Graham flour

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]

^ Cite error: The named reference Bulletin1913 was invoked but never defined (see the help page).
^ Wihlfahrt, Julius Emil (1913) [1905]. A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes. The Fleischmann Co. p. 25. Retrieved 2012-04-29. 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% .

[Bulletin1913-1] Cite error: The named reference Bulletin1913 was invoked but never defined (see the help page).

[2] Wihlfahrt, Julius Emil (1913) [1905]. A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes. The Fleischmann Co. p. 25. Retrieved 2012-04-29. 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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