[Sca-cooks] Sourdough

[Terry Decker]

The non-gluten items also include the germ, which contains most of the fats
and oils.  Roller milling separates the germ from the grain of wheat, stone
milling doesn't.  Whole wheat which has been roller milled has the germ
added to the final product.

White flour is wheat with the germ removed that has been bolted to remove
any meal that hasn't been finely ground.  It is naturally pale yellow, but
it loses the the color as it ages.  This is unbleached flour.  If chemical
agents are used to whiten the flour, then it is bleached flour.

Bear

>If I recall my wheat anatomy correctly, whole wheat flours are just
>that, the entire grain ground into powder. Gluten chains are formed by
>the contents of the endosperm of the wheat seed; the nutritionally
>valuable goodies are in the bran of the seed, useless for gluten chain
>formation.  By removing the non-gluten items (bran and outer shell) from
>the flour one ends up with what's called "white flour"-- plus, the
>harder the wheat variety ground by the mill, the higher the ratio of
>gluten in the end product.
>
>ciorstan