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Flour − Cooked or uncooked?: A Healthy Food Component
Author(s) -
Qi Xin,
AlGhazzewi Farage H.,
Tester Richard
Publication year - 2018
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201700343
Subject(s) - food science , cooking methods , healthy food , microbiology and biotechnology , business , agricultural science , biology
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.