A whole grains consist of three parts, bran, germ and endosperm. The bran contains valuable fiber, anti-oxidants and B vitamins. The germ contains B vitamins, proteins, minerals and healthy fats. The endosperm contains starchy carbohydrates, proteins and very little minerals and vitamins. Whole grain flour mixes for baking are rich in macro nutrients, and very good source of valuable substances.
Heavier and richer full-grain flour mixes cannot rise so well, so you have to help them. First, add a little more liquid in your recipe and prolong kneading time. Another thing that may help is giving it more time to rise, or even rise it twice. If you add different milk products and fats into your mixture you will get much better results. There are so many interesting full-grains that can be used in your mixtures.
Amaranth is especially good source of protein and it contains an amino-acid called lysine, you won't find in other plants used for making flour blends. It is naturally gluten-free. It contains iron, calcium, magnesium and other minerals. This is the only grain containing C vitamin. One of the most important benefits of using it is the fact that it lowers cholesterol.
Highly popular Quinoa provides nicely balanced amino-acids and is packed with protein. It lowers blood sugar levels, helps control blood pressure and prevents diabetes. Very useful when you are on diet. Provides different minerals, including high levels of potassium.
Rye is a very good source of dietary fiber, especially arabinoxylan, which has very good anti-oxidant properties. It also contains phenolic acid and numerous bio-active components. It reduces the risk of diabetes, improves bowel health and can be very helpful in weight control. Rye has great nutrient levels and should be used in your flour mixtures.
Calcium-rich Teff contains resistant starch and calcium. Resistant starch is a type of dietary fiber and it balances blood sugar levels perfectly naturally. This tasty, mild flavored grain is gluten-free and can be used in most flour mixes, in its whole form. Regular use is quite helpful in weight control and keeps your colon in perfect state.
Sorghum is gluten-free and non-transgenic. High in anti-oxidants, it also contains polycasanols. These compounds are very good for your heart and blood vessels, and they also lower the cholesterol. It can replace wheat flour in most your recipes and improve the texture of your baked goods. Has very nice taste and can be used in many different ways.
Well-known and appreciated Oats, rich in valuable fiber, beta-glucans and proteins can really help you stay in very good physical condition. Using it regularly, especially for breakfast, can fight different inflammatory processes and even lower the risk of tumors. Very low in carbohydrates, but full of valuable anti-oxidants.
Millet is good source of magnesium and helpful against inflammation. This gluten-free grain has high anti-oxidant activity. Can be popped like corn, or made into pilafs. It can substitute up to thirty percent of wheat in your favorite baking recipes. Very interesting flavor, tastes great both in breads and sweets. Often added into baking mixtures.
Heavier and richer full-grain flour mixes cannot rise so well, so you have to help them. First, add a little more liquid in your recipe and prolong kneading time. Another thing that may help is giving it more time to rise, or even rise it twice. If you add different milk products and fats into your mixture you will get much better results. There are so many interesting full-grains that can be used in your mixtures.
Amaranth is especially good source of protein and it contains an amino-acid called lysine, you won't find in other plants used for making flour blends. It is naturally gluten-free. It contains iron, calcium, magnesium and other minerals. This is the only grain containing C vitamin. One of the most important benefits of using it is the fact that it lowers cholesterol.
Highly popular Quinoa provides nicely balanced amino-acids and is packed with protein. It lowers blood sugar levels, helps control blood pressure and prevents diabetes. Very useful when you are on diet. Provides different minerals, including high levels of potassium.
Rye is a very good source of dietary fiber, especially arabinoxylan, which has very good anti-oxidant properties. It also contains phenolic acid and numerous bio-active components. It reduces the risk of diabetes, improves bowel health and can be very helpful in weight control. Rye has great nutrient levels and should be used in your flour mixtures.
Calcium-rich Teff contains resistant starch and calcium. Resistant starch is a type of dietary fiber and it balances blood sugar levels perfectly naturally. This tasty, mild flavored grain is gluten-free and can be used in most flour mixes, in its whole form. Regular use is quite helpful in weight control and keeps your colon in perfect state.
Sorghum is gluten-free and non-transgenic. High in anti-oxidants, it also contains polycasanols. These compounds are very good for your heart and blood vessels, and they also lower the cholesterol. It can replace wheat flour in most your recipes and improve the texture of your baked goods. Has very nice taste and can be used in many different ways.
Well-known and appreciated Oats, rich in valuable fiber, beta-glucans and proteins can really help you stay in very good physical condition. Using it regularly, especially for breakfast, can fight different inflammatory processes and even lower the risk of tumors. Very low in carbohydrates, but full of valuable anti-oxidants.
Millet is good source of magnesium and helpful against inflammation. This gluten-free grain has high anti-oxidant activity. Can be popped like corn, or made into pilafs. It can substitute up to thirty percent of wheat in your favorite baking recipes. Very interesting flavor, tastes great both in breads and sweets. Often added into baking mixtures.
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