Reference Entry

flour, extraction rate

David A. Bender

in A Dictionary of Food and Nutrition

Fourth edition


Published online January 2014 | e-ISBN: 9780191752391

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The yield of flour obtained from wheat in the milling process. A 100% extraction (or straight-run) is wholemeal flour containing

Reference Entry.  126 words.  Illustrated.

Subjects: Cookery, Food, and Drink

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