Wheat flour of the highest and first grade. Flour

Wheat is, without exaggeration, the most important cereal crop for mankind. It is grown on almost all continents, and dishes from this product or using it are in the cuisine of every nation in the world. In some dishes, grains are used whole or crushed, but most often they are finely ground. What are the varieties, properties and calorie content of wheat flour? Is this product useful or not? Let's figure it out.

Flour variety

Depending on the grains used, the coarseness of the grinding and the processing methods, different varieties are distinguished. There are quite a few of them, and they vary slightly in different countries. But there are basic ones that are found almost everywhere:

4. Whole grain wheat flour appeared on the shelves of stores in the post-Soviet space not so long ago. It is obtained by grinding grain without removing any particles, so it is coarse and contains a lot of bran. On an industrial scale, this variety is not very popular, because its shelf life is two times lower than, for example, the highest, and the dough is heavy and not very convenient to use for large bakeries. But homemade whole grain bread is very tasty and healthy.

Wheat flour calories

Today, health, slender, toned bodies and balanced nutrition are in fashion. That is why many people are very interested in the question about the calorie content of wheat flour. This indicator varies depending on the varieties, although the difference is not significant.

Higher - 335 kcal.

The first - 330 kcal.

The second - 320 kcal.

Whole grain - 300 kcal.

These data are indicative and cannot be accurate to one, since the calorie content of this product varies slightly depending on the method and degree of processing, storage method and even the place of cultivation.

Huge benefit

Different varieties of wheat flour also differ in the content of vitamins, micro- and macroelements. Moreover, the coarser the grinding, the “lower” grade, the more useful substances the product will give the body.

Whole grain flour tops this list. It is very rich in vitamins B, E and PP, and also contains such vital substances as calcium, potassium, magnesium, phosphorus, iron and sodium and many others. This variety can be eaten even for those who are contraindicated. For example, in diseases such as obesity, diabetes and hypertension.

Second grade flour is slightly inferior in terms of benefits. Although it also contains a lot of vitamins E, B and PP, as well as micro and macro elements, metals.

Flour of the first grade has useful properties about one and a half to two times lower than the one discussed above. It is not so rich in iron, phosphorus, magnesium, potassium and calcium.

The poorest in terms of the content of the elements necessary for the body is wheat flour of the highest grade. Beautiful color, texture and taste are the result of significant processing, during which the naturalness and usefulness of the product are lost. Of course, something still remains, but in small quantities.

It should also be noted that flour is rich in fiber, which is very necessary for the body to function properly and healthy. The situation with this substance is similar - the more processing, the lower the content.

A spoon of tar

The high calorie content of wheat flour is not the only disadvantage of this product. Do not forget about the content of a large amount of so-called gluten, due to which particles stick together when preparing dough or various dishes. This substance is not always well absorbed and processed by the body, and its excess can cause problems in the digestive tract.

It is worth refusing completely from flour products only with the strict prescription of doctors. It is not worth depriving yourself of this product voluntarily. The main thing is to choose the right variety and know the measure.

If healthy whole wheat flour doesn't taste good on its own and doesn't inspire enthusiasm, then it's worth trying mixing it with other wheat flours. There are also many recipes with the addition of various cereals - rice, rye, buckwheat, etc. By experimenting, you can choose your balanced product - both healthy and tasty.

Wheat flour is today the fundamental raw material used for baking bakery products. It has universal properties, which is why it can be used in culinary products without any restrictions. Fresh bread made from this flour is difficult to find in large cities, but in villages and small towns for hot, crispy bread, even queues line up at the hour of delivery.

This flour is actively used for breading fish or meatballs. Experienced cooks advise to sift the flour thoroughly before using it. It is necessary to loosen it and dry it, as well as enrich it with oxygen, only then it will be possible to achieve the excellent taste of all dishes created on the basis of the oldest human food product.

Varieties of wheat flour

Today, there are several varieties of flour, which is produced by the largest enterprises around the world: wheat flour, premium, first and second grade, as well as wallpaper. Such a classification does not mean that one or another category of flour is worse or better, just that each of them has its own place in the food industry.

All varieties differ from each other in the amount of flour powder, which was obtained from 100 kilograms of wheat grains. Differences exist in ash content, color, degree of grinding, gluten, as well as in the content of bran particles. The calorie content of all varieties of flour is almost the same, and its category does not play any role.

What is flour made of?

The properties of flour and its nutritional value directly depend on its biochemical composition, and this, in turn, is greatly influenced by the quality of the processed grain. High grades are obtained from the inner layers of wheat grains, which is why flour contains a large amount of starch and proteins.

They can affect the quality of the dough and the products that will be subsequently created from it. Vitamins, minerals, sugars, fats and proteins are usually found on the periphery of grains, but they are preserved during processing and then end up in flour and then in baked goods.

Is flour beneficial?

Some scientists believe that flour is beneficial as a base for flavorful baking. The aroma of bakery products has a positive effect on the human nervous system, raising his mood. However, the researchers are modestly silent about the fact that wheat flour contains a large amount of carbohydrates that stimulate fat gain.

Nutritionists advise patients who bake their own bread to mix flour of different grades, for example, the highest and the second. In their opinion, a product created using such an unusual mixture will have a dark crumb, but will receive a new taste. The benefits of flour in this case will increase, since all possible vitamins will be collected in the bakery product.

High grade flour

Wheat flour of the highest grade is obtained as a result of fine grinding of grains, due to this it is possible to achieve the absence of grains inside bakery products. High-quality powder has an ideal white color, in some cases there is a cream tint. Due to the small amount of gluten, it is possible to achieve the creation of airy and fluffy muffins and biscuits.

The disadvantage of such flour is that it does not bring any benefit to the human body. From it you can create excellent rich and confectionery products, but it is unsuitable for pies. In the national dishes of some countries, this flour is used not only for making dough, but also for creating flour dressings and sauces.

First grade flour

Products made from wheat flour of the first grade can be distinguished from all others, they contain a small amount of ground shells of grains. Due to this, bakery products get a slight yellowish tint, in addition, they have high elasticity, excellent aroma, are quite porous and keep their shape.

The powder is often mixed with second grade flour, then a grayish crumb is obtained, in which there will be a huge amount of vitamins and minerals, if the cook manages to withstand the recipe. Flour of the first grade, according to doctors, has a positive effect on motor skills, which is why products from it are recommended to be used by everyone who has the corresponding diseases.

Flour of the second grade

Bakery products made from wheat flour of the second grade have a dark color and a coarser structure, because there are a lot of bran particles. The color of flour can vary from light gray to brown. From such flour you can cook dumplings, dumplings, pancakes and even delicious waffles.

This flour is the most useful because it contains a huge amount of vitamins and minerals. It doesn't make a very fluffy dough, but the baked goods won't go stale long enough. Such flour is used to create table breads and lean flour pastries.

Whole flour

Whole grain wheat flour is another type of powder used for food preparation. It is obtained by grinding wheat grains once. The resulting product is not sifted, but is used completely, therefore it is sometimes called single-grinding flour.

Due to the large number of grain-forming particles, such flour can somewhat resemble semolina. In this case, the particle size can be up to 0.5 mm. Flour is great for making pancakes, pies and pancakes. When baking baked goods made from white flour, whole grains are sometimes added to the dough to improve the palatability.

Unusual type of flour

One of the most useful products are those in the manufacture of which wheat-rye flour was used. It is a mixture of milled grains of wheat and rye and is valued for the optimal combination of useful minerals and substances. Nutritionists recommend this bread to their patients who want to lose weight, since pure wheat leads to weight gain, and rye is too heavy for the stomach to perceive.

Bakery products can be purchased at the store, or you can cook yourself. Wheat-rye flour is obtained by mixing two powders. To prepare a loaf of bread, 100 grams of rye and 200 grams of wheat will be enough. Olive oil, salt, dry yeast, water and sugar are added to the resulting mixture, the dough is allowed to rise 2 times, after which the future product is baked in the oven for 45-50 minutes.

What products are best?

Of course, homemade bakery products are much tastier than those purchased in the store. But their preparation requires a lot of time, which few are willing to go. Much easier to buy bread and pastries in the store. However, no one guarantees that it will be truly fresh there.

If you want to buy fresh and tasty bakery products, be sure to pay attention to the expiration date of the product, its composition and the date of manufacture. Products made in small bakeries are especially soft, they do not get stale for a long time, but they are rarely brought into stores, and you need to catch the moment.

In the event that fresh wheat flour was used, the product will be tasty and will be able to keep its shape for a long time. It will not be a shame to serve it to the everyday table, as well as during the visit of guests or relatives.

calories: 329 kcal
Proteins: 11.1 g
Fats: 1.5 g
Carbohydrates: 67.8 g

Product proportions:

1 teaspoon - 10 grams
1 tablespoon - 30 grams
1 cup - 140 grams

Wheat flour of the first grade differs from wheat flour of the highest grade by the presence in its composition of a rather small amount of crushed shells of wheat grain. It is due to these very grain shells that the color of wheat flour of the first grade is characterized by a slightly yellowish tint, which is its distinctive external feature.

Due to the rather high percentage of gluten, the dough made from wheat flour of the first grade is quite elastic. In addition, products based on it are distinguished by good shape, large volume, pleasant taste and aroma. It must be said that this grade of wheat flour is most appropriate to use for the preparation of lean products. For example, from wheat flour of the first grade you will get wonderful pies, rolls, pancakes, some types of noodles and other dishes.

Quite often, first grade wheat flour (as well as second grade wheat flour) is added when kneading bread dough. In this case, the crumb of the finished bakery product acquires a characteristic darker shade, which varies from off-white to gray. But be that as it may, the taste of freshly baked bread is the result of properly selected ingredients and, of course, the professionalism of the baker.

The benefits of wheat flour of the first grade

By the way, due to the presence of the aforementioned grain shells, the use of bakery products based on wheat flour of the first grade has a positive effect on the motility of the human gastrointestinal tract. In addition, due to this, a certain amount of minerals and vitamins enter the human body.

Peeled baking rye flour GOST 7045-90

Flour - the most important product of grain processing. It is obtained by grinding grain and classified by type, type and grade.

Type of flour determined by the crop from which it is derived. Distinguish flour wheat, rye, barley, oatmeal, rice, pea, buckwheat, soy. Flour can be obtained from a single crop and from a mixture of wheat and rye (wheat-rye and rye-wheat).

Flour grade is the main qualitative indicator of all its types and types. The type of flour is related to its yield, that is, the amount of flour obtained from 100 kg of grain. The yield of flour is expressed as a percentage. The greater the yield of flour, the lower its grade.

For the production of bread and bakery products, bakery enterprises mainly use wheat and rye flour. Wheat flour is produced in five grades according to GOST R 52189-2003.

Baking wheat flour: grains, higher, first, second grades and wallpaper or four grades according to TU 8 RF 11-95-91.

Wheat flour: higher, first, second grades and wallpaper.

Baking rye flour is produced in accordance with GOST 7045-90 of three varieties seeded, peeled, wallpaper.

Flour obtained from cereals and cereals is used as part of composite mixtures.

Chemical composition of flour determines its nutritional value and baking properties. The chemical composition of flour depends on the composition of the grain from which it is obtained, and the type of flour. Higher grades of flour are obtained from the central layers of the endosperm, so they contain more starch and

less proteins, sugars, fat, minerals, vitamins, which are concentrated in its peripheral parts.

Particle size. Flour particle sizes are of great importance in bakery production, affecting to a large extent the rate of biochemical and colloidal processes in the dough and, as a result, affect the properties in the dough, the quality and yield of bread.

Flour quality standards. Flour quality indicators are color, smell, taste, content of metal-magnetic impurities, humidity, ash content, fineness, raw gluten content, acidity, water absorption capacity and tolytic activity.

flour color should correspond to its grade, however, the color difference between batches of flour of the same grade may have for the quality of the bread.

flour taste slightly sweet not sour and not bitter, the crunch in the flour should not be felt

The smell of flour specific, weak. Musty or other abnormal smell is not allowed.

Moisture content of flour should not exceed 15%, otherwise free moisture will appear in the flour, conditions are created for the activation of enzymes and the development of microorganisms, which can cause flour spoilage. The basic moisture content of flour is 14.5%. The moisture content of the flour affects the yield of bread and the amount of water for kneading dough.

Ash content of flour - the main indicator of its variety. Minerals are not evenly distributed in the grain. The ash content of the shells and the aleurone layer is 7-8.5%, and the pure endosperm is 0.4-0.45%. Therefore, there is less ash in the flour of the highest grades than in the lower ones. The norms of ash content of flour of the highest, first and second grades of wheat flour, respectively, are 0.55%, 0.75% and 1.25% on dry matter.

flour size characterize the size of its particles. The higher the grade of flour, the smaller its particles. The fineness of flour affects its baking properties. Large particles swell slowly and with great difficulty give in to the action of enzymes and microorganisms.

Acidity of flour affects the acidity of the finished product and characterizes the freshness of the flour. It is due to the presence in the flour of free fatty acids, acid salts of phosphoric acid and, to a lesser extent, other substances that have an acid reaction of free fatty acids to gluten proteins and enzymes.

During long-term storage of flour under adverse conditions, it can deteriorate: self-heating, mold, rancidity, infection by harmful insect pests. Unfavorable storage conditions are high temperature and humidity, wet bags of flour, unsanitary conditions of the warehouse.

The standards for baking flour provide for the determination of organoleptic indicators: taste, color, smell, crunch, infestation and contamination by pests of grain stocks according to GOST 27558 and GOST 27559, as well as physical and chemical indicators: humidity, ash content, particle size, content of metal magnetic impurities, autolytic activity : for wheat flour - determination of the quantity and quality of gluten.

Ash content, fineness of flour particles, whiteness of flour at bakeries, as a rule, is not controlled. In addition to standard flour quality indicators, acidity and its baking properties are determined.

Flour is stored in a bulk way in a closed warehouse. The warehouse for bulk storage of flour is equipped with XE-160A (pos.) silos with a capacity of 30 tons each. The stock of flour in the warehouse should be 7 days of operation of the enterprise. It is necessary for the smooth operation of the enterprise-control flour quality and maturation. The storage area must be dry, clean, heated and well ventilated. The temperature in the flour warehouse should not be lower than +8°C - + 10°C, the relative air humidity should not exceed 70-75%.

Flour from the car flour truck is fed through a flexible hose through a receiving shield of the KhShchP brand (pos. 1) through individual pipelines using compressed air into the silo for storage. In XE-160A silos (pos. 2), the flour settles, and the air transporting it exits through self-shaking XE-161 filters (pos. 3) and is cleaned of flour residues. To prevent flour from caking, silos must be equipped with aeration devices. From the silos, with the help of a rotary feeder M-122 (pos. 4), flour is fed through pipelines for sifting.

To prepare flour for production in the sifting department of the bakery, two sifting lines are installed, each of which consists of the following equipment:

Cyclone - unloader (pos. 6)

Screener (pos. 7)

Collector above the scales (pos. 8)

Automatic portion scales DM-100 (pos. 9)

Suspension collector (pos. 10)

Screw feeder ПШМ (pos. 15)

Flour is sifted, cleaned of ferrous impurities, weighed and, using a screw feeder PShM (pos. 15), it is fed through the pipeline to production bins, a supply of flour, in which it should ensure the operation of dough mixing machines for 1-2 shifts.

For the preparation and supply of compressed air to the feeders, the installation of the following equipment is provided:

Compressor 2VD-12/2 (pos. 11)

OMM oil separator (pos. 12)

Air collector B-2 (pos. 13)

Air cleaner HVO-6 (pos. 14)

When storing flour in bulk, a room is provided for storing flour in bags (pos. 17, pos. 18) in the amount of the daily supply. Flour sacks are stacked on pallets in “triples” or “fives” eight rows high. The distance from the floor must be at least 15 cm.

Nutritional value and composition of flour

Flour contains a large amount of B, PP, H, E vitamins, and the chemical composition is rich in almost all minerals necessary for the normal development of the body:

• potassium, calcium, sodium, magnesium, iron, phosphorus;
• chlorine, aluminum, titanium, nickel, tin;
• iodine, copper, chromium, molybdenum, zinc, boron, selenium, etc.

I would like to note that there are practically no vitamins in the highest grades of flour, but low grades contain the whole complex of vitamins and microelements.

Flour from ancient times to today is one of the staple foods in every kitchen, from which the hostess can prepare many varieties of dishes. Flour of the first grade contains no more than 3-4% of the grain shell. This is the most beloved and widespread variety of the product. It is white with a yellowish tinge. It contains a third of gluten, it makes wonderful rich and not rich pastries that do not get stale for a long time.

Variety and types of flour

Wheat flour is divided into different grades, according to the grinding size.

This is the most common type of flour, from which housewives prepare many dishes and pastries. Flour of the first grade is white in color with a yellowish tint. This type of flour contains starch - 75%, protein - 15%, raw gluten - 30%, sugar - 2%, fat - 1%, fiber - 3%. The composition of this flour contains vitamins PP, H, B1, B12, B2, B9, and the mineral composition contains zinc, chlorine, magnesium, sodium, iron, sulfur.

100g of flour of the 1st grade contains:

• Water - 14.
• Proteins - 10.6.
• Fats - 1.3.
• Carbohydrates - 73.2.
• Kcal - 329.

Flour of the first grade is well suited for baking pancakes, pies, rolls, etc., but not very good for high-quality breads and confectionery products (high-grade flour is needed for these purposes).

The flour of this variety contains bran and crushed grain shells: gluten - 25%, starch - 70%, protein - 15%, sugar - 2%, fat - 2%, fiber - 0.7%. The color of this type of flour is from yellowish to gray and brown. Baking from this flour is fragrant, porous, but not lush. Gingerbread and cookies are made from it. Also, second-grade flour is suitable for pancakes, dumplings, dumplings and baking dietary bread with the addition of rye flour. Flour of the 2nd grade contains more vitamins and microelements. These are vitamins of groups B, H, E, A, and the chemical composition includes:

• magnesium, potassium, iron, sulfur, phosphorus;
• zinc, vanadium, manganese, molybdenum, copper, chromium, cobalt.

100g of flour of the 2nd grade contains:

• Water - 14.
• Proteins - 11.7.
• Fats - 1.8.
• Carbohydrates - 70.8.
• Kcal - 328.

Baking from flour of the 2nd grade is much healthier and richer in vitamins and microelements than flour of the 1st grade.

Favorite variety of housewives. Baking from it is lush, soft, tasty. It has more fat and almost no starch. The color of this type of flour is snow-white. Flour contains proteins - 10%, crude gluten - 28%, fiber - 0.15%, fat - 0.15%, sugar - 0.15%. There are fewer vitamins than in previous varieties: vitamins B1, B2, B9, PP, a little E and A. Microelements contain potassium, sodium, magnesium, phosphorus, sulfur, molybdenum, chlorine.

100g of premium flour contains:

• Water - 14.
• Proteins - 10.3.
• Fats - 0.9.
• Carbohydrates - 74.2.
• Kcal - 327.

Premium flour is ideal for culinary products, puff, shortcrust and yeast dough.

Flour

It has a light cream color and a high percentage of gluten. Possesses high baking properties. This type of flour is used for yeast dough with a high content of sugar and fat (buns, Easter cakes). Products from this type of flour have poor porosity and quickly become stale.

Wheat flour

Coarse and heterogeneous in particle size. Flour contains raw gluten - 20%, has a high sugar-forming capacity and moisture capacity. This type of flour is used for baking table breads.

The benefits and harms of eating flour

Benefit. The use of flour speeds up the metabolism, protects the cardiovascular system, stimulates the brain, stimulates the production of estrogen, helps to cure Alzheimer's disease, osteoporosis. The use of this product reduces the risk of gallstones.

Flour helps in the treatment of asthma, bronchitis, prevents the formation of free radicals. The ingredients that are part of the flour soften the inflammatory processes in the human body.

Harm. Flour is a high-calorie product, so its excessive consumption can cause obesity, high blood pressure and allergies.

Reasonable use of products based on flour will bring true pleasure in taste and aroma. After all, traditional tea drinking is never complete without flour-based products, and there are a lot of them: for all tastes and preferences.