Production
Rather than simply grinding the whole grain wheat kernel (bran, germ, and endosperm), in roller-milled graham flour the components are ground separately. The endosperm is ground finely, initially creating a fresh unbleached yellowish-white flour. The bran and germ are ground coarsely. The two parts are then recombined, creating a coarse-textured flour that bakes and keeps well (has a good shelf life). Graham flour is used to make graham crackers and pie crusts, among other things.
An alternate story is told by Helen W. Atwater in her work titled Bread and the Principles of Bread Making. She claimed that Graham simply washed the entire grain, then ground it between large millstones. She contrasts that against the process used for "entire-wheat flour", where the grain was washed, then the three coarse outer layers of bran were removed, after which the grain was ground, supposedly keeping the aleurone layer, but discarding the rough cellulose of the outer bran layers.
According to a 2001 study conducted by Prabhasankar & Rao, stone milling created significantly greater heat of 90 °C (194 °F) than that of roller milling at 35 °C (95 °F). Roller mills incrementally crack the grains, separating the various layers, which must later be recombined, and such milling reportedly tends to result in somewhat larger baked loaf volumes.
Read more about this topic: Graham Flour
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—François, Duc De La Rochefoucauld (1613–1680)
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