What is Whole Grain Flour? This is whole grain flour. Those. one in which both the shell and the germinal grain are preserved, i.e. all constituents of the grain.
What is wholemeal flour? This is flour that has not been sifted. The highest grade of flour is flour. This is the finest grinding, which is obtained by sifting from flour through the finest sieve of this snow-white flour. (In the old days, such flour at the mill was ground from the strength of half a bag - a bag (on average). It was expensive and went to the dough for dumplings, expensive bread, such as saek and sieve).
After the grains, the quality goes to the highest grade flour, baking. This is also fine grinding (as a result of grinding grains through sieves, grain shells (bran) are almost completely eliminated).
Well, wholemeal flour is a flour that does not go through screening at all. So they took wheat, ground it - and here you have coarse grinding. If you take the same "Belovodye" and sift through a fine sieve - you will get 1) in a bowl - premium flour; 2) in a sieve - bran (which is often sold separately by mills. It is mill bran that is suitable for baking, but those that are sold, for example, in a pharmacy, are not.)
In the flour milling industry, the classification of flour is generally accepted, depending on the grinding (grain size). "Wallpaper flour" is the coarsest grinding flour, with grain grains from 30 to 600 microns (and even more). Larger grinding is already grits. When grinding the whole grain, the whole grain is ground, while the flour of the highest grades is endosperm particles (from 30 to 40 microns in size).
Inconspicuous, absolutely unappetizing in appearance, incredibly laborious in cultivation, it was grain that occupied a dominant position in the diet of any cultured people. Common sense suggests that it is in the grain that there is everything necessary for human life. The reasons for this phenomenon are far from random. One of the most common products made from grain is flour.
Flour is a food product obtained by grinding grains of cereals and other crops, which is used to make bread, pasta, confectionery and other products. Flour is distinguished depending on the type of raw material: wheat, rye, oatmeal, etc., as well as by purpose, i.e. grade. Receive it at one-time, 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 the most widespread all over the world.
Flour obtained with a single grinding can be called “whole grain” (since all parts of the whole grain: fruit and seed coats, germ, endosperm particles, etc. remain in the flour). However, until recently, it was better known under the names "forage" or "stern".
Flour produced during wholemeal grinding can be called wholemeal flour, due to the content in it of a large number of coarse parts of the grain shells. Although its correct name is still “wallpaper flour”.
Some 50 years ago, the main part of all bread produced in Russia was baked from this type of flour. Its difference from whole grain flour is that the fruit shells are partially removed from wholemeal flour, a small amount of bran is selected and the germ is partially removed. It is also more even in size, which is not unimportant for its baking properties.
A few words about varietal flour.
Chronicle indications indicate that as early as the end of the 14th century, “stepped grinding” began to spread in Russia instead of a more primitive one-time grinding. Its essence is in obtaining grain parts of different size and quality - grains, during primary crushing, followed by their separate, fine grinding into flour. This method of grinding provides the possibility of extracting from the grain the maximum amount of endosperm free from shells in the form of flour.
At the end of the 19th century, five varieties were distinguished, or as they said then “five hands” of only wheat flour: 1 grain, candy, grain of the first hand; 2 first pervach, gritty drugach, second hand; 3 second pervach, sleeve; 4 cake; 5 hooks, punch. Small bran - mesitka, large - sapsha.
To date, modern industry offers 4 varieties of wheat: grits, flour of the highest, first, second grade, and two varieties of rye flour: seeded and peeled. All these varieties, both in the past and in the present, differ from each other in the grinding size and the ratio of the peripheral parts of the grain (shells and germ) and flour grain (endosperm).
Why is there such an increase in interest in wholemeal flour, etc. whole wheat flour now? After all, the beneficial properties of these two types of flour have been known for a long time.
Elementary cereals, but simply vegetables and fruits that are 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 shortage 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 \u200b\u200bloaf from the supermarket in your daily menu, with home-made bread (or your own bread machine), a tortilla or kalach from wholemeal flour. The latter for the majority always seems more natural and preferable.
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, and even more so sweet rolls or buns, there were other varieties for these purposes. Wholemeal flour dough does not rise well, often falls off, and the finished bakery product has an unsightly gray color.
From the foregoing, it follows that the easiest way to start with whole grain flour is to make pancakes, pancakes, waffles, or just tortillas.
Otherwise, the matter is with wholemeal flour - "wallpaper". It is most suitable for making bread, hearth, baked on a hearth, or tin. A duckling, a deep frying pan or an ordinary pan can act as a form at home. And instead of yeast, use sauerkraut brine as a starter.
Recommendations for using wholemeal and whole grain flour
Firstly, it never hurts to lightly dry and winnow the flour before use, to enrich it with oxygen;
Secondly, it will not be shameful if you add a little good, that is, with a high content of gluten, flour of the highest or first grade, then the result will be more predictable.
I strongly recommend that you use flour from other cereals to increase the biological value of your pastries. So, for example, barley and oatmeal contain unique water-soluble dietary fiber "beta glucans".
Few things can compare in terms of energy with pastries prepared by your own hands, whether it be at least the most ordinary pancakes or pancakes. All you need is desire, patience and practice.
Eat more unrefined grains. Good health will be a pleasant result of your "effort". Cook more often at home from natural products and be healthy!
US scientists have been able to prove that the mortality of people who consume whole grain products is reduced by 15-20%. In most Western countries, National Nutrition Committees recommend 35-45 grams of dietary fiber for adults. Eating one slice of whole grain bread gives you 5g of fiber. Including whole grain bread in your diet every day, you fully satisfy the body's need for fiber and dietary fiber.
Switch to whole grains
- Choose whole grain bread.
- Add Whole Grain Cereals and Whole Grain Breakfasts to Your Diet
- Opt for rice and whole grain pasta as a side dish.
- For a snack, 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 rightfully called a therapeutic product against obesity, diabetes, atherosclerosis, decreased intestinal motility. Grain 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.
Untreated wheat grain consists of three main parts: shell and aleurone layer, germ and mealy core - 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 focus 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 fibers "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 more useful product than the usual white flour.
However, be aware that due to the high oil content, whole wheat flour has a very short shelf life. Therefore, it is so important that it is always freshly ground!
Including whole grain bread in your diet daily, you meet the body's need for fiber.
Only the whole grain (since it is completely lost when milled into flour) contains anticarcinogenic 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 that are responsible for the functioning of the nervous system, help to concentrate) increases by 5-10 times. Vitamins from germinated grains are more effective than those that we get from dragees. Minerals in germinated grains are in organic form and are easily absorbed. 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:
Whole wheat (coarse grinding) flour
Whole-grain rye (wallpaper) coarse grinding,
Oatmeal (whole grain) in old Russian,
Barley wallpaper (whole grain) coarse grinding,
Buckwheat in Old Russian (whole grain),
Pea in old Russian.
Whole grain flour manufacturers are emerging today:
So far we know: Belovodye, health of Altai, Diamart. Here www.nevkusno.ru/articles/24 they offer grinding grain into flour to order.
Belovodie website - npg-belovodie.narod.ru/index.html
Shop Diamart - diamart.su/
A list of manufacturers and online health food stores (where you can buy whole grain flour and much more) can be viewed on Edka. 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.
It should be noted that whole grain flour has many names: wholemeal flour, wholemeal flour, grain, wholemeal flour, whole.
As we have already mentioned, wholemeal flour is very useful, therefore it is popular among adherents of a healthy diet. There are several reasons why whole wheat flour should be bought and used as often as possible.
Since whole grains are used for the production of this flour, and not a flour kernel, the grain shell is preserved, which contains more than 80% of vitamin B, minerals, iron, pectin and of course fiber. By eating bread made from whole wheat flour, your body will receive a daily intake of fiber.
Whole wheat flour is great for making almost any homemade bread. And if a few years ago there was a question: where to buy whole grain flour, now this is not a problem.
Wholemeal bread obtained with a firmer crumb due to the lower gluten content of wholemeal flour. If you want the wholemeal bread to be more fluffy, then you can add flour of the 1st grade. S. Pudov flour is presented in our online store in a wide range. You can mix different types of flour, getting not only delicious, but also the most healthy bread and homemade cakes. Whole wheat flour S. Pudov is suitable for oven and bread machine. Whole grain bread from the bread machine always turns out very tasty and fragrant.
Recipes that use whole wheat flour(try for baking whole flour "S. Pudov")
- Whole grain flour - 560 gr;
- Water - 350 gr;
- Vegetable oil - 20 gr;
- Melted honey - 30 gr;
- Dry yeast - 10 gr.
- Salt - 1 tsp
To prepare this bread in the oven, you need to make dough on a dough. We mix the following ingredients: honey, blunt water, yeast, a little flour. Mix everything well, cover with a clean towel and put in a warm place, make sure that there is no draft.
After about an hour, the dough should double in size, add the remaining flour, salt and start kneading the dough. Now it is necessary to leave the dough for a while so that the wholemeal flour bread ripens.
Knead again and form the dough before placing in the oven. The oven must be preheated to 200 C.
Bread is baked for 40 minutes, a delicious golden crust should appear on it.
Tip: Do not take the whole grain bread out of the oven, let it cool slightly on a wire rack. Thus, you will warn yourself against raw crumb.
Wholemeal bread in a bread machine
The ingredients and their quantities are the same as for whole bread from the oven.
The main rule of baking in bread machines is to follow the sequence of laying the ingredients in the bread machine. Each model of the bread machine has its own bookmark sequence, which is described in the instructions. Next, select the “Whole Grain” bread baking mode. Nothing more is required of you, all the work will be done for you.
We suggest you also pay attention to the ready-made bread mix for whole grain bread, which will make the cooking process even easier and faster.
Great flour! I add it to sourdough and bread. Always a good result. Thank you!
Admin response:
Hello! I am very sorry that a good product will not have time to hit the shelves, after some time nothing remains of this GOOD product. Been using this flour for a few months. Was pleasantly surprised. But having bought recently, my favorite discovery, I found ... something is not right. When I bought it for the first time, it was easily kneaded, the color practically did not differ from rye. And the last purchase stunned me. Immediately paid attention to the color - it practically does not differ from cheap flour of the 1st grade. It is kneaded into mucus and is difficult to knead, compared to the previous one. WELL, OKAY!! BEGAN!! STARTED TO Pamper! SHAME ON YOU! SHAME! I WILL LOOK FOR ANOTHER MANUFACTURER. And you will lose a lot of customers who want to eat healthy. Very sorry...
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.
- 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".
- 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.
- 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.
- 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.
- 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.
- Baking from flour of this type is considered hypoallergenic, while doctors do not get tired of repeating that “elite” varieties can cause allergic reactions.
- 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 wholemeal wheat flour, the same amount of premium wheat flour, 8 g dry yeast, 250 ml heated, 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.
Receive from different grades of grain, most often from wheat.
The name itself wholemeal flour" means that such flour is obtained from whole grains, and also that it contains significantly more ballast components. That is why it has a darker color than premium wheat flour. At the same time, this bread baked from it, of course, will be light.
It should be noted that the shelf life coarse flour is 6 months (for flour of the highest grade - 12 months). This is due to the fact that in coarse flour the germ of the grain is preserved, with which rancidity can occur (due to the vitamin E it contains), and grain moths can quickly appear in it (all this indicates “live” flour). Such shortcomings are the flip side of extremely useful properties. coarse flour. For example, wholemeal flour rich in fiber, which is not found in flour even of the first and second grades. As for baking properties coarse flour, then it is not inferior to premium flour, therefore, in order to make healthy bread at home, it is recommended to make the dough completely or at least half of it.
To obtain (there is also the name " wallpaper flour”, is the industrial name for the same flour that home bakers call coarse flour) the whole grain is crushed. It should be noted that the exit coarse flour is 96% (for example, the yield of premium flour is 27%).
Larger in structure, its particles are less uniform in size. It is produced from almost all types of various soft wheat varieties.
The bran contains 2 times more than in the flour of the second grade. It has a cream color with a brown tint.
AT coarse flour contains the largest amount of bran particles. In terms of baking properties, such flour is inferior to wheat flour of the highest grades, but significantly surpasses them in nutritional value. As you know, the composition of wheat grain shells includes protein substances, B and E vitamins, mineral salts of phosphorus, calcium, magnesium, and iron. The composition of the kernel of the grain includes a greater amount of starch and a significantly smaller amount of protein and various other nutrients than its peripheral layers. That's why whole grain flour or flour with bran in nutritional value exceeds to a large extent flour of the highest grades.
Coarse flour
are obtained from varieties of soft wheat as a result of single-grade wholemeal grinding without screening out bran, it is thanks to this that they get the yield coarse flour so high - 96%. Also coarse flour characterize the following features: the particles of such flour are heterogeneous in size (i.e., there are both small and large particles); this flour has a grayish-white color; the ash content of such flour is up to 2%; the content of gluten in it is 20%. Exactly wholemeal flour recommended for baking bread.
It should be noted that the wholemeal grinding of flour allows you to leave all the components of the grain. And this means that in coarse flour the biological value of whole wheat grain is fully preserved, that is, absolutely all of its useful elements that are important for the human body.
There is an opinion that the flour that is obtained in the process of wholemeal grinding should be called coarse flour, since it contains a large amount of coarse parts of the grain shells. But at the same time, it is also called " wallpaper flour».
Flour obtained in the process of single grinding is called " wholegrain”, since absolutely all parts of a whole wheat grain, and these are fruit and seed coats, endosperm particles, germ, etc., are left in the flour.
About 50 years ago in Russia, the bulk of all bread was baked from wholemeal flour. Unlike whole grain flour is that in coarse flour partially remove the fruit shells, select a small part of the bran, and also partially remove the germ. Besides, wholemeal flour more uniform in size, which has a positive effect on its baking properties.
There is also an opinion, confirmed by various experiments, that saturation occurs faster when eating bread from coarse flour. This is explained by the fact that it takes more time to digest such bread, and besides, such bread contains a large amount of fiber, which is not found in any flour of another variety. Therefore, many people seeking to diet prefer to consume wholemeal bread.
The modern daily diet of a city dweller includes a fairly large number of flour products from high-grade flour, in which there are no useful microelements, no vitamins, no fiber.
Unlike us, our ancestors daily ate only "black" bread, i.e. bread baked from coarse flour. White flour, purified, was taken only for the preparation of special, “festive” pastries, which were a festive delicacy. At the same time, the use of white wheat flour was forbidden during fasts, as well as animal products, and its use was considered a sin. Therefore, baking from bleached flour (the highest grade) was never a daily dish of our forefathers.
Today, daily multiple use of various bakery products baked from premium flour is considered normal. But only we forget that in modern buns, loaves, confectionery, in ordinary white bread and other "goodies" made from high-grade flour, there is not a single vitamin of group B, not a single vitamin E and PP, and there is no fiber at all, all this is removed along with the shell and the germ during the grinding process and goes into the bran. Also, because of the screening after grinding the grain, most of the microelements contained in the grain go with the waste. It has been established that there is a loss of up to 20% of anticarcinogenic selenium, which protects the human body from the development of tumors, and the absence of it leads to a violation of the entire mineral metabolism of the human body.
After cleaning the flour from "ballast substances", all biologically valuable elements are removed from it: vitamins, essential amino acids, minerals, dietary fiber (fiber), etc. There is not a single element useful for humans in refined white flour of the highest grade.
To replenish vital substances, a person can simply eat grain bread. The main and main thing that is in coarse flour, this is fiber, which is sorely lacking in the diet of a modern person.
The fiber contained in coarse flour helps a person:
Cleanse the body of toxins, as well as toxic decay products.
If there are no coarse dietary fibers in the diet, this leads to the accumulation of harmful substances in the body, resulting in many severe chronic diseases.
Maintain intestinal microflora (intestinal bacteria), which forms 90% of human health and immunity.
That is why everywhere you can hear recommendations to bake bread for every day, both white and black, from, and not to use premium flour for these purposes at all. It is possible to mix second-class flour for a lighter structure of bread, and then our body will receive a large amount of the nutrients it needs every day, during every meal.
You can visit our website or visit our office.
Coarse flour is called wallpaper - the particle size reaches 600 microns. During the production of such a product, all grain is completely ground, due to which all useful substances are preserved. Varieties of flour and recipes from whole grains, we will consider in this article.
Varieties
Wheat flour is a powdered product obtained by grinding cereals. It is used in bakery and confectionery production.
Wheat grain consists of the following layers:
- outer surface. Otherwise, it is called bran. It is rich in vitamins, protein and cellulose.
- The main part (endosperm). Consists of starch grains and particles of gluten. It is the endosperm that provides the dough with viscosity.
- sprout. Grain base rich in fats, minerals and protein.
On the territory of Russia, according to GOST 26574-85, the following types of flour are produced:
- Krupchatku. It consists of small grains of creamy color. Bran is practically absent. It is rich in gluten, produced from certain varieties of wheat and widely used in bakery production. The main segment of application is rich yeast baked goods rich in sugar and fat. It is not recommended to use in unleavened dough - the final products will not be porous.
- The main difference between it and grits is a finer fraction. Tactilely, it is impossible to separate, feel the particles of premium flour. Rich in gluten. It is used in the baking and confectionery industry.
- First grade. It has less gluten than the premium product. It is creamy in color with sand or brown patches. Used for cooking - pies, pancakes, noodles, etc.
- Second grade. Flour production in Russia provides consumers with a product that contains about 8% bran. It is used for the production of cookies and gingerbread, often mixed with rye flour.
- Wallpaper flour. a product obtained by grinding whole grain. Contains 2 times more bran than flour of the 2nd grade. It is functionally inferior to the premium product in the baking industry, as it has a lower gluten content, but at the same time it has better nutritional values due to proteins, vitamins and minerals.
The mention of the word "variety" does not characterize putting it higher or lower relative to other varieties. The designation of the variety indicates the composition and scope, nothing more.
Benefit Justification
The peculiarity of wholemeal flour is that it is made practically from whole grain, without removing the upper, most useful layer. Most of the minerals and vitamins accumulate in the shell of cereals - bran, which are removed when it comes to making premium flour. By adding wholemeal bread to your diet, we get:
- B vitamins;
- vitamin E;
- vitamin H;
- calcium;
- iron;
- manganese;
- chromium.
These elements have a beneficial effect on the cardiovascular, circulatory and, of course, the digestive system. In the latter case, this is achieved due to the high content of fiber - it normalizes the stool and stimulates the bowels.
With all its advantages, this product is not without drawbacks that are revealed as soon as peeled flour appears in the recipe. What it is, we found out and indicated that it contains a significantly lower amount of gluten (gluten) compared to the premium product. Gluten is responsible for the taste and aesthetic qualities of the finished products. Due to the lack of gluten, baked goods will have a slight porosity and stiffness. In this regard, it is recommended to use peeled flour in combination with regular premium flour - this improves the taste of the final product while maintaining benefits.
Whole wheat bread. Recipe
We will give a basic recipe for bread, which you can diversify with all sorts of additives to your liking - for example, it can be herbs, olives, cheese, dried fruits, and so on. The main condition: peeled flour must be used. What it is and why it is good is described above. It is not recommended to replace it with ordinary premium flour, since the proportions of the liquid are given taking into account its hygroscopicity. If desired, the dough according to the recipe below can be used to make a pie.
- water - 110 grams;
- wallpaper flour - 200 grams;
- yeast - 0.6 tsp
- opara—all;
- water - 200 ml;
- wallpaper flour - 200 grams;
- premium flour - 110 grams;
- sugar - 1.5 tbsp. l;
- salt - 1 tbsp. l. without a slide;
- vegetable oil - 50 grams.
Ready?
Flour production in the Russian Federation provided us with the opportunity to treat ourselves and loved ones to delicious and healthy bread, which goes well with first courses and vegetable snacks.
First of all, take care of the dough.
1. Mix flour, water and yeast until smooth. You will get a dense lump of dough. Leave it in a warm place for 4 hours to mature.
2. As soon as the dough is ripe, add the remaining products to it, with the exception of the butter. Mix thoroughly until smooth and uniform. Add oil.
3. Knead again until the dough comes off the work surface on its own. This will take 5-7 minutes.
4. Divide the dough in half, form 2 loaves and place them on a baking sheet lined with baking paper.
5. Cover with a towel and let rise for 1-2 hours. During this time, the blanks will increase by another 3 times, so leave a gap between them for growth.
6. Preheat the oven to 250 ° C and bake the loaves on a medium level for 15-20 minutes until golden brown.
7. Cool completely, wrap in a towel and serve.
Rye bread from wholemeal flour "Marble". Recipe
This product is distinguished not only by its outstanding taste, but also by its attractive appearance.
The following products will be needed.
Light dough:
- wholemeal flour - 1 cup;
- rye flour - 0.75 cups;
- dry yeast - 1 tsp;
- sugar - 1 tsp;
- salt - 1 tsp;
- warm water - 0.6 cups.
Dark Dough:
- premium flour - 0.5 cups;
- wholemeal flour - 1 cup;
- rye flour - 0.75 cups;
- dry yeast - 1 tsp;
- sugar - 1 tsp;
- salt - 1 tsp;
- vegetable oil - 1 tbsp. l.;
- warm water - 0.6 cups;
- cocoa - 1.5 tbsp. l., dissolved in 1.5 tbsp. l. warm water.
Cooking
1. Mix all the dry ingredients for the light dough in a bowl.
2. Add all liquid foods to a bowl, mix until smooth for 5-7 minutes. Put in a bowl greased with vegetable oil, cover with a kitchen towel and let rise for 1.5 hours. The dough should double in size.
3. Do the same with dark dough products. It should come along with the light.
4. For shaping, divide each type of dough into 4 parts about 20 cm long.
5. Roll out each part, giving it an oval shape.
6. Alternate layers of dark and light dough on top of each other. You should get two striped stacks of 4 layers.
7. Slightly flattening the stacks of dough, roll a roll out of them.
8. Put the rolls on a baking sheet covered with food parchment, cover with a towel and leave in a warm place until the workpieces double in size.
9. Preheat the oven to 180 ° C, put a baking sheet with blanks in it and bake for 30-40 minutes until cooked.
10. Cool the loaves by wrapping them in a kitchen towel.
That's all, you can apply.
Such bread perfectly tolerates freezing, it can be prepared in advance in large quantities, placed in the freezer and taken out as needed.
with wallpaper flour
Many people avoid yeast baked goods. Especially for them, we publish a useful recipe that uses wholemeal flour. What is it, we found out above. The resulting bread has a spicy, rich taste and a large amount of fiber.
Products:
- wheat flour of the 1st grade (you can take the highest) - 1 3/4 cups;
- oat bran - 6 tbsp. l.;
- oatmeal - 3 tbsp. l.;
- brown sugar - 1.5 tbsp. l.;
- salt - 1/2 tsp;
- buttermilk or low-fat kefir - 2 cups;
- soda - 1 tsp without a slide;
- whole wheat flour - 1 3/4 cups;
- vegetable oil - 3 tbsp. l.;
- a mixture of seeds and nuts for sprinkling - 3 tbsp. l.
Buttermilk can also be made independently - for this, add 1 teaspoon of lemon juice to 2 cups of low-fat milk, leave in a warm place for 10-15 minutes.
Cooking step by step
1. Preheat the oven to 220°C.
2. Lubricate the rectangular with oil (1 tbsp. L.).
3. Mix all dry foods in a large bowl, mix thoroughly. Add oil, grind everything into crumbs.
4. Add buttermilk to the resulting crumb, knead the dough until smooth.
5. Transfer the dough to a mold, brush with water, sprinkle with the seed and nut mixture, place in the oven and bake until dry toothpick tested - this will take approximately 40 minutes.
6. Remove the finished wholemeal bread from the mold, wrap in a kitchen towel and refrigerate. That's all, you can apply.
Whole wheat pancakes
They are distinguished by excellent taste and porosity, despite the fact that there is no baking powder in the list of products:
- milk - 720 ml;
- melted butter - 50 grams;
- eggs - 3 pieces;
- sugar - 3 tbsp. l.;
- vanillin - a pinch;
- salt - 1/2 tsp;
- premium flour - 70 grams;
- wallpaper flour (what it is - see above) - 210 grams;
- boiling water - 120 ml.
How to cook
1. Mix wholemeal and premium flour.
2. Warm milk until warm.
3. Add salt, sugar, eggs, vanillin, oil to it, mix thoroughly until smooth.
4. Sift flour into the milk-egg mixture, beating the mass in the process to avoid lumps.
5. Cover the dough and let it rest for 15-20 minutes.
6. Heat the pan and lightly grease it with vegetable oil. In the future, you can not use oil - it will be enough that it is part of the test.
7. Boil water and, constantly stirring, add the required amount to the dough.
Fry like ordinary pancakes - the wholemeal flour will not affect the cooking process. What it is and what is the use of this product, we described above, but specifically in this recipe it is worth noting the very unusual and attractive "bread spirit" of ready-made products.