Peeled and whole grain flour. Wholemeal flour - what is it? gost, grade, application. Recommendations for using wholemeal and whole grain flour

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Each of us has probably heard that whole grain flour brings many benefits to the body. It is rich in vitamins, nutrients and is suitable for preparing a wide variety of dishes. Read about what this product is, what properties it has and what foods it can include.

Whole grain flour - what is it

Whole grain flour (TSM) is obtained in a special way, due to which all the properties of cereal grains are preserved in it. This method has been used for a very long time, the very first types of bread were made from wholemeal flour. Grains are processed entirely by single grinding without sieving, without separating the shell, the inner part of the grain, the germ. The resulting product consists of relatively large particles, different in size. What properties it has and how it differs from the ordinary one. The main advantage is that absolutely all grain components are preserved in the product.

The shell is the richest in vitamins and minerals, and it is absent in the composition of ordinary flour, unlike whole-ground flour. After a single grinding of grain, a lot of B, H, E vitamins, chromium, iron, manganese, and calcium remain in the product. It is believed that the use of dishes from it has a beneficial effect on the digestive system, heart, blood vessels. The product is rich in fiber, which, when ingested, stimulates intestinal motility and prevents cholesterol from being absorbed. Wholemeal flour can also cause harm to the body:

1. Irritates the mucous membrane of the gastrointestinal tract, which is unsafe for people who suffer from gastritis or cholecystitis.
2. May disrupt the natural intestinal microflora.
3. It is capable of containing heavy metal particles if it is made from cereals growing in places with poor ecology.

Types of Whole Wheat Flour

The product can be prepared from different types of cereals. Depending on this, the following types are distinguished:

• rye wallpaper;
• oatmeal;
• wholemeal flour from wheat (coarse grinding);
• pea;
• peeled rye;
• buckwheat;
• barley.

How to make whole wheat flour at home

The process is nothing complicated. A useful product is made from cereal grains using one of the following types of equipment:

1. Household electric or hand mill. The price of this device is high, but it is very convenient to use it. It is worth buying mills only for those people who have already decided that only whole grain products should be present in their diet.
2. Blender. The more powerful it is, the better.
3. Food processor. A device that has a nozzle with metal knives is suitable.
4. Coffee grinder, spice grinder. A good option for cooking a small amount of product.

1. Coarse grinding is best obtained in manual appliances, for example, a mill, coffee grinder.
2. Recycled grains should be laid out on clean paper with a layer of two to three centimeters and dried in a room that is well ventilated. The product must be stirred periodically. It will be ready when it stops sticking to your hands.
3. Store raw materials in a paper or cloth bag in a dry and cool place. It should be used within a month.

What to cook

The product is not very popular because it has a number of specific properties. Whole flour contains a huge amount of fiber, which makes baking difficult. If you need a beautiful lush dough, and not a low crumb, then it is better to use not this one, but an ordinary one. If you are interested in flour products that benefit the body, use a coarse grinding product. A lot of products are prepared from it: bread, pies, cakes, rolls and even porridge.

Baking - recipes

There are a lot of sweet and savory dishes that are made from a coarse grinding product. Baking from it is very useful for weight loss, because the calorie content is minimal. You can make pancakes, hash browns, pies, tortillas, rolls, muffins, open, closed and puff pastries. Depending on what filling you choose and how you serve the dishes, you will get desserts or hearty pastries.

Bread

• Cooking time: 2 hours.
• Servings Per Container: 1
• Calorie content of the dish: 1287 kcal.
• Purpose: baking.
• Cuisine: English.
• Difficulty: high.

Whole-wheat bread in the oven can be wheat, rye, oatmeal, or made with mixed grains. Baking it is not too easy, but the result will cause you genuine admiration. Yeast bread prepared according to the following recipe with a photo turns out to be very fragrant, with a crispy crust. It is low in calories and can be eaten even during weight loss.

Ingredients:

• czm - 0.4 kg;
• salt - 20 g;
• coarse grinding oatmeal - 0.1 kg;
• bran - 25 g;
• brown sugar - 10 g;
• warm water - 0.4 l;
• instant yeast - 2 tsp.

Cooking method:

1. Set the oven to the lowest temperature and heat the flour for 10 minutes. Sift it several times.
2. Mix it with salt, sugar, yeast, pour water. Knead the dough and immediately transfer to the mold. Cover with foil or towel. Leave for an hour. The mass will double.
3. Bring the oven up to 190 degrees. Sprinkle the bread with bran and bake it for 40 minutes. Take it out of the form. Bake another 10 minutes to get a crust.

porridge

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 895 kcal.
• Purpose: breakfast, children.
• Cuisine: European.
• Difficulty: easy.

Whole grain porridge is a great dish that you should definitely introduce into your family's diet. It is rich in vitamins, nutrients, and most importantly - very tasty and sweet. It is very easy to cook it. If you do this once, then most likely porridge will become one of your all-time favorite breakfast options. Remember how to cook it.

Ingredients:

• czm wheat - 3 cups;
• water - 2 l;
• honey - 100 g;
• berry juice - 2 cups.

Cooking method:

1. Boil water. Pour in the juice, add honey. Whisking constantly, add flour in small portions.
2. Simmer the porridge over low heat for 20-25 minutes.
3. Cool the dish and serve, garnished with fresh fruit or sprinkled with sugar.

Recipes

You already know that the product is suitable for preparing a huge number of dishes. It is part of pancakes, pancakes, pies and buns, muffins, cookies, gingerbread. If you are interested in savory products, you can try making bread, tortillas, or even homemade pasta. Any dish you cook will turn out not only very tasty, but also healthy.

Pancakes

• Number of servings: 6 persons.
• Calorie content of the dish: 1462 kcal.
• Purpose: breakfast.
• Cuisine: Russian.

Whole grain pancakes with milk are simply amazing. You can choose any filling for them: sweet, meat, mushroom, vegetable. They are good and just hot with butter or sour cream. The dish contains not many calories, so it is suitable even for those people who are on a diet. Remember how to cook a serving of pancakes that will last you for a long time.

Ingredients:

• wholemeal flour - 0.4 kg;
• salt - 1 tsp;
• milk - 5 glasses;
• sugar - 2 tbsp. l.;
• eggs - 4 pcs.;
• vegetable oil - 4 tbsp. l.

Cooking method:

1. Whisk eggs, sugar, salt. Add milk and keep stirring.
2. Gradually add flour. Don't stop whipping.
3. Pour oil into the dough. Leave for half an hour.
4. Grease a frying pan with oil, and preferably with a piece of lard.
5. Bake pancakes, picking up the dough with a ladle, over a fire slightly above medium on both sides.

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 2358 kcal.
• Purpose: garnish.
• Cuisine: Italian.
• Difficulty: above average.

Useful products are suitable not only for making pastries, but also for mouth-watering homemade pasta or noodles. Whole grain pasta is not too low in calories, but it is very nutritious and satisfying. Even if you are on a diet, you can afford a small portion for lunch. The best addition to pasta is a small piece of lean meat or vegetable salad.

Ingredients:

• czm - 7 glasses;
• ground paprika - 4 tbsp. l.;
• eggs - 8 pcs.;
• dried parsley - 4 tbsp. l.;
• water - 50 ml;
• dried basil - 4 tbsp. l.;
• salt - 1 tsp

Cooking method:

1. From the main ingredients, make a very cool dough. Add salt, spices, leave it in the bag for half an hour.
2. Roll out into a very thin layer. Roll up and cut into thin strips of noodles.
3. Dry the pasta. This will take up to an hour.
4. Store in the freezer or boil immediately by adding a teaspoon of salt per liter of water. Cook for three minutes after the noodles float to the top.

Patties

• Cooking time: 1.5 hours.
• Servings: 10 persons.
• Calorie content of the dish: 3211 kcal.
• Purpose: baking.
• Cuisine: Russian.

Whole grain pies without yeast are not as fluffy as butter, but this does not spoil their taste at all. You are presented with a recipe with a photo of a dish stuffed with boiled chicken eggs mixed with green onions, but you can choose another filling of your choice, including sweet. You can try making pies with cottage cheese and raisins.

Ingredients:

• whole grain flour - 260 g;
• egg yolks - 2 pcs.;
• peeled rye flour - 240 g;
• sesame seeds;
• vegetable oil - 100 ml;
• green onion - a bunch;
• salt - 1 tsp;
• boiled eggs - 10 pcs.;
• water - 250 ml.

Cooking method:

1. Mix the sifted flour with salt, oil and water. Make a ball out of the dough, wrap in clingfilm and leave for half an hour.
2. Chop eggs, onions. Slightly fry these products in a pan.
3. Roll out the dough thinly. Use a bowl or other suitable object to cut circles out of it.
4. Put the filling in the middle of each, pinch the edges.
5. Put the pies in the form. Lubricate them with raw yolk and sprinkle with sesame seeds. Bake in an oven heated to 180 degrees for half an hour.

• Cooking time: 4 hours.
• Servings Per Container: 18 pieces.
• Calorie content of the dish: 4504 kcal.
• Purpose: baking.
• Cuisine: European.
• Difficulty of preparation: high.

Whole grain yeast buns are a delicious pastry that benefits the body. Their pulp is porous, and the crust is crunchy. Buns stay fresh for a long time. They can be served with sour cream, butter, jam or condensed milk. If you want to bake a smaller number of rolls, then part of the dough should simply be frozen in the refrigerator, it will not lose its properties.

Ingredients:

• whole grain wheat flour - 0.6 kg;
• sesame - 40 g;
• wheat flour of the first grade - 0.3 kg;
• poppy - 2 tbsp. l.;
• water - 0.4 l;
• flax seeds - 4 tbsp. l.;
• milk - 0.2 l;
• fast-acting yeast - 2 tsp;
• butter - 100 g;
• salt - 2 tsp;
• sugar - 50 g.

Cooking method:

1. Sift the flour. Mix with yeast, sugar, salt.
2. Pour in milk and warm water.
3. Knead the dough, gradually introducing soft butter into it. Do intense movements for at least 15 minutes.
4. Form a ball from the dough. Place in a bowl greased with vegetable oil. Let stand warm for an hour.
5. Punch down the dough. Send it back to heat for an hour.
6. The test should be three times larger. Divide it into 18 equal servings. It is better to use a kitchen scale.
7. Roll each piece into a ball.
8. Mix flax, poppy and sesame seeds. Moisten each bun with a little water and dip the top into the toppings or simply pat on top.
9. Cover the form with baking paper. Lay out the blanks at a distance from each other. Dust with flour and cover with foil. Leave to proof for 40 minutes.
10. Remove the foil from the buns. Bake them in the oven for 10 minutes at 200 degrees, and another half an hour at 180C.

apple pie

• Cooking time: 1 hour.
• Servings: 12 persons.
• Calorie content of the dish: 3147 kcal.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

Apple Pie is a deliciously delicious low calorie dessert that looks great. It will appeal to all lovers of charlotte and other pastries with fresh fruit. Making this wonderful cake is very easy, the process takes only one hour. If you are expecting guests for the holiday and want to treat them to something useful, be sure to remember how to cook this dessert.

Ingredients:

• whole grain flour - 0.4 kg;
• lemon juice - 2 tbsp. l.;
• baking powder - 5 tsp;
• cinnamon - 25 g;
• sugar - 100 g;
• raisins - 100 g;
• vanillin - 2 sachets;
• starch - 4 tbsp. l.;
• butter - 150 g;
• apples - 10 pcs.;
• eggs - 2 pcs.;
• milk - 50 ml.

Cooking method:

1. Make a dough with flour, 70 g sugar, baking powder, vanillin, soft butter, eggs and milk.
2. Divide into two parts, roll each of them.
3. Lay out one circle in a form, forming the bottom and sides of the pie.
4. Mix the sliced ​​apples with the remaining sugar, starch, cinnamon, lemon juice and raisins. Pour into pie base.
5. Cover the workpiece with the second circle of dough, pinch the edges.
6. Bake in the oven at 190 degrees for half an hour.

Diet cookies

• Cooking time: 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 897 kcal.
• Purpose: diet.
• Cuisine: European.
• Difficulty of preparation: easy.

Cookies are an ideal choice for people who prefer diet food and supporters of a healthy lifestyle. Baking comes out moderately sweet, it is satisfying and nutritious. The process of preparing such cookies will not take you much time. In the list of components that make up the dish, only the most useful and low-calorie foods. The cookies are best served with natural low-fat yogurt or milk.

Ingredients:

• whole grain wheat flour - 320 g;
• olive oil - 60 ml;
• salt - 0.5 tsp;
• milk - 230 ml;
• baking powder - 0.5 tsp;
• honey - 2 tbsp. l.;
• soda - 0.5 tsp

Cooking method:

1. Mix flour with salt, baking powder and soda.
2. Add honey, milk, olive oil.
3. Knead the dough by hand or in a bread machine, roll into a ball. Leave for 10 minutes.
4. Roll out the dough with a layer, the thickness of which will be no more than half a centimeter. Use a glass or other suitable utensil to cut out cookies (you can use curly molds).
5. Put the blanks on a baking sheet and bake at 180 degrees in the oven for a quarter of an hour.

Cupcake on kefir

• Cooking time: 1 hour 20 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 1296 kcal.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

Csm muffins are a wonderful light dessert that can be safely served for morning or evening tea drinking. The recipe is simple, and they are prepared relatively quickly. You can make one large cupcake, or you can pour the batter into special molds and make small muffins that are very easy to serve and eat. Poppy, which is in this recipe with a photo, you can replace with crushed nuts, the difference in taste will be significant.

Ingredients:

• kefir - 3 cups;
• honey - 2 tbsp. l.;
• eggs - 2 pcs.;
• poppy - 2 tbsp. l.;
• czm - 3 cups;
• baking powder - 1 tsp;
• soda - 1 tsp

Cooking method:

1. Mix flour with baking powder, soda, beaten eggs, kefir. Leave for half an hour.
2. Add poppy seeds and honey to the dough. Mix well.
3. Pour the batter into the molds without filling them to the top.
4. Bake in an oven preheated to 150 degrees for 50 minutes.

Recipes for weight loss

There are many diet foods that contain a minimum of calories:

1. Pear cheesecakes. Grind 0.4 kg of cottage cheese through a sieve. Add 2 eggs and 1 pear, grated coarsely. Enter 60 g of CZM, 0.5 tsp. baking powder, a pinch of vanilla. Leave the dough for 10 minutes. Form cheesecakes. Bread them in oat bran. Bake at 180 degrees for 10-15 minutes.
2. Chapati. Sift 0.25 kg ccm. Add 0.5 tsp. salt, 150 ml warm water. Knead the dough. Leave for half an hour under the film. Divide the dough into 5 pieces, roll each one thinly. Fry the tortillas in a dry frying pan on both sides.
3. Flax crackers. Sift 150 g tsm, add 0.5 tsp. sugar, the same amount of baking powder. Enter 2 tbsp. l. flax seeds, 60 ml of milk, mix. Pour in 30 ml of vegetable oil, knead the dough. Roll out into a layer, cut out crackers. Place them on a baking sheet, pierce with a fork. Bake for a quarter of an hour in the oven at 200 degrees.

Price

The product is very affordable. You can buy it in supermarkets or ordinary grocery stores, order it online with delivery. On sale there are both inexpensive products and products of elite manufacturers of higher cost. The table below shows how much the tsm costs:

Video: Charlotte

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Whole grain flour - how to make at home. Bread and pastry recipes with photos

Rye flour is a unique food product, the value of which is difficult to overestimate. It is obtained by grinding rye grains. The grain consists of a mealy kernel, a plant germ and outer shells. In the production of flour, grain is used in whole or in part. Flour is classified depending on the quality of grinding.

To obtain varieties of fine grinding, only the endosperm, the powdery kernel of the grain, is used. A product of coarser grinding is obtained by grinding the whole grain.

Several main varieties are produced from rye, including peeled and wholemeal flour. The less the raw material is subjected to pre-treatment, the coarser the grinding, the more useful qualities are retained in the final product.

This is a popular medium-ground rye flour that is white in color with a creamy or greyish tinge. Before grinding, the so-called “husk” is peeled from the rye grains - the outer shells, hence the name “peeled”. It is a powder, heterogeneous in consistency, in which large scaly particles are visually visible.

The reduced content of bran parts does not reduce the value of the product, but significantly improves its baking properties. This variety is one of the most useful and sought after. Peeled flour contains the optimal amount of useful substances, microelements, vitamins.

Because this product is almost 90% from floury grain cells, it retains a third more iron, one and a half times more magnesium and potassium than in varieties of finer grinding. A very important factor is the high content of fiber, which has a beneficial effect on human digestion, removes toxins and harmful compounds from the body. Accordingly, only 10% of waste remains in the form of husks during production.

This is a common variety that is the coarsest powder. The grain is ground, sometimes without even sifting, so there are quite large particles up to 700 µm. The flour is a dark gray powder with prominent brown inclusions.

In the manufacture of this variety, the grain is used as a whole, without pre-treatment. Therefore, this flour is called whole grain. It contains a large number of "chopped off" particles of the grain shell, the husk - the so-called "bran".

Also in the composition are wheat germ, which contain a significant amount of nutrients and fats. The presence of a high content of bran has a beneficial effect on the immune, reproductive, musculoskeletal systems of a person.

General properties of peeled and wholemeal flour

Both varieties are made from rye grain, so the composition and properties of both products are similar. They have the same energy value about 296 calories. Both varieties are valuable food products with a rich set of interchangeable and indispensable sets of amino acids, vitamins, and fiber. Widely used in the food industry for the preparation of bakery products.

The technology for the production of varieties "peeled" and "wallpaper" implies minimal pre-treatment of grain, so they retain the maximum amount of organic matter and dietary fiber.

The protein in rye is more complete than the protein in other cereals. It does not form gluten, has a unique ability to swell strongly. In the presence of a large amount of liquid, the swollen protein turns into a thick, sticky solution. For a long time, such flour was used to make paste - glue for paper products.

The difference between peeled flour and wholemeal flour

Peeled flour - a grade of finer grinding, contains more carbohydrates, starch, but less sugar. Wallpaper, thanks to gentle production technology, has the maximum amount of vitamins and nutrients.

It has a high content of vegetable protein, fats and dietary fiber. This flour is more saturated with macro and microelements. It has 25% more phosphorus, 30% more sodium.

Higher content of potassium, calcium, sulfur, magnesium, fluorine, 25% more copper, twice as much manganese. And also the content of fatty acids, amino acids, vitamin E and B vitamins is higher. Therefore, the most useful bread is produced from wholemeal flour.

Unfortunately, the content of vegetable oils does not allow storing this variety for a long time. Literally after one and a half to two months, a specific smell and a bitter taste appear, which negatively affects the quality of finished bakery products. In addition, the high content of bran parts makes wholemeal flour heavy and unsuitable for baking in its pure form. It must be combined with other, lighter varieties.

Variety "peeled":

• Produced from mealy endosperm cells.
• The grain is processed before grinding.
• Finer grind.
• Virtually no vegetable oils.
• Can be stored for a long time.
• Differs in a small amount of bran.
• It is actively used in baking.

Variety "wallpaper":

• Made from whole grains.
• The largest grind.
• Contains the maximum amount of bran.
• Enriched with oils, vegetable fats.
• It has a high fiber content.
• Deteriorates quickly.
• Does not have good baking properties.
• Higher fructose content.
• Contains hemicellulose.

The use of all parts of the grain in production increases the biological value of this variety, but reduces the baking properties.

Rye flour of both varieties is complete low calorie food, has rich taste and medicinal properties. The only negative factor is the high acidity of products from it. This point must be taken into account when planning the diet of people suffering from diseases of the digestive system.

Which is obtained from the processing of whole grains. In flour of this type, the content of ballast components is relatively higher than in the rest.

Because of this feature, wholemeal flour is slightly darker than premium flour. But this does not mean that when baking bakery products from such flour, they will be darker, they will also be light.

Coarse wheat flour is also distinguished by the fact that its shelf life is half as long (6 months) than that of premium flour (12 months). All this happens for the reason that in the flour of the g / p, the germs of the grains are preserved.

Therefore, it is often possible to feel bitterness in products made from flour of this variety. Another disadvantage of the flour of the g / p is that various insect pests (moths, weevils, etc.) start up in it very quickly.

This makes it clear that the flour is “alive”. Flour g / p has positive qualities. For example, compared with other types of flour, it is very rich in fiber and is in no way inferior in the manufacture of food products from it.

Although flour is used in many foods, it can also cause an allergic reaction. People who suffer from this disease are very sensitive to flour dust, but not to wheat itself.

The most common cereal crops are: barley, wheat and rye. So they then contain the component due to which people develop intolerance to the product or an allergic reaction. It's called Gluten.

"Gluten" is a protein substance found in grains. It is also called gluten, and it does not dissolve in liquid.
"Gluten" is the protein part of flour, which, when washed out, remains in the form of an elastic clot.

People with a disease such as "Celiac Disease" are contraindicated in eating foods containing gluten, namely any products made from cereals. They can be replaced with products that contain substitutes for wheat flour.

When used by people who have an allergic reaction to wheat flour, any product, there is acute pain in the abdomen, loose stools, the manifestation of eczema and asthma will increase, and even anaphylactic shock may occur.

To avoid all these unpleasant symptoms, it is recommended to avoid or even, if possible, eliminate foods containing gluten from your diet.

What can replace wheat flour

To replace wheat flour, you can use ready-made gluten-free ready-made mix. Such a mixture will come in handy for people who are allergic to wheat flour.

Wheat flour can still be replaced with other different types of starch and flour.

Here, for example, instead of one tablespoon of wheat flour, you can take:

 Cassava flour - 2 tablespoons
 Corn starch - 0.5 tablespoon
 Rice flour - 0.5 tablespoon
 Potato starch - 0.5 tablespoon
 Starch from arrowroot rhizome - 0.5 tablespoon

Instead of one glass of wheat flour:

 Finely ground cornmeal - 1 cup (without a slide)
 Barley flour - 0.5 cups
 Potato flour - 0.6 cups
 Corn flour - 1 cup
 Rice flour - 0.9 cups
 Wholemeal oatmeal - 0.75 cups
 Rye flour - 1.25 cups
 Ground oatmeal - 1.3 cups
 Rice flour - 1 cup
 Rye + potato flour - 0.5 cups per 0.5 cups
 Soy + potato - 1 cup per 0.75 cup
 Rye + rice flour - 0.3 cups per 0.6 cups
 Potato + rye flour - 0.3 cups per 0.7 cups

If you use not one, but two different types of flour as a preparation, it will turn out much tastier.

Types of wheat flour

Wheat flour is divided into several types:
 Grain
 Supreme
 First
 Second
 Wallpaper
Krupchatka is flour, which consists of homogeneous small grains of a light, creamy shade. It contains virtually no bran and is very rich in gluten (gluten). Great for making baked goods.

The highest grade is flour, which is slightly different from semolina, as it does not contain grains and has a snow-white color (sometimes with a slight shade of cream). The gluten content is also high.

First grade- This flour is very soft to the touch from fine grinding. It has a yellowish white color and also contains high amounts of gluten.

It is used when baking pancakes, rolls, fritters and so on.
The second grade is a whitish-brown flour with an eight percent bran content.

Whole flour- made from all types of wheat. The content of bran in it exceeds the previous flour twice.

properties of wheat flour

Today, wheat flour is one of the most popular types of flour. Its main task is to bake various bakery products from it.

But its purpose does not end here. Since wheat flour is also universal, it is used in almost the entire culinary field. And now, for all of us, it is not easy to imagine how we will live without wheat flour and its magnificent products.

Depending on what will be the raw material for flour, that is, grain, this will be its quality and composition. The highest grades of flour are made from the inner endosperm of wheat.

That is why flour of this quality contains a lot of proteins and carbohydrates. The peripheral part contains minerals, vitamins, proteins,.

Benefits of wheat flour

The benefits of wheat flour depend on its variety. Most people who have repeatedly studied the composition of flour stated that flour, in comparison with other food products, contains a lot of micro and macro elements.

But, despite this, due to the large amount of carbon, people who consume flour products begin to gain weight. That is why many experts advise mixing flour varieties when baking bakery products.

If this information was useful to you, then our efforts to create it were not in vain!

The main requirement for a healthy diet is to reduce the amount of food consumed by increasing its biological value. In order for the main product in the human diet - - to comply with this principle, the flour from which it is baked must contain a maximum of useful substances with moderate.

Only in bread made from “coarse” flour is a storehouse of useful grain components preserved, namely, all, and, and, which fall victim to fine grinding and sifting during the production of raw materials for baking “elite” varieties.

Wholemeal flour, which contains all the useful substances necessary for the healthy functioning of the body, includes wheat wallpaper.

Excursion into history

The diet of our ancestors consisted of 90% roughage. Bread was no exception, which was baked from "coarse" flour, which contains the whole range of useful components of wheat grain. Initially, it was obtained by grinding cereals in a mortar or grain grinder, and later with the help of millstones. Nowadays, the most common way to obtain raw materials for baking is grinding wheat grains on cast-iron rollers.

Varieties of wheat flour differ in the amount of grinding of cereal crops. The product is obtained by single, wallpaper and varietal (repeated or stepped) grinding of grain.

As a result of a single grinding without separating the grain shells and further sifting, whole grain flour is obtained, the yield of which is 100%. It is known as "forage" or "stern". In such a product, there are those obtained by grinding the shell, as well as the embryo, the aleurone layer and the parts of the endosperm of the grain adjacent to it. All these components saturate it with vitamins, minerals, trace elements and cellulose.

In the production of wholemeal wheat flour, a special technology of single-grade wholemeal grinding is used. With such grinding, grain shells are partially removed, and the product yield does not exceed 96%. In terms of useful components, flour is practically not inferior to whole grain flour. Half a century ago, most of the bread was baked from such raw materials in the territory, which is now commonly called post-Soviet.

With the improvement of grain processing technology, varietal grinding has become most widespread, in which the shell is removed from the grains, and only small fractions remain after sieving. The higher the grade of flour, the finer the grinding. The lack of nutrients and fiber in such a product is combined with an excess of gluten. Buns and confectionery are baked from it.

In addition to making bread and bakery products, various types of flour are used in the production of sausages and sauces, as well as confectionery and sweets.

general characteristics

Whole wheat flour is characterized by the largest grinding, its grain grains reach 600-700 microns. The grain is not subjected to pre-cleaning and is crushed as a whole, after which it is sometimes sifted through a very large sieve. As a result of such processing, a product is obtained containing a large number of coarse shells and retaining almost all the useful properties of the grain.

Fresh flour has a pleasant smell, and its taste is sweetish. Its color is usually grayish brown. By consistency, it should be crumbly and not “heavy” if you pick it up in a handful.

You can store the product for about six months. At the same time, factory packaging often indicates a much more impressive shelf life - from 1 to 1.5 years.

However, this does not mean that “long-lived” flour is better in quality. Rather, on the contrary - a long shelf life indicates the inclusion of stabilizers, fillers and preservatives in its composition.

Chemical composition and calorie content

Whole wheat flour is a rather high-calorie product. Its nutritional value is 312 kcal per 100 g. The composition of nutrients is as follows: 11.5 g of proteins, 2.2 g and 61.5 g.

At the same time, wallpaper stands out among other varieties of wheat flour due to its chemical composition, which includes a huge amount of vitamins, minerals and useful elements. These are , B, E, PP, as well as beta-carotene, etc.

Separately, it is worth mentioning dietary fiber, which helps to remove toxins from the body and improve digestion. It is noteworthy that all of the above elements in whole wheat flour are in the most natural form - one to which, over the long years of human evolution, his digestion has adapted.

So, in 100 g of wholemeal flour: vitamin PP - 5.5 mg; - 0.4 mg; beta-carotene - 0.01 mg; - 0.9 mg; - 40 mcg; - 4 mcg; choline - 80 mg; vitamin A - 2 mcg; vitamin E - 3.3 mcg

The product is rich in natural compounds. So, 100 g of the product contains the following amount of macronutrients: 39 mg, 310 mg of potassium, 94 mg of magnesium, 7 mg, 336 mg, as well as microelements such as iron (4.7 mg); (2 mg); (400 mg); (22 mcg); selenium (6 mcg); sulfur (98 mg) and others.

Beneficial features

As noted above, wheat wholemeal flour has a wide range of useful properties due to its chemical composition.

1. First of all, this flour contains all the components that are the key to the benefits of wheat as such. It has long been known that almost all the vitamins and minerals of the main cereal crop are concentrated in the shell - the one that is removed during the manufacture of "elite" white flour. In this raw material, all useful components are preserved almost in full, which gives nutritionists reason to consider such flour much more useful than the usual "white".
2. Fiber is the "trick" of this product. These are the very shells of wheat grains that are not digested in our body, but at the same time they have a lot of useful properties. So, for example, they effectively stimulate intestinal motility, preventing stagnation and the onset of decay and fermentation processes. Fiber also interferes with the absorption of "bad" and works like a sponge, binding and removing toxins and toxic substances from our body.
3. Baking made from whole wheat flour is considered dietary. It is recommended for use by people suffering from diabetes, overweight, diseases of the endocrine system.
4. Calcium, manganese, iron and, present in the composition of wheat wholemeal flour, have a healing effect on the human circulatory and cardiovascular system. In particular, they make the vessels more elastic, prevent the formation of atherosclerotic plaques on their walls.
5. Helping to improve the functioning of the intestines, dishes from this raw material also have a beneficial effect on the condition of the skin. In particular, the work of the sebaceous glands is normalized, rashes and peeling go away.
6. Baking from flour of this type is considered hypoallergenic, while doctors do not get tired of repeating that “elite” varieties can cause allergic reactions.
7. This raw material for baking is characterized by a high content of selenium, which has anti-carcinogenic properties and is used as a prophylactic, which helps to avoid the degeneration of benign tumors into malignant ones.

Contraindications for use

At the same time, despite a wide range of useful properties, whole wheat flour also has a number of contraindications for use.

Due to the presence of rather large particles in its composition, baking from it can irritate the mucous membrane of the stomach and intestines. Therefore, people suffering from gastritis or cholecystitis should refrain from eating wholemeal bread.

In addition, due to the fact that wheat undergoes only minimal processing, heavy metals can get into baked goods along with the shells of grains if the wheat grew in ecologically questionable areas. Also, the specific microflora present on the shells of the grains can disrupt the balance of the human intestinal microflora.

Use in cooking

It should be noted that in the "pure" form, whole wheat flour is practically not used in cooking. The thing is that, due to the high fiber content in its composition, baking from such raw materials rises very slightly, and the products themselves seem to be underbaked and do not look very aesthetically pleasing. So, bread made from this raw material, despite its bright, piquant taste, pleasant aroma and rich shade of crumb, looks heavy and rough.

Therefore, experienced chefs usually mix wholemeal flour with high-quality flour, which allows, on the one hand, to preserve the beneficial properties of grains, and on the other hand, gives bakery products a delicate texture. This mixture is used for baking bread and rolls.

Flatbreads, wafers and pancakes are prepared from wholemeal flour in a “pure” form, which are distinguished by increased energy value and excellent taste.

Cooking bread from whole wheat flour with. In order to bake two loaves of fragrant and healthy bread, you will need the following ingredients: 360 g of whole wheat flour, the same amount of premium wheat flour, 8 g of dry yeast, 250 ml warmed, 200 ml, two full tablespoons of honey, 70 g , teaspoon, for sprinkling.

Boil the milk and cool it to a temperature of 40 degrees. Pour the yeast into warm water and let it stand for a quarter of an hour.

Dilute honey and butter in warm milk. Pour salt into the yeast, stir. Sift the flour there and pour in the milk with honey and butter. Knead the dough. It should be pretty soft. Knead the dough as thoroughly as possible, you can use a mixer.

Put the finished dough in a bowl, cover with cling film and leave in a warm place for 40-60 minutes to rise. Please note that if the dough rises too quickly, it can be punched down.

Grease the molds with oil. Put the dough on the table, divide into two parts. Roll it into balls and let it lie down for about a quarter of an hour. Then form the loaves and put them into the molds. Let stand warm for 35-40 minutes, then brush melted butter on top and sprinkle with sesame seeds, then send to an oven preheated to 190 degrees for 45 minutes.

Not just because the main product in the diet of people is bread. Whatever it is made of, in whatever form it is consumed, it includes grains of various cereal crops. In cereals there are almost all the useful substances that ensure the healthy functioning of the body.

Previously, pastries from premium flour were introduced into the diet only on major holidays. Such bread has practically no biological value - fine grinding leaves a lot of gluten, but impoverishes in useful substances and fiber.

Those who adhere to the principles of a healthy diet, reducing the amount of food consumed, increase its biological value.

With the introduction of bread from wholemeal flour into the diet, the work of the intestines is optimized, the overall immunity of the body increases.

You can bake healthy and tasty bread on your own if you know what source product is needed for this.

Information about the familiar flour

Bread is baked from wheat, rye, wholemeal flour, oatmeal, pea, linseed or buckwheat are added for taste. To enhance the biological value of the final product or to add exotic, rice or even cassava flour substance is used for baking.

After a single grinding, whole grain flour is obtained. All parts are saved in it:

1. germ;
2. seed and fruit coats;
3. endosperm particles.

Another name for the substance is fodder or fodder.

Grinding depends on the size of the grains. Wholemeal flour is the coarsest grinding for baking bread; grain grains up to 600-700 microns are found in it. The grain is threshed whole, without preliminary cleaning; after processing, sieving is carried out through a large sieve or not at all. This flour contains coarse grain shells in large quantities.

The product of coarse grinding contains a useful substance that provides metabolic processes in the intestines - this is fiber. It is the main food of beneficial microbacteria that provide the immune defense of the body.

The grade of flour rises during grinding. With each operation, the grains become smaller, the sieve screens out shells and coarse inclusions. In ancient Russia, whole grain wheat flour was obtained by grinding cereals first in a mortar and then with millstones. Now grinding is carried out with cast-iron rollers.

Fine grinding of flour deprives it of the most useful components: vitamin E, which is contained in the germ, a large amount of proteins and amino acids - they are in the sifted aleurone layer. Endosperm - the starchy layer - contains living cells.

Whole grain flour differs from whole grain flour in the following ways:

1. whole grain contains all parts of the grain and its structure is heterogeneous - grains of various sizes;
2. the germ and grain shells have been partially removed from the wallpaper, the amount of bran has been reduced, it has a more uniform structure.

Thanks to such processing, the baking properties of whole wheat flour are increased, and it is possible to bake bread from it.

The variety of bread that can be found on the shelves is called " whole wheat bread"or" bran ". Both names are correct. In wholemeal flour there are bran - albeit in a small amount, and pieces of whole grains of cereals.

Types of flour and uses

On sale you can find packages with whole grain flour:

• oat;
• barley;
• rye;
• wheat;
• buckwheat;
• pea.

When fresh, the flour has a pleasant smell, crumbly in texture, has a pleasant smell, slightly sweet.

The actual shelf life of the product is about 6 months.

Store packages often indicate a different storage time: from 12 to 18 months. Stabilizers, fillers, improvers and other preservatives were probably introduced into such a product.

Before baking bread from wholemeal flour, it must be:

1. hold for at least 20 minutes outside the package so that it is ventilated and enriched with oxygen;
2. add premium flour - to increase the amount of gluten, otherwise the dough will not rise or fall off;
3. make a mixture of different cereals - this will increase the biological value of the final product.

It is impossible to bake bread without additives. But you can get very tasty cakes, waffles, pancakes. When eating these foods, energy will last for a long time - due to the content of complex carbohydrates, the nutritional value is high, the feeling of hunger will be blocked for a long time.

Rye is one of the most useful cereals

Rye flour has a high content of vitamins and minerals - 3 times more when compared with wheat:

• group B;
• vitamins E, F, P, PP;
• manganese;
• iron;
• calcium;
• copper and others.

Bread made from wholemeal rye flour is now in great demand among adherents of a healthy diet. They try to bake it on their own in order to be completely sure of the quality and know the composition of the product.

When purchasing flour, you need to pay attention to its color - it should be grayish-brown, but not very dark. It should not seem "heavy" if taken by the handful.

It is absolutely not suitable for baking in its pure form. Gluten is completely absent in it, while there is a large amount of alpha amylase, which converts starch into dextrin. Because of this, the bread does not rise.

If you are going to bake bread from such flour, then instead of yeast, you should use a special fermented milk sourdough. It contains bacteria much more than in yeast - 80 times - and it provides reliable leavening. The fermentation process takes from 4 to 8 hours.

When baking at home, it is impossible to completely repeat the production process. So that the biological value of bread does not decrease, and at the same time its quality does not suffer, it is enough to add a little wheat flour of the highest grade to the peeled flour. Then it will be possible to bake with traditional yeast.

If wholemeal bread is introduced into the diet daily, then the body's need for dietary fiber, vitamins and dietary fiber will be fully satisfied.