Flour, or rather, wheat flours, as there are several types, are produced by grinding wheat seeds. In particular, malted wheat flour is produced by the grinding of wheat previously malted. Malting is ...

Read the full Tiiip

(Send your comment)

Flour, or rather, wheat flours, as there are several types, are produced by grinding wheat seeds.

In particular, malted wheat flour is produced by the grinding of wheat previously malted.

Malting is a process that involves drying and roasting wheat and can last 4/6 days.

The most traditional procedure for obtaining a malted wheat flour uses the classic crushing mill, while the more modern system uses a number of mills to divide the bran (the outer part of the grain) from the inside which is then grated until it reaches the desired thickness.

Wheat flours are divided into:

• Type 00 suitable for sweets, fresh pasta.
• Type 0 suitable for bread.
• Type 1 suitable for bread and pizza.
• Type 2 suitable for rustic bread
• Integral suitable for wholemeal bread

As for the composition of wheat flour and its most interesting components, from a healthy point of view, this study looked at colored-grain wheat genotypes that were used in the preparation of flour, dough, buns, and buns stored for a short period of time. The main carotenoid in all genotypes was lutein, followed by its esters, zeaxanthin, and β-carotene, while antheraxanthin and α-carotene occurred only at negligible levels (1).

Wheat flour studies

References_____________________________________________________

(1) Carotenoid changes of colored-grain wheat flours during bun-making.  Paznocht L, Kotíková Z, Orsák M, Lachman J, Martinek P.  Food Chem. 2019 Mar 30;277:725-734. doi: 10.1016/j.foodchem.2018.11.019.

Sign up to vote this object, vote his reviews and to contribute to Tiiips.Evaluate