home » Interesting » Rye flour: coarse flour, wallpaper, whole grain. And what's the difference? Wallpaper flour: what is it and how is it used? Differences between wallpaper and peeling flour

Rye flour: coarse flour, wallpaper, whole grain. And what's the difference? Wallpaper flour: what is it and how is it used? Differences between wallpaper and peeling flour

Flour is an important food product. To obtain it, cereal grains of different types are processed. Everyone knows about wheat and rye flour. Read the article about what wallpaper flour is and how to make bread and other products from it.

Wallpaper flour

Depending on the methods of processing grains, the product has different names: wallpaper flour, whole grain flour, coarse and simple grinding. Wallpaper flour - what is it? These are ground cereal grains, which are a complex biological system.

It includes various parts, representing the following layers:

Grain germ and endosperm. It contains large quantities of easily digestible starch, thanks to which bread, pastries, and pasta are produced. The location is the middle part of the grain.
Bran. They are located between the aleurone layer and the endosperm, are a kind of partition, and are rich in microelements and vitamins.
The shell is floral. It is a husk that contains a lot of fiber and dietary fiber, which is beneficial for digestion.

Wallpaper flour is a coarsely ground product. The grain size is 30-600 microns. This flour is obtained when the whole grain is ground. For comparison: premium flour is obtained from endosperm particles, their size is 30-40 microns.

Types of wheat flour

Flour made from grains of this cereal is the most popular. It is divided into varieties depending on the grinding of the grain as follows:

Krupchatka. This type of flour is the most expensive. Durum wheat varieties are used for production. It swells well when kneading dough.
Top grade. The flour has the most delicate consistency. Cleaning from large particles occurs using several sieves.
First grade. The product contains crushed grain shells in small quantities.
Second grade. Flour contains more crushed shells.
Wallpaper. It contains bran. Wallpaper flour - what is it? This is a product obtained by grinding whole grains, but has not undergone sieve processing. According to GOST standards, the yield of raw materials is 95%.

Wheat wallpaper flour

This ready-to-eat product contains the same plant fibers as the grain from which the flour is made. But whole grain wallpaper flour contains less shells or germs of cereals of this crop. However, it is not homogeneous due to different particle sizes.

To obtain this flour, the grains are ground once. The resulting grains are large in size. If you increase them a little, you get cereal. Wallpaper flour is not sifted, even if this is done, a coarse sieve is used. The particles that make up the grain are not separated depending on size and quality.

Properties of wallpaper wheat flour

This product has the following properties:

Flour has a heterogeneous structure with grains of different sizes.
The product has a high concentration of substances such as dietary fiber and fatty acids.
The composition of flour is characterized by a high content of minerals.
There are a large number of beneficial microorganisms and fiber present.

Chemical composition of wheat wallpaper flour

Whole grain wheat flour is produced from this type of whole grain. It contains natural mineral compounds and a huge amount of vitamins. This sets it apart from other types of product. Flour is rich in vitamins A, E, B, H. It contains calcium, magnesium, iron, potassium, selenium, manganese, sulfur and other elements.

Rye flour

Rye flour in our country is produced in three types:

Seeded. During the production of such flour, small sieves are used through which it is passed.
Ripped off. Flour is produced using large sieves.
Wallpaper. It is not sifted at all.

You should not generalize between peeled flour and wallpaper flour. There is a difference between them. The endosperm (inner part of the grain) and the shell in each variety are contained in different quantities, this is expressed as a percentage. The product yield of wallpaper flour is 95%, and that of peeled flour is 87.

Rye wallpaper flour

It is gray in color and sometimes has a brownish tint. It contains particles of grain shells. Wallpaper flour, what is it? This is the product that contains the largest amount of bran. Its baking properties are lower than those of high-quality wheat flour, but its nutritional value is much higher. Table varieties of bread are baked from wallpaper rye flour. This is its most common type.

Rye wallpaper flour is made from whole grains using the coarse grinding method. It contains large particles. It contains bran and cell membranes. Bread made from such flour is the healthiest, as it is rich in three main components: germ, endosperm and bran. This bread contains several times more useful substances than products made from white flour.

Peeled flour

This product has a grayish color with a white, cream, greenish or brownish tint. It contains particles of grain shells. This flour is a very valuable and healthy product. Low in calories, it contains many vitamins and minerals. Products made from peeled rye flour - for those who care about their health. When baking products from such flour, their shape, elasticity and porosity of the crumb are preserved.

Whole wheat and regular flour: differences

The production of regular flour involves removing the shell and germ of the grain, leaving only the endosperm. Whole grain flour contains everything: endosperm, grain germ, shell (bran). This flour contains more oils and nutrients, but it does not last long, only a few months. After this it becomes inedible. Regular flour can be stored for up to two years.

Peeled and whole grain flour: differences

Peeled flour (wallpaper) is a concept that refers to the rye cereal crop. The product is not homogeneous in composition; it contains a small part of bran, which remains after peeling the grains. Products made from such flour are valuable for their high content of nutrients. The production of whole grain flour is carried out in such a way that the grains are ground into powder along with the endosperm, germs and shells. This product retains everything useful.

Application

Wallpaper flour has found wide use in baking. It is used to make bread, buns, pancakes, pies, and pancakes. It is used extremely rarely for culinary masterpieces. Bakery products made from this flour are saturated with compounds essential for the human body, the origin of which is natural.

In this regard, nutritionists recommend regular consumption of products made from wallpaper flour obtained from cereal grains. However, you should know that dough with this flour does not rise well due to the large particles in its composition. Bread made from wallpaper flour will be low and dense, as if it was not baked.

The benefits and harms of wallpaper flour

Beneficial properties include:

Preservation of biological value and healing properties.
Contains a large amount of dietary fiber, fiber, which removes toxins and waste from the body.
The composition is rich in vitamins and minerals.
Due to the listed beneficial properties, it is recommended for people with diseases such as atherosclerosis, diabetes, and obesity.
Regularly consuming products made from this flour will extend your lifespan.

Undoubtedly, the benefits of such flour are great, but there are also disadvantages:

Since wallpaper flour is obtained by grinding whole grains, their shells may contain impurities of heavy metals and harmful microorganisms, especially if the grains grew in areas with polluted air.
Due to the one-time grinding of grains, their particles are large. This injures the mucous membranes of the intestines and stomach. Therefore, people with gastrointestinal diseases are contraindicated to eat bread made from wallpaper flour.

Wallpaper flour: recipes

Most often, baked goods are baked from this flour. They are easy to prepare yourself at home. It will take six hours to bake bread from wallpaper flour without using yeast. It is recommended to be consumed for breakfast and during snacks between main meals. Such bread is not contraindicated for people who fast.

For baking you will need the following ingredients:

Filtered water - one glass (250 ml).
Vegetable (any) refined oil - 40 ml.
Whole grain wallpaper wheat flour - 370 g.
Table salt - 1.5 teaspoon.
Granulated sugar - 3 tablespoons.
Sourdough with rye malt - 80 ml.
Premium wheat flour - 2 cups.

Baking this type of bread takes a little longer than yeast bread, but it's worth it. So, step by step instructions:

Water, sourdough, sugar and salt are placed in the multicooker container.
Two types of flour and butter are poured there.
The container is placed in the oven and the mode is set. The button should be marked “Dough”.
After it has risen (about one and a half to two hours), you need to divide it into koloboks, the number of which is equal to the cells of the mold.
The buns are formed and placed in pre-greased and floured cells.
All this is put in the oven for four to five hours for the final rise, only the light is turned on, the heat from which is enough to rise the dough.
After which the oven is turned on at 180 o C, the bread is baked for 20 minutes.

Pancakes with wallpaper flour

Children especially love this dish. But cooking it often with premium flour is very harmful. To keep everyone healthy and eat healthy food, a dish made with wallpaper flour is just what you need. To prepare pancakes you will need the following ingredients:

Wheat wallpaper flour - 125 g.
Regular wheat flour - 125 g.
Whole milk - 400 ml.
Chicken egg - two pieces.
Sugar - two teaspoons.
Table salt - half a teaspoon.
Vegetable oil - three tablespoons.

Cooking technology:

Wallpaper and regular flour are sifted and mixed.
Beat eggs, sugar and salt. You should get a fluffy foam.
Milk is poured in (half the serving).
All the flour is poured in.
The dough is stirred until smooth.
The remaining milk is poured in.
Mix everything well again and add oil.

A hot frying pan is greased with vegetable oil and pancakes are baked.

Friends, we bake bread and all other baked goods only on whole grain flour: wheat, rye, oatmeal, chickpeas, millet, buckwheat, etc.

What does it mean? This means that the flour was made entirely from the entire grain, preserving all its beneficial components.

The grain is covered with a brownish shell. Simply put, this is what it is - BRAN.
They contain protein substances, but most of all they contain fiber, vitamins B and E, calcium, phosphorus, iron, magnesium. Bran first of all “cleanses” the intestinal walls, collects all the “dirt” and helps remove it from the body.

The aleurone layer contains a large amount of proteins, vitamins B1 and B2 and especially vitamin PP.

The endosperm does not form gluten. This is primarily the fat layer. This is why flour ground from whole grains can become bitter after some time.

Whole grain flour, unlike white flour (premium grade), can be stored for only a few months, not years.

Previously, it was not flour that was stored, but grain in the bottom of the barrel!

The mealy kernel occupies the entire interior of the grain. It consists of large volumetric cells filled with starch, protein particles, and gluten particles, which give the dough viscosity. It is from this part of the cream-colored grain that the flour sold everywhere is now produced.

EMBRYO– this is the most important part of the grain, the basis of life. Everything else is just shells that nourish and preserve it. The germ is primarily removed during the production of white flour. The embryo is a storehouse of vitamins, proteins and microelements.

What kind of flour is used everywhere now?

White flour - the so-called “Highest grade”.
As you now understand, the name here, unfortunately, does not correspond to the content of the flour, because... such torment is devoid of all living things.

It is also called “refined flour”. It is made from the very core of the grain - the endosperm, which contains only starch, and to improve its keeping quality on the counter, baking powder can be added to it, and to give it a snow-white color, it can be bleached with chlorine.

The nutritional value of such flour (number of kcal) is really very high. But from the point of view of the biological value of the product, this is a carbohydrate “dummy”. There is nothing useful or necessary for the body left in such flour. Our body cannot create new cells from the carbohydrates of this flour; for this it requires the entire variety of macro- and microelements, which nature provides only in WHOLE grains.

In addition to premium flour, wheat flour is produced:
- 1st grade,
- 2nd grade,
- and wallpaper flour (this is finely ground whole grain flour).
and two types of rye flour:
- wallpaper (whole grain)
- peeled (partially removed bran).

All these varieties differ from each other in grinding coarseness and the ratio of the constituent parts of the grain. The more grain components contained in flour and the larger the particles, the lower the grade.

What are the consequences of eating refined flour?

- first of all, to a deficiency of fiber, the most powerful antioxidant;
— “vitamin of youth” — vitamin E;
— B vitamins;
— and vital minerals, especially iron.

Iron and zinc deficiency leads to many severe irreversible diseases: anemia, infertility, deterioration of vision and memory, malignant tumors, etc.

We need fiber to cleanse the body of toxins and toxic decay products. Without the presence of coarse dietary fiber in the diet, all harmful foods accumulate in the body, which is the cause of many severe chronic diseases.

Whole grain - this is food for our little helpers - intestinal bacteria (intestinal microflora), on which 90% of our health and our immunity depend.

They warm us and protect us from disease. As soon as they get the food they need, they immediately get to work. Their direct responsibility is to maintain the vital functions of all our organs.

All these biologically active components, which is also important, are found in whole grain flour in a natural form that is understandable and easily digestible for our body.

WHOLE GRAIN FLOUR. Wallpaper flour. Wholemeal flour.

Wallpaper flour (whole grain) is obtained by grinding the entire grain. Accordingly, absolutely all components of the grain remain in the flour. This is the flower shell of the grain, the aleurone layer, and the grain germ. This preserves all the biological value of whole grains and all its healing qualities for the human body.

Whole grain flour comes in fine and coarse grinds.

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

Fine whole grain flour means that the grain is ground into smaller particles. This process, for example, takes longer in production than with coarse grinding, but baked goods with such flour turn out fluffier and lighter.

It is equally important which mill the grain is ground in.

The most natural version of the mill is MILL with STONE GRILLS.
You can purchase such a mill on our website http://zdravyi.ru/komo.php

Mills with stone millstones used to be in almost every village where grain crops were cultivated in one way or another.

In this case, the grain is ground between two stone shafts, practically without heating.

At flour milling enterprises there are mainly screw mills, which do not grind, but chop grain.
In this case, there is contact with metal, oxidation of flour and heating.

Flour ground in a screw mill and a stone mill will differ greatly from each other, and its baking properties will also differ.

Whole grain flour has now become more commercially available.

But we prefer our own flour. The difference between store-bought flour and your own, freshly ground in a stone mill, is colossal. Baking and bread made with your own flour - they are different! Much tastier, it’s even difficult to compare! Easy to digest, leaving you feeling full for a long time! In general, it’s very difficult to express in words, try it! Pancakes, buns, pies, cookies, bread - wonderful!

P.S.
Be sure to eat, including adding to bread, the following whole grains and seeds:
Amaranth, Rye, Spelled, Barley, Oats, Wheat, Green buckwheat, Chia seeds, Flax, Hemp, Milk thistle, Yellow mustard, Millet, Quinoa, Black, brown, red and wild rice, Sorghum, etc.

See you on the pages of the site...

P.S.
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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.

What is whole wheat flour? This is whole grain flour. Those. one in which both the shell and the embryonic grain are preserved, i.e. all components of grain.

What is wholemeal flour? This is flour that has not been sifted. The highest grade of flour is semolina. This is the finest grind, which is obtained by sifting this snow-white flour from the flour through the finest sieve. (In the old days, such flour was ground in a mill at most half a bag - a bag (on average). It was expensive and was used for dough for dumplings, expensive bread, such as saika and sieve).

After semolina in terms of quality comes the highest grade baking flour. This is also a fine grind (as a result of grinding grains through sieves, the grain shells (bran) are almost completely eliminated).

Well, coarse flour is flour that does not undergo sifting at all. So they took the wheat, ground it - and here you have a coarse grind. If you take the same “Belovodye” and sift it through a fine sieve, you will get 1) in a bowl - premium flour; 2) in a sieve - bran (which is often sold separately by flour mills. It is mill bran that is suitable for baking, but those that are sold, for example, in a pharmacy are not.)

In the flour milling industry, it is generally accepted to classify flour depending on grinding (size of grains). “Wallpaper flour” is the coarsest flour, with grain grains from 30 to 600 microns (and even more). A coarser grind is already cereal. With wallpaper grinding, the entire grain is ground as a whole, while high-grade flour consists of endosperm particles (30 to 40 microns in size).

Unprepossessing, absolutely unappetizing in appearance, incredibly labor-intensive to cultivate, it is grain that has taken a dominant position in the diet of every cultured people. Common sense dictates that grain contains everything necessary for human life. The reasons for this phenomenon are far from accidental. One of the most common products made from grain is flour.

Flour is a food product obtained by grinding cereal grains and other crops, used for making bread, pasta, confectionery and other things. Flour is distinguished depending on the type of raw material: wheat, rye, oatmeal, etc., as well as by purpose, i.e. variety. Get it when single, wallpaper or varietal – repeated (step) grinding. It is believed that initially grinding was carried out using a mortar or grain grinder, then millstones. Currently Grinding on cast iron rollers is most widespread throughout the world..

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

The flour produced by wallpaper grinding can be called coarse flour, due to the large amount of coarse parts of the grain shells it contains. Although its correct name is still “wallpaper flour”.

Some 50 years ago, the bulk of all bread produced in Russia was baked from this type of flour. Its difference from whole grain flour is that wholemeal flour has the fruit membranes partially removed, a small amount of bran is selected and the germ is partially removed. It is also more uniform in size, which is important for its baking properties.

A few words about high-quality flour.

Chronicle indications indicate that at the end of the 14th century, “step grinding” began to spread in Rus' instead of the more primitive one-time grinding. Its essence is to obtain parts of grain of different size and quality - grains, during primary crushing, followed by their separate, fine grinding into flour. This grinding method makes it possible to isolate the maximum amount of shell-free endosperm from the grain in the form of flour.

At the end of the 19th century, there were five varieties, or as they said then, “five hands” of only wheat flour: 1 grain, candy, first hand grain; 2 first hand, grain drug, second hand; 3 second front, sleeveless; 4 kulichnaya; 5 hooks, cutout. Small bran is kneaded, large bran is shapsha.

Today, modern industry offers 4 types of wheat: semolina, premium, first, second grade flour, and two types of rye flour: seeded and peeled. All these varieties, both in the past and in the present, differ from each other in grinding coarseness and the ratio of the peripheral parts of the grain (hulls and germ) and flour grain (endosperm).

Why has there been so much interest in wholemeal flour and the so-called? whole wheat flour nowadays? After all, the beneficial properties of these two types of flour were known a long time ago.

Basic cereals, and just vegetables and fruits not stuffed with chemicals, are not so easy to buy now. There is nothing to say about the prices of real wine or even beer. But this, among other things, is a natural source of dietary fiber, the deficiency of which is so great in our time.

But when the choice arises between an enema, a glass of bran for breakfast, or replacing a sliced loaf from the supermarket in your daily menu with bread made with your own hands (or with your own bread machine), flatbread or kalach made from wholemeal flour. The latter always seems more natural and preferable for the majority.

From the point of view of a baker, whole grain flour is of no value; it is not so easy to bake good bread from it, much less a sweet roll or bun; there were other varieties for these purposes. Dough made from coarse whole grain flour rises poorly, often falls, and the finished baked product has an unsightly gray color.

From the above it follows that the easiest way to start with whole grain flour is to prepare pancakes, pancakes, waffles or just flatbreads.

Otherwise it will be with wholemeal flour - “wallpaper”. It is most suitable for making bread, hearth, baked on a hearth, or tin. At home, a duck pan, a deep frying pan or a regular saucepan can be used as a form. And instead of yeast, use sauerkraut brine as a starter.

Recommendations for using wallpaper and whole grain flour

Firstly, it never hurts to lightly dry and winnow the flour before use to enrich it with oxygen;

Secondly, it would not be a shame if you add a little good, i.e. high-gluten, flour of the highest or first grade, then the result will be more predictable.

I also strongly recommend using flour from other grains to increase the biological value of your baked goods. For example, barley and oat flour contain unique water-soluble dietary fibers called beta glucans.

There is little that can compare in energy to baked goods prepared by your own hands, be it even the most ordinary pancakes or pancakes. All you need is desire, patience and practice.

Eat more unrefined grain products. Good health will be a pleasant result of your “efforts.” Cook at home from natural products more often and be healthy!

US scientists have been able to prove that the mortality rate of people consuming whole grain products is reduced by 15-20%. In most Western countries, National Nutrition Committees recommend that adults consume 35-45 g of dietary fiber. Eating one slice of whole grain bread provides 5g of fiber. By including whole grain bread in your diet every day, you fully satisfy the body's need for fiber and dietary fiber.

Switch to whole grain products

Choose whole grain bread.
Add whole grain cereals and whole grain breakfasts to your diet
As a side dish, give preference to rice and whole grain pasta.
For snacks, choose whole grain cookies and bars
During cooking, add bran, ground grains, seeds to the dough and choose rye, dark wheat flour, or wholemeal flour
Try yogurt or kefir with muesli, bran and oatmeal

Bread made from whole grain flour is rightly called a medicinal product against obesity, diabetes, atherosclerosis, and decreased intestinal motility. Grain bread effectively removes harmful substances from the body - salts of heavy metals, radioactive substances, toxic components, residues of products of biological origin, and increases life expectancy.

Unprocessed wheat grain consists of three main parts: the shell and aleurone layer, the germ and the mealy kernel - the endosperm.

The shell, occupying 7-10% of the weight of the grain, contains 80% of all minerals; it is a good source of dietary fiber (fiber) and pectin - a natural absorbent.

Wheat germ is the center of vitality, a concentrate of vitamins, amino acids and polyunsaturated fatty acids.

The endosperm (mealy kernel), which is the main part of the grain, is rich in carbohydrates, proteins, contains nicotinic acid and iron, as well as unique water-soluble dietary fiber “beta”-glucans.

It is the endosperm that is the main component of ordinary wheat flour..

Whole wheat flour contains vitamins, proteins and minerals that are found not only in the endosperm, but also in the bran and germ. Therefore, such flour is a much healthier product than the white flour we are used to.

However, you need to know that due to the high oil content, whole wheat flour has a very short shelf life. That’s why it’s so important that it’s always freshly ground!

By including whole grain bread in your diet every day, you satisfy your body's need for fiber.

Only the whole grain (since it is completely lost during grinding into flour) contains anti-carcinogenic selenium, hematopoietic vanadium and titanium, calcium, iron, manganese, zinc, etc. Sprouted rye grain is the energy of life, growth and development of all living things. In rye sprouts, the amount of B vitamins, which are responsible for the functioning of the nervous system and help to concentrate, increases 5-10 times. Vitamins from sprouted grains are more effective than those we get from pills. The minerals in sprouted grains are in organic form and are easily digestible. Experiments show that eating rye bread slows down and prevents the growth of breast and prostate cancer.

There are several types of whole grain flour:

Wheat wallpaper (coarse) flour

Whole grain rye (wallpaper), coarsely ground,

Oatmeal (whole grain) in Old Russian style,

Barley wallpaper (whole grain), coarsely ground,

Buckwheat in Old Russian style (whole grain),

Pea in old Russian style.

Today there are manufacturers of whole grain flour:

So far we know: Belovodye, the health of Altai, Diamart. Here www.nevkusno.ru/articles/24 they offer custom-made grinding of grain into flour.

Belovodie website - npg-belovodie.narod.ru/index.html

Diamart store - diamart.su/

A list of manufacturers and online stores of healthy food (where you can buy whole grain flour and much more) can be found on Yedka. There is also a lot of information on nutrition.

And now (since November 2010) we make flour at home ourselves, in our small home mill. She turned out to be the best.

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 at a moderate level.

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

Wholemeal flour, which retains all the beneficial 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 contained the entire spectrum of useful components of wheat grain. Initially, it was obtained by grinding cereals in a mortar or grain grater, and later using millstones. Nowadays, the most common way to obtain raw materials for baking is to grind 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 step) grinding of grain.

As a result of one-time grinding without separating the grain shells and further sifting, whole grain flour is obtained, the yield of which is 100%. It is known as “fodder” or “fodder”. This product contains the grain obtained by grinding the shell, as well as the germ, aleurone layer and adjacent parts of the grain endosperm. All these components saturate it with vitamins, minerals, trace elements and cellulose.

In the production of wallpaper wheat flour, a special technology of single-grade wallpaper grinding is used. With this grinding, the 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 what is now commonly called post-Soviet territory.

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

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

general characteristics

Wallpaper wheat flour is distinguished by the coarsest grinding, its grain grains reach 600-700 microns. The grain is not pre-cleaned and is crushed whole, after which it is sometimes sifted through a very coarse sieve. As a result of such processing, a product is obtained containing a large number of coarse shells and preserving almost all the beneficial properties of the grain.

Fresh flour has a pleasant smell and a sweetish taste. Its color is usually grayish-brown. The consistency should be crumbly and not “heavy” if you take a handful of it.

The product can be stored 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. Quite the contrary - a long shelf life indicates the inclusion of stabilizers, fillers and preservatives in its composition.

Chemical composition and calorie content

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

At the same time, wallpaper stands out among other types 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 remove toxins from the body and improve digestion. It is noteworthy that all of the above elements in wheat flour are in the most natural form - the one to which human digestion has adapted over many years of evolution.

So, in 100 g of wallpaper 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 product contains the following amount of macroelements: 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 wallpaper flour has a wide range of beneficial properties due to its chemical composition.

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 same one that is removed during the production 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”.
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 have a lot of useful properties. For example, they effectively stimulate intestinal motility, preventing stagnation and the onset of rotting and fermentation processes. Fiber also interferes with the absorption of “bad” and works like a sponge, binding and removing toxins and poisonous substances from our body.
Baking made from wheat flour is considered dietary. It is recommended for use by people suffering from diabetes, excess weight, and diseases of the endocrine system.
Calcium, manganese, iron and, present in wheat wallpaper flour, have a healing effect on the human circulatory and cardiovascular system. In particular, they make blood vessels more elastic and prevent the formation of atherosclerotic plaques on their walls.
Helping to improve the functioning of the intestines, dishes made from these raw materials also have a beneficial effect on the condition of the skin. In particular, the functioning of the sebaceous glands is normalized, rashes and peeling go away.
Baking made from this type of flour is considered hypoallergenic, while doctors never tire of repeating that “elite” varieties can cause allergic reactions.
This baking raw material is characterized by a high content of selenium, which has anti-carcinogenic properties and is used as a prophylactic agent that helps avoid the degeneration of benign tumors into malignant ones.

Contraindications for use

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

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

In addition, due to the fact that wheat is subject to only minimal processing, heavy metals can get into baked goods along with the shells of the grains if the wheat was grown in environmentally questionable areas. Also, the specific microflora present on the shells of grains can upset the balance of the human intestinal microflora.

Use in cooking

It should be noted that in its “pure” form, wheat flour is practically not used in cooking. The thing is that due to the high fiber content in its composition, baked goods made from such raw materials rise very poorly, and the products themselves seem as if they were under-baked 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 wallpaper flour with varietal flour, which allows, on the one hand, to preserve the beneficial properties of the grains, and on the other hand, gives baked goods a delicate texture. This mixture is used for baking bread and rolls.

From wallpaper flour in its “pure” form, flatbreads, waffles and pancakes are prepared, which are distinguished by their increased energy value and excellent taste.

We prepare bread from wallpaper wheat flour with. In order to bake two loaves of fragrant and healthy bread, you will need the following ingredients: 360 g of wheat flour, the same amount of premium wheat flour, 8 g of dry yeast, 250 ml of warmed yeast, 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.

Dissolve honey and butter in warm milk. Add salt to the yeast and stir. Sift the flour there and pour in the milk with honey and butter. Knead the dough. It should be quite soft. Knead the dough as thoroughly as possible, you can use a mixer.

Place the finished dough in a bowl, cover with film and place in a warm place for 40-60 minutes to rise. Please note that if the dough rises too quickly, you can knead it.

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

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