Last week we started our stone milling series because we wanted to be able to bring to you why we feel that producing flour this way is important. We want you to be able to join us on our journey of sharing our love for wheatberries and fresh milled flour. We introduced last week the characteristics and benefits of stone milling, specifically texture and consistency. This week we bring to you the discussion of nutritional content and flavor.
Stone milled flour retains a higher nutritional content compared to flour produced by modern roller milling, primarily due to the preservation of the whole grain components during the milling process. We have for you a detailed exploration of its nutritional benefits:
Nutritional Components:
- Bran: The outer layer of the grain, rich in fiber, B vitamins, and minerals such as iron, magnesium, and zinc.
- Germ: The embryo of the seed, which is high in healthy fats, vitamin E, B vitamins, antioxidants, and phytonutrients.
- Endosperm: The starchy middle layer, which contains carbohydrates, proteins, and smaller amounts of vitamins and minerals.
We mill the bran, germ, and endosperm so that we have true whole grain flour that packs a nutritional punch in our diet!
Nutritional Benefits:
Fiber:
Increased Fiber Content: Stone milled flour contains more dietary fiber because the bran is not removed during the milling process. This helps with digestion and can aid in maintaining healthy blood sugar levels.
Fiber:
- Increased Fiber Content: Stone milled flour contains more dietary fiber because the bran is not removed during the milling process. This helps with digestion and can aid in maintaining healthy blood sugar levels.
- Types of Fiber: Both soluble and insoluble fibers are present, contributing to digestive health and potentially reducing the risk of chronic diseases such as heart disease and diabetes.
Vitamins:
- B Vitamins: These are crucial for energy metabolism, brain function, and the formation of red blood cells. Stone milled flour retains a higher concentration of B vitamins, including thiamin, riboflavin, niacin, and folate.
- Vitamin E: Found in the germ, this antioxidant helps protect cells from damage and supports immune function.
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Minerals:
- Iron: Essential for the production of hemoglobin and myoglobin, which carry oxygen in the blood and muscles.
- Magnesium: Important for muscle and nerve function, blood glucose control, and bone health.
- Zinc: Vital for immune function, wound healing, and DNA synthesis.
- Phosphorus: Needed for the formation of bones and teeth, and is also involved in energy production.
- Essential Fatty Acids: The germ contains essential fatty acids that are important for brain health and reducing inflammation.
- Lower Saturated Fat: The fats present are primarily unsaturated, which are healthier for the heart.
Antioxidants and Phytonutrients:
- Antioxidants: Help protect the body against oxidative stress and may reduce the risk of chronic diseases.
- Phytonutrients: Compounds found in plants that have beneficial effects on health, such as reducing inflammation and boosting immune function.
Preservation of Nutrients:
- Less Heat: Stone milling generates less heat compared to roller milling, which helps preserve heat-sensitive nutrients such as vitamins and antioxidants.
- Whole Grain Utilization: By using the whole grain, stone milled flour maintains a balance of nutrients that are often lost when the bran and germ are removed in roller milling.
Health Implications:
- Enhanced Satiety: The complex carbohydrates and fiber in stone milled flour can help you feel fuller for longer, aiding in weight management.
- Reduced Risk of Chronic Diseases: The combination of fiber, vitamins, minerals, and antioxidants can contribute to a lower risk of developing chronic conditions such as heart disease, diabetes, and certain cancers.
Overall, stone milled flour offers a more nutritionally complete option compared to conventional flours, making it a healthier choice for those looking to maximize their intake of essential nutrients.
Next, we feel it is important to tie flavor to nutritional content. We say this because sometimes healthy food can carry a stigma of not tasting good. This is so not true in the world of stone milled flour. For us, store bought flour has no taste. That isn't right because flour should add flavor to whatever it is you are making!
Once again, we breakdown the whole grain components so you can see how each of three contribute to the flavor of flour.
Bran:
- Nutty and Earthy: The bran layer imparts a nutty and earthy flavor to the flour. This outer layer of the grain contains oils and other compounds that contribute to a more robust taste.
Germ:
- Rich and Buttery: The germ is rich in oils and essential fatty acids, which give stone milled flour a richer, slightly buttery taste. These oils also contain flavor compounds that are not present in the endosperm alone.
Endosperm:
- Sweet and Mild: The endosperm, which is the starchy part of the grain, provides a mild, slightly sweet flavor. In stone milled flour, this combines harmoniously with the flavors from the bran and germ.
Each one of these plays a huge part in making sure that your food experience is a delight!
Second, we have to look at the process of stone milling because this is a big factor in retaining nutritional content and flavor.
Milling Process:
Low Heat Generation:
- Preservation of Flavor Compounds: Stone milling generates less heat than roller milling, which helps preserve the volatile oils and flavor compounds that can be lost at higher temperatures. This low heat milling process helps retain the natural flavors of the grain.
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Minimal Processing:
- Natural Flavor Retention: Because stone milling involves minimal processing and retains all parts of the grain, the flour maintains a more natural and authentic flavor. The less refined nature of stone milled flour means that it retains the complex flavors inherent to the grain.
Third, let's look at how this flavor affects our baking development.
Fermentation and Baking:
Flavor Development in Dough:
- Enhanced Fermentation: The complex carbohydrates and higher bran and germ content in stone milled flour provide more nutrients for yeast and bacteria during fermentation. This can lead to enhanced flavor development in sourdough and other fermented breads.
- Extended Fermentation: The presence of the whole grain components can benefit from longer fermentation times, allowing for the development of deeper, more complex flavors in the final baked product.
Texture Contribution:
- Chewier Crumb: The coarser texture of stone milled flour contributes to a chewier crumb, which can enhance the overall eating experience and bring out more of the flour’s inherent flavors.
- Crust Flavor: Breads made with stone milled flour often have a thicker, more flavorful crust due to the Maillard reaction, which is enhanced by the presence of whole grain components.
Sensory Experience:
Aromatic Qualities:
- Freshly Milled Aroma: Stone milled flour often has a fresher aroma compared to roller-milled flour. The aroma can be nutty, toasty, and slightly sweet, enhancing the overall sensory experience.
- Layered Flavors: The combination of all grain components results in a flour with layered flavors that can range from sweet and mild to rich and earthy. This complexity can add depth to a wide variety of baked goods, from breads to pastries.
Grain Varieties:
Unique Varietal Flavors:
- Heirloom and Ancient Grains: Stone milling is often used for heirloom and ancient grains, which have distinct and often more pronounced flavors compared to modern wheat varieties. These grains can offer unique flavor profiles such as spicy, grassy, or fruity notes.
Overall, the flavor of stone milled flour is richer, more complex, and more nuanced than that of roller-milled flour. This is due to the preservation of the whole grain components, the minimal heat generated during milling, and the enhanced fermentation properties. Bakers and consumers who use stone milled flour often appreciate these attributes for the depth and authenticity they bring to their baked goods.
Come back next week! We will be discussing heat generation and the traditional method of stone milling!