Rye flour, which is processed from rye, is rich in trace elements such as calcium, iron, zinc and selenium, among which selenium is more than three times that of ordinary wheat.

Whole wheat flour is a product made of whole wheat by grinding and sieving (grading with appropriate particle size) and keeping the same proportion of endosperm, bran and germ as the original whole wheat. When the whole wheat flour is rubbed in the palm, you can see that there are crushed bran in it, which tastes rougher than ordinary flour and has a stronger wheat flavor.

kind

The so-called "whole wheat flour" in the domestic market is basically divided into three categories in terms of senses and use:

One kind is whole wheat flour without bran, and the representative is the whole wheat flour of Austrian baking company. This kind of product is coarse-grained wheat flour which is ground from high-quality wheat after special technological treatment. The flour contains all the nutrients of wheat, and the product is rich in protein and fibrous nutrients.

The other kind is "whole wheat bread flour" which is more common in the market. This kind of product is mainly produced by flour mills and directly used as flour. It is the main ingredient of bread, and the addition amount is 100%. However, the disadvantage of this kind of products is poor quality. Generally, wheat bran is added to flour, and the products lack wheat flavor, so the toast bread tastes rough and has no wheat flavor.

There is also a kind of whole wheat flour in the series of baking raw materials. The addition amount of whole wheat flour in bread is 15%-20% of that of flour. This kind of product is made by grinding wheat after special baking and adding some nutrients. The main feature is that the bread tastes delicate, not rough, and the wheat flavor is strong.