- Processing Food -
Milling
During the milling of cereals, part of the original grain is removed. Depending on the extent of the milling process there are large losses of fat, dietary fibre, vitamins B-l, B-2 and niacin, and elements (minerals).
Foods made from wholemeal flour are better sources of these nutrients than those prepared from white flour.
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Food Facts |  |
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| - | Processing can affect food nutrient content | ||
| - | Use of fertilizers | ||
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Milling | ||
| - | Controlled atm. storage | ||
| - | Cutting, triming, etc | ||
| - | Blanching | ||
| - | Cooking | ||
| - | Freezing | ||
| - | Dehydration | ||
| - | Canning | ||
| - | Pasteurization | ||
| - | Toasting | ||
| - | Sprouting | ||
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| 31: | How to minimize nutrient losses during cooking | ||
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