Roasted grains and ground into powder

Whole grain powder is deeply loved by people in daily life, because it is not only delicious but also has high nutritional value. However, many whole grain powders on the market are raw powders, that is, they are directly ground without being fried. In fact, the whole grain powder made in this way is not as valuable as the whole grain powder that is fried and then ground into powder. It should be noted that the baking temperature and time of different ingredients are different. Friends in need can learn more about it.

2. After cleaning and heating the wok, pour the black beans into the wok and stir-fry over low heat until cooked.

3. Pour the black rice into the pot and stir-fry over low heat until the surface becomes blooming. Taste it and it is done. It takes a little long to fry black rice. Black rice is difficult to fry.

4. It is best to put the corn flakes on a baking tray and bake them in a preheated oven at 10 degrees for 20 minutes. The baked corn flakes will be very fragrant and crispy.

5. Pour wheat and red beans into the pot and fry them separately. Taste them separately, just make sure they are crispy.

At present, people mostly adopt the method of baking to ripen whole grains.

The roasted grains do have a richer flavor and better color, and the high temperature also has a sterilization effect, which can be said to kill two birds with one stone.

However, if the temperature is not well controlled during the baking process, unnecessary nutritional loss will occur.

Taking soybean powder as an example, baking at 130 degrees Celsius for about 14 minutes or baking at 150 degrees Celsius for 4 minutes can both produce soybean powder with good color, rich bean aroma and no peculiar smell. But although these soybean powders look the same, their nutritional contents are different.

This is because the amino acids that make up protein easily lose their activity when exposed to high temperatures, thereby reducing the protein content of the food.

Therefore, when cooking ingredients, if you use high-temperature baking in order to shorten the time, it would be counterproductive. Generally, the aging temperature is not recommended to exceed 130 degrees Celsius.

Of course, different ingredients require different cooking conditions. But in general, the higher the temperature and the longer the baking time, the browner the ingredients will be after baking and the greater the nutritional loss.

In addition, please note:

Multi-grain flour is easily affected by moisture and should not be stored for too long. Whether you process it yourself or buy the finished product, it is recommended not to eat too much and try to eat it within two weeks. Normally, multi-grain flour should be placed in a clean container and stored in a dry, cool, ventilated and clean environment. Considering that powdered foods are digested quickly and can easily cause blood sugar to rise rapidly after consumption, people with diabetes or chronic stomach problems, chronic kidney disease, gout and other diseases should consume them in moderation as appropriate.