Rye flour: coarse flour, wallpaper, whole grain. And what's the difference? Characteristic features with photos and benefits of rye flour, its varieties, as well as recipes for cooking with the product

What is flour? Flour is a food product obtained by grinding grain into a powdery bulk mass. Flour is divided by type, type and grade depending on the type of grain used, into types according to purpose, grades in accordance with the fineness of grinding and varieties of grains for making flour.

Flour is known to be valuable food product, and without it it is impossible to bake bread, make homemade pie, cook magnificent pastries. Knowing the types of flour, what varieties and types there are, what to look for when choosing, how to use flour correctly and for its intended purpose, you can learn how to independently classify flour products and prepare tasty and healthy food with flour.

The test expert advises. The darker the flour, the more substances useful to the human body it contains: proteins, minerals and vitamins.

In the flour milling industry, flour is made from various crops, mainly cereals. Flour is produced mainly from varieties of cereal grains, such as wheat, rye, barley, spelt, oats, buckwheat, corn, millet and rice.

In addition to those listed, there are other types of flour, but the bulk is made from wheat. Wheat flour is the basis of bread dough, bakery products and classified by variety.

What types of flour are there?

The grade of flour is determined depending on the yield (receipt) finished product from grain. The flour yield is calculated as a percentage. The more flour comes out of the grains, the lower the grade and the coarser the flour. If 10 kg of grain is ground into flour, you will get 8.5 kg of the finished product, and the flour yield will be 85%. The lower this percentage, the higher the grade of flour.

The variety is considered an indicator of the quality of flour, its types and types. In the production of bread, rye and wheat flour are usually used. Flour from grain and cereal crops is included in composite mixtures and is used as an independent product.

Flour composition and properties

Flour, consisting of various impurities, has valuable nutritional composition, enriched with dietary fiber, vitamins, macro- and microelements, is used to improve the taste of flour products and increase energy value product.

When choosing flour in a store, pay attention to the packaging. The composition of high-quality flour should be indicated on the packaging. If the flour consists of composite mixtures, read the information on the packaging about the composition of the mixtures and their percentage in the flour. Pancake flour, for example, contains additional components such as powdered milk, salt, sugar, baking soda and dry egg powder.

Flour from different grains, from a mixture of wheat and rye (wheat-rye), from the same crop has a different composition, we present general indicators of the chemical composition of flour:

• starch – 54-90%;
• proteins – 14 (wheat) -44 (soy)%;
• fats – 0.9-4%;
• carbohydrates;
• cellulose;
• vitamins – B1, B2, B6, PP, A, E;
• dextrins;
• enzymes;
• minerals – 0.36-3.5%.

Flour is divided depending on its basic properties, in accordance with nutritional value, composition, technological features, taking into account the raw materials used and grain grinding. Flour is classified by type and type.

Types of flour

The type of flour is determined simply by its intended purpose. Wheat flour is divided into three types, it is:

1. Bakery – type for baking bread.
2. Macaroni flour is a type of flour for the production of spaghetti and pasta.
3. Confectionery - for preparing cakes, pastries and muffins.

Meanwhile, not all flour is intended for baking; not all types of flour are used in baking. Buckwheat and oat flour are widely used in the preparation of nutritional formulas for children, baking, pancakes and cookies.

Rice flour is used for breading fish, meat and vegetables. From corn flour cook porridge, prepare casseroles. But wheat flour is considered the leader in production and consumption among other types of flour. What is flour usually made from?

• Wheat baking flour is produced from soft wheat.
• Pasta wheat flour is obtained from durum grains.
• Rye flour is only used for baking. The main feature of the composition rye flour– high content of proteins, carbohydrates and mucus.

Flour can be coarse and fine

Fine flour is flour from the inner part of the grain. Finely ground flour is white and, as a rule, contains gluten and starch; white flour contains small amounts of fiber. Fine grinding makes the flour tender; such flour consists of small particles of grains, the outer layer of which is removed. Fine flour is considered to be wheat flour:

• Highest quality;
• First class.

Coarse flour is whole grain flour. In coarse grinding, the whole grain is completely ground into flour. It consists of large particles, containing bran and grain shell. Wholemeal flour:

1. Wallpaper;
2. Second class.

Wheat flour: varieties and calorie content

Wheat flour is produced from wheat grain; the main purpose of the product in its finished ground form is to be used for baking baked goods and bread. Wheat baking flour is divided into varieties:

• grit;
• top grade;
• first grade;
• second grade;
• wallpaper flour.

In addition to the main 5 varieties, Podolskaya wheat flour, Special highest and first grade wheat flour are produced.

Varieties wheat flour differ from each other in basic indicators that have different effects on the grade of finished flour:

1. color, smell and taste;
2. humidity and zonality;
3. grinding type;
4. amount of bran particles content;
5. pest infestation;
6. acidity;
7. amount of gluten.

Energy value of wheat flour, composition of BZHU:

• Proteins: 10.8 g;
• Fat: 1.3 g;
• Carbohydrates: 69.9 g.

The calorie content of wheat flour is 334 kcal per 100 g.

Rye flour: composition and varieties

There are three types of rye flour:

1. Seeded. Sifted rye flour is white in color with a characteristic creamy tint. It is produced from the middle of the grain and consists of small particles.
2. Ripped off. Peeled rye flour is white with a grayish tint with particles of grain shells. Bread made from such flour is low-calorie, porous and tasty. Contains vitamins and minerals
3. Wallpaper. Nutritionists consider rye wallpaper flour to be the most beneficial and nutritious for human nutrition. It has the highest bran content compared to other varieties. Gray flour with particles of grain shells. Used for baking bread.

The difference between varieties of rye flour and wheat flour is in the content of bran, degree of grinding and amount of product at the output. The less bran in rye flour, the lighter it is. But rye flour proteins do not form gluten, unlike wheat proteins.

Rye flour absorbs more liquid when preparing dough than wheat flour. Bread made from rye flour turns out to be black and dense; the gray dough tends to stick to your hands when kneading.

In addition to the main types and varieties of flour, there are many various types.

Types of flour

Other types of flour are produced in smaller quantities than wheat. The flour used in baking is regular wheat flour. But some recipes include corn, barley, pea and soy; this flour is more often used in the preparation of traditional national dishes. Rice and buckwheat flour used for baby food, dietary dishes, separately as an independent product or in combination with wheat flour.

Different types of flour combined with other dough ingredients produce different results. If a baking recipe specifies a certain type of flour, it cannot be changed to any other type or grade. The simplest flour and the most common one for baking bread, pies, buns and pies is wheat flour.

To bake yeast bread at home, prepare it yourself, make it, draw bread, Austrian, you need to understand what kind of flour, its type, type and grade, for what baking it is suitable.

1. Semolina is a type of flour obtained from durum wheat; a characteristic feature of the product is its high gluten content. Semolina from wheat grain is used in making traditional Italian pasta. There are wheat, rice, corn flour, semolina is produced from any grain - corn, rice, wheat and others. Depending on the type of grain, semolina is given the appropriate name.
2. Spelled is a type of flour made from spelled wheat. Flour is used for baking, it is produced from wheat, but it is nutritious and contains easily digestible fats, unlike regular wheat flour. Spelled wheat flour contains gluten but has a similar taste to whole wheat flour.
3. Abyssinian broom flour is a type of flour made from old looking grains under the unusual name Abyssinian panicle. This flour has a valuable composition and is very nutritious; it looks like grains of quinoa or millet. The small grains of Abyssinian panicle contain iron, calcium, thiamine, and fiber. The protein content is higher than in wheat flour; gluten-free flour is obtained from small grains. The product has gained popularity among gluten intolerant people, athletes and people watching their weight.

Whole grain flour

Whole grain flour, also known as wallpaper, is a coarsely ground product made from whole wheat grains. Wallpaper flour contains more fiber, useful substances than white, and less gluten. Whole wheat pastry flour is most often used mixed with bread flour when making bread dough.

Flour 1st (first) grade

First grade flour is also called universal flour. This is the kind of flour that is most often purchased in baking stores. 1st grade flour is a mixture of flour from soft and hard varieties of wheat. First-grade flour can be white or darker. White flour is used for baking pancakes, cookies, and waffles. The darker color is used in the preparation of yeast-free and yeast baked goods: bread, casseroles, puddings, sweet pastries, and profiteroles with eclairs.

Flour 2nd (second) grade

2nd grade flour is good for baking. Wheat flour with a high (of all wheat flour) starch content and low protein. The finished baked goods made from second-grade flour have a delicate, fluffy texture. Used for muffins, suitable for fluffy pies and unleavened bread.

High-grade baking flour

Premium flour is white flour made from durum wheat. Thanks to its high content - up to 14% - premium flour is ideal for yeast-based baking. It is rich in protein, as a rule, it contains ascorbic acid; thanks to the acid content in combination with yeast, products made from premium flour are porous and fluffy.

Krupchatka

Small grains without shells and mealy particles - grit. Flour is produced from special varieties of wheat, which contains a lot of gluten, due to which semolina differs from other flours in its high baking properties. Flour is used for baking products such as muffins, Easter cakes, and is suitable for yeast dough, noodles, dumplings, but not for yeast-free bread.

The benefits and harms of wheat flour

The benefits and harms of wheat flour depend on the amount of baked goods a person eats. In order for flour to be beneficial and not harmful, it is necessary to choose the right types of flour for baking. Snow-white flour is the most useless for human health. White flour is a high-carbohydrate product, which, when consumed in immoderate quantities, makes a person gain weight. bun or the pie is quickly deposited in fat, causing harm.

Nutritionists, adherents of proper and healthy eating When baking products, it is recommended to add first grade, second grade or whole grain flour to high-grade flour. Baking from a mixture of several types of flour will reduce the harm of high-grade wheat.

How to store flour

• Any flour must be stored correctly. Flour must be stored in a dry, cool and ventilated area.
• The shelf life of flour is indicated on the packaging; as a rule, it does not exceed 6 months.
• Whole wheat flour keeps better in the refrigerator.
• Flour should be stored in closed jar, container for bulk products or sealed packaging. This storage method will protect the flour from bugs and foreign odors.
• During the hot season, it is better to place any flour in the refrigerator, otherwise at high temperatures in the kitchen it will quickly become rancid.
• It is prohibited to eat flour if it has changed color, has a foreign smell, or has bugs.
• You should buy flour as you consume it; there is no need to stock up for future use.

Which gluten-free flour is best for baking?

Replacing plain wheat flour with gluten-free flour allows those suffering from celiac disease not to deny themselves the pleasure of eating a piece of cake or baking homebaked bread. Gluten-free flour is suitable for baking gluten-free products for people suffering from intolerance to wheat flour. You can buy gluten-free bread mixes at the store, or you can mix individual ingredients together yourself.

Knowing which gluten-free flour is best for baking, which mixture of different types of flour is best to use, any product can be prepared at home without hassle and make baking as healthy as possible.

• A mixture of starch, rice and tapioca flour is perfect combination for baking bread.
• A mixture of two types of flour - white rice and tapioca - is recognized by those with a sweet tooth as optimal for baking cake layers.
• Rice flour made from white rice is a popular product with a neutral taste. It is more useful to use not in pure form– mixed with another type of flour.
• Flour from brown rice– a healthy type of flour, but the product is not for long-term storage.
• Buckwheat flour is prepared by grinding buckwheat grains and is widely used in recipes for baking homemade waffles, pancakes and pancakes. The buckwheat flavor can be reduced by mixing buckwheat with other types of flour.
• Corn flour is prepared in a similar way - by grinding corn grains. It is used for baking flatbreads and making casseroles.
• Peanut flour is made from peanut nuts from which the oil has been previously squeezed. Gluten-free flour, an excellent replacement for wheat product. Used in cooking to make noodles and bread.
• Sorghum is a flour alternative to wheat flour. The taste is similar to wheat, but sorghum flour is gluten-free. It is used in recipes for any baking.
• Coconut flour is one of the healthy foods and is used for making desserts and sweet pastries.
• Nut flour consists of ground walnuts, hazelnuts or almonds. Flour is obtained by grinding almonds and nuts. In cooking almond flour found in recipes for making pralines, marzipans, and chocolate spreads.
• Quinoa and amaranth flour (amaranth flour) is considered one of the best options for baking bread, replacing wheat flour.
• Lentil or chickpea flour is famous for its valuable nutritional properties and useful composition. More suitable for baking flatbreads.
• Flaxseed flour, on a par with ground flour pumpkin seeds and sesame, serves as an additive in gluten-free bread recipes.
• Oat flour. Oatmeal is obtained from oat grains. Oats are a cereal crop that has a unique gift from nature and a healing composition. Flour obtained from oat grains is one of the most useful species flour, it is considered healthier than other cereals. Oatmeal is good for baking cookies and pancakes. In combination with flaxseed flour the nutritional value of oat flour increases, structure and taste flour products is improving.

Name of flour

At home, housewives are increasingly using different kinds flour. The many types of flour, varieties and types from the names on sale, and the range of bulk products raise questions among housewives about the purpose of flour.

• Barley flour. Flour is produced from barley in small quantities; at home it is used for baking pancakes and flatbreads. Bread made from barley flour in its pure form quickly becomes stale; the product is usually used in baking in a mixture with wheat and rye flour.
• The name pancake flour can be seen on packages in supermarkets. In reality, there is no such thing as pancake flour. Pancake flour is a mixture of first grade wheat flour and often soy flour. Pancake flour often contains preservatives, baking powder, starch, sugar and salt.
• Pea flour. Flour obtained from chickpeas or peas is valuable dietary product nutrition. Flour is rich in proteins, vitamins and mineral salts. With the addition of wheat flour, donuts are made from pea flour, baked homemade cookies, dietary bread. The world-famous Israeli falafel is made from pea (chickpea) flour.
• Bird cherry flour is used in cooking for making casseroles, pies, and muffins. But this flour is suitable for baking bread and buns.

In addition to the listed types of flour, varieties, types and names, there are other types, such as spelled, hemp, cedar, soy. The names of flour can be listed endlessly. It is important to remember that only wheat flour is suitable for this. For baking bread, wheat and rye are the basis; flour from other crops is used as an admixture to the main ones.

Otherwise, when preparing baking dough, try to use other types of flour and varieties with the main white wheat flour. Experiment with coarsely ground products, thereby making the taste of baked goods richer and the composition of the products more healthy.

Rye flour is obtained by grinding rye grains. She has a number beneficial properties, appreciated for taste qualities and low glycemic index(GI). And since Russia still remains the world leader in rye cultivation, its residents should get acquainted with the flour made from this cereal crop closer.

There are four varieties:

1. Seeded - the core of the grain is used for fine grinding. The net weight of the flour at the output is 63-65%. It is white in color with a bluish or beige tint.
2. Wallpaper – coarsely ground with a high dispersion index. The amount of product at the exit is 96-97%. This variety is distinguished by a dark grayish or brownish tint due to the large amount of bran. Contains grain shell particles.
3. Peeled – most useful variety, since in its production whole grains are used along with the shell. Final product value: 85-87%. It is characterized by a grayish or beige tint with brownish fragments of the grain shell.
4. Peklevanny – finely ground and thoroughly sifted flour. The output is about 60% of the product from the original volume of grain.

As you can see, the difference between varieties is the degree of grinding, net output weight and the amount of bran. Seeded and pecked are often used when baking baked goods, less often - confectionery, while wallpaper and peeling are mainly used for making dietary bread.

Compound

The benefits of rye flour are based on its nutritional value. 7-11% consists of proteins: albumin, globulin, prolamin (gliadin), glutenin. A third of them are hydrophilic, that is, they dissolve in water and saline solutions.

Food products made from rye flour are high-carbohydrate products. Carbohydrate content – ​​70-77%, starch – 54-63.6%, dietary fiber – 0.5-1.8%.

The fatty component occupies from 1.1 to 1.7% of the total mass, including unsaturated acids - about 0.2%.

Rye flour is rich in healthy substances:

• minerals (phosphorus, potassium, sodium, sulfur, calcium, magnesium, manganese, iron);
• vitamins (group B: thiamine, pyridoxine, riboflavin, folic, nicotinic acid; E, or tocopherol; A);
• valuable amino acids (lysine, niacin, etc.).

Rye and other whole grains are rich in magnesium, which acts as a cofactor (activator) of more than 300 enzymes in the human body, including those involved in insulin secretion. One more thing follows from this valuable property rye flour, namely the prevention of type 2 diabetes.

The energy value depends on the type of flour and the recipe for preparing a particular one. culinary product. The average value for 100 g is 325 kcal, which covers 17% of the daily value for an adult.

Wheat or rye

Compared to wheat flour, rye flour contains more active enzymes that break down starch compounds. This explains the low glycemic index value. In addition, it is less prone to gluten formation. Thanks to these properties, rye flour is one of the most useful products for baking, along with oatmeal, rice and.

The product has a high level of autolytic activity, which is responsible for the content of water-soluble substances in the test. For the seeded and peeled flour this figure is no more than 50%, for wallpaper - 55%.

The main disadvantage is that rye dough has less elasticity, which is why the finished bread often loses its shape when cut. Whereas products made from wheat flour, especially the highest grade, are distinguished by a more airy consistency and increased elasticity.

When baking rye baked goods, sourdough is used, not yeast, as in kneading wheat dough. Therefore, they are suitable for dietary intake.

We consider useful properties

The benefits of baked goods based on rye flour depend on the content of the following components:

• bran;
• embryo;
• endosperm.

Phenolic compounds that are extremely important for humans, which are inherently powerful antioxidants, are contained mostly (83%) in the germ and grain shell. If preserved, rye processing products can act as a strong anti-cancer agent along with many vegetables and fruits. A group of doctors from Cornell University came to these conclusions.

So, wholemeal flour is especially useful. Regular use helps:

• control body weight;
• remove toxins;
• increase hemoglobin in the blood;
• improve metabolism;
• prevent diseases of the cardiovascular and central nervous system(CNS);
• strengthen immunity;
• improve digestion;
• fight anemia.

A study published in the American Journal of Gastroenterology states that regular use Eating rye products high in insoluble fiber helps women avoid the formation of gallstones. On average, the risk is reduced by 13%.

Eating whole grain foods at least 6 times a week – good idea for postmenopausal women with elevated cholesterol and blood pressure - concomitant signs of cardiovascular disease, as well as an increased risk of breast cancer and other hormone-dependent forms of oncology.

Real Russian kvass

The benefits of kvass prepared with rye flour come down to the following points:

• restores water balance in the body;
• prevents the development of vitamin deficiency;
• has low calorie content;
• used as food additives for hypertension;
• strengthens the walls of blood vessels;
• improves intestinal motility and the overall functioning of the digestive tract (the benefits of the drink have been proven for low acidity);
• Helps cleanse the body of waste and toxins.

Kvass has a minimum amount of alcohol in the range of 0.7-2.5%. Due to its low calorie content and the absence of yeast in the recipe, the drink can be consumed while losing weight. It is easy to prepare it yourself at home.

1. You will need a 10 liter fireproof container, 0.5 kg of sourdough, 0.5 kg of rye flour, a glass of sugar. The ingredients are thoroughly mixed and the mixture is placed in a warm place.
2. The starter can be taken from a previous preparation or made anew. To do this, pour 0.5 kg of rye flour, 2 tbsp. into a liter container. l. sugar, 1 tsp. raisins Pour the mixture with warm water until it reaches the consistency of sour cream and stir. Leave in a warm place for a couple of days. After this, a sample is taken. A sour tint of taste is a sign of the readiness of the starter.
3. Pour 8 liters of water into a 10-liter container and put it on fire.
4. Meanwhile, mix 0.5 kg of rye flour with a glass of sugar.
5. Warm water is gradually added to the dry mixture, stirring constantly. Then the solution is brewed with prepared boiling water, pouring it in portions.
6. While the liquid cools for 4-5 hours, place the prepared starter or grounds on top of the lid and wrap it in a towel.
7. After time, the grounds are added to the main liquid and stirred. The container is wrapped again and left for another 6-7 hours.
8. When a porous foam forms on the surface, rye kvass considered ready. The drink is poured into cans and stored in the refrigerator, as is the grounds, which will be useful for preparing the next portion.

Cosmetic bonuses

IN for cosmetic purposes rye flour of the highest and second grade is used, that is, sifted and peeled. This product has a fine dispersion and is easily washed off under running water.

Washing your hair with rye flour has the following effects:

• cleans efficiently;
• nourishes hair along the entire length;
• eliminates excess oiliness at the roots;
• strengthens hair follicles;
• serves as a prevention of dandruff and seborrhea;
• softens hair and makes it more manageable.

To prepare a homemade hair wash you need 2-3 tbsp. l. pour rye flour with cool water until you get a paste. Apply the mixture to damp hair, starting from the roots, then spreading along the entire length. Rinse off with running water, not hotter than 40 °C, for 10-15 minutes.

Benefit cosmetics based on rye flour for leather:

• prevent premature aging;
• promote detoxification of the epidermis, keep the skin clean and radiant;
• remove external manifestations of allergies;
• fight wrinkles and age spots.

Contraindications

In some cases, rye flour-based products can be harmful to health. They should be included with caution in the diet of people with high stomach acidity, as well as those suffering from peptic ulcers. Contraindications also include:

• colitis;
• celiac disease (gluten intolerance);
• increased gas formation;
• inflammation of the duodenal bulb.

Due to its high acidity, rye bread is harmful to consume during the rehabilitation period after surgical operations of the digestive system.

If until now your diet was poor in fiber, you should start eating rye products with small doses. Otherwise, you risk severe bloating.

Culinary certificate

Each type of flour is intended for specific confectionery, bakery and other food products:

• sifted is used for baking sweet and sour, custard bread;
• peeled is used for making bread cakes, batter, and as an additive to other types of flour;
• pecked grain is used for sourdough, production of hearth, molded, wheat- rye bread;
• coarse grinding is used for making diet bread, some types of hearth and custard bread.

When purchasing rye flour, you need to pay attention to the expiration date and integrity of the packaging.

Rye flour is a healthy and affordable product with which you can enrich your family’s diet with protein, fiber, vitamins and other beneficial substances.

While wheat flour predominates in the breads of Southern Europe and Great Britain, rye flour plays a more important role in the breads of Northern and Eastern Europe. This is due to the fact that rye has a high ability to grow in cooler and poorer climates.

Analysis of the composition and calorie content of rye flour

• Calcium
• Magnesium
• Potassium
• Phosphorus
• Group of vitamins B and E

The benefits and harms of rye flour for the body

Weight loss

Prevents gallstones

Diabetes control

Improves digestion

Increases metabolic efficiency

Popular types of rye flour

• Pecked. Contains virtually no vitamins. Used for baking bread
• Seeded. Very low calorie content
• Ripped off. Used for baking bread, very aromatic
• Wallpaper. The largest amount of vitamins and minerals

Advice! It is best to bake bread from the wallpaper variety, because it contains the most useful components.

What to bake? Delicious dishes based on rye flour

Variety of lean baked goods made from rye flour

Advice! Based on it, you can make small energy bars that will saturate the body with vitamins and satisfy hunger.

The best rye flour producing countries

Germany

Poland

Russia

Simple flatbreads made from rye flour: video

Conclusion

At some point, most of us come to the understanding that we can only be healthy by following the principles of proper nutrition. And how could it be otherwise? Healthy food has been proven to be the key to health. But not all modern products fit the concept of “correct” - the familiar high-grade flour is among the harmful ones. That is why I would like to dwell in detail on such a substitute for regular flour as whole grain flour: what is it, how to use it correctly, what is the difference between whole grain and regular flour, what types and varieties are there and what is the secret of its popularity among people who are healthy, healthy and even losing weight.

Types of whole grain flour

Just a hundred years ago, bread made from the highest grade of grinding (fine grinding) was called sieve bread.

It was not available to all classes - the price was high.

Most of the population only knew what whole grain flour meant. Peasants and working people ate bread, the basis of which was whole-grain wheat flour (the bread of the poor).

What is the difference between whole grain and regular grain? Ts-flour is the result of a certain method of grinding grain.

Modern pp recipes mention various types of this useful product, you may come across the following names:

• wheat
• rye
• rye wallpaper
• rice
• oatmeal
• corn

At all, From almost any grain you can get tsz-flour, which is useful and necessary for our health. Corn, barley and buckwheat can also be whole grains. But the varieties and characteristics of a particular tsz flour may differ depending on the grinding and processing technology.

Varieties (grades) of flour for grinding grain

The most popular is wheat flour. Here the varieties are divided as follows:

• semolina (the most expensive variety of wheat durum varieties, has the ability to swell after kneading dough);
• premium grade (the most delicate finely ground flour, passed through several sieves, cleared of larger fractions;
• first grade (contains part of the crushed grain shells);
• second grade (the content of worn out shells is even higher);
• wallpaper (don’t know what this means? Wallpaper flour contains the unsifted shell of the grain - bran).

Now it's clear that Whole grain wallpaper flour is a milling product that has not passed through sieves. If you adhere to GOST standards, then the yield of raw materials in this case is 95%.

By the way, often beginners in a healthy lifestyle cannot figure out how wallpaper differs from whole grain flour and is there a difference between whole grain flour and whole grain flour? The correct answer is nothing, all these concepts mean the same thing.

The varieties of rye flour are determined differently:

• sifted (passed through fine sieves);
• peeled (passed through large sieves);
• wallpaper (not sifted)

Rye flour and peeled flour are not the same thing, since there is a difference in the percentage of endosperm (the inner part of the grain) and the grain shell. What is the difference between peeled and whole grain (wallpaper)? Wallpaper - yield 95%, peeling - no more than 87%. It is the peeled rye that is sold in stores.

Whole grain flour: benefits and harms

Ts-flour is most often used for baking bread.

Classic baking with tsz flour will be ugly and rough in structure.

Some types of dough (for example, puff pastry or choux pastry) cannot be prepared from tsz flour alone, since whole grain flour has very little gluten; you need to mix it with traditional premium flour.

To be honest, tsz-baked goods have a special, specific taste compared to classic premium bakery products. But the benefits of its use are ten times greater!

And if you try proven recipes - different pancakes- it’s easy to understand that it’s easy to bake something delicious from whole ground. Even from tsz-flour they turn out delicious, no worse than the usual ones.

Benefit whole grain bread determined by the chemical composition and nutritional value of the raw materials.

Chemical composition of tsz flour and beneficial properties

The whole grain product has a unique composition, which differs significantly from the composition of refined wheat. The grain shell contains unique “benefits”:

• vitamins E and group B;
• microelements (calcium, iron, chromium, selenium, potassium - a whole chemical laboratory);
• cellulose.

By sifting out bran, we deprive the product of many essential components. But in tsz-flour they are. Here are the benefits of whole wheat flour:

• improves the digestion process;
• does not increase blood sugar and cholesterol levels;
• has a beneficial effect on the cardiovascular system;
• promotes weight loss.

Are there any contraindications?

Indeed, not all people can overuse baked goods made from wholemeal flour. For acute and chronic diseases stomach and intestines, liver and pancreas, doctors do not recommend tsz-flour.

Patients with celiac disease (intolerance to the gluten protein) are understandably interested in the question: is there gluten in whole grain flour - rye, wheat, etc.?

Tsz-flour contains gluten, but its content is significantly less than in the premium product. Rye also contains gluten. Whole grain spelled flour contains the least amount of gluten of all wheat products.

What is spelled flour? It is flour made from a special type of wheat, which was used by our ancestors. Spelled (aka spelled) is an excellent product for pp.

Here is a video about spelled:

Features and differences of different tsz-flours

Features and differences are determined mainly by production technology whole grain flour.

What does whole grain look like? natural product, is easy to determine visually. Wallpaper or peeled (we already know what it is) differ from other varieties visually (what whole grain flour looks like can be seen in the photo below) and to the touch. It contains large particles (this is bran), it is darker than other varieties.

The moisture capacity (i.e., how much water whole grain flour requires) when kneading dough is slightly higher for tsz flour than for regular flour: large fractions, swelling, “collect” more liquid. This must be taken into account when baking.

Whole wheat flour from different grains has different glycemic indexes. The lowest GI is for rye (40), oatmeal (45) and buckwheat (50). Those who are forced to monitor their blood glucose levels should try to replace whole grain flour in their diet. How? There are many options - amaranth, pea or flaxseed oatmeal practically does not contain glucose, although these products also have a specific taste.

Whole grain flour for weight loss

• help cleanse the intestines (fiber, like a “broom”, removes all “blockages”);
• remove harmful substances - toxins (fiber works as an absorbent);
• increase immunity, performance, physical endurance (the effect of microelements and vitamins)

It is thanks to these properties that whole grain flour will give the expected effect when losing weight, since low-calorie foods she hardly applies.

Take, for example, a wheat product. Whole grain wheat flour (calorie content per 100 grams - 298 Kcal), like any other whole-ground, is preferable to varietal (calorie content - 336 Kcal per 100 grams). Although the secret of its popularity among weight loss specialists and those losing weight lies in something else - a lower glycemic index, “slowness” of carbohydrates, and numerous beneficial qualities.

Some nutritionists also advise adding oatmeal to any tsz flour - this will further reduce the calorie content and increase the nutritional value.

Is it possible and how to make flour yourself?

It is not always possible for baking specialists to purchase a healthy natural base for baking in a store or order from an online store. How to make whole wheat flour at home? I can offer 2 options on how to do this yourself:

• add bran to a premium or first-grade product (proportions 10:1) - this is the fastest and easiest solution to replace whole grain flour in baking if it is not found in your city;
• Grind the cereals using a home mill (some manufacturers' food processors have this function) or a coffee grinder. A more labor-intensive process, but interesting.

Use of whole grain flour

Whole wheat flour is a versatile product. Therefore, there are hundreds of options that can be made from whole grain flour. The recipes are varied - from bread to drinks:

• Whole grain bread
• Oat or buckwheat pancakes
• Pancakes
• Cupcakes and muffins
• Breads and flatbreads
• Cookies, crackers
• Pies with and without fillings
• Kiseli
• Smoothie
• Pasta and pasta, homemade noodles
• Ravioli, dumplings
• Dumplings and dumplings
• Dumplings with cottage cheese and berries

When choosing any tsz-flour, try to pay attention to the shelf life - if it is 6 months, then the product in front of you is natural, but if the shelf life is 12-18, then, most likely, some preservatives have been added to the flour.

If you use whole-ground dough for baking (regardless of the recipe), let the dough sit for half an hour - this will make the product more fluffy and the mass more convenient.

“Give us this day our daily bread” - many have heard these lines from a prayer at least once in their lives, not paying attention to the fact that believers ask the Almighty for the most important thing - bread. But no one had ever thought about which one brings more benefit and less harm. We tell you why it is preferable to use rye flour for baking and how else you can use it for the benefit of beauty and health.

Useful properties of rye flour and its types (wallpaper, peeled, etc.)

Rye flour is divided into the following varieties:

1. Peklevannaya is a very finely ground product, its yield is 60%. It is used for baking pies and gingerbreads. There are practically no useful substances left in such flour.
   
2. Seeded - finely ground, yield - 63%. During the production of this product, the shell is removed from the grain, so the main part of the beneficial substances is destroyed. But baked goods made from this base rise well, and the baked goods turn out attractive.
3. Wallpaper (whole grain) is the best rye flour, it contains absolutely all the useful components and a large amount of bran. It is produced from whole grain, the yield is 96%.
4. Peeled - something between the second and third product. This flour is heterogeneous; compared to wallpaper, it contains a smaller number of grain shells.

A large amount of iron in rye flour helps prevent the development of anemia, is involved in hematopoiesis, and is part of hemoglobin, which carries oxygen to tissues.

It contains lysine, which helps in the construction of body cells. It is credited with anti-edematous, anti-inflammatory and immunostimulating effects. The component also strengthens the walls of blood vessels and has a beneficial effect on mental development.

Plant dietary fibers in the shell of rye grains enhance intestinal motility; they are not digested, but absorb toxic substances and remove them from the body, due to which carbohydrate and fat metabolism is normalized. Bread made from rye flour - not only tasty addition

to the daily diet, but also useful Consumption of products made from wallpaper flour prevents the development of gallstone disease, mastopathy and breast cancer. Such baking reduces the level of bad cholesterol and stimulates cardiac activity.

It is included in the diet for diabetics, as it is a slow carbohydrate, which reduces blood sugar. Eating products made from rye flour helps in the successful bearing of a child. It also contains phytoestrogens, which control the production of hormones in female body

and level out PMS.

Calcium and phosphorus are involved in the formation and maintenance of the skeletal system and prevent the development of osteoporosis. Therefore, eating dishes made from rye flour has a positive effect on nails, teeth and skin. Rye flour products are included in the diet of athletes, which is justified by their high protein and amino acid content. Scientists recommend that healthy people replace

wheat bread

Kvass made from rye grain retains all vitamins, macro- and microelements, therefore it is considered a medicinal drink. It helps normalize the functioning of all body systems and improves metabolism. The therapeutic effect of kvass when consumed by patients has been proven diabetes mellitus, persons with diseases of the nervous and endocrine systems.

Comparative table: Chemical composition of rye and wheat flour (per 100 g of product)

Photo gallery: Dishes made from rye flour

These filled rolls can be made from rye flour. Fragrant and neat muffins made from rye grain flour. Rye buns can be used instead of bread Dumplings made from rye flour are no less tasty than those made from wheat

Contraindications and possible harm

People with gastrointestinal diseases, such as hyperacid gastritis, gastric and duodenal ulcers, in the acute stage, should not consume rye grain products. Bread made from rye flour should not be included in the diet for pancreatitis, since in this case it causes heartburn, and enzymes irritate both the gastric mucosa and the pancreas.

Eating such a product freshly baked can cause stagnation in the intestines and worsen the disease.

For cholecystitis, it is not recommended to consume freshly baked bakery products made from either wheat or rye grains. Also, bread made from rye flour is excluded from the diet in the postoperative period, as it causes increased gas formation.

Children, as well as pregnant and lactating women, should not use any methods of losing weight on rye bread, especially if they have chronic diseases.

Can you be allergic to flour?

As with any other product, allergies can also occur to rye flour. For example, if a person suffers from gluten intolerance.

Features of rye products consumption

Normal for an adult The daily intake of any type of bread for a healthy person is set at 300 grams. Depending on weight and gender, it may fluctuate in one direction or another. Athletes are advised to eat a high-calorie diet, so daily norm

Rye baked goods can completely replace wheat baked goods in the human diet.

Three to four slices of rye bread will be enough to include in your daily diet

For diseases (cholecystitis, diabetes, gastrointestinal diseases)

Patients with cholecystitis are allowed to consume day-old rye bread up to 200 g per day. Persons with gastrointestinal diseases during the period of remission can eat products from the flour in question in small quantities - up to 150 g per day.

Such baked goods are suitable for inclusion in the diet of patients with diabetes in the amount of 300–350 g per day. Use it in this case, regularly monitoring blood glucose levels.

When losing weight (on a diet)

The norm for rye bread consumption when losing weight is 150 g per day. You can eat 2 pieces of this product for breakfast and the same amount during lunch. It is recommended to combine such baked goods with broths, vegetables and fermented milk products.

Sprouted rye grain contains more vitamins than flour, so it is recommended to include it in the diet in winter and autumn, up to 100 g per day. Its use not only reduces weight, but also improves the general condition of the body.

There is a special diet based on black rye bread and kefir, which allows you to lose 3 to 5 kilograms in a week. Its essence is to take 5 glasses of fermented milk product, 4 pieces of dried bread (200 g) and 1 green apple

in a day. It is allowed to drink water and tea without sugar. The optimal duration of such fasting is no more than five days.

The second option for losing weight involves a fasting day, during which you need to eat 200 g of rye bread and drink 200 ml of juice without sugar, as well as green or black tea without sugar.

During pregnancy and breastfeeding

During pregnancy and during certain illnesses it is better to eat dried bread

Bread made from rye flour is recommended to be consumed while expecting a child instead of wheat. However, it increases the acidity of the stomach, so if a woman has not tried such baked goods before pregnancy, then the product should be included in the diet with caution. To avoid negative consequences, rye bread should be dried in a toaster, and you should also eat the product of yesterday’s baking.

Dishes made from rye flour may be present on the table of a nursing mother, but they should be introduced gradually, carefully monitoring the baby’s condition. 100 g of such baked goods per day will be quite enough for a woman during lactation.

The child is introduced to the diet with bread and cookies made from coarsely ground rye grains at the age of one, up to 10–30 g per day. It's better not to give fresh product, but two days old or dried in a toaster. By the age of three, you can increase its amount to 100 g. Such baked goods should not be given with meat, fish, sugar, or jam - this will cause fermentation in the stomach.

The amount of rye bread is determined individually as a result of observations of the child’s condition (in a child with high stomach acidity, it causes heartburn).

Recipes for proper nutrition with the product

Pies

• Calorie content - 312.80 kcal.
• Proteins - 6.70 g.
• Fats - 0.80 g.
• Carbohydrates - 69.50 g.

Ingredients:

• water - 250 milliliters;
• flour - 450 grams;
• potatoes - 1.10 kg;
• parsley and salt to taste.

Cooking method:

Pancakes with baked vegetables

Energy value of 1 serving:

• Calorie content - 158 kcal.
• Proteins - 6.7 g.
• Fats - 10.20 g.
• Carbohydrates - 9.40 g.

Ingredients:

• rye wallpaper flour - 120 g;
• sifted rye flour - 120 g;
• olive oil - three tbsp. spoons;
• water - 310 ml;
• onion - 1 pc.;
• champignons - 200 g;
• eggplants - 1 pc.;
• garlic - 2 cloves;
• hard cheese - 200 g;
• sweet pepper - 1 pc.;
• salt, ground black pepper, parsley to taste.

Instructions:

1. Wash vegetables, chop in small pieces garlic and onion.
2. Place everything in a mold with high sides, add a little olive oil, pepper, salt.
3. Bake in the oven at 180 ° C for 15 minutes, stirring occasionally.
4. Knead the dough from flour, water and salt and bake pancakes from it.
5. Place cooked vegetables on each of the prepared pancakes, sprinkle with herbs and grated cheese, and wrap.
6. Place everything on a baking sheet and place in the oven for 6 minutes.

Salmon rolls

Energy value of 1 serving:

• Calorie content - 324 kcal.
• Proteins - 26.50 g.
• Fats - 16.10 g.
• Carbohydrates - 22.40 g.

Ingredients:

• rye flour - 500 g;
• water - 125 g;
• lightly salted salmon - 420 g;
• ground black pepper, garlic pepper, Provençal herbs, salt;
• hard cheese - 100 g.

Instructions:

1. Mix flour with salt, Provençal herbs and pepper.
2. Add water, knead the dough well and roll into a ball, cover and let rest for half an hour.
3. Grind the salmon.
4. Heat the pan, then cut the dough into pieces, roll out and fry on both sides without oil.
5. Place cheese on flatbreads, sprinkle garlic pepper on top, place salmon and roll everything into rolls.
6. The finished rolls are secured with skewers (if required) and sprinkled with herbs.

Flour in the treatment of various ailments

For lymphostasis

Compress for lymphostasis with rye flour is made on the basis of kefir

300 g of rye flour is brewed with boiling water. After half an hour, mix it with kefir in a 1:1 ratio, soak a napkin in the resulting mass and wrap it around the sore limb. After 2 hours, the application is removed. The procedure is performed twice a day until swelling disappears.

For radiculitis

Take 2.5 liters warm water(30 degrees), 25 g of yeast and 1 tablespoon of sugar. Pour 500 g of rye flour into an enamel bowl and combine all ingredients. Close the lid and place in a warm place for 5 days (the dough must be stirred periodically).

After 5 days, you will need to wipe your back with turpentine, dip a napkin in the prepared mixture and place it on the sore spot for half an hour. Cover the top of the compress with polyethylene or parchment paper and insulate. After removing such an application, it is advisable to lie down for another 30 minutes, covered with a blanket. The procedure is repeated for 10 days.

For hypertension

Mix one tablespoon of rye flour in three tablespoons of boiling water and consume the mixture in the morning (before meals) in combination with laxatives. This treatment reduces arterial pressure second and third degrees. But the procedure should be performed while carefully monitoring changes in your well-being and tonometer readings.

For chronic runny nose of a cold nature

Mix honey, grated horseradish and rye flour in equal quantities. Make a cake from the resulting mass and place it on the bridge of your nose. Carry out the procedure for 1 hour daily for seven days.

It should be remembered that sinusitis and allergic rhinitis cannot be treated in this way.

Use in home cosmetology

Face masks

Pomegranate oil is suitable for adding to a face mask with rye flour

• Thoroughly mix 15 g of rye flour, one yolk, 50 g of warm milk, cover the container with the composition and let it brew for fifteen minutes. Cleanse your face with lotion and apply the prepared mask. After twenty-five minutes, wash the product off the skin.
• Mix well 15 g rye flour, 15 ml bread kvass, 5 ml pomegranate oil. Apply the resulting composition to the skin and wash off with infusion. green tea in 25 minutes.

Homemade shampoos for washing hair

For normal hair

Pour fifty grams of flour and the same number of milliliters of milk into a deep cup, whisk everything with a whisk until homogeneous. Apply the resulting mixture to your hair. Massage your head for ten minutes, then wash your curls warm water. Then rinse your hair with the following solution: one tablespoon of vinegar (3%) per liter of water.

For fatty people

Whisk 50 g of rye flour, a tablespoon of mustard powder and a few drops of essential oil of your choice with 100 g of warm milk. Apply the prepared product to your head, massage the skin for ten minutes, then wash your hair.

For dry

You will need to pour boiling water over nettles and finely chopped burdock root (a tablespoon of each raw material), and leave for one hour. Mix 120 g of rye flour with a warm infusion of herbs, add a spoonful of burdock oil to it and mix. Use to wash hair in the same way as described above.

Mask for brittle and thin hair

Prepare 110 g of rye flour, 1 tablespoon each of sour cream and burdock oil, honey (2 teaspoons). Mix everything and add warm milk, bring to a homogeneous state. Then apply the mixture to your hair, cover your head with a plastic bag and wrap it in a towel. After half an hour, rinse off the product with warm water.

It happens that you need to wash your hair, but there are no conditions for this. In this case, you should rub rye flour into dry hair and comb it out with a comb.