"Extraction Flour" is directly sifted whole grain flour. It's widely used in Europe and becoming increasingly popular in the U.S. By directly sifting whole grain flour, just the problematic large flour particles are removed, typically 90% of the kernel is extracted. 80% of the "Ash" or mineral content and fiber is retained. Artisan bakers are finding that this locally milled, more nutritious flour has similar functionality to enriched white flour that removes all the bran and germ and is a 72% extraction. I'm surprised that this has not already been posted. I have a draft article done and scientific studies identified that extol the merits of just sifting out the large flour particles. I need someone that not only knows how to navigate Wikipedia, but is also a decent writer.
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I'am a new freelancer, but I am sure I am good for this project because I have experience on researching and writing scientific papers and texts because I majored in Food Engineering.