Importance of Wholemeal Flour

The Importance of Wholemeal Flour

Many years ago it was found that if the outer layer of wheat is milled off the flour made from this milled wheat produces lighter bread and pastry. It was not known then that most of the important vitamins and minerals are contained in that outer layer. Years later when scientists discovered the horrible truth white flour had become accepted as being standard. So, rather than ban the milling process and suffer widespread objections the governments decreed that the vitamins should be put back artificially after the milling.

For many years white flour with added vitamins was thought to be perfectly healthy until the results of more research suggested the part that was being thrown away contained other vital ingredients for our good health. Fiber although having little or no food value was found to help our digestive system

So here we are back full circle discovering that what nature produces is perfect for our nourishment and our good health.

Twenty years ago when I read about the process which creates our white flour I was horrified. Only a mad man could dream up this idea. Mill off the important vitamins and the fiber, then add the vitamins back as man made chemicals and use advertising to persuade the people to eat some food with extra fiber.

Stoneground Wholemeal Flour

When white flour first appeared it was produced by lightly milling the wheat grains to remove the outer layer which was disguarded, then milling again to produce the flour. Later as the demand for white flour grew special machines were designed which automatically separate the outer layer from the inner core during a single milling process.

These modern machines always create white flour so if wholemeal flour is required it is produced by mixing the separated parts back together. There are arguments put forward by some that the ultra fast milling action of the modern machines damages the vitamins. This may or may not be true but it seems to me that using the old stone grinding system is a far better way to produce the best wholemeal flour.

For the last twenty years I have only cooked with whole wheat flour (usually called wholemeal flour). Wholemeal flour produces bread and pastry which are heavier and more filling than white flour products, but this has the advantage of giving a full feeling while eating less.

Interesting links.....

Old watermill - produces its own stoneground wholemeal flour

Healthy Tasty Food - Home Page

Brunning Software - Home Page