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.
Highly popular Quinoa provides nicely balanced amino-acids and is packed with protein. It lowers blood sugar levels, helps control blood pressure and prevents diabetes. Very useful when you are on diet. Provides different minerals, including high levels of potassium.
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 doesn't contain gluten and can be safely consumed by people suffering from celiac disease. Sorghum is very good source of different anti-oxidants, polycasanols and other valuable substances. It successfully replaces wheat flours in different recipes and is surprisingly tasty. Regular use is beneficial for your blood vessels and can affect your cholesterol levels.
Soluble fiber found in Oats helps control sugar levels in your blood. You will also find beta-glucans there, and they are especially useful for your immune system and health in general. Cooked oats can be served for breakfast, as a great source of proteins and other good substances. It has anti-inflammatory properties as well.
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.
Highly popular Quinoa provides nicely balanced amino-acids and is packed with protein. It lowers blood sugar levels, helps control blood pressure and prevents diabetes. Very useful when you are on diet. Provides different minerals, including high levels of potassium.
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 doesn't contain gluten and can be safely consumed by people suffering from celiac disease. Sorghum is very good source of different anti-oxidants, polycasanols and other valuable substances. It successfully replaces wheat flours in different recipes and is surprisingly tasty. Regular use is beneficial for your blood vessels and can affect your cholesterol levels.
Soluble fiber found in Oats helps control sugar levels in your blood. You will also find beta-glucans there, and they are especially useful for your immune system and health in general. Cooked oats can be served for breakfast, as a great source of proteins and other good substances. It has anti-inflammatory properties as well.
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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