What is the difference between premium flour and first grade flour? Wheat flour is divided into varieties. I will try to briefly tell you the difference between different types of flour. Cookies made from 2 types of flour.
Different flours will differ in taste, color, fineness and baking behavior, as well as nutritional value. Let's figure out in what cases it is better to overpay for the words "extra" and "highest grade" on the packaging, and when it is better to use the more useful first and second grade.It's about the grain
Several centuries ago, people made flour by simply grinding grain in stone millstones. The color of this flour was brown, the grind was coarse, and the quality of the finished products was very different from what we were used to.
With the development of technology, they learned to peel grain from the outer shell, and make flour from the central part of the grain. The baked goods began to turn out fluffy and beautiful. High-grade flour is now made from completely refined grains, which is white in color and finely ground. However, along with cleaning, almost all the vitamins and microelements contained in the shell leave the grain, so from the point of view of benefits, premium flour can be called the least useful.
Fans of a healthy lifestyle prefer the so-called whole grain flour, that is, made from unrefined grains and its properties as close as possible to what our ancestors made. The downside is the fact that due to the low gluten content, which gives the dough fluffiness and volume, whole grain flour produces a smaller volumetric yield of bread. In addition, such baked goods have a more porous structure, a dense crumb, and the specific taste is not suitable for some types of products.
Flour of the first or second grade helps to find a balance - it contains a greater amount of nutrients compared to the highest grade and a sufficient amount of gluten to raise the dough. Ultimately the choice is up to the consumer and his or her personal preferences. You can make high-quality bread from any flour, but its appearance, taste and beneficial properties will vary depending on the variety used.
Each product has its own variety
Wheat flour variety |
What is it better to use for? |
Characteristics |
| Extra, supreme |
|
The most refined varieties of flour, which are obtained from the central part of the grain. Color – white, maybe with a cream tint. They contain the largest amount of starch, low amount of protein, minimal amount of fiber and fat. Vitamins and minerals are practically absent. High baking properties: finished products have good volume and fluffiness. |
| Krupchatka |
|
It differs from other varieties in the larger sizes of its constituent particles. It contains almost no bran, that is, the shells of grains, which means the absence of vitamins, minerals and fiber. Color – light cream. It is not well suited for unsweetened yeast dough, and the finished products have low porosity and quickly become stale. |
| First grade |
|
In addition to the central part of the grain, the composition includes a small amount of its shell. Color – from white to white with a grayish or yellowish tint. There is slightly more protein, sugar, fat, fiber, vitamins and minerals than in premium flour. A sufficient amount of gluten guarantees the production of elastic dough, from which products with good shape and volume, aromatic, and tasty are baked. In addition, baked goods made from such flour go stale more slowly. |
| Second grade |
|
In addition to the central part of the grain, the composition includes a significant (8–10%) amount of the grain shell. The color is darker than that of premium flour: from light with a yellowish to darker with a gray or brown tint. In terms of the content of valuable substances (protein, vitamins, minerals, fiber) it surpasses premium flour. |
| Wallpaper flour |
|
Coarse whole grain flour. It consists of 96% of the same parts as the grain itself, of relatively large, heterogeneous particles. Color – cream with a brown tint. Such flour preserves the maximum possible amount of vitamins, macro- and microelements, protein, fat, and dietary fiber that the grain possessed. There is 12 times more fiber than in premium flour. Products made from it are less fluffy and more porous. |
During a study of the Russian quality system, it was discovered that some manufacturers produce first-grade flour, passing it off as the highest. To choose a truly worthy product, we advise you to study
Taking into account the variety of quality of harvested wheat, it is classified into separate groups according to type, glassiness, flour strength, etc.
The classification of wheat by type is based on the following characteristics: type (soft or hard), shape (spring or winter) and grain color (red-grain or white-grain). According to the standards for wheat harvested and distributed, it is divided into five types: Type I - spring red grain, Type II - spring durum (durum), Type III - spring white grain, Type IV - winter red grain, Type V - winter white grain.
The classification of wheat into subtypes is based on color shade and glassiness. Thus, when dividing wheat of types I and IV into subtypes, color shade and glassiness are taken into account, for type II - color shade, and for type III - glassiness. Type V wheat is not divided into subtypes. Type I and IV wheat are of greatest importance for the flour milling industry as they are the most common and have high technological properties. Type II wheat is used to produce pasta flour.
In Russia, wheat baking flour is produced in six varieties: extra, higher, gritty, first, second, wallpaper.
Flour of the highest, first and second grades is produced using two- and three-grade grinding, as well as single-grade grinding. With two- and three-grade grinding, two or three types of flour are obtained simultaneously, while with single-grade grinding, one specific grade is obtained. When grinding three-grade grain with a total flour yield of 75%, the highest grade flour is selected 10–30, the first grade - 50-40, the second - 15-5%. With two-grade grinding, the flour obtained is 50–60% of the first grade, and 25–15% of the second grade. With single-grade grinding, the yield of first-grade flour is 72%, second-grade flour is 85%, and wallpaper is 96%. The type of grinding and the yield of flour when grinding grain determine the type and chemical composition of the flour.
Premium flour consists of finely ground particles of the inner layer, endosperm (average particle size 30–40 µm), characterized by white color, the highest (79–80%) starch content and a medium or low amount (10–14%) of proteins; the yield of raw gluten is approximately 28%, ash content is no more than 0.55%. It contains a minimal amount of fiber (0.1–0.15%), fat and sugar. This type of flour is most common in the manufacture of higher grades of flour products. High-grade wheat flour has good baking properties; products made from it have good volume and finely developed porosity. This flour is best used for shortbread, puff pastry and yeast dough, in sauces and flour dressings.
Krupchatka- consists of uniform small grains of light cream color, its ash content is 0.60%. Contains almost no bran. It is rich in gluten and has high baking properties. Krupchatka is produced from special varieties of wheat and is characterized by a larger size of individual particles. It is advisable to use this flour for yeast dough with a high content of sugar and fat for products such as Easter cakes, muffins, etc. For insipid yeast dough, semolina is of little use, since the dough made from it is poorly suited, and the finished products have poor porosity and quickly become stale.
First grade flour is the most common. It consists of finely ground particles (40–60 µm in size) of the endosperm and a small amount (3–4% of the flour weight) of crushed shell particles, i.e. shell particles with an aleurone layer. The amount of starch is on average 75%, relatively high (13–15%) protein, and the yield of raw gluten is 30%. First grade flour contains slightly more sugars (up to 2%) and fat (1%) than premium flour, its ash content is no more than 0.75%, and fiber contains an average of 0.27–0.3%. The color of first grade flour is from pure white to white with a yellowish or grayish tint. First grade flour is good for savory baked goods (buns, pies, pancakes, pancakes, sautéing, national types of noodles, etc.), and for baking various bread products. Finished products made from it become stale more slowly. High-quality bakery and confectionery products are usually made from high-grade wheat flour.
Second grade flour consists of crushed endosperm particles with a significant admixture (8–10% of the grain weight) of shell particles. Particle size ranges from 30–40 to 150–200 microns. Flour contains 70–72% starch, this flour contains 13–16% protein, the yield of raw gluten is at least 25%, the amount of sugars is 1.5–2.0%, fat is about 2%, ash content is 1.1– 1.2%, fiber content on average 0.7%. The color of flour ranges from light with a yellowish tint to darker - gray and brown. The latter is better in terms of baking qualities - the baked goods from it turn out fluffy, with a porous crumb. It is used mainly for baking table varieties of white bread and savory flour products. It is often mixed with rye flour. This flour is used in the manufacture of some confectionery products (gingerbreads and cookies).
Wallpaper flour obtained by single-grade wallpaper grinding with a yield of 96%. Flour consists of almost the same tissues as wheat grains, but differs in a slightly smaller number of fruit membranes and germ. Wallpaper flour is relatively coarse, heterogeneous in particle size (the largest size reaches 600, and the smallest 30–40 microns). Its chemical composition is close to the composition of the original grain (ash content is 0.07–0.1%, and fiber content is 0.15–0.2% less than in grain). This flour has high moisture capacity and sugar-forming ability, the yield of raw gluten is 20% or more. As a composition similar to wallpaper wheat flour, you can use a mixture of 9 parts of premium wheat flour and 1 part of wheat bran (one tenth, 10%). Wallpaper flour is used mainly for baking table breads, and is rarely used in cooking.
September 16, 2018
Most chefs are convinced that baked goods will turn out much tastier if you use high-grade flour. What's wrong with second grade flour? The harms and benefits of such milled flour are of interest to many people who have decided to introduce this product into their diet. In today's article we will discuss all this in great detail.
Currently, of course, premium flour is in greatest demand. Most often, dishes made from wheat flour appear on our tables. Although you shouldn’t limit your choice there. Buckwheat, rye, sesame and even soy flour are no less popular.
How are flour grades determined? Everything is very simple - according to the degree of grinding. The highest grade flour is considered to be the most pure and homogeneous. It is made from wheat kernels, discarding the husks and other harmful impurities. Of course, the cost of such a product will be much higher.
Following high-grade flour comes a first-grade product. It has a darkish tint compared to its counterpart, but in terms of taste it is practically no different. It’s just that when grinding wheat grains, the upper parts of the kernels are also captured, and not just the inside.
Finally, second grade flour. The benefits and harms of such a product are still controversial, but by and large, second-grade flour is the same as wheat flour, only prepared in a different way. During grinding, the entire wheat grains are crushed. Grade 2 flour has a grayish tint. But some chefs claim that, on the contrary, it is good for preparing unleavened pastries and baked goods.
On a note! In everyday life, premium flour is often called dummy. During the process of sifting, all the beneficial components contained in wheat are eliminated. And this kind of flour becomes just a source of empty carbohydrates. And the nutritional value of flour is simply prohibitively high.
For comparison, you may be interested in taking a look at the following figures. The grade of flour is determined not only by grinding and degree of sifting, but also by the final yield of the product after processing.
Thus, in the production of premium wheat flour from 100 kg of wheat, only 10-15% remains. But in the process of producing second-grade flour, this figure increases significantly and reaches 80-85%.
How is grade 2 flour produced? Does this product bring benefit or harm? When grinding, the wheat shell is not discarded, which is why the flour acquires a darkish tint. This product also contains about 8-10% bran.
It is these components, which manufacturers of high-grade flour call ballast, that make second-grade flour useful for the human body.
On a note! If you compare flour of different grades, you will notice that grains of second grade flour are slightly larger than their high-grade counterpart by tenths of millimeters.
Chemical composition
As already mentioned, high-grade flour made from wheat is often called dummy. You can’t say that about second-grade flour.
Component composition:
- vegetable protein;
- calcium mineral salts;
- ferrum;
- magnesium;
- B vitamins;
- phosphorus;
- tocopherol;
- starch.
Most of the listed vitamins, macro- and microelements are contained in the peripheral layers of the cereal crop. And in the production of high-grade flour, the shell is discarded and only wheat kernels are crushed, which have much less benefit.
The conclusion suggests itself - second grade flour is definitely a healthy product.
Second-grade flour is most often used to bake bread and unleavened bakery products. Although cooks and housewives who appreciate the benefits of such a product use flour to prepare dough for dumplings or dumplings, pancakes, pancakes and other delicacies.
As has already been mentioned several times, second-grade flour has a rich component composition, which determines its nutritional value and benefits for human health. The composition contains vegetable protein and carbohydrates. Accordingly, bakery products made from second-grade flour must be included in the diet of athletes and people systematically exposed to grueling physical activity.
On a note! It is noteworthy that second grade flour has a specific taste. It cannot boast of its ideal whiteness and fluffiness after heat treatment, but bread made from such flour retains its freshness and original taste for a long time.
Second grade flour contains vitamins, in particular tocopherol and retinol. They are often called beauty vitamins. Indeed, without vitamins A and E it is impossible to imagine luxurious and thick curls, strong nail plates and healthy skin.
Beneficial features:
- strengthening the nervous system;
- promoting weight loss;
- establishing metabolic processes;
- acceleration of chemical reactions;
- control of blood glucose concentration;
- strengthening the heart muscle and bone tissue.
The beneficial properties of second-grade flour do not end there. With the help of dishes prepared with the addition of this wheat component, you can compensate for iron deficiency, restore hemoglobin levels and protect yourself from the development of anemia.
On a note! Manufacturers use second grade flour to make diabetic products. And if you want to bake something low-calorie and healthy, combine second-grade wheat flour with rye flour.
As for the negative impact of second-grade flour, there is practically none, with the exception of one point. Consuming confectionery or baked goods in excessive quantities will cause disruption of digestive processes and will also lead to rapid weight gain.
On a note! Almost all cereals contain gluten. If there is an individual intolerance to this component, a person has to refuse any type of flour.
Flour is a product that looks like powder, is made from various grain crops, it can be:
- Wheat and rye.
- Barley and oatmeal.
- Rice, corn and buckwheat.
- And also pea and soy.
The most common types of flour are recognized wheat(its consumption of the total volume is sixty-eight percent) and rye - they are used for baking bread, the most important product in the human diet. Flour is bread, bread is the iron rod of life, which is saturated with the sun, wind, rain and the power of the cosmos.
“Flour is not flour, but flour without flour is flour” Proverb.
Flour grade
The grade is determined according to the international standard ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part.
Grade for all types and types of these products is a very important classification unit. The raw materials from which flour products are made directly affect the quality of the finished products. The following types of wheat flour arrive on the country's shelves:
- Known grade: superior.
- Popular variety: first.
- Economical variety: second.
- Dietary: coarsely ground (or in other words – wallpaper).
Rye flour is not divided into varieties as such, but comes in the following types:
- Seeded.
- Ripped off.
- Wallpaper.
Wheat flour is obtained from selected ripe wheat grains. Each grain is covered with a light brown shell, which many call wheat, and each grain consists of an aleurone layer and a small embryo (when it gets into the ground, it germinates and produces a new crop). Thin-layer endosperm cells add a significant part of the grain, and they also give the dough the desired viscosity. It can be stated that wheat grains consist of:
- The outer coating is bran.
- The main part is endosperm.
- An inconspicuous but vital particle - a seedling.
The yield of flour when grinding grain, and the greater it is, the lower its grade, is as follows:
- Highest grade - up to thirty percent.
- The first grade is about seventy-two percent.
- Second grade - up to eighty-five percent.
- Wallpaper - up to ninety-six percent.
The main differences between premium and first grade wheat flour
5000 BC in Egypt the first bread was baked from flour. Nature itself presented it to people, warning: “As long as flour bread lasts, so long will humanity live on Earth.”
Even though the higher the grade, the more wheat flour of this grade contains useful substances, confectioners, bakers and producers of the pasta industry prefer the highest and first grade of this raw material. It is from these varieties that the most delicious and delicious flour products are baked, and the bread for the table turns out to be the most ruddy and appetizing. What is the main “trick” and what, after all, are the differences between the highest grade and the first?
The first difference is that It is impossible to detect bran in premium flour– they don’t get there. In the first-class, there is as much as three percent bran! 
If you are not an expert, but want to check the type of flour, then just rub a handful between your fingers to feel the presence or absence of the smallest grains in it. In a top quality product they are completely absent. And in the first-class - you can feel it a little. In the first case, the color of the flour is white with a creamy tint, in the second case the characteristic yellowness is obvious.
Housewives know that the highest quality product makes wonderful puff pastry, shortbread, and yeast dough. Chefs use this variety to create original sauces, creams, and all kinds of dressings.
Premium flour contains more gluten and therefore is very suitable for baking bread, making noodles, savory pies, pancakes, chebureks, dumplings and all their various varieties in dishes of various nationalities (dumplings, manti, etc.) 
And so: flour differs from flour. Experts are well aware of such indicators of flour as coarseness and ash content. The size of this premium raw material is (in conventional units of the FPM-56m device) 20-27 units, and for the first grade: 37-45 units. However, color meters are currently used only in mills to control the color of different flour streams when determining commercial grades.
The main indicator of product grade is ash content. The skin and germ contain mainly mineral components. The better they are separated by special machines, the lower the ash content of the flour. Ash content parameters for baking flour: a) premium grade - 0.55%; b) 1st grade - 0.75%.
Size standards:
- Highest grade: particle size – 30-40, residue on sieve No. 43 – no more than five.
- First grade: particle size – 40-60, residue on sieve No. 35 – 2, No. 43 – no more than seventy-five.
Flour is a product that can absorb odors and moisture. Not a single grade should have any foreign odors, especially the highest and first grade. Also, crunch (tested, as it not surprisingly sounds, “by the tooth”) is an unacceptable defect in premium and first grade flour. Crispness, an indicator indicating the presence of mineral impurities. This is the similarity between these varieties.
For the production of premium flour, three-grade grinding is used; for the first grade, single-grade grinding is also suitable. Flour of these varieties is pleasant to the touch, beautiful in color, and baked goods made from it are divinely tasty. And one more important point: “Bread made from wholemeal flour is worse for strengthening and amendment than bread made from sifted flour.” (Hippocrates)
Wheat flour is today an incredibly popular type of flour, as well as one of the most highly consumed products in the world (in the form of baked goods). The great popularity of this product is due to the fact that this plant was one of the first to be cultivated, and because wheat grains are extremely nutritious and healthy. Read the article about the benefits and harms of wheat flour, calorie content and methods of use by variety.
Wheat flour benefits and harms
Due to differences in production conditions and plant species, wheat flour is divided into different varieties intended for specific purposes. However, this classification differs in different parts. In the USA, for example, flour is classified into types conventionally based on the type of wheat and the volume fraction of gluten. In Russia and neighboring countries, clear standardization has been adopted, developed in Soviet times and subsequently refined.
Today, the quality of wheat flour in the Russian Federation is established by two GOSTs: “Wheat flour. General tech. conditions" and "Durum wheat flour for pasta".
In the first case, there is a division into 6 grades for baking (wallpaper, extra, highest, 1st, 2nd, grit) and 8 grades for general purpose. Marking, for example M 45-23 or M 100-25, depends on the ash content and grinding level. GOST establishes three grades for pasta flour: highest, first and second.
Due to the fact that the particles of flour from durum grains are larger than those for baking, the varieties can be named according to the size of the fragment: “grain” (highest) and “semi-grain” (first).
What are the differences between types of wheat flour?
The most common flours on sale today are premium, first, second grade flour, as well as wallpaper, semolina and, rarely, extra.
Photo: wheat flour benefits and harms
From the point of view of beneficial qualities, the most important criterion is the ash content of the substance. These are minerals that will be preserved if the grain is burned. For example, the German marking T550 marks flour with an ash content of 0.55%, which approximately corresponds to the Russian premium grade.
In Italy, such a product would be designated “0000” - the fewer zeros, the larger the fraction.
Premium wheat flour: benefits and harms
The popular opinion that bread made from premium flour is as healthy as possible is incorrect. The fact is that this powder is made from the central part of the endosperm - the edible part of the grain, wrapped in bran. Almost all the beneficial substances of the grain are stored in the endosperm shell, and inside, in fact, there is starch, which helps to saturate and gain weight.
Premium flour particles are the smallest in size - up to 30-40 microns. This product makes the fluffiest, softest bread, but not the healthiest, because it has minimal ash content. According to GOST, this variety must have a white or white-cream tint and at least 28% gluten in its composition.
First grade flour
Fractions of flour from grade 1 wheat have a size of up to 60 microns and color the powder white with shades of yellowish or grayish. The reason for this darkening is the presence of ground shell particles in the product. According to GOST, the ash content of this product is 0.75%, and gluten occupies at least 30% of the composition. The crumb is usually white or grayish. The taste can be very different, depending on additional ingredients and baking conditions.
Second grade flour
From the point of view of chemical composition, this flour is the most beneficial for health. Its ash content is 1.1-1.25%, its color is yellowish or grayish. When comparing it with the highest or 1st grade, the difference in particle size becomes visible to the naked eye. Despite its rich composition, this product is not good enough for baking in its pure form, since it contains less gluten. For this reason, it is usually mixed with higher grades for baking.
Wallpaper flour (coarse)
Wallpaper flour made from wheat grains consists of fractions of various sizes (60-200 microns) and usually contains even less gluten than second-grade flour. The most nutrient-rich bread is baked from it, but it often turns out loose, falling apart and slightly tough. Because of this, wallpaper is also mixed with adhesive varieties.
The type of flour has virtually no effect on the taste and healthiness of the bread obtained from it. For any type of raw material, it is possible and necessary to select technological conditions in which good bread will be obtained.
Characteristic is the fact that some of the baking properties of wheat flour cannot be calculated in advance and reflected quantitatively. They appear directly during baking and are determined by the quality of the final product.
Durum wheat flour
Durum wheat flour used in the production of pasta is classified according to similar indicators:
- Top grade. The cereal is creamy-yellow in color with an ash content of 0.90% and at least 28% gluten in the composition. Fraction size – no more than 0.56 mm.
- First grade. Light cream powder with an ash content of 1.2% and a grain size of up to 0.39 mm. Contains at least 28% gluten.
- Second grade. Particle size – from 0.18 to 0.27 mm (like semolina), ash content – 1.9%, gluten – from 25%.
Nutritional value and composition of wheat flour
The following table shows the caloric content, nutritional content, as well as the content of some vitamins and minerals in 100 g of baking wheat flour.
| Nutrient | Top grade | First grade | Second grade |
|
The nutritional value |
|||
| Squirrels | 10.3 g | 10.6 g | 11.7 g |
| Fats | 1.1 g | 1.3 g | 1.8 g |
| Carbohydrates | 68.8 g | 67.6 g | 63,7 |
| Calorie content (kcal) | |||
|
Vitamins (mg) |
|||
| B1 | 0,17 | 0,25 | 0,37 |
| B2 | 0,04 | 0,08 | 0,012 |
| PP | 1,2 | 2,2 | 4,55 |
| Carotene | 0 | 0 | 0,01 |
|
Macro- and microelements (mg) |
|||
| Sodium | 3 | 4 | 6 |
| Potassium | 122 | 176 | 251 |
| Calcium | 18 | 24 | 32 |
| Magnesium | 16 | 44 | 73 |
| Phosphorus | 86 | 115 | 184 |
| Iron | 1,2 | 2,1 | 3,9 |
Wheat flour: how to choose and preserve beneficial properties
To purchase a quality product, you should look at the available labels:
- GOST - flour is manufactured in accordance with the accepted state standard and meets the technical specifications;
- PCT or “Voluntary Certification” - the manufacturer’s products are voluntarily tested for compliance with sanitary and hygienic standards, do not contain heavy metals, toxins and are safe for health;
- ISO – compliance with international production standards (according to expert estimates, no more than 20% of manufacturers have them).
Wheat flour: shelf life
Another important parameter is expiration date. A good natural product, by definition, cannot be stored for more than 6-9 months. If there is a product on the counter with a stated shelf life of 10-18 months, a chemical stabilizer has been added to it to extend its “life.” The composition of flour mixtures from different cereals reduces their shelf life by another 30-50%.
The choice of a specific type of flour depends on what you plan to cook:
- extra and highest grade - the best choice for biscuits, buns, cakes, muffins and thickening sauces;
- 1st grade - a good choice for homemade bread, pies, pancakes, buns and pancakes;
- Grade 2 is suitable for baking, cookies, gingerbread;
- From wallpaper you get tasty and healthy bread.
To preserve its benefits, flour must be protected from pests, dampness and direct sunlight. Therefore, one of the best places for storage is the top shelf of the refrigerator, as it is dark, cool and dry.
For long-term storage, it is advisable to place a clove of garlic, a chili pepper, a bag of salt or a bay leaf in a container to repel pests. It is better to put aromatic products such as tea, spices, coffee or cleaning products away so that the flour does not absorb someone else's aroma.
It is also advisable to avoid sudden changes in temperature. Self-milled flour spoils very quickly, so it must be consumed within 2 weeks after production.
Second grade wheat flour: properties
Calorie content: 324 kcal.
Energy value of the product Second grade wheat flour: Proteins: 11.7 g.
Fat: 1.81 g.
Carbohydrates: 63.7 g.
Second grade wheat flour stands out among other options due to its darker shade and coarser structure, since it contains a large number of grain shells, the percentage of which should not be more than 10. Gluten is within 25%, but there is little starch in this variety. The shade of this type of flour can vary from grayish to brown. For use in cooking, this type of wheat flour is often combined with the first one. The distinctive features of such flour include the presence of the smell and taste of bread. The dough prepared on the basis of such flour comes out bulky, but what is interesting is that baked goods and baked goods do not become stale for a long time. Most often, it is used to make baked goods and table bread.
Beneficial features
The benefit of second grade wheat flour lies in the presence of various substances that are important for normal life. Products prepared on its basis are especially appreciated by people who watch their figure. This type of flour contains a large amount of B vitamins, which are important for the nervous system and metabolic processes. Second grade flour also contains vitamins PP, H, E and A, which are important for many functions in the body. It also has a wide mineral composition, which increases the speed of many chemical processes, and they also control the amount of glucose in the blood. Second grade wheat flour is used in health nutrition.
Use in cooking
Second grade wheat flour is most often used for making dumplings, waffles and other similar products. Some confectionery products are also prepared on its basis, for example, various versions of cookies and gingerbread. When combined with rye flour, you can make delicious dietary baked goods.
Harm of second grade wheat flour and contraindications
Second-grade wheat flour can cause harm when consuming products prepared on its basis in large quantities.
Second grade flour is determined by the content of bran or crushed grain shells within 8-10%, gluten - about 25%, and a small starch content. Colors range from yellowish to gray or even brown. This flour turns out to be very beneficial for the body. It is necessary for improving nutrition.
Calorie content of 2nd grade wheat flour
The calorie content of 2nd grade wheat flour is 324 kcal per 100 grams of product.
Composition and beneficial properties of 2nd grade wheat flour
2nd grade wheat flour contains significantly more vitamins compared to other types of flour. It contains vitamins B1, B2, B9, PP, as well as H, E, A in large quantities. Vitamins cover all functions of the body, maintaining its vitality (calorizer). Microelements that are present in any flour - potassium, magnesium, a lot of iron, sulfur, phosphorus - form its mineral basis. Contains zinc, aluminum, vanadium, manganese, molybdenum, some copper, chromium, and cobalt in small quantities. These elements improve the absorption of iron, are included in enzymes, accelerate chemical processes, increase the activity of hormones, regulate the amount of glucose, participate in the formation of tissues, bone formation, and regulate the functions of the nervous system.
2nd grade wheat flour in cooking
Baked goods made from 2nd grade wheat flour have an aroma, are porous, but not fluffy. It is not used to make pastry, but gingerbread and cookies are prepared. It is suitable for pancakes, dumplings, dumplings. Very often it is mixed with rye flour and dietary bread is baked from it.
Wheat is, without exaggeration, the most important cereal crop for humanity. It is grown on almost all continents, and dishes made from this product or using it are found in the cuisine of every nation in the world. In some dishes, the grains are used whole or crushed, but most often they are finely ground. What are the varieties, properties and calorie content of wheat flour? Is this product useful or not? Let's figure it out.
Flour variety
Depending on the grains used, the coarseness of grinding and processing methods, different varieties are distinguished. There are quite a lot of them, and they vary slightly in different countries. But there are basic ones that are found almost everywhere:
1. Premium grade wheat flour. It is most often used for preparing a variety of pastries, bread, pasta, both on an industrial scale and at home. This flour is very finely ground, has a beautiful white color and contains almost no starch. The baked goods made from it are very soft and tasty.
2. The first grade is the most common. It also has an excellent fine structure, but the color is distinguished by the presence of a yellowish tint. It is most often used for pies, buns or pancakes. On an industrial scale (bread, pasta) it is used to produce cheaper products, which, undoubtedly, will be inferior in taste to similar premium products.
3. Second grade flour has a coarser grind and contains remnants of bran and crushed grain shells. Its color can range from yellow to brown. This variety is very aromatic, well suited for making gingerbread, cookies, and diet bread.
4. Whole grain wheat flour appeared on store shelves in the post-Soviet space not so long ago. It is obtained by grinding grain without removing any particles, so it is coarse and contains a lot of bran. On an industrial scale, this variety is not very popular, because its shelf life is two times lower than, for example, that of the highest grade, and the dough is heavy and not very convenient to use for large bakeries. But homemade bread made from whole grain flour is very tasty and healthy.
Calorie content of wheat flour
Today, health, slim, toned bodies and a balanced diet are in fashion. That is why many are very interested in the question about the calorie content of wheat flour. This indicator varies depending on the varieties, although the difference is insignificant.
Highest – 335 kcal.
The first one is 330 kcal.
The second one is 320 kcal.
Whole grain – 300 kcal.
These data are approximate and cannot be accurate to the nearest unit, since the calorie content of this product varies slightly depending on the method and degree of processing, storage method and even the place of cultivation.
Huge benefit
Different types of wheat flour also differ in the content of vitamins, micro- and macroelements. Moreover, the coarser the grind, the “lower” the grade, the more useful substances the product will give the body.
Topping this list is whole wheat flour. It is very rich in vitamins B, E and PP, and also contains such vital substances as calcium, potassium, magnesium, phosphorus, iron and sodium and many others. This variety can be eaten even by those for whom flour products are contraindicated. For example, for diseases such as obesity, diabetes and hypertension.
Second grade flour is slightly inferior in terms of benefits. Although it also contains quite a lot of vitamins E, B and PP, as well as micro- and macroelements, metals.
First grade flour has beneficial properties that are approximately one and a half to two times lower than those discussed above. It is not so rich in iron, phosphorus, magnesium, potassium and calcium.
The poorest in terms of the content of elements necessary for the body is premium wheat flour. Beautiful color, texture and taste are the result of significant processing, during which the naturalness and usefulness of the product are lost. Of course, some still remains, but in small quantities.
It should also be noted that flour is rich in fiber, which is very necessary for the body to function properly. The situation with this substance is similar - the more processing, the lower the content.
A spoon of tar
The high calorie content of wheat flour is not the only disadvantage of this product. Do not forget about the content of a large amount of so-called gluten, due to which particles stick together when preparing dough or various dishes. This substance is not always well absorbed and processed by the body, and its excess can cause problems in the digestive tract.
It is worth giving up flour products completely only if strictly prescribed by doctors. You should not deprive yourself of this product of your own free will. The main thing is to choose the right variety and know when to stop.
If healthy whole grain flour itself doesn’t like the taste and doesn’t inspire enthusiasm, then you should try mixing it with other types of wheat flour. There are also many recipes with the addition of various grains - rice, rye, buckwheat, etc. By experimenting, you can choose your own balanced product - both healthy and tasty.
