Stop and Taste the flours

Stop And
Taste
The Flours

Looking for ways to eat more whole grains? The latest whole wheat flours make it easy to revamp your recipes.

Over 90 percent of us fall short of experts’ recommendations for eating whole grains; at least three 1-ounce servings (3 carb choices) a day. But new whole wheat flours can help. Whether you bake a little or a lot, this article will show you why (and how) you should try whole wheat flours.

Why eat whole grains whole grains may help reduce risk of heart disease, type 2 diabetes, and certain kinds of cancer. Some studies suggest that whole grains also may help control weight and improve insulin sensitivity. But how?
It’s a little mysterious as to what’s causing all the beneficial effects of whole grains. Of course we know that the bran and germ of whole wheat kernel contain valuable phyto-nutrients, as well as fiber, vitamins, and minerals, including vitamin E and magnesium. But we likely don’t know everything that is good about the whole grain.

Red versus white most flour sold in the United States is mulled from red wheat. In recent years, some new options- white whole wheat flour, whole wheat pastry flour (often made from soft white wheat), and premixed blends of all-purpose (refined) and whole wheat flour- have hit the market.
Although while wheat is new to U.S. shoppers. It’s been the main wheat grown in Australia for more than 100 years. White wheat is simply a different strain of wheat resulting from a genetic cross, like blue eyes/brown eyes. It’s not a genetically modified food.

Worth trying white whole wheat flour is a great way to introduce your taste buds to white whole grains. Compared to red wheat, white wheat has a lighter color and a milder flavor. The stronger, somewhat bitter taste of red wheat is due to tannins in the bran layer of whole wheat, which also give the wheat its red color. White wheat lacks those substances.
While whole wheat flour has the same nutritional value and baking properties as traditional whole wheat flour made from red wheat. And both types benefit from a few recipe adjustments when you’re using them in place of all-purpose flour. Most important, both provide satisfying ways to help you get your three daily servings of whole grains.



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