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.
Firstly it is important to understand the difference between these grains and processed ones. They are closer to their natural state which means they retain all their nutrients. White flour has been milled so much that two of the three parts of the grain are missing. Whole grains retain the germ and the bran and so are nutritionally balanced.
Research has shown that grains contain high levels of phytochemicals and antioxidants so they can be an important part of a healthy, balanced diet. Many scientific papers have shown a link between grain consumption and obesity, diabetes, heart disease and cancer. These nutrients seem to be highly involved in lowering inflammation and helping the body to fight disease.
When buying whole grains these are some of the most nutritious to look out for, amaranth, teff, quinoa, rye and barley. They are all useful in baking and can make delicious breads, cakes and cookies. There are more than twenty whole grains so the scope for new baking experiences is very wide. Using pre-mixed flours is the easiest way start to get familiar with these products.
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.
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 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.
When choosing a flour mix to bake with take care to select a mix which will give the desired results for the type of bread or cake you are making. Some whole grains have a heavy texture and are too dense to use in cakes but are perfect for bread such as rye or barley. Others do not have much body and need to be mixed with something else, such as rice flour.
Firstly it is important to understand the difference between these grains and processed ones. They are closer to their natural state which means they retain all their nutrients. White flour has been milled so much that two of the three parts of the grain are missing. Whole grains retain the germ and the bran and so are nutritionally balanced.
Research has shown that grains contain high levels of phytochemicals and antioxidants so they can be an important part of a healthy, balanced diet. Many scientific papers have shown a link between grain consumption and obesity, diabetes, heart disease and cancer. These nutrients seem to be highly involved in lowering inflammation and helping the body to fight disease.
When buying whole grains these are some of the most nutritious to look out for, amaranth, teff, quinoa, rye and barley. They are all useful in baking and can make delicious breads, cakes and cookies. There are more than twenty whole grains so the scope for new baking experiences is very wide. Using pre-mixed flours is the easiest way start to get familiar with these products.
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.
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 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.
When choosing a flour mix to bake with take care to select a mix which will give the desired results for the type of bread or cake you are making. Some whole grains have a heavy texture and are too dense to use in cakes but are perfect for bread such as rye or barley. Others do not have much body and need to be mixed with something else, such as rice flour.
About the Author:
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.
0 commentaires:
Enregistrer un commentaire