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Tips For Cooking With Whole Wheat Flour
Whole wheat flour is made by grinding full wheat kernels, which includes the bran, germ and the endosperm. Since it contains the whole wheat berry, it is high in protein, fiber, iron, vitamin B, thiamine, niacin, magnesium and zinc. |
Whole wheat flour is also called ‘Graham Flour’ named after Rev. Sylvester Graham who is a pioneer in developing healthy foods.
Whole wheat flour faces the risk of rancidity if kept for a long time. This is due to the wheat germ. Refrigeration helps in keeping it fresh.
Whole grains bring down the incidence of certain cancers and heart ailments due to the fiber, vitamin E and iron that they contain.
Cereals and breads are the usual methods to consume wheat as a whole grain.
Most challenging is replacing white flour with whole wheat in cooking and baking. Whole wheat flour can replace white flour in any items that have to be breaded and floured before frying .
Recipes can be interchanged with whole wheat flour as against all purpose flour. However, do not substitute the entire quantity. Whole wheat flour is denser and tends to be stodgy when cooked. So a substitution of between 25 percent and 75 percent is ideal in such cases.
Buttermilk when added to whole wheat flour makes the resultant mixture light.
If an egg is added to 4 cups of wheat flour, the gluten content will improve.
Whole wheat kernels should be soaked overnight in the water in which it is to be cooked. This reduces the cooking time to half.
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