Sugar, butter and white flour are the core ingredients for most baked goods. In an effort to make breads, muffins and pastries healthier, non-commercial operators are swapping in better-for-you options for these three ingredients. Incorporating fiber-rich whole-wheat flour might be the most common way non-commercial operators up the nutritional value of their baked goods. Take the Blood Orange Scones with Fresh Berry Compote served at Elmhurst Memorial Healthcare, in Illinois, which boast 100% whole-wheat flour.
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机译：糖，黄油和白面粉是大多数烘焙食品的核心成分。为了使面包，松饼和糕点更健康，非商业经营者正在为这三种成分换取更好的选择。掺入富含纤维的全麦面粉可能是非商业经营者提高其烘焙食品营养价值的最常见方法。以伊利诺伊州Elmhurst Memorial Healthcare提供的带有新鲜浆果蜜饯的血橙烤饼，该面粉拥有100％的全麦面粉。
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