Is whole wheat food really "whole wheat"?

Whole-grain food , we have never stopped to love it. Whole-grain food is popular among people because of its nutrient-rich and beneficial to the body. But is the whole-grain food sold in the market really whole-wheat? Today Xiaobian is here to teach you how to identify the real whole wheat food.

Like green vegetables, whole wheat flour has become a well-known health food. Now, there are a variety of brands of "whole wheat flour" for sale in supermarkets. Because there is no national standard for whole wheat flour, so if you look closely, you will find a lot of whole-grain flour, which is worthy of a veritable whole wheat flour.

Some "whole wheat flour" is only slightly yellowish than ordinary white flour. It has neither bran nor rough texture and has a long shelf life (12 months), so it is not a real whole wheat flour. They are only slightly more abrasive than fine white flour.

Some "whole wheat flour" has a little bit of bran, but the bran is obviously added later. This is also not true.

The real whole wheat flour should be a powder ground with whole grain wheat. Whole wheat consists of three parts - the germ (about 2.5%), the endosperm (about 85%) and the bran (about 12.5%). Among them, the germ is rich in unsaturated fatty acids and other nutrients, and its disadvantage is that it is easy to oxidize and degrade, so the flour should be removed from the flour to extend the shelf life of the flour. Bran (and the portion close to the bran) is rich in B vitamins, protein and dietary fiber, and has high nutritional value, but the disadvantage is that the texture is rough, brown, and the taste is not good, so the flour should be removed as much as possible (and close Part of the bran). The main component of the endosperm is starch, which has low nutritional value, but the taste is fine, the color is white, and it is very popular, so it is the only ingredient of ordinary flour.

The last is the "whole wheat bread" dyed brown. Made entirely of white flour, even with embellished bran, it is plain bread. However, it is very "smart" to dye the brown color of whole wheat bread with pigments such as caramel. It is characterized by fine texture, uniform color, moderate depth, delicate texture, no rough or rough, no bran, and very delicious. It has been observed that this purely “whole wheat bread” is the most popular in the supermarket.

If you turn healthy food into a concept of selling and don't really make healthy food, what is the point of health? It only provides a means of making money for merchants.