Which flour is the healthiest: premium, first, second grade, coarse or wallpaper. Nutritional properties of healthy flour

Wheat flour is today an incredibly popular type of flour, as well as one of the most highly consumed products in the world (in the form of baked goods). The great popularity of this product is due to the fact that this plant was one of the first to be cultivated, and because wheat grains are extremely nutritious and healthy. Read the article about the benefits and harms of wheat flour, calorie content and methods of use by variety.

Wheat flour benefits and harms

Due to differences in production conditions and plant species, wheat flour is divided into different varieties intended for specific purposes. However, this classification differs in different parts. In the USA, for example, flour is classified into types conventionally based on the type of wheat and the volume fraction of gluten. In Russia and neighboring countries, clear standardization has been adopted, developed in Soviet times and subsequently refined.

Today, the quality of wheat flour in the Russian Federation is established by two GOSTs: “Wheat flour. General tech. conditions" and "Durum wheat flour for pasta".

In the first case, there is a division into 6 grades for baking (wallpaper, extra, highest, 1st, 2nd, grit) and 8 grades for general purpose. Marking, for example M 45-23 or M 100-25, depends on the ash content and grinding level. GOST establishes three grades for pasta flour: highest, first and second.

Due to the fact that the particles of flour from durum grains are larger than baking ones, varieties can be named according to the size of the fragment: “grain” (highest) and “semi-grain” (first).

What are the differences between types of wheat flour?

The most common flours on sale today are premium, first, second grade flour, as well as wallpaper, semolina and, rarely, extra.

Photo: wheat flour benefits and harms

From the point of view of beneficial qualities, the most important criterion is the ash content of the substance. These are minerals that will be preserved if the grain is burned. For example, the German marking T550 marks flour with an ash content of 0.55%, which approximately corresponds to the Russian premium grade.

In Italy, such a product would be designated “0000” - the fewer zeros, the larger the fraction.

Premium wheat flour: benefits and harms

The popular opinion that bread made from premium flour is as healthy as possible is incorrect. The fact is that this powder is made from the central part of the endosperm - the edible part of the grain, wrapped in bran. Almost all the beneficial substances of the grain are stored in the endosperm shell, and inside, in fact, there is starch, which helps to saturate and gain weight.

Premium flour particles are the smallest in size - up to 30-40 microns. This product makes the fluffiest, softest bread, but not the healthiest, because it has minimal ash content. According to GOST, this variety must have a white or white-cream tint and at least 28% gluten in its composition.

First grade flour

Fractions of flour from grade 1 wheat have a size of up to 60 microns and color the powder white with shades of yellowish or grayish. The reason for this darkening is the presence of ground shell particles in the product. According to GOST, the ash content of this product is 0.75%, and gluten occupies at least 30% of the composition. The crumb is usually white or grayish. The taste can be very different, depending on additional ingredients and baking conditions.

Second grade flour

From the point of view of chemical composition, this flour is the most beneficial for health. Its ash content is 1.1-1.25%, its color is yellowish or grayish. When comparing it with the highest or 1st grade, the difference in particle size becomes visible to the naked eye. Despite its rich composition, this product is not good enough for baking in its pure form, since it contains less gluten. For this reason, it is usually mixed with higher grades for baking.

Wallpaper flour (coarse)

Wallpaper flour made from wheat grains consists of fractions of various sizes (60-200 microns) and usually contains even less gluten than second-grade flour. The most nutrient-rich bread is baked from it, but it often turns out loose, falling apart and slightly tough. Because of this, wallpaper is also mixed with adhesive varieties.

The type of flour has virtually no effect on the taste and healthiness of the bread obtained from it. For any type of raw material, it is possible and necessary to select technological conditions in which good bread will be obtained.

Characteristic is the fact that some of the baking properties of wheat flour cannot be calculated in advance and reflected quantitatively. They appear directly during baking and are determined by the quality of the final product.

Durum wheat flour

Durum wheat flour used in the production of pasta is classified according to similar indicators:

1. Top grade. The cereal is creamy-yellow in color with an ash content of 0.90% and at least 28% gluten in the composition. Fraction size – no more than 0.56 mm.
2. First grade. Light cream powder with an ash content of 1.2% and a grain size of up to 0.39 mm. Contains at least 28% gluten.
3. Second grade. Particle size – from 0.18 to 0.27 mm (like semolina), ash content – ​​1.9%, gluten – from 25%.

Nutritional value and composition of wheat flour

The following table shows the caloric content, nutritional content, as well as the content of some vitamins and minerals in 100 g of baking wheat flour.

Wheat flour: how to choose and preserve beneficial properties

To purchase a quality product, you should look at the available labels:

• GOST - flour is manufactured in accordance with the accepted state standard and meets the technical specifications;
• PCT or “Voluntary Certification” - the manufacturer’s products are voluntarily tested for compliance with sanitary and hygienic standards, do not contain heavy metals, toxins and are safe for health;
• ISO – compliance with international production standards (according to expert estimates, no more than 20% of manufacturers have them).

Wheat flour: shelf life

Another important parameter is expiration date. A good natural product, by definition, cannot be stored for more than 6-9 months. If there is a product on the counter with a stated shelf life of 10-18 months, a chemical stabilizer has been added to it to extend its “life.” The composition of flour mixtures from different cereals reduces their shelf life by another 30-50%.

The choice of a specific type of flour depends on what you plan to cook:

• extra and highest grade - the best choice for biscuits, buns, cakes, muffins and thickening sauces;
• 1st grade - a good choice for homemade bread, pies, pancakes, buns and pancakes;
• Grade 2 is suitable for baking, cookies, gingerbread;
• From wallpaper you get tasty and healthy bread.

To preserve its benefits, flour must be protected from pests, dampness and direct sunlight. Therefore, one of the best places for storage is the top shelf of the refrigerator, as it is dark, cool and dry.

For long-term storage, it is advisable to place a clove of garlic, a chili pepper, a bag of salt or a bay leaf in a container to repel pests. It is better to put aromatic products such as tea, spices, coffee or cleaning products away so that the flour does not absorb someone else's aroma.

It is also advisable to avoid sudden changes in temperature. Self-milled flour spoils very quickly, so it must be consumed within 2 weeks after production.

Second grade wheat flour: properties

Calorie content: 324 kcal.

Energy value of the product Second grade wheat flour: Proteins: 11.7 g.

Fat: 1.81 g.
Carbohydrates: 63.7 g.

Second grade wheat flour stands out among other options due to its darker shade and coarser structure, since it contains a large number of grain shells, the percentage of which should not be more than 10. Gluten is within 25%, but there is little starch in this variety. The shade of this type of flour can vary from grayish to brown. For use in cooking, this type of wheat flour is often combined with the first one. The distinctive features of such flour include the presence of the smell and taste of bread. The dough prepared on the basis of such flour comes out bulky, but what is interesting is that baked goods and baked goods do not become stale for a long time. Most often, it is used to make baked goods and table bread.

Beneficial features

The benefit of second grade wheat flour lies in the presence of various substances that are important for normal life. Products prepared on its basis are especially appreciated by people who watch their figure. This type of flour contains a large amount of B vitamins, which are important for the nervous system and metabolic processes. Second grade flour also contains vitamins PP, H, E and A, which are important for many functions in the body. It also has a wide mineral composition, which increases the speed of many chemical processes, and they also control the amount of glucose in the blood. Second grade wheat flour is used in health nutrition.

Use in cooking

Second grade wheat flour is most often used for making dumplings, waffles and other similar products. Some confectionery products are also prepared on its basis, for example, various versions of cookies and gingerbread. When combined with rye flour, you can make delicious dietary baked goods.

Harm of second grade wheat flour and contraindications

Second-grade wheat flour can cause harm when consuming products prepared on its basis in large quantities.

Second grade flour is determined by the content of bran or crushed grain shells within 8-10%, gluten - about 25%, and a small starch content. Colors range from yellowish to gray or even brown. This flour turns out to be very beneficial for the body. It is necessary for improving nutrition.

Calorie content of 2nd grade wheat flour

The calorie content of 2nd grade wheat flour is 324 kcal per 100 grams of product.

Composition and beneficial properties of 2nd grade wheat flour

2nd grade wheat flour contains significantly more vitamins compared to other types of flour. It contains vitamins B1, B2, B9, PP, as well as H, E, A in large quantities. Vitamins cover all functions of the body, maintaining its vitality (calorizer). Microelements that are present in any flour - potassium, magnesium, a lot of iron, sulfur, phosphorus - form its mineral basis. Contains zinc, aluminum, vanadium, manganese, molybdenum, some copper, chromium, and cobalt in small quantities. These elements improve the absorption of iron, are included in enzymes, accelerate chemical processes, increase the activity of hormones, regulate the amount of glucose, participate in the formation of tissues, bone formation, and regulate the functions of the nervous system.

2nd grade wheat flour in cooking

Baked goods made from 2nd grade wheat flour have an aroma, are porous, but not fluffy. It is not used to make pastry, but gingerbread and cookies are prepared. It is suitable for pancakes, dumplings, dumplings. Very often it is mixed with rye flour and dietary bread is baked from it.

Wheat is, without exaggeration, the most important cereal crop for humanity. It is grown on almost all continents, and dishes made from this product or using it are found in the cuisine of every nation in the world. In some dishes, the 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 grinding and processing methods, different varieties are distinguished. There are quite a lot of them, and they vary slightly in different countries. But there are basic ones that are found almost everywhere:

1. Premium grade wheat flour. It is most often used for preparing a variety of pastries, bread, pasta, both on an industrial scale and at home. This flour is very finely ground, has a beautiful white color and contains almost no starch. The baked goods made from it are very soft and tasty.

2. The first grade is the most common. It also has an excellent fine structure, but the color is distinguished by the presence of a yellowish tint. It is most often used for pies, buns or pancakes. On an industrial scale (bread, pasta) it is used to produce cheaper products, which, undoubtedly, will be inferior in taste to similar premium products.

3. Second grade flour has a coarser grind and contains remnants of bran and crushed grain shells. Its color can range from yellow to brown. This variety is very aromatic, well suited for making gingerbread, cookies, and diet bread.

4. Whole grain wheat flour appeared on store shelves 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, that of the highest grade, and the dough is heavy and not very convenient to use for large bakeries. But homemade bread made from whole grain flour is very tasty and healthy.

Calorie content of wheat flour

Today, health, slim, toned bodies and a balanced diet are in fashion. That is why many are very interested in the question about the calorie content of wheat flour. This indicator varies depending on the varieties, although the difference is insignificant.

Highest – 335 kcal.

The first one is 330 kcal.

The second one is 320 kcal.

Whole grain – 300 kcal.

These data are approximate and cannot be accurate to the nearest unit, 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 types of wheat flour also differ in the content of vitamins, micro- and macroelements. Moreover, the coarser the grind, the “lower” the grade, the more useful substances the product will give the body.

Topping this list is whole wheat flour. 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 by those for whom flour products are contraindicated. For example, for diseases such as obesity, diabetes and hypertension.

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

First grade flour has beneficial properties that are approximately one and a half to two times lower than those discussed above. It is not so rich in iron, phosphorus, magnesium, potassium and calcium.

The poorest in terms of the content of elements necessary for the body is premium wheat flour. Beautiful color, texture and taste are the result of significant processing, during which the naturalness and usefulness of the product are lost. Of course, some 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. 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 giving up flour products completely only if strictly prescribed by doctors. You should not deprive yourself of this product of your own free will. The main thing is to choose the right variety and know when to stop.

If healthy whole grain flour itself doesn’t like the taste and doesn’t inspire enthusiasm, then you should try mixing it with other types of wheat flour. There are also many recipes with the addition of various grains - rice, rye, buckwheat, etc. By experimenting, you can choose your own balanced product - both healthy and tasty.

Good housewives always choose premium flour in the store. This delicate flour, reminiscent of expensive powder, produces the most delicious and fluffy baked goods. But our home cooks don’t know that by choosing the best flour, they, pardon the expression, are screwing their loved ones. Because premium flour is devoid of the most useful elements - impurities, grain shells, etc., which have a positive effect on the cardiovascular and digestive systems. Today, candidate of medical sciences Alexander Telegin talks about this.

Mr. Filippov, the owner of the famous Filippovskaya bakery on Tverskaya Street, who knew a lot about this issue, used to say that for good bread, flour is even more important than a skilled baker. So let's take a closer look at flour.

Over the centuries, this product has changed greatly. And ironically, not for the better. They always wanted to make it whiter, smaller and cleaner. After all, the first flour was pounded in mortars or ground between stones, and it inevitably turned out coarse, with particles of different sizes and colors. Darker and larger ones were obtained from the shells of the grain and its embryo, and white ones were obtained from the endosperm. (see picture). Then the mills began to grind better, but still not ideal. Gradually, people learned to make pure white flour with the smallest “specks of dust.” To do this, they got rid of the grain shells and germ, losing with them the most useful substances - fiber and other dietary fiber, proteins, vitamins, and minerals. Expensive white bread made from such flour was considered not only the most prestigious, but also healthy. Only towards the end of the 20th century was it proven that The coarser the flour, the more shells and germ left in it, the more beneficial it is. And white refined flour is the most harmful.

To understand flour, its types and varieties, you need to have an idea of ​​how grain works. Why? The type of flour is directly related to its anatomy. Indeed, in the process of creating flour, grain is not just crushed, a significant part of it goes to waste or for processing - for other purposes. For example, all wheat premium flour made only from endosperm (in Fig. G). This is how professionals strangely call the huge food reserves needed for embryo germination. Their share in each grain is approximately 80 percent. And almost all of this is starch, the protein content in the endosperm is about 10%, and other substances - fats, vitamins, minerals - are generally very small. Myself embryo (in Fig. E)- this is a small formation at the “south pole” of the grain. It is much smaller than its food reserves, but it has a lot of useful things - good proteins, vitamins, lipids, minerals and no starch. All grains are covered with shells (in Fig. A, B, C, D), which are mostly discarded when making flour. They are present only in wallpaper and partially in peeled flour and in very small quantities in flour of the 1st and 2nd grades. These shells consist of useful substances - fiber, dietary fiber and minerals.

CHILDREN OF WHEAT GRAIN

Despite the presence of different types of flour on sale, wheat is still the most popular. And its range is much larger than flour from other grains. It comes in five grades - highest, first and second, and there is also wallpaper (the so-called third grade) and grit (a special grade).

Premium flour made not just from the endosperm, but mainly from its central part. It is the whitest and the finest (fine) grind (particle size 30-40 microns). The bread from it is also obtained with the whitest crumb, airy and porous. This is due to the fact that premium flour contains the least amount of “impurities” from other parts of the grain. This is evidenced by such an indicator as ash content.

First grade flour larger, its particle sizes are from 40 to 60 microns. It can be from pure white to white with a yellowish or slightly grayish tint. This is due to the very small amount of crushed grain shells - they are darker than the endosperm. The ash content of such flour is one and a half times higher - 0.75%. It is close to German flour T812 (ash content 0.812) and Italian “000” (ash content 0.65%). The crumb of bread from such flour turns out to be white to grayish. And the taste greatly depends on the skill of the baker and other ingredients used.

Second grade flour even rougher and darker. Its color ranges from light with a yellowish tint to dark gray and even brown. It has more shells, and its ash content is 1.1-1.2%. Of course, it is richer in vitamins and minerals, but it is difficult to bake something appetizing only from it. You should always add a higher grade of flour to it.

Wallpaper flour (third grade)- this is not only endosperm, but almost entirely crushed grain. It contains both shells and an embryo. Its particles, to put it mildly, are not the same in size: the smallest are 30-40 microns, like those of premium flour, the largest are 2 times larger, up to 60 microns. Bread is also rarely made from this kind of flour alone - it turns out to be harsh and non-porous. To make something not only healthy, but also tasty from wallpaper flour, it is diluted with other varieties and even flour from other grains.

Krupchatka (a special type of flour). It is quite suitable for bread; it is better to use it to make something rich or noodles, dumplings and other dumplings. This is a very coarse flour made from a mixture of hard and soft glassy wheat. It does not absorb very much water, but does not become liquid with long kneading and fermentation. Buying grit, unlike other varieties, is not very easy.

Concept ash content used by flour millers and confectioners in many countries around the world. The term comes from the word “ash” and this is exactly what it means. If you burn flour, a little ash will remain - this non-combustible residue is formed by minerals. And since there are most of them in shells, then the higher the ash content, the lower the grade of flour. Consequently, in premium flour it is minimal - no more than 0.55%. In our country, this indicator is rarely given on flour packaging, but on imported flour, which is widely sold here, it is always present. For example, on products from Germany you can often see this designation - T 550. These numbers correspond to an ash content of 0.55%, and this means that this flour is similar to our premium grade. Italian flour, often sold here, has its own “hieroglyphs”. For example, “0000” denotes premium flour. Fewer zeros indicate higher ash content and therefore a lower grade. Remember two more main Italian flour terms: Farina- flour from soft varieties of wheat, and Semolina- from hard ones. They are always indicated on the packaging, and this is important. The first type of flour is better suited for bread and homemade baked goods, the second - for pasta and pizza.

RYE IS OUR CULTURE

We use much more rye flour than in the West. And until recently, almost all of it was used in industry - for baking black bread. But today, rye baking is increasingly and more persistently “seeping” into our kitchens. It turns out that you can use it not only to make black and gray bread, but also cookies, pancakes, pancakes, pies, scones and other delicacies. True, it is wrong to use it alone. Usually high-grade wheat flour is added to it.

Rye baking flour, in accordance with the new GOST R 52809, adopted in 2007, comes in four grades. But not the highest, 1st, 2nd and 3rd, as you might think. The names of the varieties sound different - seeded, wallpaper, peeled and special.

Wallpaper rye flour, like similar wheat, almost whole grain. It contains all the components of the grain. It is gray in color, with inclusions of darker shells. Its ash content is as much as 2%.

Peeled bakery rye contains fewer grain shells (some of them are peeled off). And its color is grayish-white or grayish-cream, but even against this background there are tiny particles of shells. Its ash content is 1.5%.

Sifted rye flour more tender. By sifting, fragments of shells and other grain particles are removed from it. Its color is white with a cream or grayish tint. It contains the same amount of ash as first grade wheat flour, 0.75%.

Special rye flour- unsown, it occupies a kind of intermediate position between seeded and peeled. This is evidenced by its ash content - 1.15%.

SECOND YOUTH OF BARLEY

Barley flour was once super popular. But this is not due to any of its special baking properties. Quite the contrary, such bread is not as airy and soft as we like, and it goes stale very quickly. It was just inexpensive bread. For the same reason, not everyone ate white bread before; the higher grade flour needed for it was expensive. At one time they simply forgot about barley flour, but now you can buy it more and more often. Why? It’s a good idea to add it to the flour of other grains. For example, pancakes using it turn out wonderful. On the other hand, it contains the so-called beta-glucan, which lowers cholesterol and protects blood vessels and the heart.

Barley flour is made in two grades - wallpaper or seeded. The first is almost whole grain, like other types of wallpaper flour, and during the production of the second, the bran (husks of the grain) is removed.

BUCKWHEAT, OATS AND WHEAT ARE NOT JUST PORRAGES

Buckwheat porridge is very healthy, and so is the flour made from it. That’s why it’s even officially called dietary flour. They make it like wallpaper flour and only one type. It is difficult to make bread from buckwheat alone, but it goes perfectly as an addition to any bread, pancakes, cookies, dumplings and almost anything made from dough.

You can use oat and millet flour using the same principle. By the way, for some reason the latter, like porridge, is called millet, not millet.

THERE IS NO PANCAKE FLOUR

Strictly speaking, the term “pancake flour” is incorrect: it is not flour, but a mixture for making pancakes. Why do we call semi-finished products for muffins, cookies or bread mixtures, and flour for pancakes? Flour is only one of the components of this product. And when buying it, it’s a good idea to pay attention to the composition. There you can find ingredients that you are unlikely to use at home when preparing pancakes and pancakes. For example, I saw “Classic” pancake flour on sale, which contained not only wheat, but also soy flour. It plays about the same role in pancakes as powdered eggs or milk powder. And of course, these components are better. Therefore, carefully read the composition of pancake mixes, choosing the most natural ones. Try to ensure that they do not contain food additives that are used in industry. It’s even better to make pancakes simply from flour, adding milk, egg, soda and other proven ingredients, rather than soybean powder.

WHAT SHOULD BE INDICATED ON THE PACKAGING OF FLOUR AND FLOUR MIXTURES

Flour is obtained from grains, fruits and bark of various plants. We will, of course, consider traditional cereal crops characteristic of our regions. Grain flour contains carbohydrates (starch) - up to 75%, water, fiber, vegetable proteins, fats and saturated fatty acids, vitamins, and minerals.

Varieties of healthy flour

Different grades of healthy flour depend not only on different types of grains, but also on the method of processing and grinding characteristics. This takes into account:

· product yield, that is, the amount of flour obtained from 100 kg of grain;

· the amount of gluten (gluten) is a complex protein substance in cereal grains that can turn flour into a viscous dough);

· ash content of flour (amount of minerals);

· degree of grinding (grinding of grains).

The presence of gluten gives the finished dough such qualities as softness, elasticity, extensibility, and the ability to retain carbon dioxide, which increases the dough in volume. There are separate GOST standards for flour for making bakery and pasta products.

Wheat flour

The most common flour is made from wheat and is offered in the following grinding options:

· Coarse flour (only 10% of the flour from the total amount of grain is obtained) - the highest and first grade, produced from some varieties of wheat and is distinguished by the fact that individual particles are larger in size. It is most often used for rich yeast products with a high fat and sugar content.

· High-grade flour (25-30%) – made from the central part of the endosperm, that is, from grain peeled from the grain shells, which is why it lacks gluten and many minerals. Used for bakery products, in public catering, and in the production of semi-finished products. It makes the most delicious products, but it does not quite meet dietary requirements.

· First grade flour (up to 70%) – darker in color, with ground shell particles, retains a high content of gluten and minerals. Baked goods made from this flour go stale more slowly.

· Second grade flour (up to 85%) – a healthier type of flour, which is ground together with grain shells and contains up to 8% bran and an increased amount of vitamins and minerals. This cheaper type of flour is not suitable for baked goods, cakes and pastries, but it makes wonderful pancakes and the healthiest bread.

· Wholemeal wallpaper flour (about 93-96%) – contains a lot of bran (twice as much as second-grade flour). It does not have high enough baking properties, but is considered useful for dietary nutrition. Such flour is often mixed with finer grinding varieties so that the bread does not crumble and does not turn out to be very loose.

Rye flour

Rye flour is often used for baking bread, which produces delicious, fragrant varieties of “black” bread. Often mixed with whole grain flour, during the production of which the grains are not cleared of germs and shells. This flour contains dietary fiber, vegetable proteins, unsaturated fatty acids, amino acids, vitamins B1, B2, E, PP, potassium, calcium, magnesium, selenium, copper, fluorine, chromium, zinc.

· Peklevanny – very finely ground flour, the yield of which is 60%, used for baking gingerbread and confectionery.

· Seeded – finely ground flour, during the production of which the shell is removed from the grains, so the amount of useful substances is also small.

· Wallpaper (whole grain) – the best type of rye flour with a high content of bran and healthy components. It is made from whole grains and the yield is 95-96%.

· Peeled – flour with the properties of seeded and wallpaper, has a heterogeneous mass with a high content of grain shells.

Barley flour

Wallpaper and seeded barley flour are produced. It contains beta-glucan, which lowers cholesterol levels and strengthens the walls of blood vessels. Mixed with wheat or rye flour for baking baked goods, added during the preparation of first and second courses.

Barley flour brewed with boiling water (2 tablespoons per 1 glass of water) is useful instead of a hearty, healthy breakfast; it has a beneficial effect on the stomach and improves the condition of the intestines. This barley jelly can be mixed with kefir or fermented baked milk and used as a thickener for gravies and sauces.

Oat flour

Oatmeal makes baked goods more airy and crumbly; it is added to casseroles and rolls. When mixed with other baking flours, oat flour should be no more than one-third of the total due to its low gluten content. Oatmeal contains mucous substances that have enveloping properties and are very beneficial for the gastrointestinal tract. This flour improves digestion and helps cleanse the body, removes excess water and reduces swelling. Strengthens the immune system and stimulates mental activity.

Rice flour

It contains a lot of biotin (B7) - a water-soluble vitamin that is involved in metabolic processes, improves memory and brain activity. Amylopectin, one of the polysaccharides that make up starch, is used for nutrition during increased physical activity.

It differs in that it is gluten-free and contains many vitamins and minerals. Flatbreads and cookies are baked with rice flour, and used as a thickener for soups and sauces. When adding to other flour, take 1/4 of the rice flour.

Buckwheat flour

Buckwheat flour contains a lot of lysine - this is an essential amino acid that is involved in the construction of cells and strengthens the circulatory system. Leucine is an aliphatic amino acid that promotes the breakdown of fats and the removal of toxins from the body.

A recognized dietary product that is used to produce low-calorie healthy baked goods. Used in preparing minced meat and other fillings. Helps increase hemoglobin levels in the blood, increasing endurance. Recommended for dietary nutrition for atherosclerosis, hypertension, liver and biliary tract diseases.

Corn flour

Contains many amino acids, vegetable proteins, vitamins and minerals. A budget-friendly but very healthy type of gluten-free flour; baked goods with it are not particularly fluffy, but very tasty, do not go stale for a long time and are suitable for dietary nutrition. It leaves a feeling of fullness for a long time, improves intestinal motility, and has a beneficial effect on the excretory system. Improves the condition of bone and cartilage tissue, refreshes the skin.

Pea flour

It is considered a very nutritious product, containing a lot of fiber, vitamins and minerals. Contains essential amino acids: lysine, arginine, tryptophan, cystine, which are involved in cell renewal and accelerate metabolic processes.

In terms of the quality and quantity of protein, pea flour is compared with some types of meat. It saturates for a long time and improves digestive processes. Recommended for osteoporosis and diseases of the musculoskeletal system.

Flaxseed flour

Ground flaxseed produces a powder with a high concentration of flaxseed oil, so freshly ground homemade flour quickly deteriorates. Flaxseed flour is sold in retail chains and contains no oil, so it can be stored for a long time.

It has valuable food properties and is used to feed patients with gastritis and other gastrointestinal diseases. Known for its enveloping properties, it normalizes the level of acidity in the stomach. You can add up to 10% flaxseed flour to any flour and any products. To cleanse the intestines and lose weight, it is recommended to mix it with kefir and consume it in the morning on an empty stomach or during the day, if possible.

Ways to use healthy flour

Wheat or rye flour is most often used in its pure form; other types are added in various proportions. Almost all types of flour can be used for baking bakery and confectionery products, preparing main dishes, dressings and sauces. When eating on a diet, you can prepare smoothies with dairy and fermented milk products, to which buckwheat (flaxseed, oatmeal) flour, muesli, berries, fruits or dried fruits are added.

Whole grain flour is significantly superior in nutritional value to high-grade flour...

Modern flour preparation technology means that the grain is first ground and then sifted through a sieve.

The finer the grind, the more “ballast substances” can be sifted out.

The “cleanest” flour, in this sense, is premium flour.

Fine grinding allows you to sift 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 indeed very high. But from the point of view of the biological value of the product, this is a carbohydrate “dummy”.

There is nothing useful or necessary for the body left in such flour. It cannot create new cells from carbohydrates; for this it requires all the variety of macro- and microelements inherent in the whole grain by nature.

MODERN VARIETIES OF FLOUR

Today, modern industry offers 5 types of wheat flour:

• grit,
• premium flour,
• first grade flour,
• second grade flour,
• wallpaper

and two types of rye flour:

• sown,
• peeling.

All these varieties, both in the past and in the present, differ from each other in grinding coarseness and the ratio of the peripheral parts of the grain (hulls and germ) and flour grain (endosperm).

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

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

• gritty grain 10% (it turns out to be only 10% of the total amount of grain with a volume of 100 kg.),
• premium grade (25-30%),
• first grade (72%),
• second grade (85%) and
• 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 powdery particles.

There is almost no bran in it. It is rich in gluten and has high baking properties. Krupchatka 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 products such as Easter cakes, baked goods, etc. For insipid yeast dough, semolina is of little use, since the dough made from it is poorly suited, and the finished products have poor porosity and quickly become stale.

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

It differs from grit in that when rubbed between your fingers you cannot feel the grains.

Its color is white with a slightly creamy tint. Premium flour contains a very low percentage of gluten. The best category of the highest grade is called “extra”. Often used as a thickener in sauces and also suitable for baking.

This type of flour is most common in the manufacture of higher grades of flour products. High-grade wheat flour has good baking properties; products made from it have good volume and finely developed porosity.

First grade flour - soft to the touch, finely ground, white with a slightly yellowish tint. First grade flour has a fairly high gluten content, which makes the dough elastic, and the finished products have a good shape, large volume, pleasant taste and aroma.

First grade flour is good for savory baked goods(rolls, pies, pancakes, pancakes, sautéing, national types of noodles, etc.), and for baking various bread products. Finished products made from it become stale more slowly.

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

This flour has better baking qualities - baked goods from it turn out fluffy, with a porous crumb. It is used mainly for baking table varieties of white bread and savory flour products. It is often mixed with rye flour. This flour is used in the manufacture of some confectionery products (gingerbreads and cookies).

Wallpaper flour (coarse flour) – obtained by grinding the entire grain.

The flour yield is 96%. The flour is coarser and the particles are less uniform in size.

It is produced from all types of soft wheat varieties, it contains 2 times more bran than in 2nd grade flour, the color has a brown tint.Wallpaper flour contains the highest content of bran particles.

In terms of its baking properties, it is inferior to high-quality wheat flour, but characterized by higher nutritional value.

The grain shells contain protein substances, vitamins B and E, mineral salts of calcium, phosphorus, iron, and 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.

Wallpaper flour used mainly for baking table breads, and is rarely used in cooking.

Coarse wallpaper flour is the coarsest grind of flour. Accordingly, sifting wallpaper flour is done through a large sieve.

When grinding wallpaper, absolutely all the components of the grain remain in the flour. This is the flower shell of the grain, the aleurone layer, and the grain germ. Accordingly, wallpaper flour retains all the biological value of whole grains and all its healing qualities for the human body.

Flour can be fine or coarse.

Wholemeal flour– whole grain flour. With coarse grinding, almost all the grain is ground into flour, which consists of large particles and contains cell membranes and bran (2nd grade wheat, wallpaper).

Fine flour- This is flour from the endosperm, i.e., the inner part of the grain. With fine grinding, the flour is white, delicate, and consists of small particles of grain, the outer layers of which are removed (1st grade wheat, premium grade). Contains mainly starch and gluten and virtually no fiber.

The finer the grind and the higher the grade of flour, the less proteins and especially minerals, vitamins, and more starch it contains.

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

Flour obtained through one-time grinding can be called “whole grain” (since all parts (100%) of the whole grain: fruit and seed shells, germ, endosperm particles, etc. remain in the flour). However, until recently it was better known under the names "fodder" or "fodder".

It is worth noting that flour ground in a mortar, in a coffee grinder or on the rollers of a grinding system at a flour mill will differ greatly from each other, and their baking properties will also differ.