Many of us are starting to appreciate the health benefits of eating whole grains rather than processed ones. Using them in baked goods is a great way to ingest more nutrients. However, it can feel like we have to re-learn how to bake again. Understanding how different whole grain flour mixes for baking will affect the end result is crucial to making great food.
It is important to understand the basic difference between whole grains and refined ones. Wheat, for example has three parts, endosperm (which is the starch part), germ and bran. Once it has been milled and refined the bran and germ are removed along with the nutrients they carry. This gives the light, fine white flour we use in most baking.
The advantages in terms of health have been demonstrated in many studies. Heart disease, diabetes, cancer and stroke risk are all lowered by eating whole grains. The phytochemicals they contain perform a myriad of tasks in the body and help the immune system to deal with disease and inflammation. Several studies have also linked whole grains and obesity. Due to their complex nutritional profile they are more satisfying and take longer to digest than refined products. This generally means that people eat less when they consume them.
Grains in their natural state change both flavor and texture of baked goods. This is because they still have the husk, or harder outer layer. Cakes and breads are often heavier than when made with refined flours. Some whole grain flours are lighter, such as brown rice flour so are useful to mix with the heavier ones. The flavor will change for the better as whole grains are usually more flavorsome with lovely complex nutty aromas.
To make bread it is better to use something which contains at least one of the heavier grains such as rye. Bread is generally made with wheat because it contains gluten, this is what gives bread a chewy texture. When using mixes which do not contain wheat the best results are achieved by adding something to substitute for gluten as the texture will be very crumbly without it. Chia seeds, flaxseeds or xantham gum are all good options.
When making cakes there is plenty of scope to experiment with different grains. Many are now widely available or you can get a pre-mixed flour. Think about the texture you want to achieve. If you want a light, melt in the mouth crumb, then use a high proportion of rice flour, cornmeal or barley flour. Heavier flours such as oat give a wonderful chew to cakes and a nutty flavor. They are best when mixed with something lighter.
It is also possible to mix whole grains with refined flours. This will give a more familiar result and is a great way to start experimenting. It means that the nutrients are there but the texture and flavor remains more like what we are used to. Over time many people find that the proportions change as they start to favor the wholesome, nutrients of whole grains.
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.
It is important to understand the basic difference between whole grains and refined ones. Wheat, for example has three parts, endosperm (which is the starch part), germ and bran. Once it has been milled and refined the bran and germ are removed along with the nutrients they carry. This gives the light, fine white flour we use in most baking.
The advantages in terms of health have been demonstrated in many studies. Heart disease, diabetes, cancer and stroke risk are all lowered by eating whole grains. The phytochemicals they contain perform a myriad of tasks in the body and help the immune system to deal with disease and inflammation. Several studies have also linked whole grains and obesity. Due to their complex nutritional profile they are more satisfying and take longer to digest than refined products. This generally means that people eat less when they consume them.
Grains in their natural state change both flavor and texture of baked goods. This is because they still have the husk, or harder outer layer. Cakes and breads are often heavier than when made with refined flours. Some whole grain flours are lighter, such as brown rice flour so are useful to mix with the heavier ones. The flavor will change for the better as whole grains are usually more flavorsome with lovely complex nutty aromas.
To make bread it is better to use something which contains at least one of the heavier grains such as rye. Bread is generally made with wheat because it contains gluten, this is what gives bread a chewy texture. When using mixes which do not contain wheat the best results are achieved by adding something to substitute for gluten as the texture will be very crumbly without it. Chia seeds, flaxseeds or xantham gum are all good options.
When making cakes there is plenty of scope to experiment with different grains. Many are now widely available or you can get a pre-mixed flour. Think about the texture you want to achieve. If you want a light, melt in the mouth crumb, then use a high proportion of rice flour, cornmeal or barley flour. Heavier flours such as oat give a wonderful chew to cakes and a nutty flavor. They are best when mixed with something lighter.
It is also possible to mix whole grains with refined flours. This will give a more familiar result and is a great way to start experimenting. It means that the nutrients are there but the texture and flavor remains more like what we are used to. Over time many people find that the proportions change as they start to favor the wholesome, nutrients of whole grains.
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 التعليقات:
إرسال تعليق