Can whole wheat flour be eaten as a staple food like wheat flour? Will it not digest?

Whole wheat flour is a kind of wheat flour. Of course, it can be eaten as a staple food, and it will be particularly easy to digest and more nutritious.

There are two kinds of whole wheat flour: whole wheat flour refers to the flour with all grain nutrition after washing wheat. According to the processing technology, according to the proportion of wheat bran, germ and endosperm, it can be divided into whole grain milling and compound milling.

Whole wheat flour refers to the primary color flour without whitening agent (benzoic acid peroxide) and gluten enhancer (potassium olfactate). That is, how much weight of wheat is put in and how much weight of flour containing wheat bran is produced. The crude fiber in this flour is the most beneficial to human health, and it is also good for diabetics.

The tissue structure of wheat mainly includes cortex (nucellar layer of mesocarp seed coat), aleurone layer, embryo (including embryo), endosperm and so on. 1, cortex mainly contains cellulose, hemicellulose, and a small amount of phytate, which can't be digested and absorbed by human body (it should be removed, and normal people don't need to eat it). 2. aleurone layer contains protein, B vitamins, minerals and a small amount of cellulose. From the point of view of nutrition, aleurone layer is rich in nutrients, especially B vitamins, which are necessary for human body. If you lack B vitamins, beriberi will occur (protein in aleurone layer has nothing to do with gluten; 3. Embryo is extremely rich in nutrition. Compared with endosperm, it provides three times the high-cost protein, seven times the fat, 65,438+05 times the sugar and six times the mineral content. It is the most abundant plant resource with vitamin E, and contains thiamine, riboflavin and nicotinic acid. The fat contained is mainly saturated fatty acids necessary for human body, one third of which is linoleic acid, and a small amount of phytosterols and phospholipids are also contained. 4. Endosperm mainly contains gluten, starch and a small amount of minerals and oils. From the point of view of nutrition, all the above should be kept. Gluten protein and starch are the key substances to form dough with special gluten network.

Generally speaking, flour refers to white flour produced after wheat bran is removed, and it is sold in various grades in the market. It can be used in all kinds of steamed bread, bread, cakes and biscuits, and is the most basic material for all baked goods.