The refining process also removes many nutrients, including fiber. Refined grains. A lot of cereals include refined sugars or flours, but puffed grains are just a whole grain (like wheat or rice) that have been popped kind of like popcorn. Refined grains include white flour, white rice, white bread and degermed cornflower. Puffed Grains. Many breads, cereals, crackers, desserts and pastries are made with refined grains. Examples include white and wheat flours, enriched breads, and white rice. Refined grains: These are grains that have had the fibrous and nutritious parts removed. "Typically, it is milled, which removes the bran and germ. Refined Grains have been milled (ground into flour or meal) which removes the bran and germ. From the metallurgical and material science perspective, grain refinement is the reduction in size of the grains inside a material. Refined grains include white flour, white rice and white bread. Refined grains are milled to have had the germ and bran removed, which gives them a finer texture and extends their shelf life. Bad or simple carbohydrates include sugars and refined grains that have been stripped of all bran, fiber, and nutrients, such as white bread, pizza dough, pasta, pastries, white flour, white rice, sweet desserts, and many breakfast cereals. This seed (also called a “kernel”) is made up of three edible parts – the bran, the germ, and the endosperm – protected by an inedible husk that protects the kernel from assaults by sunlight, pests, water, and disease. Milling the grain removes the bran and germ. Using too-high cooking temperatures will cause milk to: "Refined grains refer to a grain that is missing one or more of its three key parts," Gidus Collingwood says. Play this game to review Life Skills. The refining process also removes many nutrients, including fiber. Refined … List of Refined Carbs. Refined carbs are present in two main foodstuffs: refined grains and refined sugars. The United States Department of Agriculture estimates that 93 percent of Americans eat too many refined grains, while only 7 percent eat enough whole grains in their diets. This process removes nearly 80% of the nutrition from the grain and what is left is, basically, starch. Grains are regions inside the material within which the atoms have a particular orientation. Grain refinement and recovery are closely related to the minimum grain size d through the rate of each process expressed as a function of the grain size, since d is the grain size at which the two rates are equal. In contrast to whole grains, refined grains are milled, a process that strips out both the bran and germ to give them a finer texture and longer shelf life. Conversely, a whole grain has not had the germ or bran removed and therefore provides important nutrients and fiber to a diet. 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