Engrains

Engrains are a type of food product made from grains, typically wheat, that have been processed to remove the bran and germ, leaving only the endosperm. This process results in a refined flour that is high in carbohydrates and low in fiber, vitamins, and minerals. Engrains are commonly used in the production of bread, pasta, and other baked goods due to their ability to create a light, fluffy texture. The term "engrains" is often used interchangeably with "white flour" or "all-purpose flour," which are the most common types of engrains used in baking. Engrains are a staple in many cuisines around the world, particularly in Western countries where they are used to make a wide variety of dishes. However, due to their high carbohydrate content and low nutritional value, some health experts recommend limiting the consumption of engrains and opting for whole grains instead.