A whole grains consist of three parts, bran, germ and endosperm. The bran contains valuable fiber, anti-oxidants and B vitamins. The germ contains B vitamins, proteins, minerals and healthy fats. The endosperm contains starchy carbohydrates, proteins and very little minerals and vitamins. Whole grain flour mixes for baking are rich in macro nutrients, and very good source of valuable substances.
Whole-grain flour blends aren't rising so well, but there are different tips and tricks that can help you achieving much better results. You should increase the water content, knead the dough more, allow longer rise or rise it twice. Adding fats and milk products in can also help. Here are some of the most popular whole grains used in these flour blends.
Amaranth, for example, is one really good source for numerous nutritive substances. One of these substances is lysine, very important amino-acid. Amaranth is gluten-free and suitable for people with celiac disease. It contains different minerals such as iron and magnesium, and even vitamin C. Regular use may lower your cholesterol level.
Gluten-free Quinoa contains all the essential amino acids, fully balanced. This is one of those rare plants that are really rich in protein. Great while you are on diet, because it helps you feel full longer. It may reduce the risk for diabetes. Really rich in potassium, helps controlling blood pressure.
Rye is a very good source of different bio active components. Full of nutrients and tasty, rye is a really good addition in any flour mixture. It contains anti-oxidants, dietary fiber, for example arabinoxylan, phenolic acid and other nutritionally valuable substances. Regular use may lower the risk of diabetes and other diseases related to high blood sugar levels.
Calcium-rich Teff contains resistant starch and calcium. Resistant starch is a type of dietary fiber and it balances blood sugar levels perfectly naturally. This tasty, mild flavored grain is gluten-free and can be used in most flour mixes, in its whole form. Regular use is quite helpful in weight control and keeps your colon in perfect state.
Sorghum is gluten-free and non-transgenic. High in anti-oxidants, it also contains polycasanols. These compounds are very good for your heart and blood vessels, and they also lower the cholesterol. It can replace wheat flour in most your recipes and improve the texture of your baked goods. Has very nice taste and can be used in many different ways.
Oats contain soluble fiber that helps controlling blood sugar levels. It is rich in beta-glucans. These components stimulate the immune system and lower the risk of tumors. High in proteins and healthy fats, low in carbohydrates, with anti-oxidant and anti-inflammatory properties. If cooked, makes a perfect addition to your breakfast.
Millet also has really good anti-inflammatory properties. It is gluten-free, tastes very nice and contains magnesium, among other valuable nutrients. You may simply replace up to thirty percent of your regular flour in your recipes. Can be used for breads and for sweets, but also popped, just like corn, making tasty little snacks you will simply love.
Whole-grain flour blends aren't rising so well, but there are different tips and tricks that can help you achieving much better results. You should increase the water content, knead the dough more, allow longer rise or rise it twice. Adding fats and milk products in can also help. Here are some of the most popular whole grains used in these flour blends.
Amaranth, for example, is one really good source for numerous nutritive substances. One of these substances is lysine, very important amino-acid. Amaranth is gluten-free and suitable for people with celiac disease. It contains different minerals such as iron and magnesium, and even vitamin C. Regular use may lower your cholesterol level.
Gluten-free Quinoa contains all the essential amino acids, fully balanced. This is one of those rare plants that are really rich in protein. Great while you are on diet, because it helps you feel full longer. It may reduce the risk for diabetes. Really rich in potassium, helps controlling blood pressure.
Rye is a very good source of different bio active components. Full of nutrients and tasty, rye is a really good addition in any flour mixture. It contains anti-oxidants, dietary fiber, for example arabinoxylan, phenolic acid and other nutritionally valuable substances. Regular use may lower the risk of diabetes and other diseases related to high blood sugar levels.
Calcium-rich Teff contains resistant starch and calcium. Resistant starch is a type of dietary fiber and it balances blood sugar levels perfectly naturally. This tasty, mild flavored grain is gluten-free and can be used in most flour mixes, in its whole form. Regular use is quite helpful in weight control and keeps your colon in perfect state.
Sorghum is gluten-free and non-transgenic. High in anti-oxidants, it also contains polycasanols. These compounds are very good for your heart and blood vessels, and they also lower the cholesterol. It can replace wheat flour in most your recipes and improve the texture of your baked goods. Has very nice taste and can be used in many different ways.
Oats contain soluble fiber that helps controlling blood sugar levels. It is rich in beta-glucans. These components stimulate the immune system and lower the risk of tumors. High in proteins and healthy fats, low in carbohydrates, with anti-oxidant and anti-inflammatory properties. If cooked, makes a perfect addition to your breakfast.
Millet also has really good anti-inflammatory properties. It is gluten-free, tastes very nice and contains magnesium, among other valuable nutrients. You may simply replace up to thirty percent of your regular flour in your recipes. Can be used for breads and for sweets, but also popped, just like corn, making tasty little snacks you will simply love.
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