use whole grain without 1)separating 2)mixing3 sfiting
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Answer:
Which method produces better flour: grinding with traditional millstones or with modern steel roller mills? Before we share our thoughts, take this simple true-or-false quiz to see what you already know about milling grains into whole grain flour – flour that contains all of the grain kernel’s original bran, germ and endosperm. We’ll reveal the answers throughout the blog.
T or F
1. Stoneground flour is always healthier and more natural than flour made in big industrial steel-roller mills.
T or F
2. If the label says “stoneground wheat” the flour is always whole grain.
T or F
3. Before steel-roller mills became widespread in the late 1800s, all flour was whole grain.
T or F
4. Modern steel-roller mills don’t really produce whole grain; they leave out part of the germ or bran or both – and FDA says that’s okay.
Is stoneground flour healthier? Some popular websites and books say that traditional stone mill wheels grind grain more gently, at a lower temperature than the big industrial mills called roller mills. Temperature’s important, because high temperatures can destroy key nutrients in grains.
Research shows, though, that stone mills generally operate at much higher temperatures than roller mills – as high as 90°C/194°F for stones vs. 35°C/95°F for roller mills. Plus, roller mills work so efficiently that the flour they produce is held at top temperatures only briefly, while stone mills take longer to reduce the grain to flour particles. That could explain why some data show stone-milled flour having greater loss of amino acids and healthy fats.
Stoneground grains often have a larger particle size than those ground in roller mills. This means that breads made from them may have a slightly lower glycemic index (healthier for your blood sugar). At the same time, though, studies show that vitamins and minerals may be less bio-available in larger particles. We give #1 a False, based on the data. Whole grain flour has the potential to be healthy either way, as long as the miller has taken care with the process.
Use whole grain flour without _____________