View Full Version : enriched wheat flour different?

03-19-2006, 04:20 PM
Is enriched wheat flour better (or different) than regular enriched flour?

I'm trying to do a clean bulk and basically this frozen strombolli im eating lists enriched wheat flour for the dough.

14g total fat - 6g sat
62g carb - 4g fiber, 8g sugar
30g protein

Is eating 50g of carbs partially"enriched wheat flour" with that much fat a bad idea. This is generally a post workout meal.

03-19-2006, 04:51 PM
here' some info on wheat flour

Since roller-milling separates the bran and the germ from the endosperm, the three components actually have to be reconstituted to produce whole wheat flour. (The germ and bran are visible in the flour as minute brown flecks.) Whole wheat flour is higher in fiber, vitamin E, some B vitamins and trace minerals, and protein than enriched white flour. You may also find it called graham flour in the supermarket.

Because of the presence of bran, which reduces gluten development, baked goods made from whole wheat flour are naturally heavier and denser than those made with white flour. Many bakers combine whole wheat and white flour in order to gain the attributes of both. Whole wheat pastry flour is also available.

When whole wheat flour is stone-ground, the kernels of wheat are crushed between two heavy, rotating stones, so that the bran and germ remain. Because oil in the germ is released during this process, stone-ground flour is more susceptible to rancidity. Nutritionally, there is no difference between stone-ground flour and roller-milled flour.

03-19-2006, 04:51 PM
you should be fine

03-19-2006, 05:02 PM
Bleached" refers to flour that has been bleached chemically to whiten or improve the baking qualities. No change occurs in the nutritional value of the flour and no harmful chemical residues remain. It is a process which speeds up the natural lightening and maturing of flour.

"Bromated" flour Bromates are added to "cure" the flour, ensuring consistency of the finished products in terms of the flours' strengths. It is largely discontinued in the United States. Ascorbic acid is now being added to strengthen the flour for bread dough.

"Enriched" flour is supplemented with iron and four B vitamins (thiamin, niacin, riboflavin and folic acid), in equal amounts to what was removed with the bran and germ, plus supplemented with calcium. There is no change in taste, color, texture, baking quality, or caloric value of flour.

"Extraction Rate" refers to the amount of the wheat berry milled into flour. All-purpose flour is roughly a 72% extraction, whereas a high quality (or "short") patent flour is roughly 65%.
bullet "Gluten" is a protein formed when water and wheat flour is mixed. Gluten gives bread dough elasticity, strength and gas-retaining properties. Wheat is the only grain with sufficient gluten content to make raised or leavened loaf of bread.

"Organic" or chemical-free flour is not standardized, so its definition varies from state to state. It may be grown and stored without the use of synthetic herbicides or insecticides. It may also mean no toxic fumigants were used to kill pests in the grain and no preservatives were added to the flour, packaging, or food product.

"Patent" flour, bleached or unbleached, is the highest grade of flour. It is lower in ash and protein with good color. Market-wise, it is considered the highest in value.
bullet "Presifted" flour is sifted at the mill, making it unnecessary to sift before measuring.

"Unbleached" flour is aged and bleached naturally by oxygen in the air. It is more golden in color, generally more expensive and may not have the consistency in baking qualities that bleached flour does. Unbleached is preferred for yeast breads because bleaching affects gluten strength.
bullet Whole Grains: Carbohydrates are derived mainly from plants, including foods such as fruits, vegetables, pasta, rice, legumes (beans), and other grains fall in this category.
bullet Whole Wheat: To identify a bread or recipe made with whole wheat, the key words to look for on the ingredient list are "whole-wheat", "100% whole wheat flour" , "whole wheat flour" or "wholemeal flour". Terms like "enriched wheat flour", "unbleached wheat flour", and "wheat flour" are different terms for whole wheat flour that has been processed into white flour.

03-19-2006, 05:02 PM
Whole Wheat/1/2 cup

Calories 203
Total fat (g) 1.1
Saturated fat (g) 0.2
Monounsaturated fat (g) 0.1
Polyunsaturated fat (g) 0.5
Dietary fiber (g) 7.3
Protein (g) 8
Carbohydrate (g) 44
Cholesterol (mg) 0
Sodium (mg) 3
Thiamin (mg) 0.3
Niacin (mg) 3.8
Magnesium (mg) 83
Manganese (mg) 2.3
Phosphorus (mg) 208
Selenium (mcg) 42
Zinc (mg) 1.8

03-19-2006, 05:48 PM
I think we should also add that the vitamins removed from the bread with the bran and the germ are natural. The vitamins they put in are synthetic.

Also they don't put in the phytonutrients at all yet they get removed.

03-19-2006, 10:43 PM
thanks for the replies guys (and gal)