Enjoy Great Health by Milling and Baking with Whole Grains

by admin
Comments are off for this post.

Did you know that milled wheat loses 90% of almost 30 nutrients within 72 hours after its been processed? The wheat kernel germ is a prime source of enzymes and Vitamin E, which quickly dissipates through oxidization. Whole grains of wheat are high in fiber, complex B vitamins and numerous minerals. Milling and baking with whole grains is an excellent way to enjoy great health.

Revel in Better Health

When you incorporate fresh, whole grains in your family’s diet, you’ll be adopting healthy eating habits. By milling and baking whole grains, you’ll be providing your family with low fat, high protein alternatives to buying similar food made from refined grains at the store. The high fiber of whole grains reduce the risks of soaring cholesterol levels and obesity. Regular consumption of whole grains will help prevent the early onset of heart disease and hemorrhoids. Unlike commercial flour, freshly milled whole grains do not contain bleaching agents or preservatives. You must store the unused portions of your milled whole grains with care to preserve its nutritional value.

Storing Freshly Milled Whole Grains

Commercial milling removes most of the fat content inherent in wheat grains. Freshly milled whole wheat grains contain significant amounts of fat which can turn rancid if not stored under the proper conditions. Rancid fat is unhealthy and contributes to intestinal inflammation and degenerative diseases. If you don’t intend to use your freshly milled flour immediately, then you should ideally store it in the refrigerator. Apply the flour to your baking requirements within 2 weeks. However, should the milled whole grains contain more than 2 percent of fat, the flour should not be stored but used promptly. Discard any portion of flour that smells rancid. You could mill a variety of whole grains for a wide array of baking ideas.

Milling and Baking Choices

To experiment with various types of baking, you could mill different whole grains together. Add 15 – 20% rice grains to whole wheat grains to bake crumbly, crunchy shortbread. If you’re baking chiffon cake, include about 30% of oat grains in the milling process. You could also adjust the coarseness of the grain to suit the texture of bread, cakes and pastries you intend to bake.

Milling and baking with whole grains will aid in preserving your family’s health. You’ll enjoy greater vitality with the rich nutrients contained in whole grains. You can revolutionize your baking concepts by milling an extensive array of nutritious whole grains!

Visit our

Share this article