Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely. It is not sifted ("bolted") with a flour dresser after milling.[1]: 9 A report from 1913 claimed that bread made from graham flour had a protein content of 12.1% – only slightly less than white wheat flour and essentially the same as whole wheat flour.[2]
Bulletin1913
was invoked but never defined (see the help page).After baking, the white wheat flour not only proved the more digestible, but the protein contents were as follows: White wheat flour 12.5% protein; Graham flour 12.1%; Entire wheat flour 11.9% .
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