1.90€
Biodynamic durum wheat is the origin of this bran. The wheat is cultivated here in Agia Triada, Farsala, Thessaly, and has been for three generations. The wheat is milled and two separate fractions are obtained : flour and bran.
Fiber intakes are generally lower than recommendations. Wheat bran, the outer shell of the wheat grain, is a concentrated source of insoluble fiber. In addition to fiber, it is nutritionally rich in minerals, vitamin B6, thiamine, folate and vitamin E, antioxidants.
The European Food Safety Authority has recently approved a number of health claims for wheat bran: two for gastrointestinal health; two for faecal bulking and transit time; two for prevention of diet-related diseases. Scientific research is ongoing towards its possible uses that may include bowel disorders such as constipation, high blood pressure and high cholesterol, cancer prevention.
Water loving wheat bran is not really meant to be taken by itself
Uses include: mixing in smoothies, sprinkling on hot or cold cereals/oatmeal, topping yogurt, addition to soups, stews, casseroles, inclusion in the mix for panning, , addition to pancake, waffle, roll and bread mixes.
In bread making: Before adding it to the mix and kneading, it should be properly hydrated which is achieved by soaking bran in water or in some of the recipe liquid either for 15 to 30 minutes or for 2 to 3 hours if a hydration level of less than 100% is desired. By softening before incorporation into a bread mix, wheat bran becomes less abrasive, so its is gentle on the flour gluten and a bread that is dense, dark, dry, crumbly, low is avoided.
Sources: www.webmd.com , www.researchgate.net , nih.gov
Apart from the pre-- and post-harvest information about our products, all information presented here is intended for notification purposes only.. The trinity farm does not accept any responsibility for adverse effects from their use. You are advised to consult a professional before using any product for medicinal purposes.