Stone mill flour, is the nutrition really higher?

Unconsciously, when you go to a grain store or supermarket to buy flour, there is a new thing called "stone mill flour" on the shelf. Its price is generally more expensive than ordinary flour, and it is called "healthy flour". But is this really the case? What's the difference between it and ordinary flour?

Stone mill flour has many advantages!

Stone mill is flour processed by traditional stone mill without any additives. Compared with ordinary mechanical grinding, stone grinding flour has its unique advantages in many aspects.

From the point of processing technology, the mill used for ordinary mechanical grinding has high running speed and high processing temperature, which has great influence on some nutrients such as protein and heat-sensitive vitamins. In contrast, the traditional stone mill used in stone milling flour has the excellent characteristics of low rotation speed and low temperature, which reduces the loss of nutrients and retains the unique flavor of wheat.

From the nutritional value point of view, most of the flour processed by stone mill is whole wheat flour, and now most of the flour processed by mechanical mill is refined white flour, which is very costly. For example, whole wheat flour is rich in B vitamins, minerals and dietary fiber, especially vitamin B 1, which mainly exists in the bran and aleurone layer of grain, while mechanical milling is too fast for B6544. Because of the low temperature, slow speed and low loss of stone grinding, mechanical grinding itself has high temperature and fast speed, which is harmful to some vitamins and minerals.

But now there is such a situation in society, that is, blind worship of "healthy food". It is not right to say that this dish is good, so I only recognize my family. As far as stone flour is concerned, although its nutritional value is higher than that of mechanical flour, it only contains some B vitamins, minerals and some dietary fiber. These nutrients can be obtained from other foods in daily life, such as coarse grains, nuts and vegetables. The content of these nutrients is relatively high, so there is no need to stick to the "expensive" stone powder. I suggest that you just taste it properly, or suggest that the food be diversified.

Stone milling and mechanical milling are no longer silly and confusing.

Good things will be imitated once they appear. Now there are also "fake stone milling" on the market to make huge profits by shoddy. Then learn to identify!

The real stone powder can be properly identified with the naked eye first. Stone powder is generally dark yellow, rough in texture and opaque. However, ground white flour is pale and soft.

From the taste point of view, stone mill flour smells like pure wheat, while refined white flour has almost no taste.

From the taste point of view, the pasta made of stone mill flour will be rougher and more gluten-free than the pasta made of refined white flour. On the contrary, pasta made of refined white flour made by machine grinding will be smoother and more sticky.

From the daily life, it is suggested that noodles, pancakes and jiaozi can be made from stone flour. The pasta made from it will be more energetic, not only nutritious, but also delicious. If you don't want to deliberately pursue stone-ground flour, then it is recommended to eat more whole wheat flour, with moderate price and less nutritional loss, which can kill two birds with one stone. For pasta, the original flavor is more perfect, and sometimes life is the same.

(Author: Wang, vice president of Inner Mongolia Nutrition and Health Promotion Association, director of Capital Health Nutrition and Food Society, national second-class public nutritionist, national senior food inspector, please indicate that knowledge is power for original works. WeChat official account)

(Image from the Internet)

Editor: Liu Weiqiong

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