The Decline of Local Grist Mills: Impacts of Industrial Flour Production

The video discusses the operations of major mills, focusing on the production and distribution of flour. It explains the milling process, particularly the removal of the germ and bran to extend shelf life, which affects the nutritional value of flour. The video also covers the enrichment process to restore some nutrients and highlights the market changes that led to the decline of small mills, as consumers preferred finer, whiter flour for products like white bread and cakes.

What is one of the main reasons for removing the germ during the milling process?

• To make the flour more colorful

• To prevent the flour from going rancid

• To enhance the flour's flavor

• To increase the flour's nutritional value

What is the primary component left in flour after the germ and bran are removed?

• Husk

• Endosperm

• Protein

• Fiber

What process is used to restore some of the nutrients lost during the milling process?

• Fortification

• Enrichment

• Fermentation

• Pasteurization

Why did small mills decline in popularity?

• They were unable to produce flour in large quantities

• They could not produce finer, whiter flour

• They produced flour with a longer shelf life

• They were more expensive to operate

What type of flour did consumers start preferring, leading to the decline of small mills?

• Organic flour

• Gluten-free flour

• Bleached white flour

• Whole grain flour