Scientific Basis
The Scientific Basis for RetterFlour'sTM 5 advantages
- 1. Better rising
- A well recognized problem with whole-wheat four is reduced dough rising. This problem is made worse by the nature of the bran in conventional whole-wheat flour. A study in the Journal of Cereal Science [1] addresses the problem of whole-wheat flour rising less, due to its fiber content. This study finds that larger fiber particle size decreases this problem, and states:
"The results show that fiber–gluten interactions are the main cause for the negative effects of fibers... [reduced dough rising] The negative influence was enhanced when bran particle size was reduced." . . . [emphasis and explanatory parenthetical added]
- RetterFlourTM has coarser less ground bran, so it rises better than conventional whole-wheat flour.
- 2. Better protected nutrients
- Whole-wheat flour contains the ground germ portion of the wheat berry. This germ provides many of wheat's most valuable nutrients. However, after the germ is ground into a fine powder and mixed with the endosperm it is subject to oxidation which degrades its nutritional value. Summarizing many studies, Katie Kimbal (Kitchen Stewardship, July 6, 2018), “Food for Thought: Is Freshly Milled Flour more Nutritious?” ) states:
- "As the whole-wheat is processed, oils within the seeds are exposed to air, which begins oxidizing these lipids. This leads to rancidity in flour, as early as 2–14 days after the milling operation.
- Unsaturated fats in the wheat germ oxidize/go rancid.
- B Vitamins are destroyed by light and air.
Beneficial enzymes start working and play themselves out. - Vitamin A is diminished.
- Vitamin E, which is an antioxidant ... deteriorates once milled"
- Because with RetterFlourTM the germ is gently separated from the wheat berry, not ground and mixed with the endosperm, it has less exposed surface area. It is then quickly sealed in air tight oxygen-free packages. This greatly reduces the degradation caused by exposure to air and oxidation.
3. Better flavor Many bread baking enthusiasts recommend grinding your own wheat
berries shortly before baking in order to obtain freshest flavor. For example, Bread ExperienceTM [2] states:
"Freshly milled flour is sweeter than store-bought whole wheat flour. .... Home . . milled flour tastes better and is better for you" [emphasis added]
.
. True Source Dough.com [3] states:
"The benefit of using freshly milled flour is the higher nutritional content and better flavor"
[emphasis added]
. Because RetterFlourTM germ is less processed and quickly sealed in oxygen free packages, its fresh . . . . flavor is better preserved.
- 4. Better storage without freezing or refrigeration The oxidation problem (as described above) increases with storage time and can degenerate into serious rancidity. In order to reduce this problem, it is generally recommended that whole-wheat flour be frozen or refrigerated for extended storage to help preserve taste and nutrition.
- Answering the question, "Does whole-wheat flour need to be refrigerated?", StillTasty.com states:
- "Properly stored, a package of whole wheat flour will generally stay at best quality for about 1 to 3 months at room temperature. ... Yes, to further extend the shelf life of whole wheat flour, refrigerate or freeze it;..." (emphasis added)
- Because RetterFlourTM germ is less processed and quickly sealed in oxygen free packages, the need for freezing or refrigeration is greatly reduced.
- 5. Better healthier fiber Reduction of the bran to a finely ground powder reduces the valuable digestive properties of coarse, less finely ground bran fiber. A study published in the American Journal of Clinical Nutrition [2] states:
- "The coarse type whether Canadian or French had the more significant effect ....speeded the . intestinal transit as measured by Hinton markers, and reduced intraluminal pressure in the . . colon more than did the fine types ..." [emphasis added]
- Another study [3] also published in the American journal of Clinical Nutrition, further substantiated the digestive superiority of coarse wheat bran. This study states:
- "A rationale for the use of fiber based on physical chemical properties is discussed. On this basis, . . . the use of coarse wheat bran,.... is recommended to treat diverticular disease, spastic colon, and constipation." (emphasis added)
- Even more dramatically a study suggest that finely ground bran may actually be constipating vs the beneficial effects of coarse bran. In the Journal of the Academy of Nutrition and Dietetics [4] it was stated that finely ground bran may actually be constipating whereas coarse wheat bran can be beneficial:
. “In summary...for…coarse wheat bran… Large/coarse particles can provide a significant laxative . . . .effect/regularity benefit, whereas fine/smooth particles can have a constipating effect, …”
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An example of a three part RetterFlourTM packaging kit is shown on the Home Page.
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- [1] Journal of Cereal Science; Volume 52, Issue 1, July 2010, Pages 59-64 The effect of particle size of wheat bran fractions on bread quality – Evidence for fiber–protein interactions; Martijn W.J.Noorta; Daanvan Haaster; YounaHemerycHenk; A.Scholsb; TNO, Department Food and Biotechnology Innovations, Utrechtseweg 48, 3704 HE Zeist, The Netherlands;;Wageningen University, Laboratory of Food Chemistry, Bomenweg 2, 6703 HD Wageningen, The Netherlands; UMR 1208 Agropolymer Engineering and Emerging Technologies, INRA, SupAgro, University of Montpellier 2, CIRAD. 2 place Pierre Viala, Montpellier, France
- [2] A N Smith, E Drummond, M A Eastwood, The effect of coarse and fine Canadian Red Spring Wheat and French Soft Wheat bran on colonic motility in patients with diverticular disease, The American Journal of Clinical Nutrition, Volume 34, Issue 11, November 1981, Pages 2460–2463, https://doi.org/10.1093/ajcn/34.11.2460
- [3] McRorie JW Jr,PhD; McKeown NM. Understanding the Physics of Functional Fibers in the Gastrointestinal Tract: An Evidence-Based Approach to Resolving Enduring Misconceptions about Insoluble and Soluble Fiber. J Acad Nutr Diet. 2017;117(2):251-264. doi:10.1016/j.jand.2016.09.021
- [4] Understanding the Physics of Functional Fibers in the Gastrointestinal Tract: An Evidence-Based Approach to Resolving Enduring Misconceptions about Insoluble and Soluble Fiber, Johnson W.MJohnson W.McRorieJr.PhD; Nicola M.McKeownPhD cRorieJr.PhD; Journal of the Academy of Nutrition and Dietetics
- Volume 117, Issue 2, February 2017, Pages 251-264