Like green vegetables, whole wheat flour has become a well-known health food. Now, there are many brands of "whole wheat flour" sold in supermarkets. There is no national standard for whole wheat flour, so if you look closely, you will find that there is a lot of whole wheat flour that is not worthy of the name, and very little whole wheat flour is worthy of the name.

　　Some “whole wheat flour” is only slightly grayer than ordinary refined white flour. It has neither bran nor rough texture, and has a long shelf life (12 months), so it is not really a whole wheat flour. Wheat flour. They are only slightly coarser than white flour.

　　 Some "whole wheat flour" is a little bran, but the bran is obviously added later. This is not true.

　　 The real whole wheat flour should be ground with whole grain wheat. Whole wheat includes three parts, namely germ (about 2.5%), endosperm (about 85%) and bran (about 12.5%). Among them, the germ is rich in polyunsaturated fatty acids and other nutrients, and its shortcoming is that it is easily oxidized and deteriorated, so generally the flour must be removed from the germ to extend the shelf life of the flour. Bran (and parts close to bran) is rich in B vitamins, protein and dietary fiber, and has high nutritional value, but the disadvantage is that the texture is rough, brown, and the taste is not good, so generally flour should try to remove bran (and close Part of bran). The main ingredient of endosperm is starch, which has low nutritional value, but the taste is delicate, the color is white, and it is popular, so it is the only ingredient of ordinary flour.

　　Whole wheat flour containing three parts of germ, endosperm and bran is the real whole wheat flour. It is characterized by black color, rough texture, and flour with bran visible to the naked eye. The shelf life is short, and it is easy to oxidize and deteriorate. When eating, it is often mixed with a certain proportion of refined white flour to improve the sensory properties.

　　 In the supermarket, what is more infamous than whole wheat flour is "whole wheat bread." Except for some pure Dalieba bread, there is almost no 100% bread made with whole wheat flour in the supermarket.

　　Secondly, it is a "semi-whole wheat bread" made with a part of whole wheat flour mixed with refined white flour, which is characterized by (not only the surface, but also the cut surface) rough texture, brown, there are Obviously bran, large pores, thick taste, not very tasty. Of course, because there is no national standard for whole wheat bread, 10% whole wheat flour and 50% whole wheat flour can be called "whole wheat bread".

　　 is a little bit more. It is a "whole wheat bread" made entirely of refined white flour and sprinkled with a little bran. It is characterized by a non-coarse texture, a dark color, obvious bran, and a rough taste. It''s delicious.

　　 is the "whole wheat bread" dyed brown. It is completely made of refined white flour, and even the embellished bran is not put. It is originally ordinary bread. But it is very clever to use caramel and other pigments to dye the brown color of whole wheat bread. It is characterized by fine texture, uniform color, moderate shade, fine taste, no roughness or roughness, no bran, and delicious. According to my observation, this kind of "whole wheat bread" which is purely counterfeit in the supermarket is the most popular.

　　 If we turn healthy food into conceptual sales and don’t really make healthy food, what is the meaning of health? It only provides a means of making money for businesses.