by
Peter Marriott, General Manager, Henry Simon Milling, UK
As a partnership of international organisations and scientists dedicated to promoting whole- grain diets, the Whole Grain Initiative announced the first ‘International Whole Grain Day’ on November 19th last year to emphasise the need for prioritising whole grain foods in dietary guidelines.
The broad health benefits of whole grain products are perceived with their high dietary fibre and nutritious content. This has led to a significant increase in whole wheat flour production and a variety of end-use applications today. However, there are still some open points and issues considering the global consumption, in which the industry and legislations should focus on this.
Health benefits
There is an increasing number of scientific evidence that connects whole grain with a reduced risk of many non-communicable diseases – including cardiovascular disease, diabetes, obesity, and some cancers. The recent ‘Global Burden of Diseases Study’ has shown that a poor diet is responsible for more deaths globally than tobacco, high blood pressure, or any other health risk. Low consumption of whole grains was highlighted as on a par with excessive sodium consumption, as the leading dietary factors contributing to this.
Characteristics
Whole wheat flour is generally made of hard wheat with high protein content and good dough strength as a result. Chemical components and physical properties of the outer portions of the wheat kernel influence the baking properties.
Literature suggests that moderate bran particle size is the best for bread production, while small particle size is better for non-gluten applications. Shelf-life of whole wheat flour is shorter compared to white flour due to the presence of lipids and lipid-degrading enzymes. Lipolytic degradation leads to a reduction in functionality, palatability, and nutritional properties. Strategies to stabilise whole wheat flour have focused on controlling lipolytic enzyme activity and have marginally succeeded.
Read more HERE.
As a partnership of international organisations and scientists dedicated to promoting whole- grain diets, the Whole Grain Initiative announced the first ‘International Whole Grain Day’ on November 19th last year to emphasise the need for prioritising whole grain foods in dietary guidelines.
The broad health benefits of whole grain products are perceived with their high dietary fibre and nutritious content. This has led to a significant increase in whole wheat flour production and a variety of end-use applications today. However, there are still some open points and issues considering the global consumption, in which the industry and legislations should focus on this.
Health benefits
There is an increasing number of scientific evidence that connects whole grain with a reduced risk of many non-communicable diseases – including cardiovascular disease, diabetes, obesity, and some cancers. The recent ‘Global Burden of Diseases Study’ has shown that a poor diet is responsible for more deaths globally than tobacco, high blood pressure, or any other health risk. Low consumption of whole grains was highlighted as on a par with excessive sodium consumption, as the leading dietary factors contributing to this.
Characteristics
Whole wheat flour is generally made of hard wheat with high protein content and good dough strength as a result. Chemical components and physical properties of the outer portions of the wheat kernel influence the baking properties.
Literature suggests that moderate bran particle size is the best for bread production, while small particle size is better for non-gluten applications. Shelf-life of whole wheat flour is shorter compared to white flour due to the presence of lipids and lipid-degrading enzymes. Lipolytic degradation leads to a reduction in functionality, palatability, and nutritional properties. Strategies to stabilise whole wheat flour have focused on controlling lipolytic enzyme activity and have marginally succeeded.
Read more HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
For additional daily news from milling around the world: global-milling.com
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