Graham flour Graham flour Graham flour is a type of coarse-ground whole wheat flour 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 and is not sifted during milling (i.e. unbolted). 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. Graham flour is available at health food stores, some grocery stores, bakery supply stores, and some specialty and gourmet
Banana flour particular, Maribel Ovando-Martinez led a group of researchers from Mexico and Spain did a study to find what effect the addition of banana flour to pasta would have on pasta’s resistant starch content. Their results showed that such an addition to a normal pasta recipe, even with cooking loss, appreciably increased the resistant starch content of the pasta. Other researchers did similar tests adding banana flour to bread and also found banana flour increased the total resistant starch content of the final product. Researchers have also conducted tests on the effects banana flour has on taste and general palatability. Researchers