Milling and baking slash nutrient levels in wheat flour, new research shows

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Milling and baking slash nutrient levels in wheat flour, new research shows
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What does whole wheat have that refined flour lacks? A new study reveals key differences in nutrient content along with exactly where nutrients are lost -; and sometimes gained -; along the journey from farm to table.

American Society for Nutrition Jul 1 2024

Tracking nutrient content from farm to table is key for appraising what agricultural products actually contribute to the diet. Our experimental approach revealed that both milling and baking had significant impacts on multiple nutrient levels within wheat flour and bread." Killilea will present the findings at NUTRITION 2024, the flagship annual meeting of the American Society for Nutrition held June 29–July 2 in Chicago.

Related StoriesFor the study, researchers obtained raw wheat kernels from a single farm source, milled the kernels to produce three different types of flour and then used the flours to prepare breads. They assessed the levels of major minerals , trace minerals , carotenoids and vitamin E at each step.

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