Presentation on theme: "1. finely ground cereal grains: a powder made by grinding the edible parts of cereal grains. 2. ground foodstuff: a finely ground powder made from any."— Presentation transcript:
1. finely ground cereal grains: a powder made by grinding the edible parts of cereal grains. 2. ground foodstuff: a finely ground powder made from any dried plant such as chickpea, banana, cassava, or potato
Most common flours used in CONVENTINAL BAKING wheat, rice, oat, corn
Made from wheat Bleached or unbleached All conventional baked goods Made from only the endosperm Enriched to add back vitamins (artificial form) removed during processing Fiber is not replaced
Whole wheat flour Endosperm, bran and germ separated during processing then partially added back together
Whole wheat kernel is ground and kept together Short shelf life due to oils present in the germ Healthiest form of wheat flour Does not rise well due to bran cutting gluten fibers
Mixture of protein and starch in wheat that gives structure to baked products the composite of a gliadin and a glutelin, two proteins found in wheat (greatest amount), barley, spelt and ryegliadinglutelin Helps to hold the gas bubbles from leavener Formed by kneading High gluten flour used for bread Low gluten (cake) flour used for baked products
autoimmune disease in which a person can’t tolerate gluten lining of small intestine becomes inflamed and damaged hampers the absorption of nutrients leads to malnutrition and weight loss. diarrhea, stomach upset, abdominal pain, and bloating. Gluten is in bread and pasta, but may also be hidden in many other refined foods, such as cold cuts, salad dressings, beer, and even licorice.
individuals who cannot tolerate gluten and experience symptoms similar to those with celiac disease but yet they lack the characteristic antibodies and intestinal damage seen in celiac disease. These individuals have a prevalence of extra intestinal or non-GI symptoms, (ex. headache, “foggy mind,” joint pain, and numbness in the legs, arms or fingers.) Symptoms typically appear hours or days after gluten has been ingested. More common than realized http://www.celiaccentral.org/non-celiac-gluten-sensitivity/introduction-and-definitions/
Celiac disease and gluten sensitivity/intolerance is thought to result from a damaged digestive tract that allows these proteins to get into the body and cause the reactions described.
Refined foods (irritate the villi – lining) Carbohydrates and refined fat-containing foods- white flour, sugar, refined vegetable oils Too many antibiotics Using too many pain relievers (Tylenol, Advil) Other medications Imbalance in gut bacteria set up from birth
Structure (main ingredient) Flavor (for alternative flours; all purpose flour is flavorless-only a holder of other added flavors) Nutrition – whole grains and meals contribute nutrients (white flour does not – depletes or robs nutrients from the body.)