Whole grain flour is a product of a single grinding of cereal grains, or seeds. Unlike classic flour, whole grain is produced without sifting. Thus, there is no separation of particles in terms of size and quality.
History
In ancient times, cereal grains were crushed using available methods and, without additional sifting, were allowed into cooking - they cooked porridge, baked bread.
In ancient Rome, horsehair sieves already existed for sifting bitches and obtaining a product of different varieties. In Russia, until the beginning of the twentieth century, there was only one-time grinding. And the sifting and separation of flour according to varieties was done by the consumers themselves in bakeries or at home. Whole grain flour was the go-to for the poor. Baking made from selected flour was served to noble houses.
Today, whole flour is promoted among naturopaths, dieters and healthy lifestyles.
In Denmark, at the beginning of the twentieth century, it was decided to switch to the widespread use of whole flour in order to save resources. Almost immediately, the death rate in the country decreased by 18%.
Application
The use of the term "coarse flour" is not entirely correct. Whole flour, or single-ground flour, is similar in structure to fine grains or semolina. Some particles can be up to one and a half millimeters in size. It is widely used to make so-called healthy bread. Such flour contains many minerals and vitamins useful for the human body, which are rich in cereals.
Whole grain flour is used to bake bakery products, pizza, homemade noodles, dumplings and other dough dishes. The baked goods have a rough texture, but they often outperform products made from premium flour in terms of taste. Breads or buns made from such flour with the addition of seeds or a nut mixture are especially good.
Beneficial features
Whole grinding of flour improves digestion, removes toxins, lowers blood cholesterol levels. Such a product saturates the body with necessary microelements, especially during the period of spring beriberi. Due to the content of vitamins and minerals, products made from such flour are useful for the prevention of many diseases.
Coarse-grain bread is suitable for dietary and health food. Doctors report significant improvements in the health of their patients.
The content of fiber, protein, sucrose helps prevent the development of hemorrhoids and varicose veins. Also flour is useful for people suffering from constipation and colitis. Whole flour burns body fat well, promotes weight loss. At the same time, the skin becomes elastic and does not sag when losing excess weight.
