Читать книгу Whole Grains and Health - Группа авторов - Страница 79

Cereal‐based foods are highly diverse and in most categories of cereal products it is possible to have products that are (or are close to) 100% whole grain. Until the past 150 or so years, most flour produced was whole grain, due to the difficulty of cleanly separating bran and germ from the endosperm. As white flour has become readily available and cheap, it has dominated cereal products for more than a century, and food manufacturers have grown accustomed to the ease of making uniform products, and consumers have adapted to the flavor and texture of refined grains. These habits present challenges for reintroducing a wide range of whole grain foods. In this section, we summarize the range of whole grain content in different cereal food categories, and in Table 5.1, average amounts of whole grains in different food products are presented.