Back Grahamjauho Finnish グラハム粉 Japanese Grahamsmel NB Mąka Grahama Polish Мука Грэма Russian Grahamsmjöl Swedish
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] 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]
- ^ Le Clerc, Joseph Arthur & Jacobs, Benjamin R. (April 12, 1913). "Graham Flour: A Study of the Physical and Chemical Differences Between Graham Flour and Imitation Graham Flours". USDA Bureau of Chemistry Bulletin. No. 164. Government Printing Office. p. 9.
- ^ 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 April 29, 2012.
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% .