Cooking with whole grains is different to using refined white flour. There are several things to consider when choosing whole grain flour mixes for baking as they change both the texture and flavor of cakes and breads. However, these foods are so much better for our health that it is worth learning a few new tricks in the kitchen.
Firstly, we should define whole grains. They are grains which have been left in their natural state, or as close to it as possible. There are three parts to a grain, the germ, bran and endosperm. Lots of milling removes the germ and bran and just leaves the starchy endosperm. This makes a very fine flour but it removes most of the essential nutrients.
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.
Grains in their natural state change both flavor and texture of baked goods. This is because they still have the husk, or harder outer layer. Cakes and breads are often heavier than when made with refined flours. Some whole grain flours are lighter, such as brown rice flour so are useful to mix with the heavier ones. The flavor will change for the better as whole grains are usually more flavorsome with lovely complex nutty aromas.
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.
For cakes a lighter flour is a better option, unless it is a bran muffin or something like that. To make a lighter cake look for a flour mix which contains rice flour, spelt or quinoa. Oat flour is also a great option for some cakes as it gives body and a little bit of chew, it is perfect for banana cake or a small amount (about twenty percent) in a regular sponge cake.
It is not necessary to use only whole grains. Initially many people find them too heavy and prefer to mix them with refined flours. A good ratio to start with is fifty:fifty. This will give rise and lightness but the food will still contain lots of nutrients.
Baking with knew flours can be an exciting experience for any baker. The variety of results is fascinating and delicious. Finding these knew grains is increasingly simple as large stores and online suppliers sell more and more of them to cater to increasing demand. It is possible to buy pre-mixed bags of different flours or by them separate and mix them at home.
Firstly, we should define whole grains. They are grains which have been left in their natural state, or as close to it as possible. There are three parts to a grain, the germ, bran and endosperm. Lots of milling removes the germ and bran and just leaves the starchy endosperm. This makes a very fine flour but it removes most of the essential nutrients.
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.
Grains in their natural state change both flavor and texture of baked goods. This is because they still have the husk, or harder outer layer. Cakes and breads are often heavier than when made with refined flours. Some whole grain flours are lighter, such as brown rice flour so are useful to mix with the heavier ones. The flavor will change for the better as whole grains are usually more flavorsome with lovely complex nutty aromas.
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.
For cakes a lighter flour is a better option, unless it is a bran muffin or something like that. To make a lighter cake look for a flour mix which contains rice flour, spelt or quinoa. Oat flour is also a great option for some cakes as it gives body and a little bit of chew, it is perfect for banana cake or a small amount (about twenty percent) in a regular sponge cake.
It is not necessary to use only whole grains. Initially many people find them too heavy and prefer to mix them with refined flours. A good ratio to start with is fifty:fifty. This will give rise and lightness but the food will still contain lots of nutrients.
Baking with knew flours can be an exciting experience for any baker. The variety of results is fascinating and delicious. Finding these knew grains is increasingly simple as large stores and online suppliers sell more and more of them to cater to increasing demand. It is possible to buy pre-mixed bags of different flours or by them separate and mix them at home.
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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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