Whole wheat flour is superior to wheat core flour.
Whole wheat flour, that is, flour ground from whole wheat, including chaff, aleurone layer, endosperm, embryo and so on. Bran contains cellulose and hemicellulose, which are generally used to make bran and rarely used to add to flour. Aleurone layer is rich in protein, fat, minerals and B vitamins, the endosperm is mainly starch, and the embryo is rich in fat, protein, minerals, B vitamins and vitamin E. Whole wheat flour has high nutritional value and almost retains all the nutrition of wheat.
Wheat core flour is flour that removes the husk, aleurone layer and most of the germ, and only retains the endosperm. As long as it is starch, this flour contains almost no vitamins and minerals, only a small amount of protein. Therefore, the nutritional components are single and the nutritional value is relatively low.
It is suggested that whole wheat flour should be optimized in selection to ensure adequate dietary fiber intake and prevent obesity, diabetes and constipation caused by excessive intake of flour and rice.
Standard pow is preferred.
In the wheat flour standard issued by China 1986, flour is divided into four grades according to the processing accuracy, namely, special first-class flour, special second-class flour, standard flour and ordinary flour. This standard is based on nutrition and economy, and is formulated according to the living conditions at that time. Standard flour was the main applied flour in 1980s. Now the grade of ordinary powder has been cancelled, but the special first-class powder, special second-class powder and standard powder are still in use.
Special first-class flour is the flour with the highest processing precision, and it is also widely used at present. The finer the processing, the more nutrients are lost, so standard powder is a good choice!
There is little difference in nutritional value between high gluten flour and low gluten flour.
With the improvement of living standards, China has introduced international standards after joining WTO. Wheat flour is divided into three grades according to wet gluten content, namely, high gluten flour, medium gluten flour and low gluten flour. Many people think that high-gluten flour is the most nutritious. In fact, there is little difference between the three kinds of flour, but the gluten content is different. Different gluten content leads to different uses. High gluten flour is often used to make bread because of its high gluten content. Medium gluten flour is used to make ordinary pasta, such as steamed bread, pancakes and steamed bread. Low-gluten flour has less gluten and is suitable for making soft and crisp foods, such as biscuits and cakes.
Special powder and general powder have their own advantages and disadvantages.
Flour is divided into special flour and general flour according to its use, and more and more special flour enters the public's field of vision, such as jiaozi special flour, bread special flour and biscuit special flour. Universal flour is often used to make daily pasta such as steamed bread and steamed buns, and belongs to medium gluten flour.
In addition to different stiffness, other ingredients are added to various special powders. For example, in order to make bread swell, extra gluten will be added to bread flour; In order to make the cake soft and delicious, special treatment was carried out during the processing of cake powder. If you really can't buy special flour, you can make bread with high-gluten flour and cake with low-gluten flour, but the taste will be slightly worse than special flour.
Nutritionally fortified flour is healthier.
In order to improve the nutritional value of wheat flour, prevent chronic diseases, and promote health, China has imposed nutrition-fortified flour. Common nutritional fortifiers include iron, calcium, zinc, vitamin B 1, vitamin B2, folic acid, nicotinic acid and vitamin A. Nutrition-enriched flour has more comprehensive nutritional components and higher nutritional value.
In addition, there are some tips to help choose high-quality flour. The whiter the flour, the better. If the flour is too white, it is inevitable to add white pimples. Coarse dark brown flour is healthier. When choosing flour, you can also smell it. Fresh flour will taste like wheat after about two weeks of ripening. Finally, look at the production date of flour and try to choose the newly produced flour.
(Author: Wang Huixing national senior nutritionist, nutrition lecturer, original works, reproduced please indicate that knowledge is power WeChat official account)