Current studies have discovered a link between folic acid and brain function in older people. The study divided 818 people ages 50 to 75 to take either a vitamin containing 800 micrograms of folic acid a day, or a dummy pill, for three years.



On memory tests, the supplement users had scores comparable to people 5.5 years younger, Durga said. On tests of cognitive speed, the folic acid helped users perform as well as people 1.9 years younger.

Enriched Flour - To be labeled as such, this flour must contain, within each pound, 2.9 milligrams (mg) of thiamin, 1.8 mg of riboflavin, 24 mg of niacin, and 20 mg of iron. The majority of all-purpose flour in the United States is enriched.



Its status as a staple is second only to rice. One reason for its popularity is that-unlike other cereals-wheat contains a relatively high amount of GLUTEN, the protein that provides the elasticity necessary for excellent breadmaking. Though there are over 30,000 varieties of wheat, the three major types are hard wheat, soft wheat and durum wheat. Hard wheat is high in protein (10 to 14 percent) and yields a flour rich in gluten, making it particularly suitable for YEAST BREADS. The low-protein (6 to 10 percent) soft wheat yields a flour lower in gluten and therefore better suited for tender baked goods such as biscuits and cakes. Durum wheat, although high in gluten, is not good for baking. Instead, it's most often ground into SEMOLINA, the basis for excellent pasta.



Wheat is the most important cereal crop in the world and ubiquitous in our culture. Bread, pasta, bagels, crackers, cakes, muffins and other wheat containing products line our supermarket shelves and fill our grocery baskets. It is luck for us that this popular grain is available throughout the year.



Classes used in the United States are



Durum - Very hard, translucent, light colored grain used to make semolina flour for pasta.

Hard Red Spring - Hard, brownish, high protein wheat used for bread and hard baked goods.

Hard Red Winter - Hard, brownish, very high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein.

Soft Red Winter - Soft, brownish, medium protein wheat used for bread.

Hard White - Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing

Soft White - Soft, light colored, very low protein wheat grown in temperate moist areas. Used for bread.

Hard wheats are harder to process and red wheats may need bleaching. Therefore, soft and white wheats usually command higher prices than hard and red wheats on the commodities market.



Wheat, in its natural unrefined state, features a host of important nutrients.



Therefore, to receive benefit from the wholesomeness of wheat it is important to choose wheat products made from whole wheat flour rather than those that are refined and stripped of their natural goodness.



The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction - the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies - means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain - its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.



Since 1941, laws in the United States have required "enrichment" of processed wheat flour with vitamins B1, B2, B3 and iron in response to the problems created by 60% extraction. Although not nearly as much of these B vitamins and iron are replaced as are removed from 60% extraction flour, "enriched" seems an odd word to describe this process. If you select 100% whole wheat products, however, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive! Our food ranking qualified whole wheat (in its original non-enriched form) as a very good source of dietary fiber and manganese, and as a good source of magnesium.



Bran is made up of the outer layers of the wheat kernel. Bran is used in whole wheat flour. It is also used in breakfast cereals.



The germ is tiny - about 2 1/2% of the whole wheat kernel. The germ is the part that will sprout and grow into a new wheat plant if the kernel is planted. Wheat germ is sold in grocery stores and food markets. Whole wheat flour also contains wheat germ.

Soybean(s) Oil Partially Hydrogenated

Soybean Oil by itself is the 19% of oil extracted from the soybean. Partially hydrogenated is when hydrogen gas is pumped into the oil to fill in the unsaturated fat (“good fats”) bonds. However, through partial hydrogenation, the soybean oil takes a stiffer texture and the natural omega-3 fatty acids levels seen in natural soybean oil are lowered. This version of oil is therefore unhealthier to the consumer because of its unnatural use of hydrogenation which forms trans-fats that the body cannot breakdown. Trans-fats are solid fats produced from oil by unnatural methods and interfere with metabolic processes such as increasing LDL or “bad cholesterol.” Partially hydrogenated oils have a tendency to be used by food companies because of its cheapness, stability, improved texture, and ability to oxidize to provide a longer shelf life. People who are allergic to soy must be careful when reading the food labels for soybean oil. Consumption of soybean oil by those who are allergic to it can lead to discomfort or a more harmful reaction if not aware. Many of the essential fatty acids, antioxidants, and other positive components of the oil are lost through this process.

Armstrong, Eric. "Partially Hydrogenated Oils." TreeLight. 2010. Web. 16 May 2011. .

Jason. "Do You Know Why Is Partially Hydrogenated Soybean Oil an Allergen? | Allergy Relief." Allergy Relief - Allergy Symptoms And Allergic Reactions. 7 Feb. 2011. Web. 16 May 2011. .

"Soybean Oil A Source of Omega-3 Fatty Acids, Low-Linolenic Soybean Oil - United Soybean Board." Soy Health & Nutrition, Soy Foods Recipes, Soy Milk & Soya Bean Research - United Soybean Board. Web. 16 May 2011. .

soft white semisolid fat obtained by rendering the fatty tissue of a hog.

The majority of consumers prefer beef with a white, or creamy white, fat rather than a yellowish fat. Previous studies reported in the literature have shown that cattle finished on grain-based diets have generally produced carcasses with a whiter fat than those finished at pasture, an effect thought to reflect the lower content of carotenoids in grain.

ALUMINUM SULFATE, is a high neutralizing powder leavening agent used in bakery, is slow for reacting in the dough mixing and preparing cycles, even though, it reacts quickly in the oven cycle, ALUMINUM SULFATE is also used to dye and to print fibers, in the preparation of inks, lacquers, paper, vegetal gum, cement, porcelain, explosives, cement, tannery, water purification, in sugar mills, and also as Ammonia synthesis catalyst.

a common leavening agent. a colorless-to-gray, rhombohedral crystalline substance that occurs in nature as the mineral mascagnite. It is soluble in water and insoluble in alcohol or liquid ammonia. It is prepared commercially by passing ammonia , obtained from destructive distillation of coal, into sulfuric acid and is used as a fertilizer , in preparing other ammonium compounds, and for fireproofing.

This material is used in a variety of food applications including as a leavening agent in baked goods, a water retention agent for cooked meat products,and as a sequesterant (as in potato processing). Generally recognized as safe.

Also known as bicarbonate of soda, baking soda is used as a LEAVENER in baked goods. When combined with an acid ingredient such as buttermilk, yogurt or molasses, baking soda produces carbon dioxide gas bubbles, thereby causing a dough or batter to rise. Because it reacts immediately when moistened, it should always be mixed with the other dry ingredients before adding any liquid; the resulting batter should be placed in the oven immediately. At one time, baking soda was used in the cooking water of green vegetables to preserve their color. That practice was discontinued, however, when it was discovered that baking soda destroys the vitamin C content of vegetables.



Baking Soda, a sodium bicarbonate, is a naturally occurring substance that is present in all living things--it helps living things maintain the pH balance necessary for life. Baking Soda is made from soda ash, also known as sodium carbonate. The soda ash is obtained in one of two ways: it can be manufactured by passing carbon dioxide and ammonia through a concentrated solution of sodium chloride (table salt). Whether the soda ash is mined or processed, it is dissolved into a solution through which carbon dioxide is bubbled, and sodium bicarbonate precipitates out, forming Baking Soda

Agents that are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies. Baking powder, baking soda and yeast are the most common leaveners used today. When mixed with a liquid they form carbon dioxide gas bubbles, which cause a batter or dough to rise during (and sometimes before) the baking process. Some foods, such as ANGEL FOOD CAKE and SPONGE CAKE, are leavened by the air beaten into egg whites. When heated, the egg whites cook and set, trapping the air inside and creating a light, airy cake.

Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as something used to perk up flavor might wonder what could possibly give this ingredient the level of importance it has gained through the ages. In reality, there is much more to this crystalline cube than first meets the eye.



Besides enhancing taste, salt has several other functions in food products. It acts as an antimicrobial or microbiological control agent. It contributes to certain chemical reactions that create a wide variety of food characteristics.



Sometimes the terms "salt" and "sodium" are used interchangeably, but technically this is not correct. "Salt" is sodium chloride. By weight, it is 40 percent sodium and 60 percent chloride.

Most foods and tap water contain sodium and chloride. Sodium is an essential nutrient, a mineral that the body cannot manufacture itself.

Because of sodium's importance to your body, the excretory and nervous systems guard against under-consumption of salt, which is a threat to your body's nerves and muscles. Other ions such as calcium, magnesium, and potassium are also very important. Concentrations of these ions are held in narrow ranges by the kidney.



The association between eating salt and the risk of blood pressure increasing is difficult to quantify. Some people are sensitive to changes in salt intake whereas others can adjust so that blood pressure does not rise at all.



Americans typically consume 4,000-8,000 mg each day, well above their daily needs. A goal for moderation for all adults, (including pregnancy and lactation) is approximately 2,400 mg of sodium per day.