Unrefined flour, also known as whole grain flour, is flour that contains all parts of the grain, including the bran, germ, and endosperm. In contrast, refined flour, also called all-purpose flour or white flour, has had the bran and germ removed, leaving only the starchy endosperm.
The process of making unrefined flour involves grinding the whole grain into a fine powder, retaining all the nutrients and fibers present in the bran and germ. Here's a general overview of how unrefined flour is made:
Harvesting: Whole grains, such as wheat, rye, barley, oats, etc., are harvested from the fields.
Cleaning: The harvested grains go through a cleaning process to remove any impurities like dust, dirt, and stones.
Milling: The cleaned grains are sent to a mill, where they are ground into flour. In traditional stone milling, the grains are crushed between two large stones to create the flour. In modern milling, steel rollers are commonly used.
Sifting (optional): Some whole grain flours may undergo a sifting process to remove larger pieces of bran, creating a slightly lighter texture. However, even after sifting, the resulting flour is still considered unrefined because it contains the bran and germ.
The reason for making unrefined flour is to retain the nutritional value of the grain. Whole grains are rich in essential nutrients such as fiber, vitamins (like B vitamins), minerals (like iron and magnesium), and antioxidants. These nutrients are found in the bran and germ, which are removed during the refining process to make white flour.
By using unrefined flour in baking and cooking, you can benefit from the wholesome goodness of the entire grain. The fiber content in whole grain flour also provides better digestion and can help regulate blood sugar levels.
It's important to note that unrefined flour behaves differently in baking compared to refined flour due to its higher fiber content. The presence of bran can make the resulting baked goods denser and coarser. As a result, recipes may need to be adjusted to accommodate the characteristics of whole grain flours.
In summary, unrefined flour, or whole grain flour, is made by grinding the entire grain and retains its bran and germ, offering higher nutritional value and a distinct flavor profile compared to refined flours.