Post by dayhiker on Oct 30, 2015 17:51:34 GMT -8
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Today, whole-wheat flour accounts for only 6 percent of all flour produced in the United States. And most whole-wheat products sold in supermarkets are made from roller-milled flour with the germ and bran added back in. According to the F.D.A.’s standards, flour labeled ‘‘whole wheat’’ must retain the germ, bran and endosperm in their native proportions, and ‘‘whole-wheat bread’’ must be made with whole-wheat flour, but the agency does not verify products’ composition before they hit the market.
It’s also unclear how industrial mills add back the oily germ without significantly shortening shelf life, a topic they are hesitant to discuss. David Killilea, a nutrition scientist at the Children’s Hospital Oakland Research Institute in California, says big mills might deactivate the living germ by steaming it or exposing it to gamma rays. In Michael Pollan’s most recent book, ‘‘Cooked,’’ one former General Mills employee confesses that the germ was thrown out because it was too much trouble"
www.nytimes.com/2015/11/01/magazine/bread-is-broken.html
Interesting, and I would like to try some real bread, though I can see how the other bread has a purpose esp for backpacking. I think my last set of bread has lasted even longer than normal (1 100% whole wheat, 2 ryes , and 1 white bread).
Today, whole-wheat flour accounts for only 6 percent of all flour produced in the United States. And most whole-wheat products sold in supermarkets are made from roller-milled flour with the germ and bran added back in. According to the F.D.A.’s standards, flour labeled ‘‘whole wheat’’ must retain the germ, bran and endosperm in their native proportions, and ‘‘whole-wheat bread’’ must be made with whole-wheat flour, but the agency does not verify products’ composition before they hit the market.
It’s also unclear how industrial mills add back the oily germ without significantly shortening shelf life, a topic they are hesitant to discuss. David Killilea, a nutrition scientist at the Children’s Hospital Oakland Research Institute in California, says big mills might deactivate the living germ by steaming it or exposing it to gamma rays. In Michael Pollan’s most recent book, ‘‘Cooked,’’ one former General Mills employee confesses that the germ was thrown out because it was too much trouble"
www.nytimes.com/2015/11/01/magazine/bread-is-broken.html
Interesting, and I would like to try some real bread, though I can see how the other bread has a purpose esp for backpacking. I think my last set of bread has lasted even longer than normal (1 100% whole wheat, 2 ryes , and 1 white bread).
