Modern wheat flour contains proteins that enable the creation of elastic yeast-fermented dough.
Whole wheat flour is often thought to be healthier. It contains plenty of fiber, vitamins, and minerals, as well as protein. Gluten sensitivity or celiac disease sufferers should avoid it because it includes gluten.
The GI and glycemic load of whole-grain wheat are 54 and 11.5 respectively. These foods with low glycemic index assist manage blood sugar. Magnesium, which helps with insulin production, is abundant in whole-grain wheat. Due to its higher protein and fiber content than rice, wheat has a higher nutritious value.
If you already have high blood pressure, increasing your intake of whole-grain foods may help bring it down.
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