A substance, such as BHA or BHT, which prevents oxidation and thus rancidity in fats. The process matures the flour and in the case of cake flours, denatures the gluten and improves performance. An amino acid used in breadmaking to reduce mixing requirements for optimum dough development. A glucose polymer shorter than the starch chain.
Dietary fiber is found only in plant-based foods.
This flour has the highest protein content. A fine, silky flour milled from soft, low-protein wheats. This flour has the lowest protein content. Flour produced from the entire wheat kernel. Also known as graham flour.