Nutritional value of wheat flour 1, protein
Flour is rich in protein. The general content is 10% ~ 13%, which is higher than that of rice. However, the contents of lysine, arginine, histidine and methionine in wheat protein are relatively low. Therefore, when we eat pasta, we should supplement these foods with high nutritional content in order to achieve the dietary principle of complementary nutrition and ensuring health.
Lysine is an important nutrient for regulating human metabolic balance and promoting growth and development. Foods rich in lysine include fish, dairy products, soybeans and bean products, yam, lotus seeds, honey, buckwheat and other foods.
Histidine is an essential amino acid for baby's growth and development, which cannot be synthesized by human body, so it is completely supplied by food. If the supply is insufficient, the immunity of infants and young children will be low and their growth and development will be delayed. Foods rich in histidine include: soybeans and their bean products, chicken, beef, potatoes, corn flour and so on.
Methionine is a substance involved in the metabolism of sulfur compounds in human body. Lack of methionine can lead to loss of appetite, growth retardation and kidney enlargement. Foods rich in methionine: sesame seeds, sunflower seeds, leafy vegetables, dairy products, etc. Eating foods rich in methionine can also help us keep out the cold.
2. Minerals and vitamins
The nutritional value of flour is not limited to these. Of course, flour also contains certain minerals and vitamins. Its minerals are mainly distributed in the surface layer of wheat grains, while vitamins are mainly distributed in the germ and surface layer.
Refined flour is to grind off a lot of wheat grain surface and germ (wheat grain surface is rich in vitamins and minerals, and germ is rich in protein, fat, minerals and vitamins), and only the endosperm of wheat grain is obtained. Therefore, the more refined the flour, the more serious the nutrient loss. If you eat this flour as a staple food for a long time, your body will be seriously damaged.
There are not many minerals in the nutritional value of flour, but B vitamins are an important source of our dietary vitamins. Therefore, it is suggested that sisters who don't eat staple food change their habits. At the same time, it is recommended to choose less refined flour.
3. carbohydrates
Flour is rich in carbohydrates. This part of nutrition mainly exists in the endosperm of wheat grain, that is, refined flour is the part obtained by removing most of the nutrient-rich wheat grain surface and germ. Refined flour is actually mostly starch!
4. Fat
Flour also contains some fat. It mainly exists in the germ part of wheat grain, followed by bran and endosperm. Most of the fat in wheat seeds is unsaturated fatty acid, which is an essential fatty acid for human body. Has the functions of maintaining normal physiological function of cells, reducing blood viscosity, improving blood circulation, improving brain cell activity and enhancing memory.
In the application of kitchen, the nutritional value of lipids in flour has a direct impact on baking quality. We usually add sugar and oil to bread, which can not only keep the original quality of flour, but also increase the volume of bread, soften its texture and keep it fresh.
The effect of wheat flour is sweet and cool, and enters the heart, spleen and kidney meridians; Nourish the heart and kidney, clear away heat and quench thirst. Indications: impatience, fever, thirst, diarrhea, carbuncle, traumatic bleeding and scald.
Classification of wheat flour According to different processing accuracy and uses, flour can be divided into grade flour and special flour.
1, grade powder
According to different processing accuracy, it can be divided into three categories: special powder, standard powder and ordinary powder.
2. Special powder
Special flour is flour ground with special varieties of wheat; Or according to the needs of the purpose of use, the flour is made by adding ingredients such as edible whitening agent, edible leavening agent and edible essence on the basis of grade flour and mixing them evenly. The special flour has various varieties, accurate formula and stable quality, which provides good raw materials for improving labor efficiency and making better quality flour products.
How to choose wheat flour ① moisture: grab a handful of wheat flour by hand and squeeze it hard. It is normal for the moisture to disperse after letting go.
② Color: Fuqiang powder is white and clean. The standard powder is light yellow. Inferior wheat flour is darker in color.
③ Taste: The wheat flour smells good. Often slightly fragrant and slightly sweet.
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