Wallpaper flour: properties, features, application. Wholemeal flour - what is it? GOST, description of the variety and application features What is wholemeal and peeled flour

The main requirement for a healthy diet is to reduce the amount of food consumed by increasing its biological value. In order for the main product in the human diet - - to comply with this principle, the flour from which it is baked must contain a maximum of useful substances with moderate.

Only in bread made from “coarse” flour is a storehouse of useful grain components preserved, namely, all, and, and, which fall victim to fine grinding and sifting during the production of raw materials for baking “elite” varieties.

Wholemeal flour, which contains all the useful substances necessary for the healthy functioning of the body, includes wheat wallpaper.

Excursion into history

The diet of our ancestors consisted of 90% roughage. Bread was no exception, which was baked from "coarse" flour, which contains the whole range of useful components of wheat grain. Initially, it was obtained by grinding cereals in a mortar or grain grinder, and later with the help of millstones. Nowadays, the most common way to obtain raw materials for baking is grinding wheat grains on cast-iron rollers.

Varieties of wheat flour differ in the amount of grinding of cereal crops. The product is obtained by single, wallpaper and varietal (repeated or stepped) grinding of grain.

As a result of a single grinding without separating the grain shells and further sifting, whole grain flour is obtained, the yield of which is 100%. It is known as "forage" or "stern". In such a product, there are those obtained by grinding the shell, as well as the embryo, the aleurone layer and the parts of the endosperm of the grain adjacent to it. All these components saturate it with vitamins, minerals, trace elements and cellulose.

In the production of wholemeal wheat flour, a special technology of single-grade wholemeal grinding is used. With such grinding, grain shells are partially removed, and the product yield does not exceed 96%. In terms of useful components, flour is practically not inferior to whole grain flour. Half a century ago, most of the bread was baked from such raw materials in the territory, which is now commonly called post-Soviet.

With the improvement of grain processing technology, varietal grinding has become most widespread, in which the shell is removed from the grains, and only small fractions remain after sieving. The higher the grade of flour, the finer the grinding. The lack of nutrients and fiber in such a product is combined with an excess of gluten. Buns and confectionery are baked from it.

In addition to making bread and bakery products, various types of flour are used in the production of sausages and sauces, as well as confectionery and sweets.

general characteristics

Whole wheat flour is characterized by the largest grinding, its grain grains reach 600-700 microns. The grain is not subjected to pre-cleaning and is crushed as a whole, after which it is sometimes sifted through a very large sieve. As a result of such processing, a product is obtained containing a large number of coarse shells and retaining almost all the useful properties of the grain.

Fresh flour has a pleasant smell, and its taste is sweetish. Its color is usually grayish brown. By consistency, it should be crumbly and not “heavy” if you pick it up in a handful.

You can store the product for about six months. At the same time, factory packaging often indicates a much more impressive shelf life - from 1 to 1.5 years.

However, this does not mean that “long-lived” flour is better in quality. Rather, on the contrary - a long shelf life indicates the inclusion of stabilizers, fillers and preservatives in its composition.

Chemical composition and calorie content

Whole wheat flour is a rather high-calorie product. Its nutritional value is 312 kcal per 100 g. The composition of nutrients is as follows: 11.5 g of proteins, 2.2 g and 61.5 g.

At the same time, wallpaper stands out among other varieties of wheat flour due to its chemical composition, which includes a huge amount of vitamins, minerals and useful elements. These are , B, E, PP, as well as beta-carotene, etc.

Separately, it is worth mentioning dietary fiber, which helps to remove toxins from the body and improve digestion. It is noteworthy that all of the above elements in whole wheat flour are in the most natural form - one to which, over the long years of human evolution, his digestion has adapted.

So, in 100 g of wholemeal flour: vitamin PP - 5.5 mg; - 0.4 mg; beta-carotene - 0.01 mg; - 0.9 mg; - 40 mcg; - 4 mcg; choline - 80 mg; vitamin A - 2 mcg; vitamin E - 3.3 mcg

The product is rich in natural compounds. So, 100 g of the product contains the following amount of macronutrients: 39 mg, 310 mg of potassium, 94 mg of magnesium, 7 mg, 336 mg, as well as microelements such as iron (4.7 mg); (2 mg); (400 mg); (22 mcg); selenium (6 mcg); sulfur (98 mg) and others.

Beneficial features

As noted above, wheat wholemeal flour has a wide range of useful properties due to its chemical composition.

1. First of all, this flour contains all the components that are the key to the benefits of wheat as such. It has long been known that almost all the vitamins and minerals of the main cereal crop are concentrated in the shell - the one that is removed during the manufacture of "elite" white flour. In this raw material, all useful components are preserved almost in full, which gives nutritionists reason to consider such flour much more useful than ordinary "white" flour.
2. Fiber is the "trick" of this product. These are the very shells of wheat grains that are not digested in our body, but at the same time they have a lot of useful properties. So, for example, they effectively stimulate intestinal motility, preventing stagnation and the onset of decay and fermentation processes. Fiber also interferes with the absorption of "bad" and works like a sponge, binding and removing toxins and toxic substances from our body.
3. Baking made from whole wheat flour is considered dietary. It is recommended for use by people suffering from diabetes, overweight, diseases of the endocrine system.
4. Calcium, manganese, iron and, present in the composition of wheat wholemeal flour, have a healing effect on the human circulatory and cardiovascular system. In particular, they make the vessels more elastic, prevent the formation of atherosclerotic plaques on their walls.
5. Helping to improve the functioning of the intestines, dishes from this raw material also have a beneficial effect on the condition of the skin. In particular, the work of the sebaceous glands is normalized, rashes and peeling go away.
6. Baking from flour of this type is considered hypoallergenic, while doctors do not get tired of repeating that “elite” varieties can cause allergic reactions.
7. This raw material for baking is characterized by a high content of selenium, which has anti-carcinogenic properties and is used as a prophylactic, which helps to avoid the degeneration of benign tumors into malignant ones.

Contraindications for use

At the same time, despite a wide range of useful properties, whole wheat flour also has a number of contraindications for use.

Due to the presence of rather large particles in its composition, baking from it can irritate the mucous membrane of the stomach and intestines. Therefore, people suffering from gastritis or cholecystitis should refrain from eating wholemeal bread.

In addition, due to the fact that wheat is only minimally processed, heavy metals can get into baked goods along with the shells of grains if the wheat grew in ecologically questionable areas. Also, the specific microflora present on the shells of the grains can disrupt the balance of the human intestinal microflora.

Use in cooking

It should be noted that in the "pure" form, whole wheat flour is practically not used in cooking. The thing is that, due to the high fiber content in its composition, baking from such raw materials rises very slightly, and the products themselves seem to be underbaked and do not look very aesthetically pleasing. So, bread made from this raw material, despite its bright, piquant taste, pleasant aroma and rich shade of crumb, looks heavy and rough.

Therefore, experienced chefs usually mix wholemeal flour with high-quality flour, which allows, on the one hand, to preserve the beneficial properties of grains, and on the other hand, gives bakery products a delicate texture. This mixture is used for baking bread and rolls.

Flatbreads, wafers and pancakes are prepared from wholemeal flour in a “pure” form, which are distinguished by increased energy value and excellent taste.

Cooking bread from whole wheat flour with. In order to bake two loaves of fragrant and healthy bread, you will need the following ingredients: 360 g wholemeal wheat flour, the same amount of premium wheat flour, 8 g dry yeast, 250 ml heated, 200 ml, two full tablespoons of honey, 70 g , teaspoon, for sprinkling.

Boil the milk and cool it to a temperature of 40 degrees. Pour the yeast into warm water and let it stand for a quarter of an hour.

Dilute honey and butter in warm milk. Pour salt into the yeast, stir. Sift the flour there and pour in the milk with honey and butter. Knead the dough. It should be pretty soft. Knead the dough as thoroughly as possible, you can use a mixer.

Put the finished dough in a bowl, cover with cling film and leave in a warm place for 40-60 minutes to rise. Please note that if the dough rises too quickly, it can be punched down.

Grease the molds with oil. Put the dough on the table, divide into two parts. Roll it into balls and let it lie down for about a quarter of an hour. Then form the loaves and put them into the molds. Let stand warm for 35-40 minutes, then brush melted butter on top and sprinkle with sesame seeds, then send to the oven preheated to 190 degrees for 45 minutes.

Whole grain (or whole grain) flour- This is flour from whole grains, it is produced by a single grinding. They just took and ground the grain as it is, without removing or sifting anything. Such flour consists of relatively large particles, different in size. All nutrients are stored in full.

Coarse flour, or "wallpaper" flour, are also made from whole grain , but some of the shells and nuclei are removed, and particles of approximately the same size are obtained. Not so long ago, about 50 years ago, such flour was used to produce the bulk of Russian bread.

Further, the flour continues to be crushed and sifted, gradually removing its valuable components - the shell and the germ. The grain consists of a germ, endosperm (nutrient medium) and a multi-layered shell (bran). The most useful and valuable is the grain germ, it contains trace elements, vitamins, fiber, fatty acids, it contains all the vital resources for the future sprout. Bran, or shells of grains, consist of dietary fiber (fiber), they contain vitamins, macro- and microelements. Endosperm - the tissue surrounding the embryo - consists mainly of starch and proteins. Only in the process of grain germination, starch is converted into nutrients that the plant needs for growth. The higher the grade of flour, the less useful substances it contains and the higher the content of easily digestible carbohydrates (starch), but the most appetizing bakery products are obtained from the highest grade flour.

wheat flour we are offered the following varieties: wallpaper, second grade, first grade, premium, and grits.

Rye flour it is wallpaper, peeled and seeded. Wholemeal flour, as mentioned above, has the highest nutritional value. Peeled is an average grade, the flour contains a significant amount of grain shells. Seyanaya - the highest grade of rye flour.

Thus, whole grain flour is of the greatest value for human nutrition. In cooking, it is not very popular, because. baking from it is not as beautiful as from premium flour, the dough rises worse, it is denser, it is more difficult to work with it. But bread made from such flour is an excellent source of energy, strength and brings invaluable benefits to the body.

In addition to bread, whole grain flour makes excellent cakes, pancakes, pancakes, gingerbread. It can be used to make pies, pies, cookies, they just turn out a little rougher than products made from premium flour. In addition to wheat and rye, oat flour and buckwheat are popular. Other types of flour are also widely used in cooking. For example, you can cook vegetarian pies, sausages from peas, soup, pancakes from lentils, and noodles from rice. Whole grain flour is used for breading, added to cutlets, soups and sauces. Whole grain flour is widely used for medicinal and cosmetic purposes. Nourishing masks are made from it, used for ointments, poultices, decoctions.

The restriction for the use of whole-ground flour may be the presence of serious diseases of the gastrointestinal tract, since large particles of grains can irritate the mucous membrane.

An important factor for choosing wholemeal flour is the place of growth of the grains from which it is made, since the shell of the grain can absorb harmful substances from the environment.

In our assortment you will find whole grain flour produced by Obraz Zhizni. Grain is grown in ecologically clean areas of the Altai Territory. Careful technologies are used that exclude heating and mechanical damage to the grains. Only own seed material is used for sowing. The products preserve not only all natural enzymes and vitamins, but also something more - the energy of life. Something that a person lacks in big cities. Something that ordinary supermarket products cannot provide.

Rye flour

For decades, rye, or rather, bread made from rye flour, has been the main food for most of Russia.

There are many proverbs and sayings about rye, from which the role that rye played in the life of the people is clarified. Here are some:
Mother rye feeds everyone completely, and wheat is optional
Boast about the harvest when the rye is poured into the barn
When rye, then measure

Let's define terminology:

1. Flour is a food product obtained by grinding grains of various crops... What is sold in an ordinary store, as a rule, is produced by grinding not the whole grain, but its inner part, and is also flavored with bleaching additives and improvers .. .

2. Rye flour - flour obtained by grinding rye grains. Rye flour is produced industrially, as a rule, in three grades: seeded, peeled, wholemeal.
Rye flour is an indispensable product for rational and proper nutrition. This flour contains 5 times more fructose than wheat flour, which is necessary for the normal functioning of the human body. Products made from rye flour contain a sufficient amount of fiber and hemicellulose, which play a certain role in human nutrition - they increase intestinal motility and strengthen the immune system.

3. Seeded flour - fine, almost white, completely without bran. It turns out as a result of grinding the central part of the rye grain after removing the bran from it - the surface shell of the grain and the germ. Together with the bran, most of the vitamins and valuable minerals are removed, and the resulting seed flour is convenient for the baker - the bread rises well and the pastries easily take on an attractive appearance.

4. Peeled flour contains a small part of the shells of rye grains, it is heterogeneous in size. The color of peeled rye flour is grayish white or creamy gray. It has fewer grain shells than wallpaper (they are partially peeled off). This is a valuable and useful product for those who monitor their health. Products made from rye flour are distinguished by a pleasant taste combined with a low calorie content and a high content of vitamins.

5. Whole rye flour is obtained by grinding almost all (flour yield is 96%) parts of rye grain. The color of wholemeal rye flour is gray, and particles of grain shells are visible in it. Wholemeal flour is characterized by a reduced content of gluten (gluten) due to the high content of fiber and other nutrients. Wholemeal flour contains 17-22% grain shell particles (bran), the size of ground particles is 30-600 microns. Because rye wholemeal flour contains little gluten; for better bread porosity (when using yeast, not sourdough), wheat flour of the 1st grade is added to this flour (the highest gluten content). When using sourdough, there is no need to add wheat flour - it's just a matter of taste.

6. Coarse flour - in fact the same as wallpaper flour. The difference is only in the name and the view from the side of the size of the flour particles.
However, there is "finely ground wallpaper flour" - why not?

7. Whole grain rye flour - 100% of the grain is ground into flour. 100% of vitamins and useful minerals - fruit and seed coats, germ, endosperm particles, etc. remain in the flour. It is fair to say that wholemeal flour is more even in size than whole grain flour, which can be important for its baking properties.
One significant, but not obvious reason why it is customary to remove the surface layer (bran) from the grain is described in detail in the section

Not just because the main product in the diet of people is bread. Whatever it is made of, in whatever form it is consumed, it includes grains of various cereal crops. In cereals there are almost all the useful substances that ensure the healthy functioning of the body.

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

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

With the introduction of bread from wholemeal flour into the diet, the work of the intestines is optimized, the overall immunity of the body increases.

You can bake healthy and tasty bread on your own if you know what source product is needed for this.

Information about the familiar flour

Bread is baked from wheat, rye, wholemeal flour, oatmeal, pea, linseed or buckwheat are added for taste. To enhance the biological value of the final product or to add exotic, rice or even cassava flour substance is used for baking.

After a single grinding, whole grain flour is obtained. All parts are saved in it:

1. germ;
2. seed and fruit coats;
3. endosperm particles.

Another name for the substance is fodder or fodder.

Grinding depends on the size of the grains. Wholemeal flour is the coarsest grinding for baking bread; grain grains up to 600-700 microns are found in it. The grain is threshed whole, without preliminary cleaning; after processing, sieving is carried out through a large sieve or not at all. This flour contains coarse grain shells in large quantities.

The product of coarse grinding contains a useful substance that provides metabolic processes in the intestines - this is fiber. It is the main food of beneficial microbacteria that provide the immune defense of the body.

The grade of flour rises during grinding. With each operation, the grains become smaller, the sieve screens out shells and coarse inclusions. In ancient Russia, whole grain wheat flour was obtained by grinding cereals first in a mortar and then with millstones. Now grinding is carried out with cast-iron rollers.

Fine grinding of flour deprives it of its most useful components: vitamin E, which is contained in the germ, a large amount of proteins and amino acids - they are in the sifted aleurone layer. Endosperm - the starchy layer - contains living cells.

Whole grain flour differs from whole grain flour in the following ways:

1. whole grain contains all parts of the grain and its structure is heterogeneous - grains of various sizes;
2. the germ and grain shells have been partially removed from the wallpaper, the amount of bran has been reduced, it has a more uniform structure.

Thanks to such processing, the baking properties of whole wheat flour are increased, and it is possible to bake bread from it.

The variety of bread that can be found on the shelves is called " whole wheat bread"or" bran ". Both names are correct. In wholemeal flour there are bran - albeit in a small amount, and pieces of whole grains of cereals.

Types of flour and uses

On sale you can find packages with whole grain flour:

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

When fresh, the flour has a pleasant smell, crumbly in texture, has a pleasant smell, slightly sweet.

The actual shelf life of the product is about 6 months.

Store packages often indicate a different storage time: from 12 to 18 months. Stabilizers, fillers, improvers and other preservatives were probably introduced into such a product.

Before baking bread from wholemeal flour, it must be:

1. hold for at least 20 minutes outside the package so that it is ventilated and enriched with oxygen;
2. add premium flour - to increase the amount of gluten, otherwise the dough will not rise or fall off;
3. make a mixture of different cereals - this will increase the biological value of the final product.

It is impossible to bake bread without additives. But you can get very tasty cakes, waffles, pancakes. When eating these products, energy will last for a long time - due to the content of complex carbohydrates, the nutritional value is high, the feeling of hunger will be blocked for a long time.

Rye is one of the most useful cereals

Rye flour has a high content of vitamins and minerals - 3 times more when compared with wheat:

• group B;
• vitamins E, F, P, PP;
• manganese;
• iron;
• calcium;
• copper and others.

Bread made from wholemeal rye flour is now in great demand among adherents of a healthy diet. They try to bake it on their own in order to be completely sure of the quality and know the composition of the product.

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

It is absolutely not suitable for baking in its pure form. Gluten is completely absent in it, while there is a large amount of alpha amylase, which converts starch into dextrin. Because of this, the bread does not rise.

If you are going to bake bread from such flour, then instead of yeast, you should use a special fermented milk sourdough. It contains bacteria much more than in yeast - 80 times - and it provides reliable leavening. The fermentation process takes from 4 to 8 hours.

When baking at home, it is impossible to completely repeat the production process. So that the biological value of bread does not decrease, and at the same time its quality does not suffer, it is enough to add a little wheat flour of the highest grade to the peeled flour. Then it will be possible to bake with traditional yeast.

If bread from wholemeal flour is introduced into the diet daily, then the body's need for dietary fiber, vitamins and dietary fiber will be fully satisfied.

According to GOST, there are several varieties of flour: higher, first, second, as well as peeled and wholemeal. The last two varieties, it would seem, are of the least quality and are in demand, however, this is not so. We want to tell you what wallpaper flour is and what is its value.

Whole grain flour

Characteristics and features

This product is called differently: wholemeal and whole grain flour, whole-ground, coarse grinding, simple grinding, etc. From these names, we can conclude that it is primarily in the various processing of wheat or rye grains. The way it is.

Cereal grain is a rather complex biological system, which consists of various parts arranged in the form of layers.

There are several main layers:

• Cereal germ and endosperm. Contains the largest amount of pure, easily digestible starch, used for the production of pasta, bread and pastries. Located in the middle of the grain;
• Bran. Separate the aleurone layer from the endosperm and contain many vitamins and trace elements;
• aleurone layer. Contains proteins and micronutrient-rich cells. It is located around the endosperm closer to the surface;
• Flower shell. This is, in fact, a husk rich in fiber and dietary fiber, which are good for the digestive system. This layer is located on the surface of the grain in the form of a shell.

Important! The product of the highest, first and second grades is made from the endosperm. What is the difference between wholemeal and peeled rye flour - peeled is called rye flour, peeled, and wallpaper - flour from unrefined grains.

Bread made from wholemeal flour is considered coarser and has a peculiar taste, its energy value is lower. However, the nutritional value is recognized by many experts as higher, since, in addition to starch, whole grain bread contains many trace elements, vitamins and fiber.

With the growing popularity of healthy eating, this product is becoming more and more in demand; many bakery products, pastries and other flour dishes are baked from it. However, we are interested in it for a different reason.

Whole-grain wholemeal flour is called wallpaper for a reason: for many years a paste was cooked from it - glue for paper, with which wallpaper was glued to the wall. This method is still relevant today, since the price of home-made glue is several times lower than store-bought glue, and the quality can be called satisfactory and even high.

Important! In addition to the undoubted nutritional value and richness in vitamins, fiber and trace elements, whole grain coarse flour also has technical value - it is used to prepare high-quality wallpaper glue.

And the most interesting thing is that the paste can be easily prepared at home completely on your own. Next, we will talk about the features of this product.

Application in construction

“The stores are full of wallpaper paste, why cook it yourself?” You ask, and you will be absolutely right. However, good glue is not cheap, and the flour version is in no way inferior, and in some respects even surpasses factory synthetics. Therefore, for those who want not only to save money, but also to use a completely natural and safe material, further reading will be useful.

First, we list the advantages and features of flour building materials:

• Low cost. For cooking, it is enough to have flour and water;
• Ease of manufacture. The product is boiled in ordinary water, after cooling it can be immediately used in work;
• Excellent adhesion to paper and many building materials. It is believed that such glue is able to stick even to old oil paint applied to the wall and at the same time hold the wallpaper coating on it for a long time and firmly;
• Solubility in water. Allows you to easily remove old wallpaper by wetting it with water. This method does not lead to damage to the walls and rough finish, the wallpaper can be easily removed and does not leave marks on the wall;
• Complete naturalness and safety for humans. As you understand, wheat and rye do not contain toxins or harmful substances, as well as their precursors. During operation, the material is absolutely safe;
• The product does not burn and does not enter into undesirable or dangerous reactions with other building materials.

Of course, there are some drawbacks to homemade paste. Firstly, it is afraid of moisture and is not suitable for installation in wet rooms and kitchens. Secondly, without the use of antiseptics and, especially, fungicides, the material can become an excellent breeding ground for bacteria and mold fungi.

You should also be careful when working with, as the product may leave marks on their surface if applied carelessly. It is believed that starch paste is not as dirty as flour paste.

The most significant drawback for mass production is the short shelf life. Wheat glue can turn sour and deteriorate already on the second day after production. In general, all of the above advantages apply in full only to a freshly brewed product.

But just remember that you can not use hot glue, as it can ruin the wallpaper and paint. Wait until it's barely warm.

Also, keep in mind that this is a paper adhesive, so you can only use it on paper or paper-backed materials. Actually, most wallpapers have just such a substrate.

Important! Boil the glue on the day you use it, as over time it loses its properties and deteriorates.

Paste preparation

If you are interested and decide with your own hands, then our instructions will be useful to you:

1. We take a metal enameled bucket and pour into it from a third to a half of cold water. Pour 5 kg of flour sifted through a fine sieve into the water, while stirring constantly so that there are no lumps. Stir the mixture to a homogeneous creamy consistency;

1. Then add boiling water to the same bucket in a thin stream to the top. At the same time, we also carefully stir the solution so that it does not take lumps and turns out to be homogeneous;

1. We put the decoction with water on the fire and wait until it starts to boil. We put a rag or a layer of paper on the bottom, then put a bucket with the resulting solution there and bring to a boil. When the substance boils, we immediately remove it from the bath and filter it through a colander made of a fine metal mesh;

1. After cooling, the product should be used immediately, it can not be stored for more than two days. Prepare as much as you can make in a day.

Important! The paste can be used as, but in this case it is better to apply it hot, after diluting it with boiling water twice.

Conclusion

Whole grain wheat flour is a very useful and sought-after product not only in the food industry, but also in the construction industry. Wallpaper glue is natural and durable, and everyone can cook it with the help of the video in this article.