Wheat flour is high in nutrients. Because of its fiber properties, wheat flour is the first choice of the health conscious people. Wheat flour is obtained by milling wheat Ingredients : Whole Wheat.
|
CONTENTS |
PARAMETERS |
|
Moisture |
11-11.5 % |
|
Total Ash |
1.3-1.5 % Max |
|
Water Absorption |
70% and above |
|
Gluten |
9-10% |
|
Crude Fiber |
2.3-2.5% |
|
Alcoholic Acidity |
0.08% max |
|
Acid Insoluble Ash |
0.08-0.1% max |
|
Protein |
11-12% |
|
Carbohydrates |
73.0 gms |
|
Fat |
1.70 gms |
|
Fibre |
11.0 gms |
|
Minerals |
1.80 gms |
Maida Flour is nothing but highly refined wheat flour. Maida is extracted from the inner white portion of the wheat after the outer brownish layer is removed. After the grinding of the flour in a flour mill, it is passed through a fine 600 mesh per square inch to obtain maida. It is used to make various Indian bread items like puri, paratha, chappathi, Naan, Kulcha etc. Various pastries and other bakery items like bread, biscuits, toast etc. are also made from maida.
Maida is also known as General Purpose Flour by Indian chefs as it is widely used in festival season for preparing varieties of snacks and bakeries for making biscuits.
|
CONTENTS |
PARAMETERS |
|
Moisture |
13.0- 14 % |
|
Total Ash |
0.50- 0.56% |
|
Water Absorption |
58-60% |
|
Dry Gluten |
10-11.5% |
|
Wet Gluten |
26-30% |
|
S.V. |
19-23 ml |
|
Alcoholic Acidity |
0.062-0.068% max |
|
Acid Insoluble Ash |
0.018-0.05% max |
|
Carbohydrates |
75.92 gms |
|
Protein |
10-11% |
Semolina is also known as Rava or Sooji ,Semolina is a very gritty, coarse type of flour, usually made from durum wheat and can vary in color from yellow to white depending on the quality of the wheat. It comprises the nutritious heart (endosperm) of the grain, which is left behind when the fine flour is sifted after milling.
Internationally, durum semolina is commanly used in the manufacture of pasta because of its high gluten content, which gives the pasta its pleasent taste and ensures that it retains its shape during the cooking process.
In India, many more varities of semolina are available, made from soft wheat, maize, rice and other grains; Here semolina is used to make upma, idli, halwa, kheer and other dishes.
Semolina is high in protein, very high in complex carbohydrate and fairy high in potassium , phosphorus, magnesium, calcium, and fibre, with some iron, zinc, manganese and copper. Being a low-fat, high carbohydrate food, it offers a lot of energy for active and energetic people.
Sorghum, popularly known in India as Jowar, is a cereal grain, which is found mostly in tropical and subtropical climates. Sorghum has been a part of the human diet for more than 5000 years, with its uses being traced through several civilizations across the world. It is often referred to as the fifth most important cereal crop grown in the world, with its benefits being recognized far and wide. Apart from being a healthy cereal and a gluten free alternative for wheat, sorghum is also used for animal fodder.
Sorghum is found to be rich in vitamins and minerals, along with providing great protein content and making up for a large portion of your dietary fiber intake. For every 100 grams of sorghum cereal, you get about 3.5 grams fat, out of which only 0.6 grams is saturated fat. You get about 72 grams of carbohydrate in every 100 grams of sorghum, with sugar making up 2.5 grams and dietary fiber making up 6.7 grams of the carbohydrate content. The protein value that can be obtained from every 100 grams of sorghum is about 11 grams, which makes up around 22% of the recommended daily values. Calcium, iron, phosphorous, potassium and sodium are found in the quantities of 53.8 mg, 8.4 mg, 551 mg, 672 mg and 11.5 mg respectively per 100 grams sorghum. Vitamins like thiamin, niacin and riboflavin are also found in rich quantities in sorghum.
Health Benefits of Sorghum (Jowar)
It helps in preventing cancer.
Great for digestive health
Improves heart health
it helps in controlling diabetes
Great for relieving gluten allergy
it helps in improving bone health
it is great for enhancing energy levels
it boosts circulation
it protect against melanoma
Rice flour is primarily made from polished broken rice. Rice flour, sometimes called rice powder, is made from finely milled white raw rice and is used to make fresh rice noodles and sweets. It is also used to thicken coconut milk to a rich, smooth and creamy consistency. The rice flour is easily available in most Asian markets. Rice flour has previously been used in food products for baby foods. Today the rice flour has extensive use in many recipes. Rice flour is being used in cereals, crackers, chips, snacks, and coating applications to provide different textures
Rice flour is ideal for people having special dietary requirements as it has no gluten, fat and cholesterol and so it has been proven to be a perfect intake for gluten intolerant people. Rice flour can be digested easily compared to other flours and it has light and fluffy qualities. It is also an excellent thickener for sauces, gravies and custards. Rice flour is compatible to many wheat flour recipes and is also used as a thickening agent in refrigerated or frozen recipes. Manufacturers of food products, chefs and cooks have realized the nutritional value of rice flour and have replaced wheat flour with rice flour in many recipes.
