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The whiter the flour is better? Wrong! More whiter, will worse the nutrition!

Oct 11, 2019

The whiter the flour is better? Wrong! More whiter, will worse the nutrition!

The tester conducted a professional test on three bags of flour samples. The results showed that the mineral content of the whitest flour was the lowest, the color of the sub-white flour was the second, and the mineral content of the darkest flour was the highest of the three. Are you buying right?stone mill flour

From the interviews of CCTV financial reporters, most consumers still prefer white flour, and the more white the senses, the better the taste and the more assured they are. However, some netizens hold different views: the flour is definitely not as white as possible, because the quality of the flour is not judged by color. Then, the whiter the better the quality of the flour, is it true or false? What is the color of the flour determined by?

To this end, CCTV financial reporters came to a flour processing factory in China to find the answer. In the milling workshop, the reporter was surprised to find that the same kind of wheat used the same processing technology, but produced flour with different whiteness. Why?

The director of the milling workshop said: due to the different parts of the wheat, the final color of the flour will be different. Generally, the closer to the wheat epidermis, the slightly darker the color and the whiter the center.stone mill grinding flour

So, are these flours from different parts of the same wheat different in nutrition? The reporter took the flour of three different degrees of white selected from the processing factory and went to the Agricultural Products Processing Institute of the Chinese Academy of Agricultural Sciences for professional testing, so that the facts and data gave a scientific answer.

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Although the color of the three types of flour can be roughly judged by the naked eye, in order to test the accuracy of the data, the tester first professionally tests the whiteness of the flour. After testing, the three whitening degrees of flour were 91.20, 90.05 and 89.1, respectively. So, do the nutrients of these different whiteness flours differ?

The tester conducted a professional test on three bags of flour samples. The results showed that the mineral content of the whitest flour was the lowest, the color of the sub-white flour was the second, and the mineral content of the darkest flour was the highest of the three.

Experts say that by testing the No. 3 flour sample is the darkest color, but its mineral elements calcium, magnesium, iron and vitamin B are the highest, then its nutritional value is relatively high. The color of the first sample is the whitest, but its other indicators are relatively low, so it can be considered that the nutritional value of the first sample is relatively low.

From the trial and expert interpretation, the flour is not the whiter the better the quality, sometimes even the opposite. I hope that when consumers buy flour, they will pay attention to the flour from color to nutrition and health.

Why is the darkest flour high in nutritional value?

Dark flour is a stone milled flour that uses traditional food crop methods and low-temperature low-speed grinding to preserve the nutrients of the food crops, ensuring the purity of the palate and its rich flavor.

flour stone mill