grain

Flour

ContentsKey Facts IntroductionFoodborne OutbreaksProductionFood SafetyConsumptionNutritionReferences  Key Facts Flour is the product obtained from grinding the endosperm of uncooked cereal grains, usually wheat kernels. Although various grains, pseudo-grains, and even nuts and tubers can be used to make flour, wheat flour is the predominant consumer choice because of its superior baking properties. A food staple for hundreds of years, flour has emerged recently as a potential carrier of pathogens like E. coli and Salmonella. When grain is milled, the fatty acids deteriorate and oxidize, creating the potential for rancidity to develop. The rate of deterioration varies, depending on temperature, fat content, and Read more