La farina di grano duro, qualità e caratteristiche nutrizionali

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Alla base della dieta mediterranea, c’è la farina. Nella nostra cucina è molto usata, pensiamo alla preparazione della pasta sia all’uovo sia di grano duro. Conosciamo realmente questo prodotto? A volte si danno per scontate le cose più semplici ed elementari. La farina più comune è quella di grano (o mais) ed è costituita principalmente da amido e, in piccole percentuali, anche da proteine, grassi e fibre.

Il frumento utilizzato per la produzione della farina può essere duro oppure tenero, quest’ultimo è destinato alla produzione del pane e dei dolci. Macinando il grano duro si ottiene una farina decisamente più granulosa e di colore giallo abbastanza intenso, tanto che i prodotti da forno ottenuti con questo ingrediente mantengono la tonalità.  La farina 00 invece è bianchissima e proviene da una prima macinazione della parte più tenera e pregiata del seme. È composta, in questo caso, solo da amido e proteine. Non è considerata, però, un prodotto di pregio da un punto di vista nutrizionale perché non contiene proteine, sali minerali, vitamine e fibra.

Esiste poi la farina 0, anche in questo caso abbiamo un prodotto bianco, di primissima scelta e ricco di amido. Risulta al tatto decisamente meno sottile della prima. È ottima per la produzione del pane e della pasta fatta in casa. In numeri crescono e troviamo la farina tipo 1 e tipo 2. Il colore diventa meno candido, perché ovviamente è meno raffinata e più ricca di crusca.

Per avere un’idea più chiara della farina, è necessario fare un’ulteriore specifica. Dalla macinazione del grano tenero si ottiene un 70 percento di farina e un 30 percento di crusca.  Il semolato è la rimacinazione della semola, utilizzato per la produzione del pane di grano duro, prodotto classico del nostro Sud e, rispetto a quello prodotto con la farina 00, ha una capacità di conservazione maggiore. Infine, c’è la farina integrale. Non piace a tutti, ma è la più completa e ricca a livello nutrizionale.

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