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The quality (and uses) of the different types of flour

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Until a few years ago it was difficult to open a pantry and find more than one type of flour; equally rare connoisseurs of different products of the two variants of the standard ground wheat, the "0" and "00". Today the supermarket aisle dedicated to flour abounds with proposals of all kinds: there are the full versions, gamut wheat or buckwheat, spelled flour but also of barley, rye or oats, flour rice and those of corn, almond or soy.

Each meal has its peculiarities

 Orienting the choice? L 'American Academy of Nutrition and Dietetics has prepared a document with the characteristics of each product, to help consumers to purchase from time to time the flour that best suits your purposes.

Those of barley, rye or oats, for example, make a lot of fiber, but do not have a leavening optimal and must be mixed to the classic wheat flour to prepare bread or cakes.
Soybean meal is high in protein, calcium, iron and magnesium; used for the batter, reduces the absorption of fat in fried.



The potato flour draws moisture and makes the bread last longer.

"The rice flour and corn are good alternatives for those suffering from celiac disease, because they do not contain gluten, but are poorer in nutrients than the other - notes Andrea Ghiselli, researcher at the Council for Research and Experimentation in Agriculture, Rome -. As for the flour more unusual, it is mostly personal taste: the powers to change all go well, the nutritional properties are quite similar, so as not to make any "essential".

Flour 'really' integrals

It would be appropriate to limit the use of flour "00", the finest of all? "Would prefer flour type 1 and 2, - responds Andrea Ghiselli -. The cereals we eat should be integral to at least 50%, "dose" from which we are far. To increase the fiber content in the diet, too often lacking in fruits and vegetables, it is useful to choose stone ground flour, coarsely: residues have little digestible, less attacked by pancreatic juices and therefore, in addition to helping the intestinal transit, do not rise too the rise in blood glucose after meals. These are the real whole meal flour, not refined ones which has been added bran. And even the black bread, biscuits or muesli-based flours are fine to increase the consumption of fiber.