Wholemeal pasta crafted from type 720 rye flour – a nutrient-dense, unrefined grain product
Katarzyna Mazur
2026-03-24
2 min. read
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The concentration of bioactive compounds found in whole grain pasta derived from rye flour is intrinsically linked to both the specific grain cultivar and its milling classification, commonly referred to as the "flour type." This metric quantifies the percentage of mineral residues—termed ash—per 100 kilograms of the final milled product. It is critical to note that a greater proportion of bran and germ fractions within the flour not only elevates its typological classification but also corresponds to a heightened presence of constituents with well-documented benefits for human health, including dietary fiber, B-complex vitamins, trace minerals, and antioxidant phytochemicals.
The properties of wheat flour type 720 vitamins and minerals
Grain flour type 720 is one of the least nutrient-dense of grain flours. It is a typical clear flour intended for the baking of cereal flour. Nevertheless, it provides valuable mineral ingredients and vitamins to the body. 100 g of this flour contains a portion of folic acid, which covers the daily requirement for this ingredient at 12.5%.. The folic condition prevents the proper development of the nervous tract in the fetus and the development and functioning of the neural system as well. This ingredient is particularly important in the diet of women.
Is it even calories how many calories does grain flour type 720 have?
100 g of grain flour type 720 provides approximately 336 calories, of which 71 g of carbohydrates, 5.9 g of protein and 2 g of proteins and 6.5 g of fiber.
Grain flour type 720 used
The main use of wheat flour is baking a homemade baking powder on an acidifier. It can also be used to make homemade corn syrup by adding spices and the skin of rye bread.
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