Enriched flour
Encyclopedia
Enriched flour is flour
with specific nutrient
s returned to it that have been lost while it was prepared. These restored nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product. This differentiates enrichment from fortification, which is the process of introducing new nutrients to a food.
and fungus
in the grains, which led to several diseases, were eliminated in the processing that resulted in white flour.
In the 1920s, Benjamin R. Jacobs
began to document the loss of essential nutrients, however, through this processing of cereal
s and grain
s and to demonstrate a method by which the end products could be enriched with the lost nutrients. These nutrients promote good health and help to prevent some diseases. It is because of these benefits that enriched flour is so prevalent today, despite there being no Food and Drug Administration
(FDA) regulations requiring their use.
The international effort to start enriching flour was launched during the 1940s as a means to improve the health of the wartime populations of the British
and United States
while food was being rationed and alternative sources of the nutrients were scarce. The decision to choose flour for enrichment was based on its commonality in the diets of those wartime populations, ranging from the rich to the poor. A major factor in the switch to enriched flour in the United States was the U.S. Army's restriction in 1942, that it would purchase only enriched flour.
and the germ
of the seed. The bran is the outermost layer of grains that contains fibre (primarily insoluble), some protein, and trace minerals. The germ is the embryo of the seed that contains B vitamins and trace minerals. Because the germ has a fat content of 10%, it may reduce shelf-life. Thus, it is separated to ensure high quality of the flour. In contrast to enriched flour, whole wheat flour contains both the bran and the germ. The remaining and largest portion of the seed is the endosperm
. It acts as a nutrient reservoir for the developing embryo. The endosperm contains a large amount of carbohydrates, protein, iron, B vitamins (niacin and riboflavin), and soluble fibre.
Once the endosperm is isolated, it is ground into a fine powder and sifted to remove and remaining fragments of bran or germ. The final flour product contains a smaller portion of the original nutrients that were present in the seed prior to processing. Enrichment ensures that these important nutrients are restored to improve the quality of the flour.
, 24 milligrams of niacin
, 0.7 milligrams of
folic acid
, and 20 milligrams of iron
. The first four nutrients are B vitamins. Calcium
also may be added at a minimum of 960 milligrams per pound.
Enriching is necessary because the processing
used to make white flour destroys some of these nutrients that originally were present in the whole grain
.
. Although enriched flour does contain the similar amounts of vitamins as the unrefined flour products, it does not have the same nutritional benefits of whole wheat flour. One of the most significant differences is the amount of fibre. During the production of white enriched flour, a lot of the fibre-containing components (the bran and germ) are reduced or removed. Thus, products made from this type of flour contain smaller amounts of fibre than those made with whole wheat flour. Another concern is the effect on blood sugar levels. Enriched flour products tend to be higher on the Glycemic Index
, quickly raising blood sugar levels. In contrast, foods made from whole grains tend to be lower on the Glycemic Index. Because they contain higher amounts of fibre and other complex carbohydrates, they take longer to digest; therefore, sugars enter the bloodstream in a slow and more controlled manner. A diet containing primarily low Glycemic Index foods has been related to many health benefits: reduced cholesterol levels, reduced risk of heart disease, and healthy weight loss. Although consumption of whole wheat products is highly recommended, a diet combining both whole wheat and smaller amounts of enriched flour products may not be harmful.
Flour
Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
with specific nutrient
Nutrient
A nutrient is a chemical that an organism needs to live and grow or a substance used in an organism's metabolism which must be taken in from its environment. They are used to build and repair tissues, regulate body processes and are converted to and used as energy...
s returned to it that have been lost while it was prepared. These restored nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product. This differentiates enrichment from fortification, which is the process of introducing new nutrients to a food.
History
White flour became adopted in many cultures because it was recognized as being healthier than dark flours during the late Middle Ages. The unknown factor for its benefit at that time was that moldMold
Molds are fungi that grow in the form of multicellular filaments called hyphae. Molds are not considered to be microbes but microscopic fungi that grow as single cells called yeasts...
and fungus
Fungus
A fungus is a member of a large group of eukaryotic organisms that includes microorganisms such as yeasts and molds , as well as the more familiar mushrooms. These organisms are classified as a kingdom, Fungi, which is separate from plants, animals, and bacteria...
in the grains, which led to several diseases, were eliminated in the processing that resulted in white flour.
In the 1920s, Benjamin R. Jacobs
Benjamin R. Jacobs
Benjamin Ricardo Jacobs, Ph.D. was born at the American Consulate in Lima, Peru to Rosa Mulet Jacobs of Valparaíso, Chile, a French-Chilean, and Washington Michael Jacobs of South Carolina in the United States. Originally christened April 5, 1879 as Ricardo Benjamin Jacobs he later changed his name...
began to document the loss of essential nutrients, however, through this processing of cereal
Cereal
Cereals are grasses cultivated for the edible components of their grain , composed of the endosperm, germ, and bran...
s and grain
GRAIN
GRAIN is a small international non-profit organisation that works to support small farmers and social movements in their struggles for community-controlled and biodiversity-based food systems. Our support takes the form of independent research and analysis, networking at local, regional and...
s and to demonstrate a method by which the end products could be enriched with the lost nutrients. These nutrients promote good health and help to prevent some diseases. It is because of these benefits that enriched flour is so prevalent today, despite there being no Food and Drug Administration
Food and Drug Administration
The Food and Drug Administration is an agency of the United States Department of Health and Human Services, one of the United States federal executive departments...
(FDA) regulations requiring their use.
The international effort to start enriching flour was launched during the 1940s as a means to improve the health of the wartime populations of the British
United Kingdom
The United Kingdom of Great Britain and Northern IrelandIn the United Kingdom and Dependencies, other languages have been officially recognised as legitimate autochthonous languages under the European Charter for Regional or Minority Languages...
and United States
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
while food was being rationed and alternative sources of the nutrients were scarce. The decision to choose flour for enrichment was based on its commonality in the diets of those wartime populations, ranging from the rich to the poor. A major factor in the switch to enriched flour in the United States was the U.S. Army's restriction in 1942, that it would purchase only enriched flour.
Flour Processing and Nutrient Loss
The conversion of grains to flour involves several steps that vary with the type of grain used. The initial stages of processing remove the branBran
Bran is the hard outer layer of grain and consists of combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains. When bran is removed from grains, the grains lose a portion of their...
and the germ
Cereal germ
The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ, rice bran, and maize may be used...
of the seed. The bran is the outermost layer of grains that contains fibre (primarily insoluble), some protein, and trace minerals. The germ is the embryo of the seed that contains B vitamins and trace minerals. Because the germ has a fat content of 10%, it may reduce shelf-life. Thus, it is separated to ensure high quality of the flour. In contrast to enriched flour, whole wheat flour contains both the bran and the germ. The remaining and largest portion of the seed is the endosperm
Endosperm
Endosperm is the tissue produced inside the seeds of most flowering plants around the time of fertilization. It surrounds the embryo and provides nutrition in the form of starch, though it can also contain oils and protein. This makes endosperm an important source of nutrition in human diet...
. It acts as a nutrient reservoir for the developing embryo. The endosperm contains a large amount of carbohydrates, protein, iron, B vitamins (niacin and riboflavin), and soluble fibre.
Once the endosperm is isolated, it is ground into a fine powder and sifted to remove and remaining fragments of bran or germ. The final flour product contains a smaller portion of the original nutrients that were present in the seed prior to processing. Enrichment ensures that these important nutrients are restored to improve the quality of the flour.
Enrichment Requirements
According to the FDA, a pound of enriched flour must have the following quantities of nutrients to qualify: 2.9 milligrams of thiamin, 1.8 milligrams of riboflavinRiboflavin
Riboflavin, also known as vitamin B2 or additive E101, is an easily absorbed micronutrient with a key role in maintaining health in humans and animals. It is the central component of the cofactors FAD and FMN, and is therefore required by all flavoproteins. As such, vitamin B2 is required for a...
, 24 milligrams of niacin
Niacin
"Niacin" redirects here. For the neo-fusion band, see Niacin .Niacin is an organic compound with the formula and, depending on the definition used, one of the forty to eighty essential human nutrients.Niacin is one of five vitamins associated with a pandemic deficiency disease: niacin deficiency...
, 0.7 milligrams of
folic acid
Folic acid
Folic acid and folate , as well as pteroyl-L-glutamic acid, pteroyl-L-glutamate, and pteroylmonoglutamic acid are forms of the water-soluble vitamin B9...
, and 20 milligrams of iron
Iron
Iron is a chemical element with the symbol Fe and atomic number 26. It is a metal in the first transition series. It is the most common element forming the planet Earth as a whole, forming much of Earth's outer and inner core. It is the fourth most common element in the Earth's crust...
. The first four nutrients are B vitamins. Calcium
Calcium
Calcium is the chemical element with the symbol Ca and atomic number 20. It has an atomic mass of 40.078 amu. Calcium is a soft gray alkaline earth metal, and is the fifth-most-abundant element by mass in the Earth's crust...
also may be added at a minimum of 960 milligrams per pound.
Enriching is necessary because the processing
Refined grains
Refined grains, in contrast to whole grains, refers to grain products consisting of grains or grain flours that have been significantly modified from their natural composition. The modification process generally involves the mechanical removal of bran and germ, either through grinding or selective...
used to make white flour destroys some of these nutrients that originally were present in the whole grain
Whole grain
Whole grains are cereal grains that contain cereal germ, endosperm, and bran, in contrast to refined grains, which retain only the endosperm. Whole grains can generally be sprouted while refined grains generally will not sprout. Whole-meal products are made by grinding whole grains in order to make...
.
Enriched Flour versus Whole Wheat Flour
There has been a lot of controversy regarding the benefits of enriched flour in relation to those of whole wheat flourWhole wheat flour
Whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to provide nutrients , texture, and body to the finished product....
. Although enriched flour does contain the similar amounts of vitamins as the unrefined flour products, it does not have the same nutritional benefits of whole wheat flour. One of the most significant differences is the amount of fibre. During the production of white enriched flour, a lot of the fibre-containing components (the bran and germ) are reduced or removed. Thus, products made from this type of flour contain smaller amounts of fibre than those made with whole wheat flour. Another concern is the effect on blood sugar levels. Enriched flour products tend to be higher on the Glycemic Index
Glycemic index
The glycemic index, glycaemic index, or GI is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more...
, quickly raising blood sugar levels. In contrast, foods made from whole grains tend to be lower on the Glycemic Index. Because they contain higher amounts of fibre and other complex carbohydrates, they take longer to digest; therefore, sugars enter the bloodstream in a slow and more controlled manner. A diet containing primarily low Glycemic Index foods has been related to many health benefits: reduced cholesterol levels, reduced risk of heart disease, and healthy weight loss. Although consumption of whole wheat products is highly recommended, a diet combining both whole wheat and smaller amounts of enriched flour products may not be harmful.
See also
- Iodised saltIodised saltIodised salt is table salt mixed with a minute amount of various iodine-containing salts. The ingestion of iodide prevents iodine deficiency. Worldwide, iodine deficiency affects about two billion people and is the leading preventable cause of mental retardation. It also causes thyroid gland...
— which might be called "Fortified salt".