We all know the white flour packs in the shops. Until recently, white flour was preferred because of the fluffy bakings that were obtained from it.
We can even see the inscription "Extra quality" on packets, which means that it is very well cleared of the bran and germ of the seed and fine ground. Is that what we are looking for and value in a healthy diet?
More and more people are thinking over a healthy eating lately. According to some nutritionists, a balanced menu should contain meat, fish, dairy foods, as well as cereals such as bread, pasta and other. It is best to have them made of wholemeal flour, which is obtained by a one-time grinding of the whole grain.
What does wholemeal flour mean? Let's not be fooled into thinking that by adding bran to the white flour it will become a wholegrain flour! True wholegrain flour must be made from the whole grain, which is milled without raising its temperature. In such flour there is preserved both the germ of the grain and its shell (bran). Bran is rich in fiber that is important for our digestive system. Most mineral substances and vitamins (mainly vitamin B) are concentrated in the shells. But the truly valuable nutrients for a balanced nourishing are found in the germ. There is life! Enzymes, most proteins, minerals, and little grain fat are concentrated in this part from where the new plant develops - we call it a germ.
Where's the paradox?
In packed flours offered in shops, we will not find any flour to contain the germ into the grain flour. Industrial mills that produce flour remove the embryo and discard it before they make the flour. This is done in order to extend the shelflife of white flour. It is the germ that would deteriorate first after grinding the grain under the influence of oxygen in the air. All other ingredients would last longer. Driven by their quest for "good quality" of the product, millers offer flour with a shelf life of 1 year. Is this good food?!
Maybe you will also find wholegrain flour in packs lasting 1 year. They have a higher price because of their production technology. Usually, before grinding, the grain passes through a "steaming" process that is not declared to the consumer and is a "manufacturing secret". When the temperature rises, the germ dies, and so it does not deteriorate the wholegrain flour even after a long stay in warehouses and on the shelf.
In order to prepare delicious whole grain flour, we need grain cleaned of the covers - the outermost shell of the seed, which serves to protect the seed in fields. Covers are difficult to digest, which reduces their nutritional value, so we aim to remove them before processing grains to flour. Also, the grain must be free from impurities such as pebbles, sticks and other seeds, such as weeds. It is best for the grain to be naturally ripe under the Sun's rays and then kept dry. The moisture content in the seed is recommended to be under 6% to obtain a well-ground and fluffy flour.
Only the grain core, the so-called endosperm, is used in the process of extracting white flour. Endosperm is relatively poor in vitamins and minerals and contains predominantly starch. Starch is rich in calories, but it does not provide us with complete nutrition.
White flour, due to the process of its production, has no value, and muffins, cakes and other pasta made from white flour can harm not only our waist, but also our health, especially if we overdose such meals.
However, delicious pasta can be prepared not only from white flour, but also out of full and whole grain flour. In our next papers we will present a variety of healthy alternatives to white flour and recipes with a delicious, freshly ground flour with a stone mill.
