Gram-negative bacterium

Graham flour is a type of flour named after Sylvester Graham, an American Presbyterian minister, who was an early advocate for dietary reform. Unlike refined flour, Graham flour is a whole wheat flour made from the complete wheat kernel, thus it is higher in dietary fiber and has more flavor than white flour.

History

Sylvester Graham, a 19th-century advocate for dietary reform, believed that a vegetarian diet, anchored by bread made from whole-wheat flour, was part of a healthy lifestyle. He argued against the refining process that led to white flour because it removed the germ and the bran from the wheat kernel. Graham flour, named in his honor, is thus a type of whole wheat flour that includes all parts of the wheat kernel.

Production

Graham flour is made by finely grinding the endosperm of a wheat kernel into a fine powder, which is the white flour component. The bran and germ layers of the wheat are ground more coarsely and then mixed back into the white flour to create Graham flour. This method preserves the rich nutrients found in the bran and germ.

Uses

Graham flour is used in the baking of Graham crackers and other whole grain foods. It can also be used in breads, muffins, and cookies where a hearty texture and rich, nutty flavor is desired.

Nutritional Value

Graham flour is higher in fiber and protein than white flour, and it contains more vitamins and minerals. Because it includes the oil-rich germ of the wheat, it has a shorter shelf life than white flour and should be stored in a cool, dry place or refrigerated.

See Also

• Whole wheat flour
• Graham crackers
• Sylvester Graham