Wheat flour has different varieties, ranging from whole wheat flour to refined wheat flour. These wheat flour varieties are produced by milling and combining different parts and types of wheat grain. Whole-wheat our contains all three parts of the wheat kernel: the endosperm, the bran and the germ, while the varieties of rened our are made from the endosperm after removal of the bran and germ. The bran and germ contain large quantities of the B vitamins, ber, trace minerals, unsaturated fats, antioxidants and phytonutrients, and the main nutrients in the endosperm are carbohydrates, proteins and a small amount of the B vitamins. When wheat grain is milled to convert it into whaet our, a large proportion of the thiamin, riboavin, niacin, vitamin B-6, folic acid and iron present in whole-wheat kernels are lost. This decreases the nutritive value of the our. The loss of nutrients depends upon the extent of milling and processing, i.e. whether wheat grain is converted into whole wheat our or rened wheat our
