What is the name of the highest grade of rye flour. Composition of seeded rye flour

Rye flour is obtained by grinding rye grain. It has a number of useful properties, is valued for its taste and low glycemic index (GI). And since Russia is still the world leader in the cultivation of rye, its inhabitants should get to know the flour from this cereal crop closer.

There are four varieties:

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

As you can see, the difference between the varieties lies in the degree of grinding, the net weight at the exit and the amount of bran. Seeded and peeled are often used in baking bakery, less often confectionery, while wholemeal and peeled are mainly used for making dietary bread.

Compound

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

Food products made from rye flour are high-carbohydrate products. The content of carbohydrates is 70-77%, starch is 54-63.6%, dietary fiber is 0.5-1.8%.

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

Rye flour is rich in health benefits:

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

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

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

Wheat or rye

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

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

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

When baking rye bakery products, sourdough is used, and not yeast, as when kneading wheat dough. Therefore, they are suitable for a dietary diet.

	Wheat	rye
Calorie content, kcal	340	325
Protein, g	13	16
Alimentary fiber	11	24
Calcium, %	3	4
Iron, %	20	28
vitamins
A, IU	9	11
E, mg	0,71	2,73
K, mg	1,9	5,9
B2, mg	0,16	0,25
B5, mg	0,6	1,45
B6, mg	0,4	0,44
Mineral components
Magnesium, mg	137	160
Phosphorus, mg	357	499
Potassium, mg	363	717
Zinc, mg	2,6	5,0
Copper, mg	0,41	0,56
Manganese, mg	4	6
Selenium, mcg	61,8	18

We consider useful properties

The benefits of bakery products based on rye flour depend on the content of the following components in them:

• bran;
• germ;
• endosperm.

Extremely important for humans, phenolic compounds, which are inherently powerful antioxidants, are contained for the most part (83%) in the germ and grain shell. If preserved, rye products can act as a powerful anti-cancer agent along with many vegetables and fruits. To such conclusions came a group of doctors from Cornell University.

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

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

A study published in the American Journal of Gastroenterology states that regularly eating rye foods high in insoluble fiber helps women avoid gallstones. On average, the risk is reduced by 13%.

Eating whole grains at least 6 times a week is a good idea for postmenopausal women with high cholesterol and high blood pressure, associated signs of heart disease, and an increased risk of breast cancer and other hormone-dependent cancers.

Real Russian kvass

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

• restores the water balance in the body;
• prevents the development of beriberi;
• has a low calorie content;
• used as a dietary supplement for hypertension;
• strengthens the walls of blood vessels;
• improves intestinal motility and the overall functioning of the digestive tract (the benefits of a drink with low acidity have been proven);
• helps to cleanse the body of toxins and toxins.

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

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

Cosmetic bonuses

For cosmetic purposes, rye flour of the highest and second grade, that is, seeded and peeled, is used. Such a product has a fine dispersion and is well washed off under running water.

Washing your head with rye flour has the following effects:

• cleans well;
• nourishes the hair along the entire length;
• eliminates excess fat at the roots;
• strengthens hair follicles;
• serves as a prevention of the appearance of dandruff, seborrhea;
• softens hair, makes them more manageable.

To prepare a home remedy for washing your hair, you need 2-3 tbsp. l. pour rye flour with cool water until gruel is obtained. Apply the mixture to damp hair, starting from the roots, then distributing it along the entire length. Rinse off with running water, not hotter than 40 ° C, for 10-15 minutes.

The benefits of cosmetics based on rye flour for the skin:

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

Contraindications

In some cases, rye flour-based products can be harmful to health. It is necessary to carefully include them in the diet of people with increased acidity of the stomach, as well as suffering from peptic ulcer. Contraindications also include:

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

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

If up to now your diet has been poor in fiber, you should start eating rye products with small doses. Otherwise, you risk earning severe bloating.

Culinary Help

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

• seeded is used for baking sweet and sour, custard bread;
• peeled is used for making bread cakes, batter, as an additive to other types of flour;
• pecked is spent on sourdough, the production of hearth, tin, wheat-rye bread;
• coarse grinding is used for the manufacture of dietary bread, some types of hearth and custard bread.

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

Rye flour is a useful and affordable product, with which you can enrich your family's diet with a protein component, fiber, vitamins and other useful substances.

Rye bread "made in Russia". Types of rye flour June 3rd, 2016

The first information about baking bread from rye flour in Rus' dates back to the 11th century.

During the Time of Troubles (early 17th century), there was a criterion for determining Russian people or an impostor - this was his attitude towards black bread.

As a cultivated plant, rye is much younger than wheat.

At first, it was only a weed in wheat crops in Southwest Asia and the Caucasus.

But soon rye became the most important cereal in Rus'.

The following facts served as arguments in favor of rye:

Rye ripens early. Rye turns green for two weeks, ears for two weeks, fades for two weeks, pours for two weeks, dries for two weeks.

Cultivation is possible in drought conditions and in regions with a lack of moisture.

Rye is not demanding on tillage.

In rye, compared to wheat, the root system is 1.5 times more powerful, which effectively absorbs water and nutrients from the deep layers of the soil. At the same time, it needs 20-30% less water than wheat.

Winter rye also has such an important advantage - high acid resistance. In Russia, the area of ​​acidic soils reaches 50 million hectares.

Ears and leaves of rye are almost not affected by harmful fungi.

Rye itself, without human help, copes with many weeds.

RYE FLOUR

Rye flour differs from wheat flour in a number of baking properties.

● Proteins of rye flour do not form elastic and elastic gluten. They are able to swell indefinitely and pass into a viscous solution.

● Rye flour contains about 3% of highly swelling water-soluble pentosans, which prevent the formation of gluten in rye flour and ensure the viscosity of rye dough.

● In rye, the shell of the grain is thicker than the shell of the wheat grain by 80%, i.e. rye wholemeal flour has more bran and is darker.

In Russia, rye flour is divided into the following varieties.

RYE SEED FLOUR - white, with a creamy or bluish tinge. This is the highest quality grade of rye flour. When finely ground, the flour is tender, consisting of the finest, most nutritious particles of the center of the grain, the outer layers of which are removed by sifting. The ash content of seed flour is 0.65-0.75%.

Hence the name "sown".

Bread made from seed flour has a white crumb with a grayish tint, with good porosity, and a slightly sour taste.

For example: (Minsk bread - 90% seed flour, 10% flour of the 1st grade), Riga (85% seed flour, 10% flour of the 1st grade, malt and molasses).

RYE GROUND FLOUR. Color - grayish-white or grayish-cream with a greenish and brown tint, interspersed with particles of grain shells. It differs from wallpaper in a lower content of shells, as well as a higher degree of grinding. Ash content of peeled rye flour - 1.2-1.4%.

Peeled rye flour is most often used to make traditional and sourdough bread. Due to the fact that this variety contains very little gluten, it is mixed with wheat flour before preparing the dough for baking.

Wholemeal bread differs from wholemeal bread in having a lighter, less acidic and more porous crumb.

For example: (Orlovsky bread - 70% peeled rye and 30% wheat 2nd grade, Table bread from a mixture of peeled rye and wheat 1st grade).

RYE WALLPAPER FLOUR. The color of the flour is gray with a grayish or brownish tint and with particles of grain shells. In wholemeal flour, the content of bran particles is the highest. Ash content of wallpaper rye - 1.8-1.9%.

Whole grain flour is produced from whole grains; during coarse grinding, almost all grains are crushed into flour, which consists of large particles, contains cell membranes, bran.
The healthiest bread is wholemeal bread (wholemeal), that is, it contains three main components: bran, endosperm, and germ.

This flour is used mainly for baking table breads, being the most common. From rye wholemeal flour, rye bread is produced, simple and improved varieties - custard bread, Moscow and Borodino.

For information: Technologically, the grinding of grain in Finland is completely different and the acidity of rye flour is only 6–8 degrees (according to Professor Neumann's scale), and in Russia it is 12–14.

This is due to the fact that in Finland, for flour, the grain is ground together with the shell, in Russia, the shell is previously removed (and along with it, the beneficial properties of flour partially disappear)

TYPES OF RYE BREAD

In pre-revolutionary Russia, there were many types of rye bread.

So the royal decree of 1626 “On grain and kalachny weight” approved the procedure for setting prices

for 26 varieties of bread made from rye flour and 30 from wheat.

Depending on the flour component, bread is rye, rye-wheat or wheat-rye;

According to the method of baking - molded or hearth; according to the recipe - simple or improved (custard).

Wheat-rye It is customary to call bread, which contains up to 50% rye flour,

If there is more of it, the bread immediately becomes rye-wheat ,

100% - simple rye .

The recipes for rye bread from pre-revolutionary Russia have not been practically preserved.

New varieties were developed, designed for production at large bakeries. Such bread is also called industrial.

These are Darnitsky, Rural, Rural, Capital, Russian, Ukrainian, Bogorodsky, Cossack, Custard, Table, Healing, Starorussky, Orlovsky.

Rye-wheat "Darnitsky" (60% rzh., 40% wsh) was created in 1933 in Leningrad at the bakery, which was called "Darnitsa".

Rye-wheat "Orlovsky" (70% rzh., 30% psh 2s) - created in the 60s.

"Borodinsky" (rzh.80%, psh.2s 15%, malt 5%) was created back in 1920 and was baked on a hearth in a four-step process (brewing. Sourdough. Dough. Dough). The history of Borodino bread

In the 1930s, a simplified recipe was developed by the Moscow Bakery Trust (one process was reduced, wheat flour was introduced, etc.).

Not only that, in the modern "Borodino" only the name remains. A whole galaxy of analogues has also been divorced - “Borodinsky new”, “Borodinsky on dry sourdough”, “Merchant”. And there are also varieties masquerading as Borodinsky. These are Rzhevsky, Coriander, Rye-wheat custard.

That is, a visual attachment to this type of bread is used, such a brick is baked - and it doesn’t matter what is inside. This is not only misleading, but also disrespectful to the buyer.

This is NOT rye bread!

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

Baking from rye flour is very tasty and healthy for the human body. Let's take a closer look at its composition and benefits.

Analysis of the composition and calorie content of rye flour

Rye contains much less gluten than wheat. Therefore, bread made from rye flour does not increase as much as wheat flour. A bread crumb dominated by rye will be denser and with smaller holes. On the other hand, rye has more free sugars than wheat, so rye dough ferments faster.
Rye contains a group of complex sugars called "pentosans". They are present in other grains, but rye has more of them. Pentasons break easily during mixing, and their fragments result in a sticky dough. Because of this, rye doughs require softer and generally faster mixing than wheat doughs.
Rye has more enzymes (amylases) that break down starch in sugars. Starch is essential for structure, and if too much is broken down, the texture of the bread suffers and becomes sticky. This is traditionally prevented by acidifying the rye dough, which slows down the action of the amylases.
Composition of rye flour:

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

100 grams contains - 8.9 g of protein, 61.8 g of carbohydrates, 1.7 g of fat.
Calorie content of rye flour - 298 kcal.

The benefits and harms of rye flour for the body

Weight loss

Rye is often considered an excellent material for weight loss. The type of fiber in rye is somewhat unique in that it binds extremely well to water molecules, meaning it makes you feel full. The problem with dieting is that you are often hungry, so you inevitably give up. With rye flour, this issue will be resolved.

Prevents gallstones

Recent studies have shown an important element in rye that may help reduce the severity of gallstones. This is due to fiber's impact on the digestive process, as explained above, as fiber can help reduce the amount of bile acids produced, which is the main cause of gallstones.

Diabetes control

When it comes to blood sugar levels, diabetics should always take care and watch what they eat and when. Taking rye flour-based foods won't cause a spike in blood sugar (unless they're sweet).

Improves digestion

As mentioned in the weight loss section, the impressive composition and density of dietary fiber in rye makes it ideal for those suffering from constipation or other bowel problems. It can reduce excess gas, relieve stomach pain and cramps, and prevent more serious conditions like ulcers, gallstones, or even colon cancer.

Increases metabolic efficiency

Compared to other grains in the same family, rye appears to be the best for optimizing metabolic processes in the body. As a result, weight may also decrease, since energy will be burned, and not deposited in fat reserves.

Popular types of rye flour

There are the following types of flour:

• Pecked. Virtually no vitamins. Used for baking bread
• seeded. Very low calorie content
• Peeling. Used for baking bread, very fragrant
• Wallpaper. The largest amount of vitamins and minerals

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

What to bake? Delicious dishes based on rye flour

What to bake with rye flour? Rye is very well suited for baking bakery products. As a rule, the dough prepared on the basis of only rye flour, due to the rather low concentration of gluten, does not stand out with elasticity and elasticity and sticks strongly to the hands. Therefore, it is recommended to mix it with wheat flour in equal proportions. The resulting bread does not go bad for much longer than if it was made from wheat flour alone.
Rye flour dishes are not the most diverse, but at the same time they are very tasty. So, in addition to baking bread and cakes, you can make sourdough for kvass. Based on rye flour - this will be the most delicious drink.
Very tasty rye flour makes cakes, which are especially suitable for hot dishes.

Variety of lean rye flour baked goods

I would like to highlight lean pastries as a separate item. At the moment, there are a large number of recipes for cookies, muffins, breads, cakes, which will be not only tasty, but also very healthy. It is especially useful for people who are fasting or adhering to proper nutrition.

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

Top rye flour producing countries

As mentioned earlier, rye is grown mainly in those regions where it is of historical importance. Central, Eastern and Northern Europe remain the largest rye-producing regions in the world, cultivating grain since the Bronze Age. This information is also reflected in the list of producing countries.
So, the best rye flour is produced in:

Germany

In 2012, Germany grew 3,893,000 tons of rye, making it the largest producer in the world and one of the only countries to have increased production in the last 20 years. In 1992, Germany produced only 3.3 million tons of this grain, indicating an increase of 600,000 tons. Today, this country exports a significant amount of rye and is responsible for 21% of the world supply.

Poland

The second largest producer of rye is Poland. In 2012, this country produced 2,888,137 tons of rye. Despite its ranking and high production figure, Poland actually saw a gradual decline in rye cultivation. For example, in 1992 it was 5.9 million tons. Like Germany, Poland also exports a significant portion of this grain. In fact, it is responsible for the largest percentage of rye exports in the world. In 2014, 36% of the world's rye exports came from Poland.

Russia

Russia ranks third in the world in rye production. In 2012, this country produced 2,113,519 tons of grain. Although this is a significant amount of rye production, Russia once produced large volumes. In 1992 it was the largest producer in the world with 13.9 million tons. This decline in production suggests a decline in global demand. Most of what Russia produces stays inside the country. In 2014, Russian rye accounted for only 5% of the global export supply.

Simple rye flour cakes: video

Conclusion

Rye flour is very useful. At the same time, baking from it is fragrant and tasty. It is perfect for those people who monitor their health or like to eat deliciously safely. At the same time, the use of baking will contribute to the improvement and improvement of the work of the intestines, which is important.

Flour is a food product that is obtained by grinding cereal grains (wheat, rye, etc.) or legume seeds (peas, soybeans) into powder.

Flour is very important in human nutrition. It is widely used in cooking, baking, pasta and other areas of the food industry.

Most of all in our state produce wheat flour. In second place is rye. A small amount of flour is obtained from barley, corn, peas, soybeans and other crops.

Properties and composition of flour

Consumer properties of flour depend on the chemical composition of flour, its energy value, use.

The chemical composition of flour is close to the chemical composition of the grain from which it is made. In particular, in the lower varieties, it is close to the composition of the whole grain.

However, compared to grain, flour contains more starch and less fat, sugar, fiber, minerals, and vitamins.

Of the dry matter in wheat flour, carbohydrates (60-70%) predominate, primarily starch. Its content decreases with a decrease in the grade of flour.

In higher grades, the total amount of proteins is smaller, and gliadin and glutelin are larger.

Gliadin and glutelin are the most important proteins in wheat flour. They form gluten, which plays an important role in the bakery industry. The content of fat, sugars and fiber in wheat flour is low - respectively 1.1-2.2%, 0.2-1.0% and 0.1-1.0%. Ash content from 0.5 to 1.5%. With a decrease in the grade of flour, the content of these substances increases.

Rye flour

By appointment it is only a bakery. Depending on the production technology, this type of flour is divided into three grades: seeded, peeling, upholstery. Seed flour is a product of seeded and two-grade grinding. It is a powdered endosperm. It contains about 3% of seeding particles, its color is white with a bluish tinge. The size of the flour particles ranges from 20 to 200 microns.

Wallpaper flour is produced by peeling and two-grade grinding. It differs from seeded in large particles and the darkest (grayish) color, in its composition up to 10% of seeding particles. Flour particles have sizes from C to 400 microns. Wholemeal flour is the main grade of rye flour. It is obtained as a result of wallpaper grinding, the yield rate is 95%. Wholemeal flour consists of particles that are heterogeneous in size (C-600 microns), has a gray color, and sifting particles are clearly visible in it.

Rye-wheat and wheat-rye wholemeal flour

Rye-wheat wholemeal baking flour is obtained by grinding rye and wheat in a ratio of 60:40, and wheat-rye flour - 70:30 (a deviation of no more than ± 5% is allowed). Rye-wheat and wheat-rye wholemeal flour has a grayish-white color with noticeable particles of grain shells.

At bakeries, rye-wheat flour is also produced by mixing rye and wheat flour of different varieties. Thus, rye-wheat flour is formed from: rye upholstery and wheat upholstery flour; rye upholstery and wheat upholstery; rye upholstery wheat 2nd grade, etc..

This mixing of flour of different varieties and types is used to improve the consumer properties of bread (taste, color, texture, porosity, etc.).

Rice flour

Rice flour is not only used as a substitute for gluten flour, in some recipes desserts and pastries with it turn out to be much tastier. It is widely used in Asian cuisine for sticky coconut cakes and sweets.

Rice flour, a gluten-free replacement for plain flour, is great for use in baking.

If you have digestive problems such as constipation, intestinal gas, diarrhea, etc., you may be suffering from wheat intolerance.

Gluten-rich foods include wheat, rye, oats, barley, and spelled wheat. Gluten-free foods include corn, quinoa, buckwheat, lentil flour (gram), and rice.

Rice flour is made from ground polished rice, which is mostly starch and contains no gluten at all. It is very easy to digest. It is used in the same way as corn flour, making thin noodles, sweets, shortcrust pastry and other pastries. Also, like potato flour, it is used as a thickener (in small quantities) in sauces and goulash, but without the addition of dyes and other additives.

Corn flour

Maize - this is how corn and corn products, mainly corn flour, were called in Russia until the 20s of the 20th century.

In addition to the types of flour due to raw materials, which are described above, the first is also divided into types and varieties.

So, the most common wheat flour, according to the type, is bakery, confectionery and pasta. As can be seen from the names, the type of flour comes from its purpose, that is, baking flour is intended for the manufacture of bakery products, excellent cakes and pastries are obtained from the confectionery, and pasta is ideal for the production of spaghetti and similar products.

Wheat flour is also divided into the highest, first and second grades, grains and wallpaper. The type of flour directly depends on the type of grinding.

So the premium flour has the finest grinding (30-40 microns), has a white color and does not contain particles of grain shells.

Grains of flour of the first grade are slightly larger (40-60 microns), the composition includes a small amount of particles of grain shells (3-4% of the total mass of flour), the color can be either pure white or white with a yellowish tint.

Flour of the second grade (30-200 microns) has more grain shells (8-10%), and its color can vary from yellowish to brown. There are virtually no elements of grain shells in the grains; such flour has a light cream color.

Wholemeal flour is made by means of the coarsest grinding, while its individual grains can vary significantly in size (from 30 to 600 microns), the color of the flour is white with a brown or grayish tint.

The most useful of all varieties are the second grade and wallpaper flour. The fact is that they contain vitamins, minerals and proteins, while there are almost no useful substances in premium flour. The fact is that the highest grade is made from the core of the grain, which, unlike the shell, does not contain the above-mentioned components.

Each type of flour, due to its characteristics, is suitable for baking certain products. Thus, the best confectionery products are obtained from the highest grade flour, the first grade flour is well suited for unsweetened baking, the semolina can be used to make rich products from yeast dough, and the second grade flour and wholemeal flour will serve as the basis for baking different types of bread.

When choosing flour, remember that high-quality flour should squeak a little on your fingers, but should not stick to them or roll into a lump. If this happens, then this indicates an increased moisture content of the flour.

Flour is packed in consumer and transport containers. Consumer packaging for flour is: paper bags; packs of cardboard or paper with an inner package; packages from thermowelded polymeric materials. Packages and packs must be glued. Flour in consumer packaging is packed with a net weight of 1, 2 and 3 kg, and cereals - from 250 g to 1 kg, multiples of 25 g.

flour storage

The storage room for flour must be dry, clean, well ventilated, not infested with pests of grain stocks, well lit. Walls must be whitewashed at least twice a year.

The duration of storage of flour depends on their type, grade, humidity, packaging, storage conditions.

Wheat flour of the highest and first grades, seeded rye, rice and barley flour is well preserved. Flour with a high fat content has a shorter shelf life.

This applies to millet, oat and corn grits, wheat and rye upholstery flour, second grade wheat, oatmeal, corn and soy.

Bread and other products made from flour have firmly entered the daily diet. On the shelves of shops, flour is presented in a wide variety of types and varieties. In this article, we will tell you which flour is the healthiest, rye or wheat. We will also consider the harm and benefits of these products, determine which flour is better to give preference to.

Rye flour

It is used to prepare various. It has a gray or cream color. Under certain conditions, it can be stored for up to six months. Its superiority in low calorie content and the preservation of all useful substances after processing (up to 90%). It contains vitamins, minerals, fiber, protein.

The rye plant is more resistant to frost and temperature extremes. Therefore, flour products from this flour were more popular in the old days.

What is rye flour

Popular varieties of this valuable product are as follows:

1. Peeling. It is highly nutritious and contains less gluten. Rarely used on its own. It is usually mixed with wheat flour.
2. Wallpaper. It is made by coarse grinding. Therefore, flour consists of rather large particles. Retains almost all useful properties. But it is not recommended to use products from this flour for people who have diseases of the digestive system. It is also used in conjunction with wheat flour.
3. Selyanaya. Contains a large number of bran components. Flour is rich in fiber and vitamins. Can be used for baking on its own.

There is also pecked flour, but it does not bring any benefit to the body, as well as harm, since too fine grinding and additional sifting remove vitamins and fiber. It should not be consumed by people with diabetes (contains a lot of carbohydrates).

What kind of flour is more useful is determined by the state of human health. For example, wallpaper is very useful, but it will cause irreparable harm in case of stomach problems.

Advantages of rye flour products

What are the advantages of buns, breads and other pastries made from rye flour:

• Products have a beneficial effect on the state of the nervous system.
• Useful for pregnant women due to the content of folic acid.
• Improves the metabolic process.
• Strengthens bones.
• Helps rejuvenate the body.
• It has a positive effect on blood formation.
• Improves the functioning of the thyroid gland.
• It has a positive effect on the work of the heart.

Bread made from rye flour is recommended for people on a diet (low-calorie product, improves metabolism, quickly saturates the body). Also, rye flour should be consumed when there is a lack of sunlight (in autumn).

Rye is also useful in cosmetology. It reduces oily hair and hair loss, helps to clear the skin of acne. To do this, it is enough to make lotions from rye bread on the places where acne appears. Despite all the benefits of flour, it can also harm the body.

It is not recommended to eat rye flour products for stomach problems (high acidity, ulcers, gastritis). Such food can exacerbate the disease. Products made from rye flour are considered difficult to digest, so they should be discarded in the postoperative period. Flour can cause increased gas formation. Therefore, products with its content should be eaten in small quantities.

Which flour is more useful, wheat or rye, can be concluded after considering the benefits and harms of food products from wheat.

Wheat flour

This flour is the most widespread. Not only bread and various ones are prepared from it, but also pasta, cookies, dough for various pastries. Usually this flour is white or slightly darkish in color (depending on the variety).

It depends on the type of processing how much vitamins, micro- and macroelements, as well as fiber, protein, carbohydrates and gluten are contained in the flour. In wheat flour, after processing, not many useful substances are retained. When deciding which flour is more useful, rye flour should be given priority if we compare these products by chemical composition.

Varieties of wheat flour

Variety of wheat flour varieties:

1. Higher. This product contains protein, gluten, fiber, fats and glucose. Allows the dough to rise well, great for baking. It is exclusively white. Virtually no starch. Great sweet taste.
2. First grade. Flour is rich in starch, protein, gluten, glucose and fats. Suitable for unleavened dough and pancakes, not suitable for baking. Used for the manufacture of inexpensive types of vermicelli and horns. May be gray or yellow.
3. Second grade. The composition is not much different from the first grade. Bread (dietary), gingerbread, cookies and so on are prepared from it. Products have a pleasant aroma. It has a gray and yellow tint.
4. Krupchatka. It has a high content of gluten. Flour is suitable only for the preparation of products from yeast dough. Not good for fresh. It has a yellow and cream color.
5. Wallpaper. It is similar in composition to grits, but looks larger. It is not stored for a long time, as it quickly absorbs moisture and deteriorates. It is used extremely rarely, although it contains more useful substances than other varieties.

If we consider from which flour bread is more useful, then wallpaper will be the most useful. The highest grade of flour has practically no benefit, but is the most popular. Products made from wholemeal flour are allowed even for people with diabetes and obesity.

Benefits of wheat flour

The benefits of this product are:

• Normalizes metabolism.
• It has a positive effect on the functioning of the cardiovascular system.
• Activates the brain.
• Fights Alzheimer's disease.
• Prevents the development of osteoporosis.
• Helps to remove toxins.
• Wheat flour is useful in bronchial asthma.
• It softens the course of inflammatory processes in the body.
• Does not allow stones to be deposited in the gallbladder.

Why is it impossible to eat a lot of products made from wheat flour

If you want to get more benefits for the body using flour, then you should choose its lowest grades. There is a danger in products made from wheat flour. If you use too many products made from it, then such diseases and conditions can begin:

• Increasing pressure.
• Weight gain.
• Allergic reaction.
• May cause a heart attack.
• Cholesterol increase.
• Decreased immunity.
• Increases the risk of developing cancer.
• Increased risk of developing diabetes.

But all these harmful properties are manifested with excessive consumption of wheat flour products. If used in moderation, the products will only benefit.

What is the difference and similarity between rye and wheat flour

Both types of flour are known for their bakery products. Most often it is bread. Each flour contains gluten. To increase its amount, grains are subjected to deep processing, which adversely affects the beneficial properties of the product. But rye flour retains more nutrients than wheat flour.

Both types of flour contain healthy fiber, which cleanses the body of toxins. Also, these products have the same shelf life. Both species are susceptible to the same pests and do not like moisture. Based on these qualities, it is difficult to say which flour is more useful.

There are significant differences between these products. For the preparation of wheat bread, flour of the highest quality is taken, which does not benefit the body. And rye flour, regardless of the type of processing, retains its qualities.

Wheat flour can be used on its own to make dough (it contains much more gluten, especially in the highest grade). And wheat flour should be added to rye flour. Otherwise, the dough will not hold its shape.

Contraindications to the use of rye bread are only problems with the digestive tract. Wheat flour has a number of side effects. Its biggest disadvantage is that it promotes weight gain. White bread should not be eaten by people with diabetes.

What is the healthiest flour? Since the chemical composition of products from wheat and rye is different, therefore, the benefits of bread from them will be different. Products made from rye flour are more useful for vision. For example, it can be rye bread or other pastries.

Which flour is more useful - rye or wheat

If we consider flour in bread products, then rye bread undoubtedly wins here. It quickly saturates the body, which means that there will be no overeating and excess weight. Wheat bread raises glucose levels, promotes weight gain. In general, there is little benefit in it. Before considering which flour is more useful, you need to decide on the type of flour grinding.

If wheat bread is made from wholemeal (whole) flour, then it will not yield to rye bread in quality and benefits, and in some respects it will be better, since such flour does not irritate the digestive tract. It can be used by diabetics.

Which flour is more useful for those who follow the figure or lose weight

It all depends on what grinding (grade) flour is taken. Many are interested in: "What flour is the most useful for weight loss?" If bread is bought in a ready-made version in a store, it is better to choose rye. Such a product gives a quick saturation to the body, supplies useful substances, lower in calories. But rye products are not suitable for ulcers and gastritis.

If you cook bread yourself, you can choose wheat flour that is richest in vitamins and nutrients. Then you will have a number of advantages. Such products do not irritate the digestive tract. At the same time, they contain many substances necessary for the body.

If you are interested in which flour is the most low-calorie and healthy, then it is the product itself that should be considered, and not the finished product from it. The most useful are rye and wheat wallpaper. When following a diet, it is better to cook dishes containing flour on your own. If you don’t really like the taste of rye flour or it doesn’t make very lush pastries, then you can mix it with wheat flour. Many people want to know which flour is good for health. If there are no problems with it, then a product from any flour will be useful. The main thing is to know the measure.

When are wheat flour products useful?

Bread or pastries made from premium wheat flour may be helpful. For example, a person is underweight and needs to be corrected. This is where dough products come to the rescue. Wheat bread is also useful after an illness or operation, when the body is weakened. At this time, rye bread is contraindicated for patients. But fluffy buns made from white wheat flour are welcome.