Calorie content Wheat flour, wallpaper. Chemical composition and nutritional value. Whole grain flour - what it is and what to prepare from it. What is the difference between rye flour and peeled rye flour

Friends, we bake bread and all other baked goods only on whole grain flour: wheat, rye, oatmeal, chickpeas, millet, buckwheat, etc.

What does it mean? This means that the flour was made entirely from the entire grain, preserving all its beneficial components.

The grain is covered with a brownish shell. Simply put, this is what it is - BRAN.
They contain protein substances, but most of all they contain fiber, vitamins B and E, calcium, phosphorus, iron, magnesium. Bran first of all “cleanses” the intestinal walls, collects all the “dirt” and helps remove it from the body.

The aleurone layer contains a large amount of proteins, vitamins B1 and B2 and especially vitamin PP.

The endosperm does not form gluten. This is primarily the fat layer. This is why flour ground from whole grains can become bitter after some time.

Whole grain flour, unlike white flour (premium grade), can be stored for only a few months, not years.

Previously, it was not flour that was stored, but grain in the bottom of the barrel!

The mealy kernel occupies the entire interior of the grain. It consists of large volumetric cells filled with starch, protein particles, and gluten particles, which give the dough viscosity. It is from this part of the cream-colored grain that the flour sold everywhere is now produced.

EMBRYO– this is the most important part of the grain, the basis of life. Everything else is just shells that nourish and preserve it. The germ is primarily removed during the production of white flour. The embryo is a storehouse of vitamins, proteins and microelements.

What kind of flour is used everywhere now?

White flour - the so-called “Highest grade”.
As you now understand, the name here, unfortunately, does not correspond to the content of the flour, because... such torment is devoid of all living things.

It is also called “refined flour”. It is made from the very core of the grain - the endosperm, which contains only starch, and to improve its keeping quality on the counter, baking powder can be added to it, and to give it a snow-white color, it can be bleached with chlorine.

The nutritional value of such flour (number of kcal) is indeed very high. But from the point of view of the biological value of the product, this is a carbohydrate “dummy”. There is nothing useful or necessary for the body left in such flour. Our body cannot create new cells from the carbohydrates of this flour; for this it requires the entire variety of macro- and microelements, which nature provides only in WHOLE grains.

In addition to premium flour, wheat flour is produced:
- 1st grade,
- 2nd grade,
- and wallpaper flour (this is finely ground whole grain flour).
and two types of rye flour:
— wallpaper (whole grain)
- peeled (partially removed bran).

All these varieties differ from each other in grinding coarseness and the ratio of the constituent parts of the grain. The more grain components contained in flour and the larger the particles, the lower the grade.

What are the consequences of eating refined flour?

- first of all, to a deficiency of fiber, the most powerful antioxidant;
— “vitamin of youth” — vitamin E;
— B vitamins;
— and vital minerals, especially iron.

Iron and zinc deficiency leads to many severe irreversible diseases: anemia, infertility, deterioration of vision and memory, malignant tumors, etc.

We need fiber to cleanse the body of toxins and toxic decay products. Without the presence of coarse dietary fiber in the diet, all harmful foods accumulate in the body, which is the cause of many severe chronic diseases.

Whole grain - this is food for our little helpers - intestinal bacteria (intestinal microflora), on which 90% of our health and our immunity depend.

They warm us and protect us from disease. As soon as they get the food they need, they immediately get to work. Their direct responsibility is to support the vital functions of all our organs.

All these biologically active components, which is also important, are found in whole grain flour in a natural form that is understandable and easily digestible for our body.

WHOLE GRAIN FLOUR. Wallpaper flour. Coarse flour.

Wallpaper flour (whole grain) is obtained by grinding the entire grain. Accordingly, absolutely all components of the grain remain in the flour. This is the flower shell of the grain, the aleurone layer, and the grain germ. This preserves all the biological value of whole grains and all its healing qualities for the human body.

Whole grain flour comes in fine and coarse grinds.

Coarse wallpaper flour is the coarsest grind of flour. Accordingly, sifting wallpaper flour produced through a coarse sieve.

Fine whole grain flour means that the grain is ground into smaller particles. This process, for example, takes longer in production than with coarse grinding, but baked goods with such flour turn out fluffier and lighter.

It is equally important which mill the grain is ground in.

The most natural version of the mill is MILL with STONE GRILLS.
You can purchase such a mill on our website http://zdravyi.ru/komo.php

Mills with stone millstones used to be in almost every village where grain crops were cultivated in one way or another.

In this case, the grain is ground between two stone shafts, practically without heating.

At flour milling enterprises there are mainly screw mills, which do not grind, but chop grain.
In this case, there is contact with metal, oxidation of flour and heating.

Flour ground in a screw mill and a stone mill will differ greatly from each other, and its baking properties will also differ.

Whole grain flour has now become more commercially available.

But we prefer our own flour. The difference between store-bought flour and your own, freshly ground in a stone mill, is colossal. Baking and bread made with your own flour - they are different! Much tastier, it’s even difficult to compare! Easy to digest, leaving you feeling full for a long time! In general, it’s very difficult to express in words, try it! Pancakes, buns, pies, cookies, bread - wonderful!

P.S.
Be sure to eat, including adding to bread, the following whole grains and seeds:
Amaranth, Rye, Spelled, Barley, Oats, Wheat, Green buckwheat, Chia seeds, Flax, Hemp, Milk thistle, Yellow mustard, Millet, Quinoa, Black, brown, red and wild rice, Sorghum, etc.

See you on the pages of the site...

P.S.
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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 at a moderate level.

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

Wholemeal flour, which retains all the beneficial 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 contained the entire spectrum of useful components of wheat grain. Initially, it was obtained by grinding cereals in a mortar or grain grater, and later using millstones. Nowadays, the most common way to obtain raw materials for baking is to grind 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 step) grinding of grain.

As a result of one-time grinding without separating the grain shells and further sifting, whole grain flour is obtained, the yield of which is 100%. It is known as "fodder" or "fodder". This product contains the grain obtained by grinding the shell, as well as the germ, aleurone layer and adjacent parts of the grain endosperm. All these components saturate it with vitamins, minerals, trace elements and cellulose.

In the production of wallpaper wheat flour, a special technology of single-grade wallpaper grinding is used. With this grinding, the 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 what is now commonly called post-Soviet territory.

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

In addition to preparing bread and baked goods, various types flour is used in production sausages and sauces, as well as confectionery products and sweets.

General characteristics

Wallpaper wheat flour is distinguished by the coarsest grinding, its grain grains reach 600-700 microns. The grain is not pre-cleaned and is crushed whole, after which it is sometimes sifted through a very coarse sieve. As a result of such processing, a product containing large quantity rough shells and preserving almost all the beneficial properties of the grain.

Fresh flour has a pleasant smell and a sweetish taste. Its color is usually grayish-brown. The consistency should be crumbly and not “heavy” if you take a handful of it.

The product can be stored 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. Quite the contrary - a long shelf life indicates the inclusion of stabilizers, fillers and preservatives in its composition.

Chemical composition and calorie content

Wallpaper wheat flour is a rather high-calorie product. His 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 types of wheat flour due to its chemical composition, which includes huge amount vitamins, minerals and beneficial elements. These are B, E, PP, as well as beta-carotene, etc.

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

So, in 100 g of wallpaper 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 product contains the following amount of macroelements: 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.

Useful properties

As noted above, wheat wallpaper flour has a wide range of beneficial 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 same one that is removed during the production 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 ordinary “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 have a lot of useful properties. For example, they effectively stimulate intestinal motility, preventing stagnation and the onset of rotting and fermentation processes. Fiber also interferes with the absorption of “bad” and works like a sponge, binding and removing toxins and poisonous substances from our body.
3. Baking made from wheat flour is considered dietary. It is recommended for use by people suffering from diabetes, excess weight, and diseases of the endocrine system.
4. Calcium, manganese, iron and, present in wheat wallpaper flour, have a healing effect on the human circulatory and cardiovascular system. In particular, they make blood vessels more elastic and prevent the formation of atherosclerotic plaques on their walls.
5. Helping to improve the functioning of the intestines, dishes made from these raw materials also have a beneficial effect on the condition of the skin. In particular, the functioning of the sebaceous glands is normalized, rashes and peeling go away.
6. Baking made from this type of flour is considered hypoallergenic, while doctors never tire of repeating that “elite” varieties can cause allergic reactions.
7. This baking raw material is characterized by a high content of selenium, which has anti-carcinogenic properties and is used as a prophylactic agent that helps avoid the degeneration of benign tumors into malignant ones.

Contraindications for use

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

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

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

Use in cooking

It should be noted that in its “pure” form, wheat flour is practically not used in cooking. The thing is that due to the high fiber content in its composition, baked goods made from such raw materials rise very poorly, and the products themselves seem as if they were under-baked and do not look very aesthetically pleasing. Thus, bread made from this raw material, despite its bright, piquant taste, pleasant aroma and rich crumb, looks heavy and rough.

Therefore, experienced chefs usually mix wallpaper flour with varietal flour, which allows, on the one hand, to preserve the beneficial properties of the grains, and on the other hand, gives baked goods a delicate texture. This mixture is used for baking bread and rolls.

From wallpaper flour in its “pure” form, flatbreads, waffles and pancakes are prepared, which are characterized by increased energy value and excellent taste.

We prepare bread from wallpaper wheat flour with. In order to bake two loaves of aromatic and healthy bread, you will need the following ingredients: 360 g of wheat flour, the same amount of premium wheat flour, 8 g of dry yeast, 250 ml of warmed yeast, 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.

Dissolve honey and butter in warm milk. Add salt to the yeast and stir. Sift the flour there and pour in the milk with honey and butter. Knead the dough. It should be quite soft. Knead the dough as thoroughly as possible, you can use a mixer.

Place the finished dough in a bowl, cover with film and place in a warm place for 40-60 minutes to rise. Please note that if the dough rises too quickly, you can knead it.

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

What is whole wheat flour? This is whole grain flour. Those. one in which both the shell and the embryonic grain are preserved, i.e. all components of grain.

What is wholemeal flour? This is flour that has not been sifted. The highest grade of flour is semolina. This is the finest grind, which is obtained by sifting this snow-white flour through the finest sieve. (In the old days, such flour was ground in a mill at most half a bag - a bag (on average). It was expensive and was used for dough for dumplings, expensive bread, such as saika and sieve).

After semolina in terms of quality comes the highest grade baking flour. This is also a fine grind (as a result of grinding grains through sieves, the grain shells (bran) are almost completely eliminated).

Well, wholemeal flour is flour that does not undergo sifting at all. So they took the wheat, ground it - and here you have a coarse grind. If you take the same “Belovodye” and sift it through a fine sieve, you will get 1) in a bowl - premium flour; 2) in a sieve - bran (which is often sold separately by flour mills. It is mill bran that is suitable for baking, but those sold, for example, in pharmacies are not.)

In the flour milling industry, it is generally accepted to classify flour depending on grinding (size of grains). “Wallpaper flour” is the coarsest flour, with grain grains from 30 to 600 microns (and even more). A coarser grind is already cereal. With wallpaper grinding, the entire grain is ground as a whole, while high-grade flour consists of endosperm particles (30 to 40 microns in size).

Unprepossessing, absolutely unappetizing in appearance, incredibly labor-intensive to cultivate, it is grain that has taken a dominant position in the diet of every cultured people. Common sense dictates that grain contains everything necessary for human life. The reasons for this phenomenon are far from accidental. One of the most common products made from grain is flour.

Flour is a food product obtained by grinding cereal grains and other crops, used for making bread, pasta, confectionery and other things. Flour is distinguished depending on the type of raw material: wheat, rye, oatmeal, etc., as well as by purpose, i.e. variety. Get it when single, wallpaper or varietal – repeated (step) grinding. It is believed that initially grinding was carried out using a mortar or grain grinder, then millstones. Currently Grinding on cast iron rollers is most widespread throughout the world..

Flour obtained through one-time grinding can be called “whole grain” (since all parts of the whole grain: fruit and seed shells, germ, endosperm particles, etc. remain in the flour). However, until recently it was better known under the names “fodder” or “feed”.

The flour produced by wallpaper grinding can be called coarse flour, due to the large amount of coarse parts of the grain shells it contains. Although its correct name is still “wallpaper flour”.

Some 50 years ago, the bulk of all bread produced in Russia was baked from this type of flour. Its difference from whole grain flour is that wholemeal flour has the fruit membranes partially removed, a small amount of bran is selected and the germ is partially removed. It is also more uniform in size, which is important for its baking properties.

A few words about high-quality flour.

Chronicle indications indicate that at the end of the 14th century, “step grinding” began to spread in Rus' instead of the more primitive one-time grinding. Its essence is to obtain parts of grain of different size and quality - grains, during primary crushing, followed by their separate, fine grinding into flour. This grinding method makes it possible to extract from the grain the maximum amount of endosperm free from shells in the form of flour.

At the end of the 19th century, there were five varieties, or as they said then, “five hands” of only wheat flour: 1 grain, candy, first hand grain; 2 first hand, grit drug, second hand; 3 second front, arm sleeve; 4 kulichnaya; 5 hooks, cutout. Small bran is kneaded, large bran is shapsha.

Today, modern industry offers 4 types of wheat: semolina, premium, first, second grade flour, and two types of rye flour: seeded and peeled. All these varieties, both in the past and in the present, differ from each other in grinding coarseness and the ratio of the peripheral parts of the grain (hulls and germ) and flour grain (endosperm).

Why has there been so much interest in wholemeal flour and the so-called? whole wheat flour nowadays? After all, about beneficial properties These two types of flour have been known for a long time.

Basic cereals, and just vegetables and fruits not stuffed with chemicals, are not so easy to buy now. There is nothing to say about the prices of real wine or even beer. But this, among other things, is a natural source of dietary fiber, the deficiency of which is so great in our time.

But when the choice arises between an enema, a glass of bran for breakfast, or replacing a sliced ​​loaf from the supermarket in your daily menu with bread made with your own hands (or with your own bread machine), flatbread or kalach made from wholemeal flour. The latter always seems more natural and preferable for the majority.

From the point of view of a baker, whole grain flour is of no value; it is not so easy to bake good bread from it, much less a sweet roll or bun; there were other varieties for these purposes. Dough made from coarse whole grain flour rises poorly, often falls, and the finished baked product has an unsightly gray color.

From the above it follows that the easiest way to start with whole grain flour is to prepare pancakes, pancakes, waffles or just flatbreads.

Otherwise it will be with wholemeal flour - “wallpaper”. It is most suitable for making bread, hearth, baked on a hearth, or tin. At home, a duck pan, a deep frying pan or a regular saucepan can be used as a form. Instead of yeast, use brine as a starter sauerkraut.

Recommendations for using wallpaper and whole grain flour

Firstly, it never hurts to lightly dry and winnow the flour before use to enrich it with oxygen;

Secondly, it would not be a shame if you add a little good, i.e. high-gluten, flour of the highest or first grade, then the result will be more predictable.

I also strongly recommend using flour from other grains to increase the biological value of your baked goods. For example, barley and oatmeal contain unique water-soluble dietary fiber “beta glucans”.

There is little that can compare in energy to baked goods prepared by your own hands, be it even the most ordinary pancakes or pancakes. All you need is desire, patience and practice.

Eat more unrefined grain products. Good health will be a pleasant result of your “efforts.” Cook at home from natural products more often and be healthy!

US scientists have been able to prove that the mortality rate of people consuming whole grain products is reduced by 15-20%. In most Western countries, National Nutrition Committees recommend that adults consume 35-45 g of dietary fiber. Eating one slice of whole grain bread provides 5g of fiber. By including whole grain bread in your diet every day, you fully satisfy the body's need for fiber and dietary fiber.

Switch to whole grain products

• Choose whole grain bread.
• Add whole grain cereals and whole grain breakfasts to your diet
• As a side dish, give preference to rice and whole grain pasta.
• For snacks, choose whole grain cookies and bars
• During cooking, add bran, ground grains, seeds to the dough and choose rye, dark wheat flour, or wholemeal flour
• Try yogurt or kefir with muesli, bran and oatmeal

Bread made from whole grain flour is rightly called a medicinal product against obesity, diabetes, atherosclerosis, and decreased intestinal motility. Cereal bread effectively removes harmful substances from the body - salts of heavy metals, radioactive substances, toxic components, residues of products of biological origin, increases life expectancy.

Unprocessed wheat grain consists of three main parts: the shell and aleurone layer, the germ and the mealy kernel - the endosperm.

The shell, occupying 7-10% of the weight of the grain, contains 80% of all minerals; it is a good source of dietary fiber (fiber) and pectin - a natural absorbent.

Wheat germ is the center of vitality, a concentrate of vitamins, amino acids and polyunsaturated fatty acids.

The endosperm (mealy kernel), which is the main part of the grain, is rich in carbohydrates, proteins, contains nicotinic acid and iron, as well as unique water-soluble dietary fiber “beta”-glucans.

It is the endosperm that is the main component of ordinary wheat flour..

Whole wheat flour contains vitamins, proteins and minerals that are found not only in the endosperm, but also in the bran and germ. Therefore, such flour is a much healthier product than the white flour we are used to.

However, you need to know that due to the high oil content, whole wheat flour has a very short shelf life. That’s why it’s so important that it’s always freshly ground!

By including whole grain bread in your diet every day, you satisfy your body's need for fiber.

Only the whole grain (since it is completely lost during grinding into flour) contains anti-carcinogenic selenium, hematopoietic vanadium and titanium, calcium, iron, manganese, zinc, etc. Sprouted rye grain is the energy of life, growth and development of all living things. In rye sprouts, the amount of B vitamins, which are responsible for the functioning of the nervous system and help to concentrate, increases 5-10 times. Vitamins from sprouted grains are more effective than those we get from pills. The minerals in sprouted grains are in organic form and are easily digestible. Experiments show that eating rye bread slows down and prevents the growth of breast and prostate cancer.

There are several types of whole grain flour:

Wheat wallpaper (coarse) flour

Whole grain rye (wallpaper), coarsely ground,

Oatmeal (whole grain) in Old Russian style,

Barley wallpaper (whole grain), coarsely ground,

Buckwheat in Old Russian style (whole grain),

Pea in old Russian style.

Today there are manufacturers of whole grain flour:

So far we know: Belovodye, the health of Altai, Diamart. Here www.nevkusno.ru/articles/24 they offer custom-made grinding of grain into flour.

Belovodie website - npg-belovodie.narod.ru/index.html

Diamart store - diamart.su/

A list of manufacturers and online stores of healthy food (where you can buy whole grain flour and much more) can be found on Yedka. There is also a lot of information on nutrition.

And now (since November 2010) we make flour at home ourselves, in our small home mill. She turned out to be the best.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Wheat flour, wallpaper".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Energy value Wheat flour, wallpaper is 312 kcal.

• Glass 250 ml = 160 g (499.2 kcal)
• 200 ml glass = 130 g (405.6 kcal)
• Tablespoon ("with top" except for liquid products) = 25 g (78 kcal)
• A teaspoon ("with top" except for liquid products) = 8 g (25 kcal)

Main source: Skurikhin I.M. etc. Chemical composition food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

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Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.

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USEFUL PROPERTIES OF WHEAT FLOUR, WALLPAPER

Wheat flour, wallpaper rich in vitamins and minerals such as: vitamin B1 - 27.3%, choline - 16%, vitamin B5 - 18%, vitamin B6 - 27.5%, vitamin E - 22%, vitamin PP - 39%, potassium - 12 .4%, magnesium - 23.5%, phosphorus - 42%, iron - 26.1%, cobalt - 40%, manganese - 123%, copper - 40%, molybdenum - 31.4%, zinc - 16.7 %

What are the benefits of wheat flour, wallpaper

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slow growth, disturbances in the reproductive system, and increased fragility bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Research recent years The ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia has been revealed.

A complete guide to the most healthy products you can look in the application - a set of properties food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.

The term whole grain flour is not in the standards and there is no separate GOST for it either. This is a common expression that means that the entire grain has been turned into powder. More precisely, into fine grains, since in its structure it is closer to semolina than to “powder”.

Whole grain flour is a product obtained by single grinding of cereal grains or seeds of other crops without further sifting in order to separate grain particles by quality and size, that is, used entirely. In other words, this is single-grind flour, and the size of the ground particles ranges from 1.5 to 0.5 millimeters. - Wikipedia

Whole grain flour can be obtained from any crop. Therefore it happens:

• wheat, including spelled, spelt;
• rye;
• oatmeal;
• corn;
• chickpea (pea);
• buckwheat

Also on sale is a mixture of rye and wheat, which is often used for home baking.

Wheat has 22 species, one of them is spelled, which is also divided into varieties, including spelled. Spelled varieties are grown less frequently than the usual hard and soft ones. This type of cereal is distinguished by the fact that the grain has films that are not threshed.

Whole grain spelled is wheat flour, but made from a special variety of wheat. This product is considered more useful due to the high concentration of fiber in the composition.

Features and differences of different tsz-flours

According to the standard, wheat flour has 6 grades.

If extra and premium flour is fine, like dust and snow-white, then wallpaper is a yellow or grayish product with visible shell particles.

According to GOST, bakery rye is:

• sown,
• peeling,
• wallpaper
• and special.

They differ in the degree of removal of shells, the thoroughness of sifting and the coarseness of grinding.

There is a contradiction in the concept of “whole grain wallpaper flour”, since it can be either whole grain or wallpaper. For whole grain cereals, the cereal is completely crushed, its yield is 100%. Hence its second name - whole ground.

Upon receipt of the wallpaper, the yield is 96% for wheat and 95% for rye, since with such simple grinding the shells are still partially removed. Obviously, the word “wallpaper” appears on packages of whole grain products to fit into the categories provided for by the standard.

If you don't really find fault and say in simple words What is the difference between whole grain flour and wallpaper, they are one and the same. Refers to coarse grinding products, and the yield approaches 100%, all or almost all grain is crushed 96%. Therefore, if you see a double name on store shelves, or where it simply says “Wheat flour,” you can safely buy it and use it as whole grain flour.

When receiving peeled flour (it can only be rye), 85% flour and 9% bran are formed, i.e. the shells are further removed. It turns out not pure white, but with noticeable inclusions of grain shells.

For higher grades of flour, the shells and the germ are completely separated, only the center of the grain (endosperm) is crushed, Fine grinding and repeated sifting are used to avoid large particles. In this case, all the beneficial substances concentrated in the bran are lost. It turns out to be less valuable, but whiter and the bread made from it is more fluffy.

Properties of tsz flour

From the point of view of benefits for the body, unrefined grain products are better; they contain more valuable substances, and not just starch. That is why they are so popular and are used in dietary nutrition, vegetarianism, diabetes and weight loss.

Chemical composition

The beneficial properties of a product are directly related to its chemical composition. Flour made from whole grains contains:

• starch 55%;
• fiber 2%;
• protein 12-13%;
• unsaturated fatty acids 2%.

In addition to these substances, it is rich in vitamins A and E, macro and microelements, especially manganese, iron, magnesium, and phosphorus.

Glycemic index of whole grain flour

Due to the presence of a large amount of fiber, all coarsely ground products have a lower glycemic index; they do not cause a sharp increase in glucose levels. So, glycemic index premium wheat 95 units, and peeled 65.

Whole grain flour made from rye, wheat, buckwheat or spelled has a GI of 40-45 units. The lowest indicator is for products made from chickpeas and soybeans, it is in the range of 25-35 units.

Is there gluten in whole wheat flour?

The term “whole grain” only refers to the degree of grinding, so the crop the product comes from is critical. The most common wheat and rye. They are both rich in gluten - specific proteins that form gluten. These proteins are also found in oats and barley, so products made from them will contain gluten. Gluten-free foods include rice and buckwheat flour, as well as from corn or peas.

Calorie content of whole grain flour

In terms of energy values, different types of flour made from wheat or rye do not differ much. Products made from premium wheat contain 330 Kcal per 100 g, the wallpaper variety contains 320 Kcal. Rye wallpaper and peeled have an energy value of 320-325 Kcal/100g. A product made from whole grains of rye or wheat provides 340 Kcal due to the fact that, although it contains less starch, it contains more fat.

Best before date

The shelf life of grain products depends on its chemical composition, especially on the amount of fat, as well as the general contamination with microorganisms. Here, premium flour has the advantage: it will not lose its properties in a dry room for up to 12 months. The product from whole grains will deteriorate faster: after 3-4 months it begins to go rancid. It is better to keep it in the refrigerator or freezer, but always in an airtight bag.

Important! You cannot use flour directly from the freezer for baking; it must warm up to room temperature. This is especially important for yeast dough.

Benefits and harms

Any food product has a number of positive and negative sides.

The main advantages of tsz flour:

• cleanses of toxins;
• prevents constipation and normalizes the functioning of the digestive tract;
• does not provoke sugar surges or increased cholesterol in the blood;
• provides the body with enough calories;
• has a more useful chemical composition;
• promotes weight loss.

From an economic point of view, it is good because it gives a 100% yield without any losses or additional technological operations. To obtain it, simple grinding without sorting is used.

Main disadvantages:

• short shelf life, tendency to go rancid;
• pesticides and chemicals that were used to poison wheat during cultivation and grain during storage, along with the shells, pass into the product;
• if fields are located along roads, then heavy metals accumulate in the upper layers of grains;
• low germination and porosity of bread, respectively, it is more difficult to bake; not everyone likes the taste.

Another danger of such a product is its dubious microbiological purity. The fact is that wheat is never sterile; all microbes live on the surface of the grain. When premium flour is obtained, the grain must be washed and all top films with microbes are removed. With whole grain grinding, all microorganisms enter the finished product. The flour itself does not spoil (does not ferment, does not mold) due to the fact that it contains little moisture. But as soon as the dough is kneaded and placed in warm conditions, microbes wake up. Nothing bad will happen if the bread is well baked until the very middle, then the microbes will die from the temperature. But if the crumb inside is damp, then active fermentation will begin in the intestines from such bread.

Are there any contraindications?

Whole wheat flour is rich in fiber. It acts as a sorbent in the intestines, but is not very selective and, when consumed in large quantities, can “pull out” even useful substances. Thus, it is not recommended for older people to indulge in foods with a high dosage of dietary fiber, so as not to reduce the absorption of calcium.

A product with a rough structure can cause irritation of the intestines and stomach in people who suffer from diseases of this organ.

Where can I buy whole wheat flour and what is the price?

This flour is sold in large supermarkets and on the Internet. It is better not to buy it at the market; there it is often stored in high humidity or in the sun, which only accelerates rancidity.

Products made from locally made whole grains cost approximately the same price and even lower than the highest grade, which is logical: its yield is higher, it is more profitable to grind it, since there are no operations of removing the shells and sifting. Although its cost is often inflated in the wake of popularity, especially in eco-friendly and fitness stores.

It’s a completely different matter if the products are organic or imported from the EU, then the price will immediately be 2-3 times more expensive.

The use of whole grain flour for weight loss

Almost all weight loss diets require avoiding starchy foods, since such foods contain a lot of starch, often along with fat. However, giving up bread completely is difficult and is not necessary. It is worth reorienting to products with a large texture, with bran.

Whole flour for weight loss is good because:

• supplies the body with necessary components;
• she has a lower GI;
• activates intestinal function;
• binds excess water;
• cleanses the body of toxins;
• is slowly absorbed and does not cause hunger.

Baked goods made from coarsely ground raw materials are ideal for. Moreover, you can alternate flour from grains and legumes, mix them, each time getting bread with a new taste.

Is it possible and how to make whole grain flour at home?

Making your own flour is not difficult. It is better to cook from store-bought cereals, these are refined grains. You just shouldn’t buy cereals in bags at the market; they don’t always go through purification.

To get a homemade product, you will need a blender, coffee grinder or food processor. Even better is a whole grain flour mill, electric or manual. This technique costs a lot, so you must first try grinding using available equipment, and then think about buying special equipment.

1. The cereal must be washed and placed in a sieve.
2. Spread on cloth or white paper, but not newspapers, and dry completely for 12 hours.
3. Next comes the grinding time. After grinding, sift, and then grind the coarse residue on a strainer again so that there are fewer coarse inclusions.

You need to store homemade flour in a box or jar, but not for long: 1-2 weeks, as it will quickly spoil.

Quality of baked goods made from whole grain flour

It will be difficult to prepare exactly the same fluffy baked goods as from high-grade flour. Therefore, it is worth introducing it little by little into dishes, replacing some of the raw materials in the recipe with whole grains. You shouldn’t limit yourself to just wheat; you can try other types for different dishes, for example, buckwheat for pancakes, corn for flatbreads.

The peculiarity of baking is that dough made from tsz flour usually requires more water or milk, since it actively absorbs moisture. After kneading, the dough should be allowed to stand longer; it will not rise quickly. If your bread machine has a special mode for whole grain products, then you should use it.

Do I need to sift whole wheat flour?

Any flour, including those made from whole grains, should be sifted before use for several reasons:

• this will break up any lumps that may have formed during storage;
• will saturate it with oxygen and make the baked goods more magnificent;
• will get rid of rough particles;
• will prevent debris (pieces of thread from a bag) from getting into the dish.

If desired, after sifting, pieces of the shells (bran) can also be added to the dough.

Healthy baking recipes made from whole grain flour

For beginners, bread made from whole flour is not very beautiful: short, porous, a little damp inside. For it you need to practice well: choose the ideal mixture from different types and varieties, use yeast (dry or fresh) or starter. After perfecting the recipe, you can take out the perfect bread from the bread machine or oven.

Master new look It is better to use raw materials to prepare simple products without yeast: everyone can make pancakes, pancakes and flatbreads.

Another yeast-free variety using products made from whole grains is good for preparing dumplings, dumplings, pasta, and pizza dough. Such dietary products help make your diet healthy and varied.

You can bake delicious sweet pastries from whole grain flour: pies, biscuits, muffins, gingerbreads. Very tasty oatmeal cookies cookies are made from oat flour.

How to replace the product

Central flour can be replaced with a coarsely ground product, such as wallpaper. The difference between these varieties is minimal. Another replacement option: add 20 to 50% bran to the regular premium grade, this will enrich it. If you have leftover diet bread at home and become stale, grind it in a coffee grinder or grind it in a meat grinder and add it to the dough.

To eat healthy, you don’t need to give up baking altogether; it’s important to choose the right flour. If it is made from whole grains, it does not harm your health or figure.