With the passage of time, began grinding grain with stones and heat to achieve a finer flour. To discover the rich yeast breads managed. The incredible part is that the white bread consumed large families, because they believed it was of better quality, while the slaves were given the meal. The Egyptians learned to move huge slabs that are rubbing each other pulled by animals. Over time they were using mechanical processes using the force of water or wind to move to modern electrically operated mills. Wheat was used as the main cereal producing bread throughout antiquity, the Middle Ages to the present day except during the nineteenth century when oats and rye we took advantage. As the twentieth century re-emerged wheat and bought back their supremacy.
:: As the twentieth century, the mechanization of the wheat cleaning process led to the production of increasingly refined flour, in which the outer parts of wheat grain, commonly known as bran, are separated and isolated product which is basically final starch and protein.
:: Now for the nutritional part. Whole grain flours provide us with minerals, vitamins and fiber. In addition, they are 6 times more magnesium and more than double calcium and phosphorus than refined. In addition to vitamin "B", "E", chromium, zinc, manganese, copper and folic acid. According to Dr. Jorge V. Esteves, "once ground, it oxidizes flour gradually to lose their properties after 30 days." Therefore, one has to be smart about deciding what you consume. But I think the most important of all firms to refine the flour, I added a lot of chemicals (to leave it white) who are terrible for our bodies. If not, why do you think white flour are addictive? Also, did you know that excessive consumption produces gallstones, or when you have fever should not eat any refined food? So as much as possible to reduce the refined products is highly desirable.
:: As always, I give the table now so that you compare nutritional components. Remember that these values correspond to wheat flour per 100 g:
Refined Integral
Water 10.27 g 11.92 g
Energy 339 Kcal 364 Kcal
1 fat, 87 g 0, 98 g
Protein 13.70 g 15.40 g
72 carbohydrate, 57 g 76, 31 g
2 12.2 g fiber, 7 g
405 mg Potassium 107 mg
Phosphorus 346 mg 108 mg
Iron 3.88 mg 4.64 mg
Sodium 5 mg 2 mg
Magnesium 138 mg 22 mg
34 mg Calcium 15 mg
Copper 0, 38 mg 0, 14 mg
Zinc 2, 93 mg 0.70 mg
Manganese 0 3.79 mcg, 682 mcg
Vitamin B1 0.4 mg 0.1 mg
Vitamin B2 0, 0 215 mg, 04 mg
Vitamin B3 6, 365 mg 0 mg
Vitamin B6 0, 341 mg 0.2 mg
Folic acid 44 mcg 0 mcg
:: Anyway, we're smart when choosing the products that we consume. Thank you for choosing to follow feed the heart and less with the eyes. For any consultation, I hope this portal or www.chefenmicocina.com.ar Now I got them a pizza dough 100% complete. Fillers are the tell this Sunday 24 October The best time of your life (Sundays from 9 to 12 on the pop) with Claudio Maria Dominguez.
:: Pablito Martin. Chef - Journalist.
