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"Descrizione" by A_Partyns (12851 pt) | 2024-Apr-13 16:18 |
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La farina di frumento è uno degli ingredienti più comuni e versatili usati in cucina. È ottenuta dalla macinazione dei chicchi di grano e può variare in termini di raffinatezza, dalla farina integrale (che contiene tutto il chicco di grano, inclusi crusca e germe) alla farina bianca altamente raffinata, che ha una consistenza più fine e un colore più chiaro.
Profilo Nutrizionale (per 100 grammi):
Processo di produzione industriale
La procedura più tradizionale usa il classico molino a frantumazione, mentre il sistema più moderno impiega un certo numero di laminatoi per dividere la crusca (la parte esterna del chicco) dalla parte interna che viene successivamente grattugiata fino a raggiungere lo spessore desiderato.
La produzione di farina di grano comporta una serie di passaggi progettati per trasformare i chicchi di grano grezzi in una polvere fine adatta alla panificazione e alla cucina. Questo processo è fondamentale per creare un ingrediente versatile utilizzato in tutto il mondo in una varietà di applicazioni culinarie, dai pani e pasticceria a salse e impanature.
Considerazioni
La farina di frumento è la base per molti prodotti da forno, inclusi pane, pasta, torte, e biscotti. La sua capacità di sviluppare glutine quando impastata con acqua la rende ideale per produrre impasti elastici e pane con una buona struttura.
Uso in cucina Estremamente versatile, usata in un'ampia varietà di ricette da forno e cucina. La scelta tra farina integrale e farina raffinata dipende dalle esigenze nutrizionali e dalle preferenze personali.
Salute La farina integrale è più nutriente della farina raffinata, in quanto contiene più fibre (1), vitamine e minerali. Le fibre aiutano a migliorare la digestione e possono contribuire a ridurre il rischio di malattie croniche come diabete di tipo 2 e malattie cardiache.
Conservazione La farina di frumento dovrebbe essere conservata in un contenitore ermetico in un luogo fresco e asciutto. La farina integrale, contenendo più grassi dal germe del grano, ha una durata di conservazione più breve e può beneficiare della conservazione in frigorifero o congelatore per mantenere la sua freschezza.
Le farine di frumento sono divise in:
Per quanto riguarda la composizione della farina di frumento ed i suoi componenti più interessanti, da un punto di vista salutare, l'analisi fitochimica ha rilevato la presenza di carotenoidi, zeaxantina, β-carotene (2).
Bibliografia_________________________________________________________________________
(1) Aktas-Akyildiz E. Effect of wheat bran and whole wheat flour on manti quality. An Acad Bras Cienc. 2023 Dec 15;95(suppl 2):e20220044. doi: 10.1590/0001-3765202320220044.
Abstract. Wheat bran and whole wheat flour are excellent dietary fibre (DF) sources which are widely used in food industry to produce high fibre food products. Although they are successfully utilized in several cereal based food formulations, there is no report regarding their use in manti which is a traditional Turkish food consumed all over the country. This study aimed to investigate the effects of wheat bran and whole wheat flour on the nutritional and cooking quality of manti. Samples were produced in an industrial plant and evaluated in terms of DF, phytic acid, in vitro glycemic index (GI), color and cooking quality (cooking loss, cooking time, weight increase). Although an increase was observed in phytic acid contents of manti produced from wheat bran or whole wheat flour, their DF contents increased without any adverse effect on cooking quality compared to control manti produced from refined flour. Besides, whole wheat flour resulted in a significant decrease in GI. The outcomes of this study demonstrates the applicability of wheat bran and whole wheat flour for industrial-scale production of manti with a good nutritional profile.
Cheng W, Sun Y, Fan M, Li Y, Wang L, Qian H. Wheat bran, as the resource of dietary fiber: a review. Crit Rev Food Sci Nutr. 2022;62(26):7269-7281. doi: 10.1080/10408398.2021.1913399. Epub 2021 May 3. PMID: 33938774.
Abstract. Wheat bran is a major by-product of white flour milling and had been produced in large quantities around the world; it is rich in dietary fiber and had already been used in many products such as whole grain baking or high dietary fiber addition. It has been confirmed that a sufficient intake of dietary fiber in wheat bran with appropriate physiological functions is beneficial to human health. Wheat bran had been considered as the addition with a large potential for improving the nutritional condition of the human body based on the dietary fiber supplement. The present review summarized the available information on wheat bran related to its dietary fiber functions, which may be helpful for further development of wheat bran as dietary fiber resource.
(2) Whent M, Huang H, Xie Z, Lutterodt H, Yu L, Fuerst EP, Morris CF, Yu LL, Luthria D. Phytochemical composition, anti-inflammatory, and antiproliferative activity of whole wheat flour. J Agric Food Chem. 2012 Mar 7;60(9):2129-35. doi: 10.1021/jf203807w. Epub 2012 Feb 22. PMID: 22321109
Abstract. Whole wheat flour from five wheat cultivars was evaluated for phenolic, carotenoid, and tocopherol compositions as well as anti-inflammatory and antiproliferative activities against HT-29 cells. The total ferulic acid content ranged from 452 to 731 μg/g among the five cultivars and was primarily present in the insoluble-bound form. Lutein was the only carotenoid detected and ranged from 1.5 to 4.0 μg/g, and α-tocopherol levels ranged from 12 to 61 μg/g. Extracts of four cultivars demonstrated significant anti-inflammatory activity, measured as inhibition of interleukin-1β (IL-1β) mRNA expression; however, none of the extracts inhibited tumor necrosis factor-α (TNF-α) mRNA expression, a second indicator of anti-inflammatory activity. Proliferation of HT-29 adenocarcinoma cells was inhibited by extracts from all cultivars at the dose of 100 mg botanical equivalent/mL. The cultivar WestBred 936 had the greatest antiproliferative activity at lower concentrations (20 and 50 mg botanical equivalent/mL), had the greatest anti-inflammatory effect against IL-1β, and also had the highest levels of ferulic acid and α-tocopherol. This research shows that whole wheat flours of these five cultivars varied significantly in their contents of phenolics, carotenoids, and α-tocopherol as well as in their anti-inflammatory and antiproliferative potentials, suggesting the possibility that wheat varieties can be selected based on potential health benefits.
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