, is ground fine enough merely for baking purposes and is used as
flour in this form. Such flour is called graham flour. It contains all
the nutriment, mineral matter, and cellulose of the original grain, and
is therefore considered valuable as food. However, the objection to this
kind of flour is that its keeping quality is not so good as that of the
kinds from which the germ has been removed, because the fat contained in
the germ is liable to become rancid.
16. WHOLE-WHEAT FLOUR.--The best grades of fine white flour make bread
of excellent quality, but such bread is not so nutritious as that made
from whole-wheat flour. In the making of this kind of flour, some of the
choicest varieties of wheat are first moistened in order to soften the
woody fiber of the bran and are then sifted until the outer husk of the
grain is removed. After this treatment, the grains are dried and then
pulverized into various grades of so-called whole-wheat flour. The name
whole-wheat flour is misleading, because it implies that all of the
grain is used; whereas, since several of the outer layers of bran and
the germ are removed in its production, whole-wheat flour is merely
flour in which practically all the gluten and the starch are retained.
Because this variety is not sifted as are the white flours, it is not so
fine as they are; but it is not so coarse as graham flour, nor is bread
made from it so dark in color.
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