For some time now, on the shelves of supermarkets, we have found more and more pasta and whole grains available. But what are the benefits of eating wholemeal? First of all you need to know that common pasta, called white pasta, is the result of the refining of whole wheat. A refining which consists in the crushing of the grain kernels which are ground by milling rollers. Then the process of separating the flour (endosperm) from its pericarp and the germ takes place by passing through sieves.
It is true that the bran and the germ (which make up just under 20% of the weight of the caryopsis) contain nutrients such as mineral salts, vitamins and lipids, but separation is necessary to obtain flours such as type 0 and type 00, mainly used for the production of pastry products and bakery products, which would find little demand from the consumer if made with wholemeal flours.
Since the bran / germ is rich in lipids, it is subject, especially when stored at high temperatures typical of the summer period, to an oxidative process of rancidity of the fat part, decreasing the quality and shelf life of the product.
The flour, without the bran / germ, still contains proteins and carbohydrates useful for our diet. If it has not undergone technological processes such as heat treatments, additions of chemicals or adjuvants, it is misleading to consider it unnatural.