Editing Enriched flour (section)

== Flour processing and nutrient loss ==
The conversion of grains to flour involves several steps that vary with the type of grain used. The initial stages of processing remove the [[bran]] and the [[Cereal germ|germ]] of the seed. The bran is the outermost layer of grains that contains fiber (primarily insoluble), some protein, and [[trace minerals]]. The germ is the embryo of the seed that contains B vitamins and trace minerals. Because the germ has a fat content of 10%,{{Citation needed|date=December 2024}} it may reduce shelf-life.{{Citation needed|date=December 2024}} Thus, it is separated to ensure longer shelf life of the flour. In contrast to enriched flour, whole wheat flour contains both the bran and the germ. The remaining and largest portion of the seed is the [[endosperm]]. It acts as a nutrient reservoir for the developing embryo. The endosperm contains a large amount of carbohydrates, protein, iron, B vitamins (niacin and riboflavin), and soluble fiber. 

Once the endosperm is isolated, it is ground into a fine powder and sifted to remove any remaining fragments of bran or germ. Next, a chemical bleaching process is used to give the flour a whiter color. This bleaching step, usually with chlorine or benzoyl peroxide, destroys many of the original nutrients that were present in the flour. The final flour product contains a smaller portion of the original nutrients that were present in the seed prior to processing. Enrichment ensures that these important nutrients are restored to improve the quality of the flour.