What is a whole grain bark?

whole grain bark is a pastry made of whole grain flour instead of white flour. Wholemeal flour is made of whole grain of wheat, where all parts of grain are used - bran, bacteria and endosperm. Only endosperm is used in white, refined flour. The whole grain bark is much healthier than the cake bark made of white flour, because wholemeal flour is more nutritious. Baking with whole grains requires more than just replace white flour with whole grain, because recipes containing wholemeal flour usually require more fluids. The main ingredients in the typical whole grain cake are wholemeal flour, cold butter and cold water. Butter and water should be maintained as cold as possible in mixing the ingredients to ensure a lighter, fluffy bark.

Some chefs prefer to use pastry flour when baking whole grain bark. The whole wheat flour is made of whole grains, but has lower proteins and gluten and higher in starch than for all purpose flour. Baked goods such as cake crustY, it has a softer consistency.

After a whole grain diet, it has been shown that many health benefits, such as reducing the risk of heart disease and reduce both diabetes and weight. The whole grains are more than just wheat and include barley and oats, distinguishing their effects on cholesterol reduction; spell, which has a high protein and fiber content; buckwheat that is rich in vitamins B; And millet, which is gluten -free and can replace rice in many recipes.

White flour is sometimes fortified and some nutrients are added, but it is not as nutritious as wholemeal flour. Even fortified flour does not contain fiber and proteins made of wholemeal flour orobs, calcium, iron, fiber, vitamins B, folic acid and selenium. Standard white bleaching underwent 60% extraction process, which means that 40% of wheat grains were removed. Within 40%, the bran is rich in nutrients and wheat. ChangeThe attitudes of consumer have led to the sale of whole grain products to increase and gain popularity over more refined and less healthy products for flour.