Wheat flour is a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion. This helps diabetics to keep their blood glucose in check.
Consuming wheat flour regularly can help avoid gall stones.
It promotes gastrointestinal health, and acts as a laxative.
The fibre present in the flour helps to keep the gastrointestinal tract functioning normally and may help prevent more serious problems such as colon cancer, diverticulosis, and hemorrhoids.
Whole wheat flour may also reduce the risk for diabetes and coronary artery disease.
Wheat flour also contains healthy phytochemicals, including antioxidants, which may help ward off cancer.
Products with whole wheat flour might not be as tasty as those made with refined flour. Nevertheless, for its health benefits we have to practice our palate to like it.
Whole wheat flour tends to produce baked goods with a heavy, dense texture as well as a bitter taste, especially when used in recipes developed for all-purpose flour.
Start by replacing only part of the all-purpose flour with whole-wheat. This significantly ups the recipe's whole grain count, but prevents the baked goods from becoming too dense. It also minimises the astringent flavours that some people dislike about whole wheat.
Nevertheless, it is possible to make a high-rising, light loaf of 100% whole wheat bread, so long as one increases the water content of the dough (the bran and germ in whole wheat absorb more water than plain white flour), kneads the dough for a longer period of time to develop the gluten adequately, and allows for a longer rise before shaping the dough.
Some bakers let the dough rise twice before shaping.
The addition of fats, such as butter or oil, and milk products (fresh milk, powdered milk, buttermilk, yogurt, etc.) can also greatly assist the rise.
In India, whole wheat flour is extensively used to make dishes like roti, paratha and sheera.
It can also be used to make pasta and noodles.
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