From white bread and other baked goods to commercial snack food such as cookies and chips, all these are made from regular wheat flour. It’s the one common ingredient in any of these products.
There are various types of wheat flour. The first broad classification is based on which parts of the wheat grain are milled. Thus there’s whole grain flour which has the bran and germ layer included, and then there’s regular flour which is just the endosperm or the starchy core of the grain.
Regular flour is then further divided into how much gluten it contains. Hard flour (made from hard wheat) is typically 12-14% gluten. Flour specifically used for baking bread is hard flour. Those categorized as soft or weak types have less gluten content and results in products with a crumbly texture. Flour used for cakes and cookies is soft flour.
Even if you set aside the extra sodium, sugar and artificial additives often used in any commercial wheat product, there are still risks that come from the way regular wheat is produced. Read on and learn the negative effects of any regular wheat products (and be sure to also check out recommended soak times for beans, grains, legumes, nuts and rice). Continue reading