Primary Components
Wheat is one of the world's most significant grain crops. It is widely consumed as flour, which is prepared by milling the grain.
Wheat grain is made up of three parts: Bran, Endosperm, and Germ. Bran is the outer layer that includes B vitamins, minerals, and a trace of protein. As a result, it is recognized to have a highly favorable influence on health. The endosperm is the starchy portion of the grain, accounting for over 85% of the grain. It contains fiber and proteins, both of which give energy. Germ is rich in oil lipids and includes antioxidants, vitamin E, and minerals such as iron and zinc.
Whole wheat flour, as its title suggests, comprises all three parts of the grain: bran (fiber, vitamins, and minerals), endosperm (starchy carbs), and germ (healthy fats). We eliminate the bran and germ from refined grain and concentrate only on the endosperm. The majority of the time, refined flour is used to make bread goods. whereas chapatis are made with whole grain flour (tortillas). Refined flour has less nutritional value compared to whole wheat flour because bran and germ are eliminated.
Whole Wheat flour vs Refined flour
Wheat has the highest carbohydrate content (69-70%), the protein and moisture content (10-13%), and the lowest fat, fiber, and ash content (2-3%).
Wheat is classified into three types: hard wheat, soft wheat, and durum wheat. India consumes 95% of the hard wheat. Hard wheat, as the title suggests, has a higher protein content than soft wheat. As a result, hard wheat is utilized in bread production.
Extraction rate specifies the percentage of flour that can be made from a particular amount of grain. Whole wheat grain flour has a 100% extraction rate compared to a 70% extraction rate for refined flour. Higher extraction rate indicates higher nutrition retention.
Milling of wheat Grain
The goal of milling is to turn grains into edible form by reducing their size. We are milling whole wheat into refined flour.
Traditional and Modern are two methods of milling. Here, We are operating on traditional methodology for milling of wheat grain.
It uses two circular, heavy stones with rough surfaces placed one on top of the other. By using this process, wheat is extracted at a rate of 90–95%. It keeps nearly all of the nutrients while also getting rid of the parts of the grain that are difficult to digest, like phytic acid and cellulose.
We obtain wheat fromRajkot, Morbi, Junagadh, Surendranagar, Ahmedabad, Jamngar, Baroda, Botad, Bhavnagar among other places.
