Wholemeal bread: how to defend ourselves from fake flours (VIDEO)

We know that eating wholemeal bread, that is, made with unrefined flour is a better choice for our health. What is often not known, however, is that there are wholemeal products on the market that in reality I do not really know. The question we ask ourselves is then: how to defend yourself from fake flours?



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We know that eating wholemeal bread, that is, made with unrefined flour is a better choice for our health. What is often not known, however, is that there are wholemeal products on the market that in reality I do not really know. The question we ask ourselves then is: how to defend yourself from fake wholemeal flours?



Many of us bring wholemeal bread and pasta to the table convinced that we are making a more natural and healthy choice than using products made with super refined white flour. It's really like this? Unfortunately in most cases not. Especially if you buy bread and pasta at the supermarket or in the oven, the situation is quite different.

Unfortunately on the market there is a flour called wholemeal which is not wholemeal. We explain ourselves better: it is one refined flour to which re-milled bran or small bran is added, waste from the refining process. It is therefore in reality not only a non-wholemeal product but flour subjected to two processes and therefore defined as “reconstituted wholemeal!”.

This concretely means that the fiber content is lower and the health benefits offered by real wholemeal flour rich in B vitamins and mineral salts fail. All of this is legal and authorized from the law n.187 of February 9, 2001 according to which a flour can be defined as wholemeal when the mineral content is between 1,30 and 1,70 per hundred parts of dry matter. Therefore, two essential factors are not evaluated: the glycemic index (much lower in real wholemeal flours) and the production method which should be made with natural stone grinding. In reality, the new rules on labels should have changed the situation a bit also with regard to flours, however, there are still many falsely wholemeal products on the market.

Fortunately all this is not always hidden behind the wording "wholemeal flour", let's see how we can make conscious purchases while protecting ourselves from those who want to be smart.

HOW TO PROTECT YOURSELF FROM FAKE WHOLEMEAL FLOURS

It's important knowing how to recognize a real wholemeal flour compared to a white flour with added bran. How to do?



Wholemeal bread: how to defend ourselves from fake flours (VIDEO)
First, as always, it's good read the label of the flour or wholemeal products you want to buy. The basic ingredient must be whole wheat flour only and not white flour (0- 00) plus bran or small bran. In the case of ready-made products, then, you can also look at the color which must generally be dark and fairly uniform, therefore not light with darker dots (in this case, in fact, it is precisely the added bran). You can then do the so-called dough test, if by adding water and mixing the flour the mixture is very sticky and sticky then it is refined flour, since real wholemeal flour makes the dough softer and less sticky. The consistency under the fingers is then similar to that felt in contact with sand. Read also: REAL WHOLEMEAL FLOUR: HOW TO RECOGNIZE IT?

The best and safest choice is that of buy stone-ground organic wholemeal flours, in this case it is certainly an integral product. We advise you, when possible, to choose flours produced by small local farmers, the expiration date will be shorter but the flour will certainly be of excellent quality. Alternatively, you can buy a small mill and quality wheat to be ground at the moment to have wholemeal flour that is always fresh for your home preparations.


As far as bread is concerned, in traditional ovens it is difficult to find a truly wholemeal one, to recognize it, observe it carefully. True wholemeal bread boasts a homogeneous dark color. Easier to find it in organic shops, our advice, however, is to dedicate yourself as much as possible to self-production. If you want to try your hand at making wholemeal bread with sourdough, you can follow this recipe.


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