kokonaisjyväjauho

Kokonaisjyväjauho, also known as whole grain flour, is a type of flour that is produced by grinding the entire grain kernel. This includes the bran, germ, and endosperm. In contrast, refined flour, such as all-purpose flour, has had the bran and germ removed, leaving only the starchy endosperm.

The presence of the bran and germ in whole grain flour means it retains more of the grain's natural nutrients. These include fiber, vitamins (such as B vitamins and vitamin E), minerals (like iron, magnesium, and zinc), and antioxidants. The fiber content is particularly notable and contributes to the digestive health benefits associated with whole grains.

Kokonaisjyväjauho has a coarser texture and a more robust, nutty flavor compared to refined flours. This can affect the texture and taste of baked goods, often resulting in denser and heartier products. It is commonly used in breads, muffins, pancakes, and other baked goods where its nutritional benefits and distinct flavor are desired. Different types of grains can be used to make kokonaisjyväjauho, including wheat, rye, barley, oats, and corn, each imparting unique characteristics to the flour. The nutritional profile and baking properties will vary depending on the specific grain used.