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Flour − Cooked or uncooked?: A Healthy Food Component

Author:
Qi, Xin, Al‐Ghazzewi, Farage H., Tester, Richard
Source:
DieStärke = 2018 v.70 no.9-10 pp. e1700343
ISSN:
0038-9056
Subject:
cooking, crops, databases, flour, food composition, grains, healthy diet, microorganisms, nutritive value, sensory evaluation, toxins
Abstract:
Flours are highly nutritious food sources and are generated from a range of crops − especially cereals. General wisdom is that flours should be cooked before consumption to make the components more digestible, have an enhanced sensory profile and destroy microorganisms and toxins. This brief review (based on reviewing databases such as PubMed, Science Direct, Web of Science, Wiley Online Library, etc.) challenges this point of view and explores the potential detriment associated with cooking flour on the nutritional characteristics. Examples relevant to different nutritional classes are presented.
Agid:
6117198