Cooking with whole grains is different to using refined white flour. There are several things to consider when choosing whole grain flour mixes for baking as they change both the texture and flavor of cakes and breads. However, these foods are so much better for our health that it is worth learning a few new tricks in the kitchen.
It is important to understand the basic difference between whole grains and refined ones. Wheat, for example has three parts, endosperm (which is the starch part), germ and bran. Once it has been milled and refined the bran and germ are removed along with the nutrients they carry. This gives the light, fine white flour we use in most baking.
The advantages in terms of health have been demonstrated in many studies. Heart disease, diabetes, cancer and stroke risk are all lowered by eating whole grains. The phytochemicals they contain perform a myriad of tasks in the body and help the immune system to deal with disease and inflammation. Several studies have also linked whole grains and obesity. Due to their complex nutritional profile they are more satisfying and take longer to digest than refined products. This generally means that people eat less when they consume them.
There are lots of whole grains to choose from to use in baked products. These days there are over twenty types which are generally available in supermarkets and health food shops. Many stores also sell pre-mixed flours which contain a combination of grains for different types of baking.
Making bread is considered an art by many and there are lots of ways to go about it. Using whole grains will give a very different result to using a white bread flour but most people grow to like the new flavors and textures more that the old processed ones. Rye has been used for many years in Northern Europe to make delicious traditional breads and crackers which are a basic staple on the daily meal table. Rye is dark and flavoursome and perfect mixed with an equal amount of wheat flour.
When making cakes there is plenty of scope to experiment with different grains. Many are now widely available or you can get a pre-mixed flour. Think about the texture you want to achieve. If you want a light, melt in the mouth crumb, then use a high proportion of rice flour, cornmeal or barley flour. Heavier flours such as oat give a wonderful chew to cakes and a nutty flavor. They are best when mixed with something lighter.
It is not necessary to use only whole grains. Initially many people find them too heavy and prefer to mix them with refined flours. A good ratio to start with is fifty:fifty. This will give rise and lightness but the food will still contain lots of nutrients.
Using whole grains in baking is a great way to increase our intake of essential nutrients. They definitely change the way that breads and cakes feel and taste but that is not a bad thing. Experimenting with new flour mixes is a great way to improve our baking skills and increase our repertoire of dishes.
It is important to understand the basic difference between whole grains and refined ones. Wheat, for example has three parts, endosperm (which is the starch part), germ and bran. Once it has been milled and refined the bran and germ are removed along with the nutrients they carry. This gives the light, fine white flour we use in most baking.
The advantages in terms of health have been demonstrated in many studies. Heart disease, diabetes, cancer and stroke risk are all lowered by eating whole grains. The phytochemicals they contain perform a myriad of tasks in the body and help the immune system to deal with disease and inflammation. Several studies have also linked whole grains and obesity. Due to their complex nutritional profile they are more satisfying and take longer to digest than refined products. This generally means that people eat less when they consume them.
There are lots of whole grains to choose from to use in baked products. These days there are over twenty types which are generally available in supermarkets and health food shops. Many stores also sell pre-mixed flours which contain a combination of grains for different types of baking.
Making bread is considered an art by many and there are lots of ways to go about it. Using whole grains will give a very different result to using a white bread flour but most people grow to like the new flavors and textures more that the old processed ones. Rye has been used for many years in Northern Europe to make delicious traditional breads and crackers which are a basic staple on the daily meal table. Rye is dark and flavoursome and perfect mixed with an equal amount of wheat flour.
When making cakes there is plenty of scope to experiment with different grains. Many are now widely available or you can get a pre-mixed flour. Think about the texture you want to achieve. If you want a light, melt in the mouth crumb, then use a high proportion of rice flour, cornmeal or barley flour. Heavier flours such as oat give a wonderful chew to cakes and a nutty flavor. They are best when mixed with something lighter.
It is not necessary to use only whole grains. Initially many people find them too heavy and prefer to mix them with refined flours. A good ratio to start with is fifty:fifty. This will give rise and lightness but the food will still contain lots of nutrients.
Using whole grains in baking is a great way to increase our intake of essential nutrients. They definitely change the way that breads and cakes feel and taste but that is not a bad thing. Experimenting with new flour mixes is a great way to improve our baking skills and increase our repertoire of dishes.
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For whole grain flour mixes for baking turn to no other than our online page. You can easily order these products via http://www.pennesflourmixes.com.
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