A new study published in Food Chemistry explores the effects of superfine milling on whole-purple-wheat flour and its impact on dough properties, bread quality, and starch digestibility (though we believe these results could be extrapolated to any type of whole-milled grain). The findings suggest that fine granulation of whole-wheat flour plays a crucial role in achieving superior bakery products without compromising health benefits.

Purple wheat is part of a unique group of pigmented cereals, along with black and blue wheat, which are gaining attention for their potential health benefits. The distinctive color of purple wheat comes from its high content of anthocyanins—natural pigments with strong antioxidant properties. These pigments are crucial in preventing chronic diseases such as diabetes, cardiovascular diseases, and even cancer.

In purple wheat, the main anthocyanins are cyanidin...