Grains & Legumes Nutrition Council, Mount Street, North Sydney, NSW 2060, Australia.
School of Medicine, University of Wollongong, Northfields Avenue, Wollongong, NSW 2522, Australia.
Nutrients. 2020 Jul 10;12(7):2058. doi: 10.3390/nu12072058.
Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour for home baking, highlighting the nutrition composition of whole grain flour and identifying novel categories. An audit was undertaken in February 2020, in four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA and Woolworths). Ingredient lists, Nutrition Information Panel, claims, and country of origin were collected. The median and range were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre and sodium. Overall, 130 products were collected, including 26 plain flour, 12 self-raising, 17 plain wholemeal, 4 wholemeal self-raising, 20 bread-making mixes (4 were whole grain), 20 other refined grain (including corn and rice flour), 17 gluten-free, 3 legume, 4 fruit/vegetable, 4 coconut and 3 other non-grain (e.g., hemp seed, cricket flour) products. Plain wheat flour dominated the category, while whole grain (wholemeal) made up 19% of products, yet they contained significantly more dietary fibre ( 0.001) and protein ( < 0.001). Self-raising flours were significantly higher in sodium ( < 0.001) and gluten-free products were lower in protein and dietary fibre, making legume, buckwheat and quinoa flour a better choice. Sustainability principles in fruit and vegetable production and novel insect products have driven new product development. There is a clear opportunity for further on-pack promotion of whole grain and dietary fibre within the category via food product labelling.
面粉通常由小麦、黑麦、玉米和大米制成，是一种食品储藏室的主食，为面包和烘焙食品提供结构。本研究旨在对家庭烘焙用面粉进行横断面分析，重点介绍全麦面粉的营养成分，并确定新的类别。2020 年 2 月，在悉尼大都市的四家主要超市（阿尔迪、科尔斯、IGA 和伍尔沃思）进行了一次审计。收集了成分清单、营养信息面板、声明和原产国。计算了能量、蛋白质、脂肪、饱和脂肪、碳水化合物、糖、膳食纤维和钠的中位数和范围。总体而言，共收集了 130 种产品，包括 26 种普通面粉、12 种自发面粉、17 种普通全麦面粉、4 种全麦自发面粉、20 种面包制作混合物（其中 4 种是全谷物）、20 种其他精制谷物（包括玉米和米粉）、17 种无麸质、3 种豆类、4 种水果/蔬菜、4 种椰子和 3 种其他非谷物（如麻籽、蟋蟀粉）产品。普通小麦粉在该类别中占主导地位，而全麦（全麦）占产品的 19%，但它们含有更多的膳食纤维（0.001）和蛋白质（<0.001）。自发面粉中的钠含量明显较高（<0.001），而无麸质产品中的蛋白质和膳食纤维含量较低，因此豆类、荞麦和藜麦面粉是更好的选择。水果和蔬菜生产中的可持续发展原则和新颖的昆虫产品推动了新产品的开发。在该类别中，通过食品产品标签，进一步宣传全麦和膳食纤维的机会明显。
