Designer Blogskins
|
Site Layout: S6. DespairandHope Browser: Neutral Resolution: 1024 x 768 Profile Hello! This blog is meant to give you an insight of what cooking and baking is like. You will also learn the fundamental skills of cooking and baking. Leave a tag for any comments or questions with your name and I'll get back to you shortly. Chef Talk Fellow Chefs Amirah Angeline Atiqah Fadhilah Hamad Hisham Iva Jesscy Lydia Ms Azlina Nurul Raudhah Renuga Shahidah Shahirah Shin Yee Shi Ping Zarifah Archives
|
The most significant and obvious difference is the flour that is used in the recipe. Thus, it is the only ingredient that can be nutritionally compared. Plain Flour VS Wholemeal Flour Plain Flour- up to 30% of the grain is removed which includes the bran, wheatgerm and some minerals Protein Content: 10-12% Food Item: Wheat flour, white Food Quantity: 1 cup Carbs: 95.4g Dietary Fiber: 3.3g Net Carbs: 92.1g ** 1 Cup= 8oz therefore, when compared to 1oz, wheat flour contains Carbs: 11.925g Dietary Fiber: 0.4125g Net Carbs: 11.5125g Wholemeal Flour- all 100% of the grain is used in the making of the flour Protein Content: ~14% Food Item: Wholemeal Flour Food Quantity: 1 oz Carbs: 17g Dietary Fiber: 2g Net Carbs: 15g  Bran It is the "shell" of the kernal and is made up of many layers which protect the main part of the kernal. The bran is rich in B Vitamins and minerals. Endosperm This is the main part of the wheat kernel. White flour is milled from this portion of the kernal. It is rich in energy-yielding carbohydrate and important proteins. Germ or Embryo This part grows into a new plant if sown. The germ lies at one end of the grain. It is a rich source of B vitamins, oil, vitamin E and natural plant fat. It is usually removed during milling because of the fat present which can cause the flour to become rancid during flour storage. Plain Flour- Since the bran and germ is removed, plain flour has less vitamins and minerals. Its carbohydrate content is also relatively lower than that of wholemeal flour's. Also, the amount of dietary fibre is very little because the bran is removed from the milling of plain flour. Wholemeal Flour- All parts of the grain is used in the making of wholemeal flour which results in a higher percentage of carbohydrates, mostly starch as compared to plain flour. It also has it's vitamins restored which comes from the bran and germ. Websites: http://www.nutrition.org.uk/home.asp?siteId=43§ionId=422&parentSection=322&which= http://www.bakeinfo.co.nz/school/school_info/wheat.php http://www.carbs-information.com/baking/carbs-in-wholemeal-flour.htm http://www.carbs-information.com/baking/carbs-in-wheat-flour.htm http://www.gourmetsleuth.com/conversions.htm http://jodelibakery.netfirms.com/ingredients/flours.htm |