Unique Content Article: How Whole Grain Flour Mixes For Baking Affect The Results

How Whole Grain Flour Mixes For Baking Affect The Results

by Claudine Hodges

Many of us are starting to appreciate the health benefits of eating whole grains rather than processed ones. Using them in baked goods is a great way to ingest more nutrients. However, it can feel like we have to re-learn how to bake again. Understanding how different <A href="http://www.pennesflourmixes.com">whole grain flour mixes for baking</A> will affect the end result is crucial to making great food.

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.

An important consideration when baking with grains is whether they contain gluten or not. This is critical in making bread because gluten is what gives bread its chewy texture and it also helps the dough to rise. Using grains which do not contain gluten will change the results of the baking quite dramatically. This does not mean however that gluten is essential but it is important to think about how the ingredients in will react. There are several substitutes for gluten such as xantham gum, chia and flaxseeds which all have elasticity.

Making cakes and muffins with whole grains also creates fantastic results. Finding a flour mix which has a large percentage of lighter flours such as rice flour will produce fluffy cakes. Using oats or buckwheat will produce a denser texture but a more tasty dessert.

It is also possible to mix whole grains with refined flours. This will give a more familiar result and is a great way to start experimenting. It means that the nutrients are there but the texture and flavor remains more like what we are used to. Over time many people find that the proportions change as they start to favor the wholesome, nutrients of whole grains.

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.



For <a href="http://www.pennesflourmixes.com">whole grain flour mixes for baking</a> turn to no other than our online page. You can easily order these products via http://www.pennesflourmixes.com.

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