WHOLE GRAIN – INTACT
The consumption of Whole Grain whole grains, with their excellent nutritional properties, can help you define an excellent diet, adapting to your normal habits and without sacrificing taste.
Not all wholemeal flours are the same: in fact, they have different nutritional and functional values
it depends on their structure and the type of cereal processing. Most whole wheat flours found on the market are recomposed flours. That is, a percentage of bran is added to one part of the starch (endosperm). With this operation, a part of the nutrients is thus lost and important parts of the caryopsis from a functional point of view are missing. In the illustration the external coverings, proceeding towards the inside, are: epicarp, mesocarp and endocarp. Together they form the pericarp, the protective organ. These coatings when ground will form bran.
Most of the nutrients are located in the wheat germ and in the bran parts but in the innermost area of the wheat grain, the one closest to the endosperm where the aleurone part of the seed is present, which results in traditional milling as a waste product, because it is not interesting for processing.
A Whole Grain Intact Grain Flour, that is, with all the parts of the wheat grain (starch, fibre, germ), allows it to have excellent nutritional values and characteristics. And if, characterized by low starch grinding, it affects a lower transformation of sugars.
Definition
Whole Grain Is the term that identifies all those products derived from the processing of cereals that contain all the parts of the wheat grain: starch, bran, germ.
There are multiple definitions of Whole Grain.
This is the best for us.
“Whole Grain” Grains and foods derived from them contain all the essential parts and natural nutrients of the whole wheat seed in their original proportions. If the grain has been processed (eg broken, crushed, rolled, extruded and / or cooked), the food product should provide the same rich nutrient balance found in the original wheat seed “
https://wholegrainscouncil.org/definition-whole-grain 2004, May
Why
Taking into consideration the definition of Whole Grain, Integrano believes in the value of these products because of:
- The presence of wheat germ and branis decisive for the importance of nutritional values
- The particular processing of the wheat grain (which is broken or crushed) is a fundamental characteristic for having a lower transformation of starch into glucose
Targets
The Whole Grain initiative presents itself as an interdisciplinary non-profit network on a worldwide level.
It was born after the 6th International Whole Grain Summit in 2017 with the aim of coordinating a collective action plan and increasing the consumption and intake of whole grains worldwide, due to their importance in diets.
It was born after the 6th International Whole Grain Summit in 2017 with the aim of coordinating a collective action plan and increasing the consumption and intake of whole grains worldwide, due to their importance in diets.
In recent decades, many organizations have sprung up to support the daily use of this particular type of grain processing:
Healthgrain Forum
Whole Grain Initiative
Whole Grains Council
Integrano also supports and adheres to the values of the Whole Grain initiative.
We are partners of many international universities and research institutes.
We are partners of many international universities and research institutes.