Multigrain flour

Multigrain flour is a blend of two or more different grains, offering a more complex nutritional profile than single grain flours.^[1] It usually consists of a blend of whole grains, such as barley, oats, wheat, and millets, and occasionally even pulses or other legumes. This mixture can improve the nutritional content of baked goods and other dishes.^[2]

Multigrain flour usually has a coarser texture and a more dense, hearty consistency than all-purpose flour, due to the presence of different grains.^[3][4] The particular consistency may change depending on the grain mixture and milling process. Some multigrain flours may absorb more water than others, particularly those made with whole grains, hence requiring modifications made to hydration levels in recipes.^[4][5]

More specifically, grain types (such as wheat, rye, oats, etc.) and whether they are whole or refined may affect the texture of the flour and its behavior in baking.^[4] Also, the method used to grind the grains, such as roller milling or stone grinding, affect the fineness and consistency of the flour.^[3][6] In general, more water is needed to make a dough with a whole grain flour than with a refined flour.^[7] When preparing the dough, adding other grains, seeds, or flakes might also change the texture of the flour.^[4]

Common grains used in multigrain flours are barley, oats, whole wheat, millets, corn, rye, spelt, and buckwheat.^[1][2] In general, there are 7-grain atta, 5-grain atta, and high fiber atta. A 7-gain atta contains a combination of seven different grains, offering a diverse nutrient profile and slightly nutty flavor. A 5-grain atta is a combination of five whole grains that offers a somewhat earthy flavor and a balanced nutritional profile. And a high fiber atta is a flour specially made with high-fiber grains to improve the health of the digestive system and encourage the feeling of fullness.^[2] One of the primary components of all multigrain flours is whole wheat, which provides fiber and many nutrients.^[8][9]

Multigrain flour offers several health benefits due to its high fiber content, vitamin richness, and potential to promote weight control and digestive health.^[10] More specifically, multigrain flour is rich in soluble and insoluble fiber, which helps maintain regular bowel movements, avoid constipation, and support the overall digestive health.^[1] In addition, foods high in fiber, such as multigrain flour, can prolong the feeling of fullness, which may help in the weight management and in the prevention of overeating. Compared to refined flour, multigrain flour typically has a lower glycemic index, which means that it releases glucose into the bloodstream more gradually and helps to avoid blood sugar spikes.^[11][12][13]

Other health benefits include the lowering of LDL cholesterol levels, potentially reducing the risk of heart disease.^[2] Finally, multigrain flours contain various vitamins and minerals, including B vitamins, iron, magnesium, and zinc, which are important for overall health and well-being.^[14]

• Some of the basic grains used to produce a multigrain flour.
• 
  Barley grains with and without the outer husk.
• 
  Different types of rye.
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  Grains of wheat, rye and their hybrid, triticale. Triticale is significantly larger than wheat.
• 
  Black oat grains.
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  Millet grains.

• Multigrain bread