What are Advantages of low extraction rate flour?

Advantages of low extraction rate flour:

* Higher nutritional value: Low extraction rate flour retains more of the wheat germ and bran, which are rich in nutrients such as fiber, vitamins, and minerals.

* Better flavor and texture: Low extraction rate flour has a more complex flavor and a chewier texture than high extraction rate flour.

* Longer shelf life: Low extraction rate flour has a longer shelf life than high extraction rate flour because it contains less oil, which can go rancid over time.

* More versatile: Low extraction rate flour can be used in a wider variety of recipes than high extraction rate flour. It is ideal for making bread, pasta, pastries, and other baked goods.

Some specific examples of the advantages of low extraction rate flour include:

* Reduced risk of chronic diseases: The fiber in low extraction rate flour can help to reduce the risk of chronic diseases such as heart disease, stroke, and type 2 diabetes.

* Improved digestion: The fiber in low extraction rate flour can help to improve digestion and prevent constipation.

* Weight management: The fiber in low extraction rate flour can help to keep you feeling full and satisfied, which can aid in weight management.

* Lower glycemic index: The low glycemic index of low extraction rate flour means that it does not cause a rapid spike in blood sugar levels, which can be beneficial for people with diabetes or prediabetes.

Overall, low extraction rate flour is a healthier and more versatile choice than high extraction rate flour. It is a good source of nutrients, has a better flavor and texture, and can be used in a wider variety of recipes.