Whole-grain pasta and their use.

As recent studies show, noodles are a frequent guest on the tables of Russians.However, the Italians eat it more often.But the figure of the peninsula residents eating large amounts of starchy foods are not affected.The fact is that Italian relish spaghetti and Farfalle of durum wheat, and the Russians are satisfied with pasta domestic food industry.Mankind has also concluded that the less we expose the product pre-treatment, the more useful it is for the body.In this article we will look at whole-grain pasta.What it is?How do they differ from the usual pasta?This you will learn from this article.

What are whole grains?

Usually ears wheat or rye threshed on the threshing floor.In this process, the grain is cleaned from the flower and amniotic membranes.Further, the rump state crushed to powder.It turns the flour.The milled grain particles sieved.As a result, we can talk about flour Class, Class I and other varieties.Whole grain pasta is made from untreated grains.The raw materials can serve rice (if it is not white, brown or brownish), corn, oats, rye.For the manufacture of pasta traditionally used wheat ears.Grains are in contact with the soil and watering can germinate.It is not only the embryo of the future of the ear, but the endosperm, aleurone layer shell.Such a grain is ground to obtain a flour.Thus, the product is not exposed to refining depth, changing its chemical composition and structure.

history wholegrain flour

In the mid-seventies, it was observed that the brown brown rice is better processed by the pancreas of diabetics than beautiful white.Scientists have conducted research and found that the polishing grains are erased outer shells, which are important for absorption by the body of rice.Of course, porridge cooked from a cereal much longer.But it has a lot of protein and fiber, complex carbohydrates, minerals and vitamins of group B. Similarly wholegrain pasta made from flour, which in turn is obtained from the grinding of raw ear of wheat.From this raw material is prepared not only to noodles, and bread, muffins, pita bread, khinkali.Along with wheat, whole wheat is used for rye, oats, barley and corn.

The health benefits of whole wheat pasta?

What we used to eat as bread and noodles, is a product with a high content of starch.And this component leads to obesity.His frequent use of triggers cardiovascular disease, and possibly even cancer.Doctor Sylvester Graham first drew attention to the fact that the flour obtained from whole grains, is not detrimental to the health of her sister sanitized grinding process.It is advised to use the most natural product.So in his honor and named the foundation for bread-Graham flour.And later from such raw materials to make steel, and whole-grain pasta.Dishes of them to taste a little different from the usual spaghetti, give a pleasant feeling of hardness - al dente.And the glycemic index are lower than those familiar to us vermicelli - thirty-two against forty.

How to distinguish pasta Whole Wheat from the usual?

Fortunately, this can be done by eye.Although manufacturers of pasta proudly reported on the package that their products are correct.And the price increases significantly, because of the healthy food you need to pay extra.Stamps pasta abroad, especially in Italy, all good.Products are made from durum wheat.What is it, we'll talk later.However, such pasta produced from purified, rather than whole grains.If you buy pasta abroad and can not read the writing on the packaging, look at the products themselves.On the surface of the pasta from whole grains are dark point - traces of the amniotic membranes.

What is durum wheat?

Many inexperienced consumers confuse the two terms.If the whole-wheat flour is obtained by special processing of various cereals, some made of durum wheat breeding was initially dependent on cultivated species.Spikes are a regular threshing, crushing and sieving.Products made from this flour is also useful, because they contain less starch and more fiber.In Italy, all the wheat crops are so-called grano duro.Combine flour made famous pasta durum.Stamps can be very different - it is important that the package was an inscription «Semolina di grano duro».It is a kind of quality mark.

Domestic regular pasta

Unfortunately, in the Russian Federation durum wheat is grown only in the Saratov region, Stavropol and Altai.Small acreage directly affect the high cost of products made from this flour.You can recommend the brand "Extra-M", "Notable", "Shebekinskaya", "Makfa".Macaroni these brands differ from normal, even their appearance.They have a smooth surface with a glassy smooth cut.Pasta has an amber golden color, and there are no chips in the stack.The manufacturer indicates the label "durum flour" and variety.Price starts from thirty rubles for a small pack.But health can not save.Sympathy consumers enjoy "the Village" from the company "Makfa".Wholegrain pasta manufacturer in Russia releases "Diamart."