August 16, 2023 - 6:42pm
Nutrition profile of home milled and bolted flour
In previous posts I have commented that for my personal sourdough I use 100% freshly milled organic whole-wheat.(13% protein)
Like a lot of other home bakers I enjoy baking for family and friends, however there are those that do not share my preference.
To cater for this I run my flour through a sieve ( I have a 40 and a 60).
This is a hit and miss procedure as I am unsure as to the alteration to the protein content after sifting.
My hope is that someone is aware of this analysis being conducted either on this site or elsewhere
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That (protein content) depends not so much on sifting as on how uniform and reproducible your milling technique. I guess you could weigh your flour before sifting, and te resulting fractions - after, and keep a record of it. I mean if you can live with "unknown but similar".
Most of what you are taking out is bran. Here is its nutrient profile: https://www.nutritionvalue.org/Wheat_bran%2C_unprocessed_57601100_nutritional_value.html
You will see that bran actually has a higher percent protein than endosperm. However, it's not gluten-forming protein.