February** Dynamic Incentive Program
Today's beginning of spring is the beginning of spring, with the beginning of all things, the meaning of all rebirth, which means that on this day a new cycle is about to open, spring returns to the earth, and nature is full of vitality. At this time, families like to make pancakes, add green onions, leeks, bean sprouts and other vegetables, and eat them together, which has the meaning of welcoming the new year.
However, when eating spring cakes in Lichun, some people say that yellow flour cannot be used, that is, the more yellow the flour means that the nutrition is worse, and some people say that white flour cannot be used, that is, the whiter the flour means that the nutrition is worse, what is the truth?
Are flour white spots good?
In fact, no matter whether the flour is white or yellow, its raw material is wheat flour, especially the refined flour eaten by modern people, and the color of the wheat endosperm is finally left after removing the skin, embryo, seed coat, etc.
Whether the flour is white, yellow, or black depends on how fine the flour particles areIf the flour particles with higher protein content are less likely to be ground finely, the flour is easy to appear black.
In addition, considering that the wheat endosperm also contains some pigments, such as carotenoids (lutein), the flour may gradually turn white once it is oxidized by oxygen in the air during storage.
In everyday life, some people buy flour, also like the color of whitish flour. However, some people are worried about the addition of whitening agents to flour, which can easily cause food safety problems.
In fact, from the perspective of flour on the market, flour whitening agents are used the most, such as the typical benzoyl peroxide, which can promote the ripening of flour, and can also improve the taste and make the flour more beautiful.
However, according to the standards jointly established by the Food and Agriculture Organization of the United Nations and the World Health Organization, benzoyl peroxide has a maximum limit, and it is reasonable to use it or harmless to health, but it is best not to eat flour with whitening agents.
On the contrary, it is precisely because of the carotenoids in the freshly ground flour that there are some natural pigments, so it usually appears light yellow and has a faint fragrance, so you may wish to focus on choosing when buying.
To sum up, it is not that the whiter the flour, the higher the nutritional value, but also depends on the smell, color and other aspects.
Finally, for people with chronic diseases, overly refined flour is not only high in carbohydrates, but also tends to raise blood sugar levels after meals, such as steamed bread, which is twice as calories as rice. For this purpose, on the basis of fine flour, coarse grain flour can also be added.
Including soybean flour, sweet potato flour, pumpkin flour, mung bean flour, buckwheat flour, corn flour, purple rice flour, etc., it is beautiful and nutritious.