WASHINGTON — Disappearance of wheat flour in the United States — one of the most important measures of the well-being of grain-based foods — gained a half a percentage point in 2006. Of greatest importance was the rise in total disappearance to within less than 200,000 cwts of the 400-million-cwt mark. This recovery came after four years in which U.S. wheat flour consumption had been disappointingly below this aggregate in a setback attributed mainly to the impact of low-carbohydrate dieting on American eating patterns.
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