Volantino

Gluten is formed from the union of two types of proteins, glutenins and gliadins, when the flour of some grains is mixed and kneaded with water. Gluten forms an elastic link and is essential in bread making as it allows the dough to rise. Among all cereals, wheat is the most suitable for bread making because it is richer in gliadins and glutenins. The ability of a grain to form gluten is called “strength”, measured by parameter W, on the basis of their “strength”, flours are classified as “weak” (e.g. suitable for the preparation of biscuits), medium (e.g. used for making ordinary bread), or strong (suitable for long rising products, such as panettone).. IF YOU ARE CURIOUS DID YOU KNOW THAT... .starch, the main carbohydrate of grains, consists of two different types of molecules: amylose and amylopectin. During digestion, amylose is absorbed more slowly than amylopectin: this allows for a more contained increase in the concentration of glucose in the blood (blood sugar). Therefore, the richest varieties of grains in amylose are the best in terms of blood sugar control, as they help contain postprandial concentration (i.e. after a meal) of blood sugar. Food is classified on the basis of its effect on blood sugar using the glycemic index, a parameter that describes the ability to increase blood sugar. Compared to refined grains, whole grains generally have a lower glycemic index. The nutritional composition can vary between the different types of grains. However, in general, grains are a source of: • Carbohydrates , mainly starch, which represent about 72% of the weight of the grain seed; • Fibre , present in the outermost layers (in the pericarp and bran), especially abundant in whole grains and their derivatives, while the content is reduced in food produced with refined grains; • Proteins , the content of which varies according to the type of grain. Rice contains 7%, common wheat 12% and durum wheat about 14%. Even the type of protein varies: for example, only some grains such as wheat, barley and rye contain proteins which, when mixed with water, form GLUTEN. Protein quality is generally low in grains, which lack some essential amino acids such as lysine. The protein quality in some pseudo-grains such as amaranth and quinoa is higher, thanks to the presence of lysine; • Group B vitamins , which however are largely eliminated during the refining process with the removal of the germ; • Minerals , it is estimated that about one third of calcium and zinc in the diet in Europe comes from grains and their derivatives. Since most of the mineral salts are found in the outermost parts of the grain (bran), the maximum supply of minerals is obtained by eating whole grain-based food; • Bioactive compounds : grains are also characterised by the presence of some compounds called “bioactive”, such as polyphenols which are useful to the plant to defend itself from external attacks and which can also play a positive role for our health. Since they are contained in the outermost layers of the grain, these compounds are mainly present in whole grains. THE HAPPY UNIVERSE OF GRAINS LET’S EAT WELL 69