A whole grains consist of three parts, bran, germ and endosperm. The bran contains valuable fiber, anti-oxidants and B vitamins. The germ contains B vitamins, proteins, minerals and healthy fats. The endosperm contains starchy carbohydrates, proteins and very little minerals and vitamins. Whole grain flour mixes for baking are rich in macro nutrients, and very good source of valuable substances.
Whole-grain flour blends aren't rising so well, but there are different tips and tricks that can help you achieving much better results. You should increase the water content, knead the dough more, allow longer rise or rise it twice. Adding fats and milk products in can also help. Here are some of the most popular whole grains used in these flour blends.
Amaranth, for example, is one really good source for numerous nutritive substances. One of these substances is lysine, very important amino-acid. Amaranth is gluten-free and suitable for people with celiac disease. It contains different minerals such as iron and magnesium, and even vitamin C. Regular use may lower your cholesterol level.
Quinoa is full of balanced amino acids, proteins and minerals, especially potassium. This tasty and interesting food lowers sugar levels in your blood and make you fill full for hours. It might be more than helpful if you need to lose some weight and is advisable to consume it regularly if you have problems with high blood pressure.
Rye is a very good source of different bio active components. Full of nutrients and tasty, rye is a really good addition in any flour mixture. It contains anti-oxidants, dietary fiber, for example arabinoxylan, phenolic acid and other nutritionally valuable substances. Regular use may lower the risk of diabetes and other diseases related to high blood sugar levels.
Teff is especially rich in calcium, as well as in resistant starch, a type of dietary fiber that is very useful for balancing blood sugar levels. It's really good for your colon and helps controlling weight. It is mild flavored, gluten free and it doesn't have to be ground. It may be eaten in whole form. Usually an essential part of good quality whole grain flours.
Sorghum is gluten-free and non-transgenic. High in anti-oxidants, it also contains polycasanols. These compounds are very good for your heart and blood vessels, and they also lower the cholesterol. It can replace wheat flour in most your recipes and improve the texture of your baked goods. Has very nice taste and can be used in many different ways.
Oats contain soluble fiber that helps controlling blood sugar levels. It is rich in beta-glucans. These components stimulate the immune system and lower the risk of tumors. High in proteins and healthy fats, low in carbohydrates, with anti-oxidant and anti-inflammatory properties. If cooked, makes a perfect addition to your breakfast.
Millet also has really good anti-inflammatory properties. It is gluten-free, tastes very nice and contains magnesium, among other valuable nutrients. You may simply replace up to thirty percent of your regular flour in your recipes. Can be used for breads and for sweets, but also popped, just like corn, making tasty little snacks you will simply love.
Whole-grain flour blends aren't rising so well, but there are different tips and tricks that can help you achieving much better results. You should increase the water content, knead the dough more, allow longer rise or rise it twice. Adding fats and milk products in can also help. Here are some of the most popular whole grains used in these flour blends.
Amaranth, for example, is one really good source for numerous nutritive substances. One of these substances is lysine, very important amino-acid. Amaranth is gluten-free and suitable for people with celiac disease. It contains different minerals such as iron and magnesium, and even vitamin C. Regular use may lower your cholesterol level.
Quinoa is full of balanced amino acids, proteins and minerals, especially potassium. This tasty and interesting food lowers sugar levels in your blood and make you fill full for hours. It might be more than helpful if you need to lose some weight and is advisable to consume it regularly if you have problems with high blood pressure.
Rye is a very good source of different bio active components. Full of nutrients and tasty, rye is a really good addition in any flour mixture. It contains anti-oxidants, dietary fiber, for example arabinoxylan, phenolic acid and other nutritionally valuable substances. Regular use may lower the risk of diabetes and other diseases related to high blood sugar levels.
Teff is especially rich in calcium, as well as in resistant starch, a type of dietary fiber that is very useful for balancing blood sugar levels. It's really good for your colon and helps controlling weight. It is mild flavored, gluten free and it doesn't have to be ground. It may be eaten in whole form. Usually an essential part of good quality whole grain flours.
Sorghum is gluten-free and non-transgenic. High in anti-oxidants, it also contains polycasanols. These compounds are very good for your heart and blood vessels, and they also lower the cholesterol. It can replace wheat flour in most your recipes and improve the texture of your baked goods. Has very nice taste and can be used in many different ways.
Oats contain soluble fiber that helps controlling blood sugar levels. It is rich in beta-glucans. These components stimulate the immune system and lower the risk of tumors. High in proteins and healthy fats, low in carbohydrates, with anti-oxidant and anti-inflammatory properties. If cooked, makes a perfect addition to your breakfast.
Millet also has really good anti-inflammatory properties. It is gluten-free, tastes very nice and contains magnesium, among other valuable nutrients. You may simply replace up to thirty percent of your regular flour in your recipes. Can be used for breads and for sweets, but also popped, just like corn, making tasty little snacks you will simply love.
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