Whole grains are one of those phrases we increasingly hear in relation to health. Research has shown that they are much better for us than refined, processed flours which have basically had most of the nutrients removed. For those of us who love to bake this presents a fantastic opportunity to learn new recipes and experiment with new flours. The best whole grain flour mixes for baking are a mixture of heavy and lighter grains.
It is important to understand the basic difference between whole grains and refined ones. Wheat, for example has three parts, endosperm (which is the starch part), germ and bran. Once it has been milled and refined the bran and germ are removed along with the nutrients they carry. This gives the light, fine white flour we use in most baking.
The advantages in terms of health have been demonstrated in many studies. Heart disease, diabetes, cancer and stroke risk are all lowered by eating whole grains. The phytochemicals they contain perform a myriad of tasks in the body and help the immune system to deal with disease and inflammation. Several studies have also linked whole grains and obesity. Due to their complex nutritional profile they are more satisfying and take longer to digest than refined products. This generally means that people eat less when they consume them.
There are lots of whole grains to choose from to use in baked products. These days there are over twenty types which are generally available in supermarkets and health food shops. Many stores also sell pre-mixed flours which contain a combination of grains for different types of baking.
Making bread is considered an art by many and there are lots of ways to go about it. Using whole grains will give a very different result to using a white bread flour but most people grow to like the new flavors and textures more that the old processed ones. Rye has been used for many years in Northern Europe to make delicious traditional breads and crackers which are a basic staple on the daily meal table. Rye is dark and flavoursome and perfect mixed with an equal amount of wheat flour.
When making cakes there is plenty of scope to experiment with different grains. Many are now widely available or you can get a pre-mixed flour. Think about the texture you want to achieve. If you want a light, melt in the mouth crumb, then use a high proportion of rice flour, cornmeal or barley flour. Heavier flours such as oat give a wonderful chew to cakes and a nutty flavor. They are best when mixed with something lighter.
One of the reasons manufacturers started to refine flours was that they kept for longer. Bear in mind that any whole grain flours will not last as long as a plain white flour and store them carefully. It is better to buy smaller amounts and buy them more often.
When choosing a flour mix to bake with take care to select a mix which will give the desired results for the type of bread or cake you are making. Some whole grains have a heavy texture and are too dense to use in cakes but are perfect for bread such as rye or barley. Others do not have much body and need to be mixed with something else, such as rice flour.
It is important to understand the basic difference between whole grains and refined ones. Wheat, for example has three parts, endosperm (which is the starch part), germ and bran. Once it has been milled and refined the bran and germ are removed along with the nutrients they carry. This gives the light, fine white flour we use in most baking.
The advantages in terms of health have been demonstrated in many studies. Heart disease, diabetes, cancer and stroke risk are all lowered by eating whole grains. The phytochemicals they contain perform a myriad of tasks in the body and help the immune system to deal with disease and inflammation. Several studies have also linked whole grains and obesity. Due to their complex nutritional profile they are more satisfying and take longer to digest than refined products. This generally means that people eat less when they consume them.
There are lots of whole grains to choose from to use in baked products. These days there are over twenty types which are generally available in supermarkets and health food shops. Many stores also sell pre-mixed flours which contain a combination of grains for different types of baking.
Making bread is considered an art by many and there are lots of ways to go about it. Using whole grains will give a very different result to using a white bread flour but most people grow to like the new flavors and textures more that the old processed ones. Rye has been used for many years in Northern Europe to make delicious traditional breads and crackers which are a basic staple on the daily meal table. Rye is dark and flavoursome and perfect mixed with an equal amount of wheat flour.
When making cakes there is plenty of scope to experiment with different grains. Many are now widely available or you can get a pre-mixed flour. Think about the texture you want to achieve. If you want a light, melt in the mouth crumb, then use a high proportion of rice flour, cornmeal or barley flour. Heavier flours such as oat give a wonderful chew to cakes and a nutty flavor. They are best when mixed with something lighter.
One of the reasons manufacturers started to refine flours was that they kept for longer. Bear in mind that any whole grain flours will not last as long as a plain white flour and store them carefully. It is better to buy smaller amounts and buy them more often.
When choosing a flour mix to bake with take care to select a mix which will give the desired results for the type of bread or cake you are making. Some whole grains have a heavy texture and are too dense to use in cakes but are perfect for bread such as rye or barley. Others do not have much body and need to be mixed with something else, such as rice flour.
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For whole grain flour mixes for baking turn to no other than our online page. You can easily order these products via http://www.pennesflourmixes.com.
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