Whole wheat flour is one of the most suitable flours for families. Whole wheat flour is ground from whole wheat grains, including wheat bran, germ and endosperm.
Therefore, whole wheat flour contains more dietary fiber, vitamins, minerals and antioxidants, which is very beneficial to health.
In addition, foods such as bread and noodles made of whole wheat flour are healthier and more nutritious. Because of the high fiber content of whole wheat food, it is helpful to control weight, reduce cholesterol and prevent diseases.
Flour classification
High-gluten flour: dark in color, active and smooth, not easy to form balls by hand; It is more suitable for making bread and some cakes, such as Danish cakes.
Medium gluten powder: milky white in color, between high and low powder, semi-loose in constitution; Snacks in China are always used, such as steamed buns, steamed bread, noodles and so on.
Low gluten powder: white in color, easy to form balls by hand; The average protein content of low-gluten flour is about 8.5%, and the protein content is low, so the gluten is weak, so it is more suitable for making cakes, muffins, biscuits, cakes, etc., and the taste is fluffy and crisp.