Is it good to consume stone ground flour

Stone-ground flour, that is, the use of traditional stone grinding at low temperature, low speed grinding without any additives. The nutrients are well preserved, nutritious and very favorable to the human body. Stone-ground flour is slightly yellowish in color. The ordinary flour is ground by machinery, because the steel roller grinding is too strong, the grinding temperature is too high, so there is a large loss of nutrients in the flour.

One, the difference between stone milled flour and ordinary flour

1, process

Stone milled flour is ground by traditional stone mill in a low-speed, low-temperature state, of course, it is also relatively low flour production. Stone mill speed 20 rpm, temperature 45 degrees, and the skin and heart of the flour milling process, so that the number of wheat in the grinding is greatly reduced, the wheat embryo flavor, protein, carotene and other nutrients are completely retained.

Modern steel mill flour is a centrifugal casting of steel mill rollers fine grinding, milling machine running speed, high temperature, speed of 500 to 800 rpm, temperature at 120 degrees Celsius, due to the steel rollers grinding is too strong, grinding temperature is too high, resulting in a greater loss of proteins and other nutrients in the flour, wheat embryo in the loss of the natural flavor of the starch chain is lost, the prominent performance is the dough of the Stabilization time is low, forcing manufacturers to add a variety of additives, the nutritional value is greatly reduced

2, color

Stone-ground flour is natural white and slightly yellow. This is because due to the stone grinding flour contains a large number of carotene and dietary fiber

Ordinary flour appears very white. The molecular structure of the starch chain in modern steel milled flour is damaged, and the stabilizing time of the dough is reduced, which makes it difficult to be harmonized, so stabilizers must be added. In addition, in order to cater to the wrong dietary habits of people to eat flour the whiter the better, add whitening agent, strong gluten agent and other additives. So the flour appears very white.

3, taste

When using stone ground flour and noodles, more water and noodles and good after waking up time is short, no matter pulling, pulling, rubbing, the noodles can remain pliable and constant, noodles or noodles cooked, the texture of the soft and sinewy. All kinds of pasta made from stone-ground flour have a strong wheat flavor and a good, chewy texture.

Ordinary flour, on the other hand, due to additives, whitening agents, carotene in the flour is damaged, the flour looks too white, and when the noodles, less water, no change in the color of the dough, such as containing too much gluten, the noodles are very difficult to roll out. When the noodles are cooked, they look good and taste good, but they don't have a wheat flavor.

Two, stone milled flour in the nutrients

1, vitamins: vitamins are a class of compounds necessary for the body to maintain normal physiological functions. Wheat originally contains more B vitamins, but most of them are in the germ, paste powder layer and cortex, wheat after stone grinding milling, high-precision wheat flour, vitamin content is higher.

2, cellulose: wheat flour in the cellulose, from the milling process is finely ground wheat husk and scraped from the wheat husk on the paste powder layer. Different precision wheat flour, its cellulose content is different. Although cellulose can not be digested and absorbed by the human body, but can promote gastrointestinal peristalsis, stimulate the secretion of digestive juices from the digestive glands, and play an important role in the prevention of colon cancer and other important roles, so the cellulose is known as the human body's seventh nutritional element.

3, starch: starch is the main component of wheat flour. Various physiological activities and labor energy needs, about 70% of the starch conversion supply.

4, fat: wheat fat content of about 0.7% - 1.9%, mostly unsaturated fatty acids, mainly in the embryo and paste flour layer, after milling into the wheat flour, generally speaking, high precision wheat flour containing fat less, low precision wheat flour containing fat a little more than the national production of standardized flour containing fat 1.4 % - 1.8%, 0.7% -1.4% of the special powder. Wheat flour fat content is high, in certain hot and humid conditions will be rancid, so that wheat flour deterioration.

5, gluten: gluten refers to the wheat flour and water and dough, water rinse the remaining insoluble in water with elongation and elasticity of the material. The amount of gluten content depends on the variety of wheat.

6, minerals: wheat flour minerals, mainly phosphorus, potassium, magnesium, calcium, sodium, iron, copper and other elements. Various elements in the form of inorganic salts present in wheat flour.

Stone-ground flour, yellowish color, wheat aroma, taste gluten, year-round consumption of blood lipids, blood glucose, raw materials, health effects, can prevent obesity, constipation, diabetes, and many other diseases.

Three, stone-ground flour and ordinary flour identification methods?

1, color: ?

The whitest stone-ground flour, color is also slightly yellow, will never produce fluorescence. Some stone-ground flour color will also be slightly black, that is different wheat varieties and milling process of wheat is too dry caused by the amount of slightly more, more nutritious, does not affect the food, the color is slightly yellow, a closer look at the surface of the skin and fine bran star, which is a high-quality dietary fiber, other flours are not.

2, taste:

Stone milled flour retains the wheat germ, grinding, not heat, made into pasta wheat flavor flour machinery is very strong. Mechanical flour is ground before the elimination of wheat germ, grinding in the heat generated by the flour entrapment, so processed into pasta behind the flavor is very light. Stone milled flour after making pasta, strong, fluffy and not sticky, the rest of the pasta will not stick to the teeth. Other flour processed pasta simply can not do.

3, frozen:

Make steamed buns after steaming and frozen, stone milled flour steamed buns after heating with the same fluffy, flour mechanical flour flavor, not sticky teeth. Mechanical flour steamed buns after heating will be sticky teeth no noodle flavor.

4, wrapped dumplings:

With stone-ground flour wrapped dumplings, out of the pot and fished into a large bowl, do not shake, wait until cool dumplings do not stick to the skin, but also one by one to be separated and not broken. Even the so-called high-grade special flour for dumplings with added gluten enhancers can't do this at all.