Whole grain pasta and its benefits. Whole grain pasta brands

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

As recent studies show, pasta is a frequent guest on the tables of Russians. True, Italians eat them more often. But eating a large amount of flour does not affect the figure of the inhabitants of the Apennine Peninsula. The thing is that Italians savor spaghetti and farfalli from durum wheat, and Russians are content with pasta from the domestic food industry. Mankind has also come to the conclusion that the less we subject the product to pre-processing, the more beneficial it is for the body. In this article, we will look at whole grain pasta. What it is? How are they different from regular vermicelli? You will learn this from our article.

What is a whole grain?

Usually ears of wheat or rye are threshed at the current. In this process, the grain is cleared of the flower and amniotic membranes. Next, the cereal is crushed to a state of powder. It turns out flour. The crushed particles of grain are sifted through a sieve. As a result, we can talk about flour of the highest, first and other grades. Whole grain pasta is made fromunpeeled cereals. Rice can serve as a raw material (then it will not be white, but brownish or even brown), corn, oats, rye. Wheat ears are traditionally used to make pasta. The grain from them, when it enters the ground and is watered, can germinate. It contains not only the embryo of the future ear, but also the endosperm, the aleurone layer of the shell. Such grain is simply ground and flour is obtained. Thus, the product is not subjected to deep processing, which changes its chemical composition and structure.

History of whole wheat flour

In the mid-seventies, it was noticed that brown brown rice was better processed by the pancreas of diabetics than beautiful white. Scientists have conducted research and found that when the grains are polished, the outer shells, which are important for the absorption of rice by the body, are erased. Of course, porridge is cooked from such cereals much longer. But it has a lot of proteins and fiber, complex carbohydrates, minerals and B vitamins. By analogy, whole grain pasta is made from flour, which, in turn, is obtained from grinding an unprocessed ear of wheat. Not only vermicelli is prepared from this raw material, but also bread, pastries, pita bread, khinkali. Along with wheat, rye, oats, barley, corn are used for whole grain flour.

What are the he alth benefits of whole wheat pasta?

What we used to eat as bread and pasta is a product with a high content of starch. And this componentleads to obesity. Its frequent use provokes cardiovascular diseases and even, possibly, cancer. Physician Sylvester Graham was the first to point out that flour made from whole grains is not as detrimental to he alth as its technologically refined sister. He advised to use the most natural product. Therefore, in honor of him, they named the basis for bread graham-flour. And later, whole-grain pasta began to be made from such raw materials. Dishes from them taste a little different from ordinary spaghetti, give a feeling of pleasant firmness - al dente. And they have a lower glycemic index than our usual vermicelli - thirty-two versus forty.

How do you tell whole pasta from regular pasta?

Fortunately, this can be done by eye. Although pasta manufacturers proudly state on the packaging that their products are correct. Yes, and the price increases markedly, because you need to pay extra for he althy food. Pasta brands abroad, especially in Italy, are all good. Products are made from durum wheat. What it is, we will discuss below. But still, such spaghetti is made from refined, not whole grains. If you are buying pasta abroad and cannot read the labels on the packaging, take a closer look at the products themselves. Dark dots are visible on the surface of whole grain vermicelli - traces of the amniotic membrane.

What is durum wheat?

Many unsophisticated consumers confuse these two terms. If whole grain flour is obtained as a result of a speci altechnological processing of various cereals, products from durum wheat initially depend on the selectively grown species. Ears undergo the usual threshing, crushing and sieving. Products made from such flour are also he althier because they contain less starch and more fiber. In Italy, all wheat crops are classified as grano duro. The famous durum pasta is made from flour. Brands can be very different - it is important that the package has the inscription "Semolina di grano duro". This is a kind of quality mark.

Domestic Proper Pasta

Unfortunately, in the Russian Federation, durum wheat is grown only in the Saratov region, Stavropol and Altai. Small sown areas directly affect the high cost of products made from such flour. We can recommend the brands "Extra-M", "Noble", "Shebekinskie", "Makfa". Pasta of these brands differ from the usual ones even in their appearance. They have a smooth surface with a smooth glassy cut. Pasta has an amber golden color, and there are no chips in the pack. The manufacturer indicates on the label "Durum flour" and grade. The price starts from thirty rubles for a small pack. But you can't skimp on he alth. Consumer sympathy is enjoyed by "Stanichnye" from the company "Makfa". Whole-grain pasta in Russia is produced by the manufacturer Diamart.