Flour is a very popular product. Bakery products are baked from it, and also used in the preparation of pasta. Flour differs by the type of cereals: rye, wheat or oatmeal, as well as by purpose, i.e. by varieties.
The seed of any cereal consists of a shell, endosperm and an embryo. What is the difference between whole grain flour and white flour of the highest or first grade? When making white flour, the shell and the germ are removed from the grain, and the endosperm is ground, for the manufacture of whole grain flour, the whole grain is taken, which is ground on special cast-iron rollers. Until recently, such flour was not particularly appreciated and was used to feed animals. Nowadays, whole grain flour is widely used in bakery production.
According to the conclusion of scientists, just flour from whole grains is the most useful of all types of flour products.
The benefits of whole grain flour are as follows:
- improves digestion and promotes weight loss;
- does not increase blood sugar levels;
- contains much less gluten compared to premium flour;
- strengthens the immune system and increases the protective reserves of the body;
- improves the work of the cardiovascular system;
- recommended in addition to drug treatment for diseases of the endocrine and genitourinary systems;
- thanks to the milled casings (bran), whole grain flour contains more B vitamins, as well as magnesium, chromium and calcium;
- flour contains almost equal amounts of proteins and carbohydrates, which means that it can be considered dietary.
Along with the advantages, the product also has some disadvantages:
- short shelf life;
- not recommended for people with diseases of the stomach and gastrointestinal tract;
- may contain heavy metals if the grain was grown in areas with unfavorable environmental conditions.
