What does wheat whole wheat flour mean? What is Whole Wheat Flour?

Wheat whole wheat flour refers to the flour made by grinding whole wheat without bran and germ. That is, this flour retains the wheat bran and germ, and whole wheat flour has a coarser taste compared to refined flour, but it is more nutritious because it contains all the grain nutrients of wheat.

Whole wheat flour is a powder formed by crushing the whole wheat immediately after the wheat has been removed, while wheat flour generally refers to the powder form formed by removing the wheat bran and fetal sprouts and only crushing a part of the endosperm. Whole wheat flour has a weaker taste and is not easy to store, but its nutrients are more colorful than wheat flour. The whole wheat flour is pale yellow in color, and the wheat is milky white.

The calorific value is similar, but whole wheat flour is good for the body and is not easy to get hot.

What kind of flour is whole wheat flour Whole wheat flour introduced.

1. Whole wheat flour is wheat flour. It is a product made of whole wheat that is ground and contains the same proportion of endosperm, bran and germ as the original whole wheat. When you rub it in the palm of your hand, you can see that there is crushed bran inside, and the taste is rougher than that of ordinary flour, and the wheat flavor is stronger.

Whole wheat flour Whole wheat flour with wheat bran Whole wheat flour Household flour bread steamed bread flour whole grains whole wheat flour (..)23 a total of 5 pounds).

It is fat-free, low in calories, and rich in complex carbohydrates. Contains a lot of B vitamins, vitamin E, potassium, selenium, iron, etc., and is the best food to keep slim down.

The difference between whole wheat flour, special flour and ordinary flour First, ordinary flour, without other auxiliary materials, is generally used to make steamed bread and dumpling wrappers Second, whole wheat flour, with a rough taste and high nutritional value, is used to make steamed bread and biscuits Third, special flour, specialized in different types.

2.Whole wheat flour is used in baked bread and other baked goods, and is often also mixed with lighter "white" unbleached or bleached flour to restore the nutrients, texture, and texture of the white flour that may be lost during milling and other processing. Finished baked goods or other food products.

3.A grain of wheat is divided into three parts: germ, endosperm and skin. In whole wheat, germ accounts for 85% and endosperm accounts for 85%, and endosperm is the main component of milling.

The bran is the outer skin of wheat, including the germ and endosperm, which accounts for about the whole grain of wheat and is often removed during milling. Generally speaking, flour refers to the white flour produced by wheat after removing the bran, which can be used in various bread, cakes, and biscuit products, and is the most basic material for all baked goods.

Generally speaking, the so-called flour refers to the white flour produced after the bran is removed from wheat, and is sold in various grades on the market, which can be used in various steamed bread, bread, cakes, and biscuit products, and is the most basic material for all baked goods.

Whole wheat flour refers to the original color of the original flour without the addition of a whitening agent (benzoic acid peroxide) and a gluten enhancer (potassium olfactory) to the flour. That is, how much weight of wheat is put into produce how much flour containing wheat bran is produced. The crude fiber in this flour is most beneficial for human health and is also good for diabetics.

The nutritional value of whole wheat flour has the following characteristics [2]:

1) Rich in mineral substances, high digestion and absorption utilization rate, wheat whole wheat flour has more starch content, generally 58% 76%, and contains more soluble sugar (2% 5%), eating 500g whole wheat flour can provide 7400kj calories, especially the whole wheat flour starch and protein together to form gluten fermentation to make soft and porous food, which is conducive to the digestion and absorption of the human body. For example, the digestion and absorption rate of bread and starch in the human body is as high as 97%, and whole wheat flour as the staple food can meet the body's dietary needs.

2) Compared with rice, the content of calcium and iron in whole wheat flour is higher than that of rice, and the content of vitamins is comparable to that of rice, but whole wheat flour does not need to be washed before making food, which can avoid the loss in washing. If fermented food is made from whole wheat flour, 55% to 56% of the phytate contained in fermentation is hydrolyzed, and if the fermentation time is long, the hydrolysis can reach 75%. The reduction of phytate is conducive to the absorption and utilization of minerals such as calcium and iron.

According to relevant information, the absorption rate of iron in whole wheat flour is 5%, compared with 3% for corn and 1% for rice.

3) Dietary fiber: Different flour processing accuracy makes the dietary fiber content in flour different. Mixing whole wheat flour into conventional flour can increase the dietary fiber content of flour, thereby reducing the carbohydrate content, and the dietary fiber in whole wheat flour has a good function to promote human digestion and is beneficial for patients with constipation and (intestal) diverticulosis. Dietary fiber carriers include the skin, aleurone layer, and embryo of fruits and grains (seeds), and soluble dietary fiber substances are mainly composed of monoglucan, which has the effect of lowering cholesterol [2].

The difference between whole wheat flour, special flour and ordinary flour First, ordinary flour, without other auxiliary materials, is generally used to make steamed bread and dumpling wrappers Second, whole wheat flour, with a rough taste and high nutritional value, is used to make steamed bread and biscuits Third, special flour, specialized in different types.

There are two types of whole wheat flour: whole wheat flour refers to wheat flour that is cleaned and processed into flour with all the nutrients of the grain. According to the processing technology, it can be divided into whole grain grain grinding and milling according to the proportion of wheat grain bran, germ and endosperm.

Whole wheat flour, one is whole wheat flour containing bran, the other is whole wheat flour without bran, according to the processing technology, it is divided into machined whole wheat flour and stone milled whole wheat flour. Nutritious and naturally scented.

Whole wheat flour: Wheat seeds are composed of three parts: bran, endosperm, and germ, the bran is hard and difficult to digest, and the germ is rich in oil and easy to rancidity, so flour is made from endosperm. But bran provides a rich source of dietary fiber, which is very beneficial for the digestive process of the person.

Therefore, whole wheat flour is to add ground bran to the ordinary flour made of endosperm, for different uses such as bread, cakes, noodles, etc., the proportion of bran added and the size and shape of the bran are also different, so in fact, whole wheat flour is not a coarse product of direct grinding of the whole wheat grain, but a more complex refined product.

Whole wheat flour is the whole wheat in the milling, only after grinding, without the bran removal process, is the whole wheat including bran and germ all ground into flour, that is, whole wheat flour.

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1. Benefits of Whole Wheat Flour:

1. Reduce the risk of cardiovascular disease.

The phenolic and terpenoid phytochemicals in whole wheat flour have antioxidant activity, reduce blood cholesterol levels, and reduce the risk of cardiovascular disease.

2. Increase satiety, promote bowel movements, and prevent constipation.

Whole wheat flour contains dietary fibers such as cellulose, lignin, and resistant starch, and cereal fiber can increase stool volume and prevent constipation more effectively than fruit and vegetable fiber.

3. Regulate blood sugar and blood cholesterol.

The dietary fiber in whole wheat flour can reduce the absorption of sugar in the small intestine, so that blood sugar does not rise rapidly due to eating, and therefore can reduce the release of insulin in the body.

4. Reduce the risk of cancer.

Studies have found that the intake of whole grains and foods high in dietary fiber reduces the risk of breast cancer in women, the risk of bowel cancer in humans, and the risk of pancreatic cancer. Dextran can also modulate the immune response by fighting infections, tumors, and inflammation.

Second, the disadvantages of whole wheat flour:

The disadvantage of whole wheat flour is that it cannot be eaten too much, because it has a high protein content, and it will produce a lot of calories after eating, if you can't completely digest the calories, it is easy to cause obesity.

Whole wheat flour, as the name suggests, is the flour of wheat without bran, and it is also flour in difficult times. Now in order to talk about nutrition and prevent the three highs, I started to eat.

But in general, it is still delicious to make some bran. Delicious whole wheat flour with a yield of less than 93%.

Wheat flour is not whole wheat flour. Wheat flour is flour processed from wheat, which refers to the powder made by removing the bran and germ of wheat and only partially grinding the endosperm, while whole wheat silver wheel flour refers to the powder made by grinding whole wheat after wheat is cleaned, which has a poor taste compared to wheat flour.

Wheat flour and whole wheat flour are different in terms of nature, taste, aroma, appearance and color, nutritional content, and processing method.

Wheat flour is pale yellow in color and has a delicate taste, while whole wheat flour is white and has a relatively rough taste.

Bread made from whole wheat flour has a coarser texture and no wheat flavor, while bread made from wheat flour is not coarse and has a wheat flavor.

After wheat is cleaned, the flour processed into the whole grain nutrition is whole wheat flour, which is rich in mineral substances, digestion and absorption utilization rate, and the starch content in wheat whole wheat flour is more, which is 58%-76%, and contains more soluble sugar, especially the gluten formed by whole wheat flour starch and egg whites together is fermented to make soft and porous food. <

After wheat is cleaned, the flour processed into the whole grain nutrition is whole wheat flour, which is rich in mineral substances, digestion and absorption utilization rate, and the starch content in wheat whole wheat flour is more, which is 58%-76%, and contains more soluble sugar, especially the gluten formed by whole wheat flour starch and egg whites together is fermented to make soft and porous food.

Classification of whole wheat flour:One is whole wheat flour without bran, the representative is the whole wheat flour of the Austrian bakery company, this kind of product is made of semolina wheat flour made by grinding high-quality wheat through a special process, the flour contains all the nutrients of wheat, and the product is rich in protein and fiber nutrients. At present, many domestic food companies use it to make some French crispy bread, and the wheat flavor is very good.

The other type is the more common whole wheat bread flour on the market, this kind of product is mainly produced by the flour mill, the packaging is the same as ordinary flour for 50 kg of bags, which is directly used as flour, as the main ingredient of bread, and the addition amount is 100%. However, the disadvantage of this kind of product is that the quality is poor, the general production is to add bran to the flour, the product lacks the wheat flavor, and the toast bread made has a rough taste and no wheat flavor.