There are many advantages of stone mill flour!
Stone mill flour is flour processed by traditional stone mill and does not contain any additives. Compared with ordinary mechanical grinding, stone grinding flour has its unique advantages in many aspects.
From the point of processing technology, the mill used in ordinary mechanical milling has high running speed and high processing temperature, which has great influence on some nutrients such as protein and heat-sensitive vitamins. In contrast, the traditional stone mill used in stone mill flour has the excellent characteristics of low rotation speed and low temperature, which reduces the loss of nutrients and retains the unique flavor of wheat.
From the point of nutritional value, the flour processed by stone mill is mostly whole wheat flour, but now the flour processed by mechanical mill is mostly white flour, which is very costly. For example, whole wheat flour is rich in B vitamins, minerals and dietary fiber, especially vitamin B 1, which mainly exists in the bran and aleurone layer of grain, while mechanical milling is too fast for B6544. Because of the low temperature, slow speed and low loss of stone grinding, mechanical grinding itself is harmful to some vitamins and minerals because of its high temperature and fast speed.
However, there is such a situation in society now, that is, blindly worshipping "healthy food". It is also wrong to say that this kind of food is good, so it is only recognized in China. As far as stone mill flour is concerned, although its nutritional value is higher than that of machine mill flour, it only contains some B vitamins, minerals and some dietary fiber, which can be obtained from other foods in daily life, such as coarse grains, nuts and vegetables. The content of these nutrients is relatively high, so there is no need to be obsessed with "expensive" stone mill flour. I suggest you just taste it properly, or suggest that the food is diversified.
Stone mill flour and machine mill flour are no longer silly and confused.
It is true that good things will be imitated once they appear. Now, there are also "fake stone mill flour" on the market to make inferior products and make huge profits. Then we must learn how to identify!
Real stone mill flour can be correctly identified with the naked eye first. Stone mill flour is generally dark yellow, relatively rough in texture and opaque. However, ground white flour is pale and soft.
From the taste, stone mill flour smells like pure wheat, while refined white flour has almost no taste.
From the taste point of view, the pasta made of stone mill flour will be rougher and stronger than the pasta made of refined white flour. On the contrary, pasta made of refined white flour milled by machine will be smoother and more viscous.
From the daily life, it is suggested that noodles, pancakes and jiaozi can be made from stone flour. The pasta made with it will be stronger, not only nutritious, but also delicious. If you don't want to deliberately pursue stone mill flour, then it is recommended to eat more whole wheat flour, with moderate price and less nutrient loss, which can kill two birds with one stone. For pasta, the original flavor is more perfect, and sometimes life is the same.
(Author: Wang, vice president of Inner Mongolia Nutrition and Health Promotion Association, director of Capital Health Nutrition and Food Society, national second-class public nutritionist, national senior food inspector, please indicate that knowledge is power from WeChat official number for original works)
(Image from the Internet)
Editor: Liu Weiqiong
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