Whole wheat grain or white flour, refined sugar and salt in our dishes?

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A grain of wheat is mainly composed of the germ, albumen, and cortex. The latter, in turn, is made up of three layers under which the starch-filled albumen is found, in a more or less solid state, depending on the degree of humidity. At the point where the albumen becomes very consistent there is a small and hard kernel, in the shape of a walnut, the germ, that is, the part from which the future plant is to be born. The cortex protects it against the outside and the albumen layer will nourish it until it has its own roots with which to extract its food from the soil. All other cereals have the seed made up according to the same principle and all can serve equally well in the production of bread – barley, oats, rye, millet and even corn.

Wheat differs from other cereals in that it is the only one that contains the entire series of B vitamins, without which life would be inconceivable, and that is why bread has been considered since ancient times as “everyday food”.
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