What is the flour ground in rural areas? Flour

The flour ground in rural areas usually refers to unprocessed whole wheat flour or ordinary wheat flour, which retains nutrients such as bran and germ. This type of flour mainly includes stone flour, whole wheat flour, common wheat flour, coarse grain flour, mixed grain flour, etc. Its processing method and raw material selection directly affect the taste and nutritional value.

1. Stone Flour

Stone flour is ground at low speed using a traditional stone mill, avoiding high temperature damage to the nutrients in wheat. This processing method can retain more vitamin B family, vitamin E and dietary fiber. The flour particles are coarse, but the wheat flavor is strong. It is suitable for making Mantou, noodles and other chewy pasta. Stone flour should be stored under appropriate conditions to prevent spoilage as no amendments have been added.

2. Whole wheat flour

Whole wheat flour contains the bran, endosperm, and germ of intact wheat grains, and its dietary fiber content is several times that of refined white flour. The B vitamins it is rich in help with energy metabolism, and the unsaturated fatty acids in the embryo are beneficial for cardiovascular health. Due to the presence of bran, whole wheat flour has a rough texture and is not easily fermented. It is often mixed with refined white flour and suitable for making whole wheat bread or low GI foods.

III. Common Wheat Flour

Rural self milled common wheat flour usually only removes a portion of the bran, between whole wheat flour and refined white flour. This type of flour has a moderate protein content and good gluten quality, which can meet the daily needs of making buns, dumplings, and other pastries. Due to the lack of bleaching treatment, the flour appears naturally milky yellow and contains a small amount of carotenoids and minerals, but its shelf life is relatively short.

4. Coarse Grain Flour

In some areas, wheat is mixed and ground with coarse grains such as corn and sorghum to make composite coarse grain flour. This type of flour not only contains the nutrients of wheat, but also increases the dietary fiber and phytochemicals of other grains, which helps improve intestinal function. The amino acid composition of coarse grain flour is more balanced, but the taste is looser and needs to be used with sticky ingredients.

Fifth, Mixed Grain Flour

Rural mills often mix and process wheat with beans, potatoes and other raw materials according to demand to form characteristic grain flour. For example, adding soybeans can increase protein content, and adding buckwheat can increase active ingredients such as rutin. This type of flour has a high nutritional density, but the water absorption and swelling of different ingredients vary greatly, requiring adjustments to the dough making process. Compared with commercially available refined flour, the biggest advantage of self grinding flour in rural areas is that it maximally preserves the natural nutritional components of grains. The dietary fiber in whole grain flour can delay sugar absorption, the B vitamins participate in energy conversion, and minerals such as iron and zinc have high bioavailability. It is recommended to choose the appropriate type according to cooking needs. Whole wheat flour is suitable for people with high blood sugar, while regular wheat flour is more in line with the taste of the general public. When storing, it is necessary to seal and prevent moisture, and avoid direct sunlight to preserve the active substance. Pay attention to the condition of the flour when using it, and stop eating if there are lumps or odors. For those with weak digestive function, gradually increasing the proportion of whole grains can help the intestines adapt.