Description of rye wallpaper flour, its beneficial properties and contraindications; what is prepared from such a product. How does whole grain flour differ from regular flour? Which flour is better: wallpaper or peeled?

Coarse flour is called wallpaper - the particle size reaches 600 microns. During the production of such a product, all the grain is completely ground, thanks to which all the beneficial substances are preserved. We will look at varieties of flour and recipes made from whole grains in this article.

Varieties

Wheat flour is a powdery product obtained by grinding cereals. Used in baking and confectionery production.

Wheat grain consists of the following layers:

• External surface. Otherwise it is called bran. It is rich in vitamins, protein and cellulose.
• Main part (endosperm). Consists of starch grains and gluten particles. It is the endosperm that provides the dough with viscosity.
• Sprout. The base of the grain, rich in fats, minerals and protein.

In Russia, according to GOST 26574-85, the following types of flour are produced:

• Krupchatka. It consists of small grains of creamy color. There is practically no bran. Rich in gluten, produced from certain varieties of wheat and widely used in baking. The main application segment is rich yeast baked goods rich in sugar and fat. It is not recommended to use in fresh dough - the final products will not be porous.
• The main difference between it and grit is the smaller fraction. It is impossible to tactilely separate or palpate the particles of premium flour. Rich in gluten. Used in the baking and confectionery industry.
• First grade. It contains less gluten than a premium product. It comes in a creamy color with sandy or brown patches. Used for cooking - pies, pancakes, noodles, etc.
• Second grade. Flour production in Russia provides consumers with a product that contains about 8% bran. Used for the production of cookies and gingerbread, often mixed with rye flour.
• Wallpaper flour. a product obtained by grinding grain completely. Contains 2 times more bran than 2nd grade flour. It is functionally inferior to a premium product in the baking industry, as it has a lower gluten content, but at the same time has better nutritional value due to proteins, vitamins and minerals.

The mention of the word “variety” does not characterize placing it higher or lower relative to other varieties. The grade designation indicates the composition and scope of application, nothing more.

Rationale for benefit

The peculiarity of wallpaper flour is that it is made from almost whole grains, without removing the top, most useful layer. Most of the minerals and vitamins accumulate in the cereal shell - bran, which is removed when it comes to making premium flour. By adding wholemeal bread to your diet, we get:

• B vitamins;
• vitamin E;
• vitamin H;
• calcium;
• iron;
• manganese;
• chromium.

These elements have a beneficial effect on the cardiovascular, circulatory and, of course, digestive systems. In the latter case, this is achieved due to the high fiber content - it normalizes stool and stimulates intestinal function.

With all its advantages, this product is not without its drawbacks, which become apparent as soon as peeled flour appears in the recipe. We found out what it is and indicated that it contains a significantly smaller amount of gluten (gluten) compared to a premium product. Gluten is responsible for the taste and aesthetic qualities of the final product. Due to a lack of gluten, baked goods will have slight porosity and hardness. In this regard, it is recommended to use peeled flour in combination with regular premium flour - this improves the taste of the final product while maintaining the benefits.

Wheat bread made from wallpaper flour. Recipe

We will give a basic bread recipe, which you can diversify with all sorts of additives to suit your taste - for example, it could be herbs, olives, cheese, dried fruits, and so on. The main condition: peeled flour must be used. What it is and why it is good is described above. It is not recommended to replace it with ordinary premium flour, since the proportions of the liquid are given taking into account its hygroscopicity. If desired, the dough according to the recipe presented below can be used to make a pie.

• water - 110 grams;
• wallpaper flour - 200 grams;
• yeast - 0.6 tsp.

• opara—all;
• water - 200 ml;
• wallpaper flour - 200 grams;
• premium flour - 110 grams;
• sugar - 1.5 tbsp. l;
• salt - 1 tbsp. l. without slide;
• vegetable oil - 50 grams.

Are we ready?

Flour production in the Russian Federation has provided us with the opportunity to pamper ourselves and loved ones with tasty and healthy bread, which goes well with first courses and vegetable snacks.

First of all, take care of the dough.

1. Mix flour, water and yeast until smooth. You will get a dense lump of dough. Leave it in a warm place for 4 hours to mature.

2. As soon as the dough is ripe, add the remaining products to it, with the exception of oil. Mix thoroughly until smooth and homogeneous. Add oil.

3. Knead again until the dough comes away from the work surface on its own. This will take 5-7 minutes.

4. Divide the dough in half, form 2 loaves and place them on a baking sheet lined with baking paper.

5. Cover with a towel and let rise for 1-2 hours. During this time, the workpieces will increase 3 times more, so leave a gap between them for growth.

6. Preheat the oven to 250 o C and bake the loaves on medium level for 15-20 minutes until golden brown.

7. Cool completely, wrap in a towel, and serve.

Rye bread made from wallpaper flour "Marble". Recipe

This product is distinguished not only by its outstanding taste, but also by its attractive appearance.

The following products will be needed.

Light dough:

• wallpaper flour - 1 cup;
• rye flour - 0.75 cups;
• dry yeast - 1 tsp;
• sugar - 1 tsp;
• salt - 1 tsp;
• warm water - 0.6 cups.

Dark dough:

• premium flour - 0.5 cups;
• wallpaper flour - 1 cup;
• rye flour - 0.75 cups;
• dry yeast - 1 tsp;
• sugar - 1 tsp;
• salt - 1 tsp;
• vegetable oil - 1 tbsp. l.;
• warm water - 0.6 cups;
• cocoa - 1.5 tbsp. l., dissolve in 1.5 tbsp. l. warm water.

Preparation

1. Mix all the dry ingredients for the light dough in a bowl.

2. Add all liquid ingredients to a bowl, knead until smooth for 5-7 minutes. Place in a bowl greased with vegetable oil, cover with a kitchen towel and let rise for 1.5 hours. The dough should double in size.

3. Do the same with the products for the dark dough. It should fit at the same time as the light one.

4. To shape, divide each type of dough into 4 parts approximately 20 cm long.

5. Roll out each piece into an oval shape.

6. Place layers of dark and light dough alternately on top of each other. You should get two striped stacks of 4 layers.

7. Slightly flatten the stacks of dough and roll them into a roll.

8. Place the rolls on a baking sheet covered with parchment paper, cover with a towel and leave in a warm place until the pieces double in size.

9. Preheat the oven to 180 o C, place a baking sheet with the preparations in it and bake for 30-40 minutes until cooked.

10. Cool the loaves by wrapping them in a kitchen towel.

That's all, you can serve.

This type of bread tolerates freezing well; it can be prepared in large quantities in advance, placed in the freezer and taken out as needed.

with wallpaper flour

Many people avoid yeast baked goods. Especially for them, we publish a healthy recipe that uses wallpaper flour. What this is, we found out above. The resulting bread has a spicy, rich taste and a lot of fiber.

Products:

• 1st grade wheat flour (you can use higher grade) - 1 3/4 cups;
• oat bran - 6 tbsp. l.;
• oatmeal - 3 tbsp. l.;
• brown sugar - 1.5 tbsp. l.;
• salt - 1/2 tsp;
• buttermilk or low-fat kefir - 2 cups;
• soda - 1 tsp. without slide;
• wheat flour - 1 3/4 cups;
• vegetable oil - 3 tbsp. l.;
• mixture of seeds and nuts for sprinkling - 3 tbsp. l.

You can make buttermilk yourself - to do this, add 1 teaspoon of lemon juice to 2 glasses of low-fat milk, leave in a warm place for 10-15 minutes.

Cooking step by step

1. Preheat the oven to 220 o C.

2. Grease a rectangular one with oil (1 tbsp.).

3. Combine all dry products in a large bowl, mix thoroughly. Add oil, grind everything into crumbs.

4. Add buttermilk to the resulting crumbs, knead the dough until smooth.

5. Transfer the dough into a mold, grease with water, sprinkle with a mixture of seeds and nuts, place in the oven and bake until tested with a dry toothpick - this will take about 40 minutes.

6. Remove the finished wallpaper flour bread from the mold, wrap it in a kitchen towel and cool. That's all, you can serve.

Wheat pancakes made from wallpaper flour

They are distinguished by excellent taste and porosity, despite the fact that the list of products does not contain baking powder:

• milk - 720 ml;
• melted butter - 50 grams;
• eggs - 3 pieces;
• sugar - 3 tbsp. l.;
• vanillin - a pinch;
• salt - 1/2 tsp;
• premium flour - 70 grams;
• wallpaper flour (what is it - see above) - 210 grams;
• boiling water - 120 ml.

How to cook

1. Mix wallpaper and premium flour.

2. Heat the milk until warm.

3. Add salt, sugar, eggs, vanillin, butter, mix thoroughly until smooth.

4. Sift the flour into the milk-egg mixture, whisking as you go to avoid lumps.

5. Cover the dough and let it rest for 15-20 minutes.

6. Heat a frying pan and lightly grease it with vegetable oil. In the future, you don’t have to use oil - what is included in the dough will be enough.

7. Boil water and, stirring constantly, add the required amount to the dough.

Fry like regular pancakes - wallpaper flour will not affect the cooking process. What it is and what the benefits of this product are, we described above, but specifically in this recipe it is worth noting the very unusual and attractive “bread spirit” of ready-made products.

It’s not for nothing that bread is the main product in people’s diets. Whatever it is made from, whatever form it is consumed, it includes grains of various cereal crops. Cereals contain almost all the beneficial substances that ensure the healthy functioning of the body.

Previously, baked goods made 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 is depleted of nutrients and fiber.

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

When introducing bread made from wholemeal flour into the diet, intestinal function is optimized and the body’s overall immunity is increased.

You can bake healthy and tasty bread yourself if you know what starting product is needed.

Information about familiar flour

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

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

1. embryo;
2. seed and fruit shells;
3. endosperm particles.

Another name for the substance is feed or fodder.

Grinding depends on the size of the grains. Wallpaper flour is the coarsest grind for baking bread; it contains grain grains up to 600-700 microns. The grain is threshed whole, without preliminary cleaning; after processing, sifting is done through a coarse sieve or not at all. This flour contains large quantities of coarse grain shells.

The coarsely ground product contains a useful substance that ensures metabolic processes in the intestines - this is fiber. It is the main food for beneficial microbacteria that provide the body's immune defense.

The grade of flour increases during grinding. With each operation the grains become finer, the sieve sifts out shells and coarse inclusions. In ancient Rus', whole grain wheat flour was obtained by grinding cereals first in a mortar and then with millstones. Now grinding is carried out using 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 found in the screened out aleurone layer. The endosperm, the starchy layer, contains living cells.

Wallpaper 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 different sizes;
2. wallpaper has the germ and grain shells partially removed, the amount of bran is reduced, and it has a more uniform structure.

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

The type of bread that can be found on the shelves is called " whole wheat bread"or "bran". Both names are correct. Wholemeal flour contains bran, albeit in small quantities, and pieces of whole cereal grains.

Types of flour and methods of use

On sale you can find packages with whole grain flour:

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

When fresh, the flour has a pleasant smell, has a crumbly consistency, a pleasant aroma, and is slightly sweet.

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

Store packages often indicate a different shelf life: from 12 to 18 months. Stabilizers, fillers, improvers and other preservatives have probably been added to such a product.

Before baking bread from wallpaper flour you need to:

1. leave it outside the package for at least 20 minutes 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 will fall;
3. make a mixture of different grains - this will increase the biological value of the final product.

It is impossible to bake bread without additives. But you can get very tasty flatbreads, waffles, and pancakes. When eating these foods, you will have enough energy 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 healthiest grains

Rye wallpaper 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 rye flour is now in great demand among adherents of a healthy diet. They try to bake it themselves in order to be completely confident in 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. There is no gluten in it completely, but 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 starter. It contains much more bacteria than 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 its quality does not suffer, it is enough to add a little premium wheat flour to the peeled flour. Then it will be possible to bake with traditional yeast.

If you introduce wholemeal bread into your diet every day, then the body’s need for dietary fiber, vitamins and dietary fiber will be fully satisfied.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Wheat flour, wallpaper".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Energy value Wheat flour, wallpaper is 312 kcal.

• Glass 250 ml = 160 g (499.2 kcal)
• 200 ml glass = 130 g (405.6 kcal)
• Tablespoon ("with top" except for liquid products) = 25 g (78 kcal)
• A teaspoon ("with top" except for liquid products) = 8 g (25 kcal)

Main source: Skurikhin I.M. and others. Chemical composition of food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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The nutritional value

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NUTRIENT BALANCE

Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BZHU IN CALORIES

Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.

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DATE FOR ACHIEVEMENT OF THE GOAL

USEFUL PROPERTIES OF WHEAT FLOUR, WALLPAPER

Wheat flour, wallpaper rich in vitamins and minerals such as: vitamin B1 - 27.3%, choline - 16%, vitamin B5 - 18%, vitamin B6 - 27.5%, vitamin E - 22%, vitamin PP - 39%, potassium - 12 .4%, magnesium - 23.5%, phosphorus - 42%, iron - 26.1%, cobalt - 40%, manganese - 123%, copper - 40%, molybdenum - 31.4%, zinc - 16.7 %

What are the benefits of wheat flour, wallpaper

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete directory of the most useful products in the appendix - a set of properties of a food product, the presence of which satisfies a person’s physiological needs for the necessary substances and energy.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.

Rye flour is a unique food product, the value of which is difficult to overestimate. It is obtained by grinding rye grains. The grain consists of a mealy kernel, a plant germ and outer shells. In the production of flour, grain is used in whole or in part. Flour is qualified depending on the quality of grinding.

To obtain finely ground varieties, only the endosperm, the mealy kernel of the grain, is used. A coarser product is obtained by grinding the whole grain.

Several main varieties are produced from rye, including peeled and wallpaper flour. The less the raw material is subjected to pre-processing, the coarser the grind, the more beneficial qualities are retained in the final product.

This is a popular variety of medium-ground rye flour, white in color with a cream or grayish tint. Before grinding, the so-called “husks” - the outer shells - are peeled off the rye grains, hence the name “peeled”. This is a powder of heterogeneous consistency, in which large scaly particles are visually visible.

The reduced content of bran parts does not reduce the value of the product, but significantly improves its baking properties. This variety is one of the most useful and sought after. It is the peeled flour that contains the optimal amount of nutrients, microelements, and vitamins.

Since this product consists almost 90% from mealy grain cells, it retains one third more iron, one and a half times more magnesium and potassium than finer ground varieties. A very important factor is the high fiber content, which has a beneficial effect on human digestion and removes toxins and harmful compounds from the body. Accordingly, during production only 10% of waste remains in the form of husks.

This is a common variety that is coarse powder. The grain is ground, sometimes without even sifting, so there are quite large particles up to 700 µm. The flour is a dark gray powder with prominent brown inclusions.

In the production of this variety, the grain is used entirely, without pre-processing. That's why this flour is called whole grain flour. It contains a large number of “chopped off” particles of the grain shell, husk - the so-called “bran”.

It also contains wheat germ, which contains a significant amount of nutrients and fats. The presence of a high content of bran has a beneficial effect on the immune, reproductive, and musculoskeletal systems of humans.

General properties of peeled and wallpaper flour

Both varieties are made from rye grain, so the composition and properties of both products are similar. They have the same energy value about 296 calories. Both varieties belong to valuable food products that have a rich set of replaceable and essential sets of amino acids, vitamins, and fiber. They are widely used in the food industry for the preparation of bakery products.

The production technology of the “peeled” and “wallpaper” varieties involves minimal pre-processing of the grain, so they retain the maximum amount of organic matter and dietary fiber.

Rye protein is more complete compared to the protein of other grain crops. It does not form gluten and has a unique ability to swell greatly. In the presence of a large amount of liquid, the swollen protein turns into a thick sticky solution. For a long time, such flour was used to prepare paste - glue for paper products.

The difference between peeled flour and wallpaper

Peeled flour is a finer grinding variety that contains more carbohydrates and starch, but less sugar. Wallpaper, thanks to gentle production technology, has the maximum amount of vitamins and nutrients.

It is characterized by a high content of vegetable protein, fats and dietary fiber. This flour is more saturated with macro and microelements. It contains 25% more phosphorus, 30% more sodium.

Higher content of potassium, calcium, sulfur, magnesium, fluorine, 25% more copper, twice as much manganese. The content of fatty acids, amino acids, vitamin E and B vitamins is also higher. Therefore, the healthiest bread is produced from wallpaper flour.

Unfortunately, the content of vegetable oils does not allow this variety to be stored for a long time. Literally after one and a half to two months, a specific smell and bitter taste appear, which negatively affects the quality of the finished bakery products. In addition, the high content of bran parts makes wallpaper flour heavy and unsuitable for baking in its pure form. It must be combined with other, lighter varieties.

Peeled variety:

• Produced from mealy endosperm cells.
• The grain is processed before grinding.
• Finer grind.
• Virtually no vegetable oils.
• Can be stored for a long time.
• Differs in a small amount of bran.
• Actively used in baking.

Wallpaper variety:

• Made from whole grains.
• The coarsest grind.
• Contains the maximum amount of bran.
• Enriched with oils and vegetable fats.
• It has a high fiber content.
• It spoils quickly.
• Does not have good baking properties.
• Higher fructose content.
• Contains hemicellulose.

The use of all parts of the grain in production increases the biological value of this variety, but reduces the baking properties.

Rye flour of both varieties is a complete low-calorie product, has rich taste and medicinal properties. The only negative factor is the high acidity of products made from it. This point must be taken into account when planning dietary nutrition for people suffering from diseases of the digestive system.

Whole wheat (or whole milled) flour– This is whole grain flour, it is produced by single grinding. They simply took and ground the grain as is, without removing or sifting anything. This flour consists of relatively large particles of different sizes. All nutrients are retained in full.

Coarse flour, or “wallpaper” flour, also made from whole grain , but some of the shells and embryos 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.

Next, 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 multilayer shell (bran). The most useful and valuable is the grain germ, it contains microelements, vitamins, fiber, fatty acids, it contains all the vital resources for the future sprout. Bran, or the shell of grains, consists of dietary fiber (fiber), they contain vitamins, macro- and microelements. The endosperm - the tissue surrounding the embryo - consists mainly of starch and proteins. Only during the process of grain germination is starch converted into nutrients that the plant needs to grow. The higher the grade of flour, the less nutrients it contains and the higher the content of easily digestible carbohydrates (starch), but the highest grade flour produces the most appetizing baked goods.

Wheat flour We are offered the following grades: wallpaper, second grade, first grade, premium grade, and grit.

Rye flour It can be wallpapered, peeled and seeded. Wallpaper flour, as mentioned above, has the greatest nutritional value. Peeled is a medium grade flour containing a significant amount of grain shells. Seeded - the highest grade of rye flour.

Thus, whole grain flour is of greatest value for human nutrition. It is not particularly popular in cooking, because... Baking from it is not as beautiful as from premium flour, the dough rises worse, it is denser, and 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 flatbreads, pancakes, pancakes, and gingerbread cookies. It can be used to make pies, pies, and cookies, they will just turn out a little coarser than products made from premium flour. In addition to wheat and rye, oat flour and buckwheat are also popular. Other types of flour are also widely used in cooking. For example, vegetarian pates and sausages can be made from peas, soup and pancakes from lentils, and noodles from rice. Whole grain flour is used for breading and added to cutlets, soups and sauces. Whole grain flour is widely used for medicinal and cosmetic purposes. It is used to make nourishing masks and is used for ointments, poultices, and decoctions.

A limitation 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 whole-ground flour is the place of growth of the grains from which it is made, since the grain shell can absorb harmful substances from the environment.

In our assortment you will find whole grain flour produced by the Lifestyle company. The grain is grown in ecologically clean areas of the Altai Territory. Gentle technologies are used that eliminate heating and mechanical damage to the grains. Only our 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. What people lack in big cities. Something that regular supermarket products cannot provide.