Wholemeal and peeled flour differences. Wholemeal flour: what is it and how is it used. Types of flour and uses

Wholemeal flour is very useful, therefore it is popular among adherents of a healthy diet.
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.

Isn't it surprising that from the whole variety of earthly fruits, it was the seeds of cereals that were chosen as the basis of the food pyramid of almost every developed civilization. Whether it's ancient Rome, Egypt, or the Mayan or Inca civilization.
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. Why this happened is a separate conversation.
The composition of cereal grains.
A - longitudinal layer of the fruit shell;
B - transverse layer of the fruit shell;
B - tubular layer of the fruit shell;
D - waterproof and pigmented layers of the seed coat;
D - swelling layer of the seed coat;
E - aleurone layer of the endosperm;
G - starch cells of the endosperm. (See the picture).
Explanations for the drawings:
Wheat grain is covered with a brownish shell, which, when milled, gives bran, which is richer than whole grains in protein, vitamins, and especially cellulose (a, b, c, D, E.
Under the shell is an aleurone layer of small granules (E.
The rest is thin-layer endosperm cells filled with starch grains and particles of gluten, which gives the dough viscosity (g.
The germ at the base of the grain is rich in oil, as well as protein and minerals.
It is easy to guess that in order to increase the content of vitamins and microelements in flour, it is necessary to use for its production an embryo with a shield, an aleurone layer and a part of the endosperm adjacent to the aleurone layer.
Perhaps one of the most common products made from grain is flour.
Flour - by definition - is a food product obtained by grinding grains of cereals and other crops, going to the preparation of 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. grade. Get it with a single, wallpaper or varietal - repeated (stepped) 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 widely used all over the world.

To complete the picture, a few words should be said about varietal flour.

Chronicle indications indicate that as early as the end of the 14th century, "Stepped Grinding" began to spread in Rus' 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:

Coarse, candy, grits of the first hand;
First pervach, gritty drugach, second hand;
The second pervach, under the sleeve;
Kulichnaya;.
Hooks, punch.

Small bran - mesitka, large - sapsha.

Modern flour preparation technology implies that the grain is first ground and then sifted through a sieve. The finer the grinding, the more "Balast Substances" can be sifted out. The most "Pure", in this sense, flour - flour of the highest grades. Fine grinding allows you to weed out absolutely all "Impurities", including the flower shell and grain germ (vitamins, unsaturated fatty acids, minerals, etc.), including fiber, leaving only pure starch (carbohydrates. The nutritional value of such flour (number of kcal) is really very high. But from the point of view of the biological value of the product, this is a carbohydrate "Dummy". Nothing useful and necessary for the body remains in such flour. From carbohydrates, he cannot create new cells, for this he needs all the variety of macro- and microelements contained in whole grain nature.
Modern grades of flour.

Today, modern industry offers 4 varieties of wheat flour:

Krupchatka, premium flour, first grade flour, second grade flour, wallpaper.

And two varieties of rye flour:

Seeded.
Peeling.

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.

Varieties of wheat flour differ from one another in yield (the amount of flour obtained from 100 kg of grain), color, ash content, different degrees of grinding (particle sizes), content of bran particles, and the amount of gluten.

According to the percentage yield of flour when grinding grain, flour varieties are divided into:

Grains 10% (it turns out only 10% of the total amount of grain with a volume of 100 kg.), Top grade (25-30%), first grade (72%), second grade (85%), etc.
Wallpaper (about 93-96%).

The higher the flour yield, the lower the grade.

Krupchatka - consists of homogeneous small grains of light cream color, which are particles of endosperm (grains) with a size of 0.3-0.4 mm, does not contain shells and soft farinaceous particles.

It has almost no bran. It is rich in gluten and has high baking properties. Semolina is produced from special varieties of wheat and is characterized by a larger size of individual particles.

It is advisable to use this flour for yeast dough with a high content of sugar and fat for products such as Easter cakes, muffins, etc. Grit is of little use for unsweet yeast dough, since the dough from it is poorly suited, and finished products have poor porosity and quickly become stale.

Premium flour - consists of finely ground (0.1-0.2 mm) endosperm particles, mainly the inner layers.

It differs from grains in that when rubbed between the fingers, grains are not felt. Its color is white with a slightly creamy tint. Premium flour contains a very low percentage of gluten. The best category of the premium "Extra is called". It is often used as a thickener in sauces and is also suitable for baking.

This type of flour is most common in the manufacture of higher grades of flour products. Wheat flour of the highest grade has good baking properties, products made from it have good volume and fine developed porosity. Such flour is best used for shortcrust, puff and yeast dough, in sauces and flour dressings.

Flour of the first grade - soft to the touch, fine grinding, white with a slightly yellowish tint. Flour of the first grade has a sufficiently high content of gluten, which makes the dough from it elastic, and finished products - good shape, large volume, pleasant taste and aroma.

Flour of the first grade is good for non-baking pastries (rolls, pies, pancakes, fritters, browning, national types of noodles, etc.), and for baking various bread products. Finished products from it stale more slowly. High-quality bakery and confectionery products are usually produced from high-grade wheat flour.

Flour of the second grade - consists of particles of crushed endosperm and 8-12% of the mass of flour of crushed shells. Flour of the 2nd grade is larger than flour of the 1st grade. Particle sizes 0.2-0.4 mm. The color is noticeably darker due to the high content of the peripheral parts of the grain - usually white with a yellowish or grayish tinge. It is white with a noticeable yellowish or brown tint, contains up to 8% bran, it is much darker than first-class. It is light and dark.

The latter is better in terms of baking qualities - baking from it turns out to be lush, with a porous crumb. It is used mainly for baking table varieties of white bread and lean flour products. It is often mixed with rye flour. This flour is used in the manufacture of some confectionery products (gingerbread and cookies.

Wholemeal flour (coarse flour) - obtained by grinding the whole grain. The yield of flour is 96%. The flour is coarser, the particles are less uniform in size. It is produced from all types of soft varieties of wheat, bran in it is 2 times more than in flour of the 2nd grade, color with a brown tint. In wholemeal flour, the content of bran particles is the highest. In terms of its baking properties, it is inferior to varietal wheat flour, but is characterized by a higher nutritional value. Grain shells contain protein substances, vitamins of groups B and E, mineral salts of calcium, phosphorus, iron, magnesium. The kernel of the grain is rich in starch and contains significantly less protein and other nutrients than its peripheral layers. Therefore, flour made from whole grains or with the addition of finely ground bran is significantly superior in nutritional value to high-grade flour. Whole flour is used mainly for baking table breads, and is rarely used in cooking.

Wholemeal flour - this is the largest flour grinding. Accordingly, sifting of wholemeal flour is carried out through a large sieve. In the case of wholemeal grinding, absolutely all the constituents of the grain remain in the flour. This is the flower shell of the grain, and the aleurone layer, and the grain germ. Accordingly, the entire biological value of whole grains and all its healing qualities for the human body are preserved in the wholemeal flour. Accordingly, the flour produced during wholemeal grinding can be called coarse flour, due to the content in it of a large number of coarse parts of the grain shells. Although its correct name is still "Wall Flour".

Flour of fine and coarse grinding happens.

Coarse flour - whole grain flour. With coarse grinding, almost all grains are ground into flour, which consists of large particles, contains cell membranes, bran (wheat 2nd grade, wallpaper.
Fine flour is flour from the endosperm, i.e. the inner part of the grain. With fine grinding, the flour is white, tender, consists of small particles of grain, the outer layers of which are removed (wheat of the 1st grade, the highest grade. It contains mainly starch and gluten and practically does not contain fiber.

The finer the grinding and the higher the grade of flour, the less protein and especially minerals, vitamins, and more starch.

As for the terminology, coarsely ground grain is called meal, and finer grinding is called flour.

Flour obtained with a single grinding can be called "Whole Grain" (since all parts (100%) 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".
For the sake of truth, it is worth noting that the flour ground in a mortar, in a coffee grinder or on the rollers of the grinding system at the flour mill will differ greatly from each other, and their baking properties will also vary.

Some 50 years ago, the main part of all bread produced in Russia was baked from wholemeal flour. Its difference from whole grain flour is that the fruit shells are partially removed from wholemeal flour (yield percentage is 96%, not 100%), 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.
Thus, wholemeal flour includes:

Wholemeal flour (96% of the flour yield of their raw materials).
Whole grain flour. (100% flour yield.

Benefits of wholemeal flour.

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. And why was she not so appreciated earlier. There are several reasons.

1. It is considered, and confirmed by various experiments, that the body is saturated faster by using products made from wholemeal flour.

This happens because such bread takes longer to digest, and also because of the large amount of fiber in it, which is not found in refined fine flour. Accordingly, you can eat less bread from wholemeal flour than from thin. So, in our age of diets, wholemeal flour has become much more preferable for many than fine, well-sifted flour.

2. an overabundance of the daily diet of a city dweller with flour products from flour of the highest grades, devoid of fiber.

Our ancestors ate "Black" bread every day, as it was then called, that is, bread made from wholemeal flour. Refined white flour was used to make "Festive Baking" and was treated like a delicacy.

There is a widespread belief that white flour could not be produced in sufficient quantities at that time. This is wrong. In Rus', they have always been able to cook white refined flour. This is absolutely not a complicated process and everyone can prepare premium flour at home with only a pestle, a mortar and a fairly fine sieve, that is, what was in every house.

However, the use of white refined flour was forbidden during fasts, along with animal products and was considered a sin, which indicates sufficient knowledge of human physiology and an absolute understanding of the "inferiority" of refined products. Our ancestors have always treated them as "Delicacy" and never considered them food.

Today, the daily consumption of bakery products made from flour of the highest grades is the norm. Buns, loaves, confectionery, ordinary white bread and other "Treats" made from high-grade flour are deprived of B vitamins, vitamins E and PP, as well as fiber, since they go into bran with the shell and germ during grinding . With screening after grinding grain, more than half of all trace elements are lost with waste. Up to 20% of the anti-carcinogenic selenium is lost, which protects us from the development of tumors and the absence of which disrupts the entire mineral metabolism of the human body.

A recent study published in the Journal of Cancer showed an association between white bread consumption and an increased risk of cancer. The study found that people who ate predominantly white bread (up to 5 slices per day) had twice the risk of kidney cancer than those who ate little white bread (no more than 1.5 slices per day).

Purifying flour from the so-called "Ballast Substances" a person removes from it all biologically valuable components: vitamins, minerals, essential amino acids, dietary fiber (fiber), etc. Purified white flour of the highest grades is a "carbohydrate pacifier" that does not carry nothing but harm to our body.

No wonder there are folk proverbs: "The Whiter the Flour - the Faster You Die", "white flour - white death", etc.

The simple use of grain bread can make up for the deficiency of many substances vital to our body. First of all, these are dietary fibers, which are sorely lacking in the diet of modern man. We need fiber:

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

Secondly, it is food for our little helpers - intestinal bacteria (intestinal microflora), on which our health and our immunity depend on 90%. They keep us warm and protect us from disease. As soon as they get the food they need, they immediately get to work. Their direct duty is to support the vital functions of all our organs.

Removing the flower shell and the grain germ, we "Clean" food from B vitamins and the most powerful antioxidant, the "vitamin of youth" - vitamin E. Iron and zinc deficiency leads to many severe irreversible diseases: anemia, infertility, deterioration of vision and memory, malignant formations, etc., but we throw it all away in the form of bran, calling it "ballast substances" to calm our conscience. Over many millennia of evolutionary development, our body has adapted so much to chemistry.

To complete the picture, a few words should be said about varietal flour.

At the end of the 19th century, five varieties were distinguished, or as they said then "Five hands" of only wheat flour:

Coarse, candy, grits of the first hand;
First pervach, gritty drugach, second hand;
The second pervach, under the sleeve;
Kulichnaya;.
Hooks, punch.

Small bran - mesitka, large - sapsha.

Today, modern industry offers 4 varieties of wheat flour:

Krupchatka, premium flour, first grade flour, second grade flour, wallpaper.

And two varieties of rye flour:

Seeded.
Peeling.

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.

According to the percentage yield of flour when grinding grain, flour varieties are divided into:

Grains 10% (it turns out only 10% of the total amount of grain with a volume of 100 kg.), Top grade (25-30%), first grade (72%), second grade (85%), etc.
Wallpaper (about 93-96%).

The higher the flour yield, the lower the grade.

Krupchatka - consists of homogeneous small grains of light cream color, which are particles of endosperm (grains) with a size of 0.3-0.4 mm, does not contain shells and soft farinaceous particles.

It has almost no bran. It is rich in gluten and has high baking properties. Semolina is produced from special varieties of wheat and is characterized by a larger size of individual particles.

Premium flour - consists of finely ground (0.1-0.2 mm) endosperm particles, mainly the inner layers.

Flour of fine and coarse grinding happens.

The finer the grinding and the higher the grade of flour, the less protein and especially minerals, vitamins, and more starch.

As for the terminology, coarsely ground grain is called meal, and finer grinding is called flour.

Wholemeal flour (96% of the flour yield of their raw materials).
Whole grain flour. (100% flour yield.

Benefits of wholemeal flour.

1. It is considered, and confirmed by various experiments, that the body is saturated faster by using products made from wholemeal flour.

2. an overabundance of the daily diet of a city dweller with flour products from flour of the highest grades, devoid of fiber.

Our ancestors ate "Black" bread every day, as it was then called, that is, bread made from wholemeal flour. Refined white flour was used to make "Festive Baking" and was treated like a delicacy.

No wonder there are folk proverbs: "The Whiter the Flour - the Faster You Die", "white flour - white death", etc.

It is not easy so the main product in the diet of people is bread. Whatever it is made of, in whatever form it is used, it includes grains of various cereal crops. Cereals contain virtually all useful substances that ensure the healthy functioning of the body.

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

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

When you enter the diet of bread from bold flour, the work of the intestines is optimized, the general immunity of the body increases.

It is possible to bake suitable and appetizing bread independently, if you know what initial product is needed for this.

Information about flour familiar to everyone

Bread is baked from wheat, rye, wholemeal flour, oatmeal, pea, flaxseed 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 preserved in it: the embryo, seed and fruit membranes, endosperm particles. Another name for the substance is feed or feed.

Grinding depends on the size of the grains. Wholemeal flour is the most daring grinding for baking bread; grain grains up to 600-700 microns are found in it. The grain is threshed whole, without pre-cleaning, after processing, sieving is done through a large sieve or not at all. This flour contains bold shells of grain in large numbers.

The product of bold grinding contains a suitable substance that ensures metabolic processes in the intestines - this is fiber. It is the core food of suitable microbacteria that provide the immune defense of the body.

The grade of flour increases during grinding. With the whole operation, the grains become finer, the sieve screens out shells and bold inclusions. In ancient Rus', 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 suitable components: vitamin E, the one contained in the germ, a huge number 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:

whole grain contains all parts of the grain and its design is heterogeneous - grains of different sizes;
the germ and grain shells are partly removed from the wallpaper, the number of bran is reduced, it is more of a homogeneous structure.

Thanks to a similar processing, the baking properties of whole wheat flour of bold grinding increase, and it is permissible to bake bread from it.

The variety of bread, the one that is allowed to be found on the shelves, is called "whole grain bread" or "bran". Both names are positive. In the flour of impudent grinding there are bran - albeit a small number, and slices of whole grains of cereals.

Types of flour and methods of use

On sale it is allowed to meet packages with whole grain flour:

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

When fresh, the flour has a nice smell, crumbly in texture, has a nice 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, you need it:

hold for at least 20 minutes outside the package so that it is ventilated and enriched with oxygen;
add premium flour - in order to increase the number of gluten, on the contrary, the dough will not rise or fall off;
make a mixture of various cereals - this will increase the biological value of the final product.

It is impossible to bake bread without additives. But you can get hefty appetizing cakes, waffles, pancakes. When eating these foods, energy will last for a long time - due to the table of contents of difficult 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 an increased 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 followers of a healthy diet. They are zealous to bake it independently in order to be completely confident in the quality and know the composition of the product.

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

It is definitely not suitable for baking in its pure form. Gluten is completely absent in it, while there is a large number 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 the right loosening. The fermentation process takes from 4 to 8 hours.

When baking at home, it is unthinkable 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 permissible to bake with traditional yeast.

If you introduce bread from bold flour into the diet every day, then the body's need for dietary fiber, vitamins and dietary fiber will be fully satisfied.

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 is only minimally processed, 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.

In the production of flour, its classification is generally accepted depending on the size of the grains (grinding).

Wholemeal flour is flour with grains from 30 to 600 microns, that is, the coarsest grinding. Larger grinding - this will already be cereal. During the whole grain milling, the whole grain is ground completely. Therefore, wallpaper flour in its composition contains all the components of the grain. Wholemeal flour of gray-cream color, large, with a mass fraction of bran 20-25%. With this grinding, the yield of flour is 98%. This flour is made from soft wheat varieties. It has 2 times more bran than second grade flour. In terms of baking properties, it is inferior to wheat flour, but has a higher nutritional value. Wholemeal flour is used for baking table bread, and is rarely used in cooking.

Since ancient times, people have eaten only whole grain bread, and white flour has been used only for holiday baking and looked at as a delicacy. And this was not due to a lack of production of white flour. It’s just that our ancestors ate with health benefits and fruitful life.

The twenty-first century has shown how right our great-grandfathers were. Eating only treats, we have received diseases of the twenty-first century - cancer, obesity, cardiovascular disease, diabetes. Currently, the problem is complicated by the fact that stabilizers and chemicals are added to the products that can give the desired taste to the product.

Therefore, if we continue to eat what we think is most delicious, then the consequences may be irreversible. Indeed, together with the flower shell of the grain, when receiving the highest grade flour, fiber is removed, which cleanses the body of decay products and toxins. As well as B vitamins. Moreover, fiber is food for the intestines and its microflora. It affects the state of health and the functioning of the immune system. Together with the grain germ, vitamin E and fatty acids are removed. But it is a powerful antioxidant and nutrition of the nervous system, the brain. Together with the aleurone layer, vitamins and are removed, which are needed for the synthesis of hormones and proteins. Deficiency of zinc and iron leads to such diseases: infertility, anemia, loss of vision and memory, cancer.

US scientists have proven that mortality is reduced by 15-20% among those people who consume whole grain products. Daily use of bread from wholemeal flour, we will fully satisfy the body's need for dietary fiber and fiber.

Over the course of thousands of years, our body has adapted to the composition of grains of cereals so much that they have become both food and medicine. Our body was built on grain. In whole grain cereals: rye, wheat, barley, buckwheat, oats, millet, there is everything that our body needs. To refuse such a healing remedy that nature has given us is simply stupid.

Unfortunately, today you can be sure that all the necessary substances are in bread - this is baking homemade bread from wholemeal flour.

Wholemeal flour is a coarse flour with a high bran content. Wholemeal bread is very healthy, as all the benefits of grain are preserved in this flour. But in cooking, this flour is not used because of the coarse grinding.

Wholemeal flour is the flour of the first grinding. Unrefined, not sifted, containing the maximum amount of fiber, minerals, vitamins, but also containing the maximum number of microorganisms. Previously, the name of the flour was like fodder, for livestock feed.

Wholemeal flour is an unrefined flour, with a shell of grain, it is obtained as a result of single-grade wholemeal grinding. Many people buy bran to improve digestion, and so, they are present in wholemeal flour. In terms of chemical composition, it differs very little from the original grain.

When baking homemade bread, you can use wholemeal flour.

As soon as this flour began to appear in stores, I began to buy it and sometimes I make squash pancakes with it, mix flour in half with wheat flour. I add rye wallpaper flour to potato pancakes, it turns out unusual, but tasty. I advise everyone to try, take care of the health of loved ones!

Wholemeal flour is good for digestion and contains B vitamins, which are necessary for the nervous system. All modern cereals are refined and chemically created vitamins are added to them. Wholemeal flour can improve the quality of your life!

Flour is divided into several grades: grits, higher first, second, wallpaper, peeled.

Wallpaper flour is made from unrefined grains, this flour is the flour of the largest grinding, which allows you to save many healthy substances, from such flour you can cook a special glue for wallpaper paste, hence the name of the flour.

Wholemeal bread has a rather specific taste, contains valuable dietary fiber, minerals and vitamins, such bread is useful for people prone to food allergies, obesity, constipation, diabetes mellitus, cardiovascular diseases, diseases of the gastrointestinal tract.

Wholemeal flour is called the third grade of flour, so to speak, it is also called simple grinding flour, or coarse grinding, and whole grains. Flour of the highest grade, first grade, and second grade, is made from endosperm, and wallpaper from unrefined grain.