Description
The whole wheat flour from this Ancient Grain offers an interesting nutritional profile and various characteristics that make it an appealing choice for baking. Good protein content and low gluten: The whole wheat from Mentana is described as having a good protein content and a low amount of gluten. These characteristics are important for the formation of dough structure and can be appreciated by those seeking options with lower gluten content. Stone grinding: Stone grinding is a traditional process that seems to be used to obtain Mentana whole wheat flour. This method is known for better preserving the nutritional properties of the grain, including amino acids, vitamins, minerals, and lipids. The choice of stone grinding can help maintain these nutrients intact compared to more industrial processes. High lipid content: The high lipid content in Mentana whole wheat flour can benefit the organoleptic characteristics of baked goods. Lipids are known to enhance flavor and texture, making products more pleasant to the palate. Nutritional benefits: The presence of amino acids, vitamins, and minerals indicates that this flour can offer significant nutritional benefits. These nutrients are essential for overall health and can contribute to a balanced diet. Organoleptic characteristics and shelf life: The mentioned high lipid content can improve the organoleptic characteristics of finished products, positively influencing taste and texture. Additionally, lipids can contribute to better shelf life of the finished product, keeping it fresh longer. Overall, Mentana whole wheat flour appears to be a nutritious and versatile choice, suitable for those seeking whole flours with a complete nutritional profile and who appreciate traditional production methods like stone grinding.