Oatmeal, corn, coconut flour: what to bake bread from without harm to health. The most useful flour or why I no longer eat white flour pastries

Ecology of consumption: Flour and its derivatives are by definition not something that is shown to fitness fans. But all kinds of pastries have firmly entered our usual diet.

Varieties of flour differ in yield, that is, the amount of flour obtained from 100 kg of grain, color, various degrees of grinding, content of bran particles, the amount of gluten and ash content.

So, the flour of the highest grade in the production process is maximally cleared of grain shells. Because of this, it lacks gluten, as well as magnesium, potassium and B vitamins. It is used, for example, for baking muffins, and also as thickeners for various sauces - that is, for products that cannot be called fitness.

Flour of the first grade is processed in such a way that it retains a high gluten content. In addition, it is rich in phosphorus and calcium. By the way, products from this type of flour stale more slowly.

But the flour of the second grade is ground together with the shell of the grain. Therefore, this very “sloppy” flour variety, as a rule, contains up to 8% of bran and all the vitamins and minerals contained in cereals are completely preserved. Second grade flour is not suitable for baking or cakes, but pancakes and dumplings can be made from it.

Wholemeal flour is made from all types of soft wheat varieties and contains the largest amount of bran (twice as much as the flour of the second grade). And although this variety is significantly inferior to second-class flour in terms of baking, it has more vitamins and various microelements. For example, the grain shell contains protein substances, vitamins of groups B and E, mineral salts of calcium, phosphorus, iron and magnesium. And the kernel of the grain itself is rich in starch. The ideal application for this flour is bread baking.

For baking bread in stores you can find special bread flour. Its fundamental difference from other types of flour is the high content of proteins (11.5-13.5%), which form gluten and crust. Sometimes, to speed up the fermentation process of the dough, malt flour can be added to this type of flour.

Whole grain flour is gaining popularity. During its manufacture, the grain is not cleaned either from the outer layers of the endosperm, or from the germ, or from the shell. Therefore, such flour in full contains dietary fiber, vitamins B1, B2, E, PP, unsaturated fatty acids, amino acids, sucrose, protein, hemicellulose, selenium, chromium, fluorine, calcium, copper, zinc, potassium, magnesium. In other words, such flour is useful even for those who are on a diet and strive to lose weight.

Types and application

The type of flour is determined by the culture from which it is made. In addition, flour can be either from a single crop or from a mixture of different grain crops. IMPORTANT: the shelf life of natural (without the addition of stabilizers and baking powder) flour is from 3 to 6 months maximum, depending on the type and variety.

Wheat flour remains the most popular. It comes in both hard and soft wheat varieties. Application: from soft varieties - suitable for bread and pastries, and from hard varieties - for pasta and pizza. In addition, it can replace breadcrumbs.

Rye flour used to be used for baking black bread, now it is used more widely. It can be wallpaper, peeled (contains fewer grain shells), seeded (without fragments of shells and other grain particles), as well as special (not seeded). Application: baking rye bread, biscuits, pancakes, pancakes, pies, cakes. In order for the baking to be successful, rye flour is mixed with high-grade wheat flour.

Oat flour contains easily digestible carbohydrates and promotes the production of the hormone serotonin. The amino acid composition of oats is very close to muscle protein. Oatmeal also contains vitamins A, E, group B, micro and macro elements, fiber, quite a lot of fat and dietary fiber, but little starch. Application: oatmeal makes pastries more airy and crumbly. This type of flour can also be added to casseroles and cereals. But it is worth remembering that due to the low gluten content of oatmeal, your baked goods should contain no more than one third of the total amount of flour.

Rice flour differs in that it does not contain gluten. At the same time, it contains a huge variety of various trace elements and vitamins, as well as starch. Application: baking bread and crispy cakes; Rice flour can also be used as a thickener for soups and sauces. The only caveat is that you need to use a quarter of the amount of other flour (or one fifth when baking bread), and add a little more water.

Pea flour considered a valuable dietary product. It is rich in fiber, pantothenic acid, vitamins A and C, as well as minerals (magnesium, zinc, potassium, calcium, phosphorus and iron) and amino acids. In terms of the content and quality of healthy protein, pea flour is not inferior even to some varieties of meat, while it has absolutely no cholesterol. And the high content of selenium in it can even protect the body from carcinogens. Application: baking bread, tortillas, biscuits, doughnuts, cooking pasta, as well as vegetable cutlets.

barley flour contains beta-glucan, which lowers cholesterol, protecting our blood vessels and heart. This type of flour comes in two varieties - wholemeal or seeded. Moreover, wallpaper is always almost whole-grain, and in the production of seeded bran (grain shells) is removed. Application: delicious and healthy pancakes.

Buckwheat flour considered dietary. It is produced as wallpaper and there is only one variety. Application: bread, pastries, pancakes, dumplings. It can also be added to omelettes and casseroles and used as a breading, for example, for meatballs.

Flaxseed flour is rich in dietary fiber, polyunsaturated fatty acids (Omega-3 and Omega-6), vegetable protein, vitamins B1, B2, B6, folic acid, antioxidants (lignans), as well as potassium, calcium, magnesium, zinc and other nutrients. Moreover, flax protein in its balance of amino acid composition surpasses the protein of many cereals and legumes. Application: baking bread and buns, can be used in dough instead of eggs, as a breading for meat and fish, added to omelettes, soups, salads and casseroles.

As you can see, the flour, indeed, is different. Moreover, those criteria that are considered to be indicators of high quality, in fact, are not useful. But this does not mean at all that flour should be completely abandoned. You just need to choose its healthier varieties and limit the use of premium wheat flour in your diet. published

Flour is obtained from grains, fruits and bark of various plants. Of course, we will consider traditional cereal crops that are typical for our regions. The composition of grain flour contains carbohydrates (starch) - up to 75%, water, fiber, vegetable proteins, fats and saturated fatty acids, vitamins, minerals.

Varieties of healthy flour

Different varieties of healthy flour depend not only on different types of grains, but also on the way they are processed and grinding features. This takes into account:

output, that is, the amount of flour obtained from 100 kg of grain;

The amount of gluten (gluten) is a complex protein substance in cereal grains that can turn flour into a viscous dough);

ash content of flour (amount of minerals);

The degree of grinding (crushing grains).

The presence of gluten gives the finished dough such qualities as softness, elasticity, extensibility, the ability to retain carbon dioxide, which increases the dough in volume. There are separate GOSTs for flour for the preparation of bakery and pasta products.

Wheat flour

The most common flour is from wheat, it is offered in the following grinding options:

· Coarse flour (only 10% of flour from the total amount of grain is obtained) - the highest and first grade, is produced from some varieties of wheat and differs in that individual particles are larger. It is used most often for rich yeast products with a high content of fats and sugars.

· Flour of the highest grade (25-30%) - is made from the central part of the endosperm, that is, from grain, peeled from grain shells, which is why it lacks gluten and many minerals. It is used for bakery products, in public catering, in the production of semi-finished products. It makes the most delicious products, but it does not quite meet dietary requirements.

· Flour of the first grade (up to 70%) - darker in color, with ground shell particles, retains a high content of gluten and minerals. Bakery products made from this flour stale more slowly.

· Flour of the second grade (up to 85%) - a more useful grade of flour, which is ground together with grain shells and contains up to 8% bran and an increased amount of vitamins and minerals. This cheaper type of flour is not suitable for rich products, cakes and pastries, but it makes wonderful pancakes and the most healthy bread.

Wholemeal wholemeal flour (about 93-96%) - contains a lot of bran (twice as much as second grade flour). It does not have sufficiently high baking properties, but is considered useful in dietary nutrition. Such flour is often mixed with finer grades so that the bread does not crumble and does not turn out to be very friable.

Rye flour

For baking bread, rye flour is often used, with which mouth-watering fragrant varieties of “black” bread are obtained. Often mixed with whole grain flour, in the manufacture of which the grains are not cleaned of germs and shells. Such flour contains dietary fiber, vegetable proteins, unsaturated fatty acids, amino acids, vitamins B1, B2, E, PP, potassium, calcium, magnesium, selenium, copper, fluorine, chromium, zinc.

· Peklevannaya - flour of very fine grinding, the yield of which is 60%, is used for baking gingerbread and confectionery.

Seeded - finely ground flour, during the production of which the shell is removed from the grains, so the amount of useful substances is also small.

· Wallpaper (whole grain) - the best grade of rye flour with a high content of bran and useful components. Produced from whole grains, and the yield is 95-96%.

Peeled - flour with the properties of seeded and wholemeal, has a heterogeneous mass with a high content of grain shells.

barley flour

Whole and seeded barley flour is produced. It contains beta-glucan, which lowers cholesterol levels, strengthens the walls of blood vessels. Mixed with wheat or rye flour for baking bakery products, added during the preparation of first and second courses.

Boiled barley flour (2 tablespoons per 1 glass of water) is useful instead of a hearty healthy breakfast, it has a beneficial effect on the stomach and improves the condition of the intestines. Such barley jelly can be mixed with kefir or fermented baked milk, used as a thickener for gravies and sauces.

Oat flour

Oatmeal makes baking more airy and crumbly, it is added to casseroles, rolls. When mixed with other baking flour, oatmeal should be no more than one third of the total due to its low gluten content. Oatmeal contains mucous substances that have enveloping properties and are very beneficial for the gastrointestinal tract. This flour improves digestion and helps cleanse the body, removes excess water and reduces swelling. Strengthens the immune system and stimulates mental activity.

Rice flour

It contains a lot of biotin (B7) - a water-soluble vitamin that is involved in metabolic processes, improves memory and brain activity. Amylopectin - one of the polysaccharides that make up starch, is used for nutrition during increased physical exertion.

It differs in that it does not contain gluten and contains many vitamins and minerals. Rice flour is used to bake cakes, cookies, and is used as a thickener for soups and sauces. When adding to other flour, take 1/4 of the rice flour.

Buckwheat flour

There is a lot of lysine in buckwheat flour - this is an essential amino acid that is involved in building cells, strengthens the circulatory system. Leucine is an aliphatic amino acid that promotes the breakdown of fats and the removal of toxins from the body.

Recognized dietary product, which is used to obtain low-calorie healthy baking. It is used in the preparation of minced meat and other fillings. Helps to increase the level of hemoglobin in the blood, increase endurance. It is recommended for dietary nutrition in atherosclerosis, hypertension, diseases of the liver and biliary tract.

Corn flour

Contains many amino acids, vegetable proteins, vitamins and minerals. Budget, but very useful gluten-free flour, baking with it is not particularly lush, but very tasty, does not get stale for a long time and is suitable for diet food. It leaves a feeling of fullness for a long time, improves intestinal peristalsis, and has a beneficial effect on the excretory system. Improves the condition of bone and cartilage tissue, refreshes the skin.

Pea flour

It is considered a very nutritious product, which is rich in fiber, vitamins and minerals. Contains the necessary amino acids: lysine, arginine, tryptophan, cystine, which are involved in cell renewal and accelerate metabolic processes.

In terms of quality and quantity of protein, pea flour is compared with some types of meat. It saturates for a long time, improves digestive processes. Recommended for osteoporosis and diseases of the musculoskeletal system.

Flax flour

Ground flaxseed produces a powder with a high concentration of linseed oil, so freshly ground homemade flour quickly deteriorates. In retail chains, flaxseed flour is sold, in which there is no oil, so it is stored for a long time.

It has valuable food properties, is used to feed patients with gastritis and other diseases of the gastrointestinal tract. Known for its enveloping properties, it normalizes the level of acidity in the stomach. Can be added to any flour and any food up to 10% flaxseed meal. To cleanse the intestines and lose weight, it is advised to mix with kefir and consume it in the morning on an empty stomach or during the day if possible.

Ways to use healthy flour

In its pure form, most of all wheat or rye flour is used, other types are added in various proportions. Almost all varieties of flour can be used for baking bakery and confectionery products, preparing main dishes, dressings and sauces. When dieting, you can prepare smoothies with dairy and sour-milk products, to which buckwheat (flax, oat) flour, muesli, berries, fruits or dried fruits are added.

In Rus', bread has always been considered a separate dish. Today we only supplement our meals with it. And we do not ask ourselves the question of how much good it is, but how much harm. And it's worth asking. Our ancestors always had rye bread at the head of the table. But it can also be different - both in taste and in usefulness. Which rye flour to choose and how to use it?

Composition and benefits

Rye flour is a source of valuable vitamins, minerals and amino acids for the body

Both the composition and the benefits of rye flour depend on its variety, and they differ from each other in what grains are ground:

1. Seeded flour is used for baking, products from it rise well and are tasty. But they are of little use. This is a fine flour, for it they use grains peeled from the shell, in which, in fact, all the benefits of the product lie.
2. Baked - this flour does not carry any benefit at all, it is used for baking gingerbread and pies. Its grinding is even finer than that of seeded. It is used not only for baking, but also for sourdough.
3. Peeled flour is used for baking cakes and is used to add to other types of flour. It is made from grains, partially cleaned of bran, and has a heterogeneous structure.
4. Wholemeal flour is the most valuable and useful, because it is obtained from whole grains of rye. It preserves all vitamins, minerals, valuable dietary fiber.

If we compare wheat and wholemeal rye flour in terms of the content of nutrients, then the latter will be the leader.

Table: comparison of the content of nutrients in rye and wheat flour

Coarse dietary fiber, or more simply, bran, normalizes intestinal activity, enhances its peristalsis and helps to free the body from toxins. Grain shells, which are not digested, absorb toxins in the intestines and improve the absorption of fats and carbohydrates by the body. They are a breeding ground for lactic acid bacteria, and this makes it possible to restore healthy intestinal microflora.

The essential amino acid lysine contained in rye flour is involved in the construction of cells, strengthens the vascular walls, and stimulates mental activity. Potassium, phosphorus and magnesium contribute to the normalization of cardiac activity and strengthen the nervous system.

The phenolic compounds that the rye grain and its shell contain are antioxidants and have an anti-cancer effect. Rye bread is especially useful for residents of the northern regions, where people constantly lack sunlight and heat.

Benefits for men

Doctors recommend partially replacing wheat bread for rye athletes because of its high protein and amino acid content. In addition, such bread contains complex, or as they are also called, “long” carbohydrates, which are able to give energy to the body gradually, which allows you to withstand prolonged physical exertion.

Wholemeal rye flour contains very valuable substances for men - lignans. These are plant phytoestrogens. They are able to prevent and slow down the development of cancer cells. In men, they reduce the risk of developing prostate cancer, and if present, reduce the malignancy of the formation.

Benefits for women

The use of dishes and pastries made from rye flour prevents the development of cholelithiasis, mastopathy and breast cancer in women.

Phytoestrogens, which such wholemeal contains in large quantities, will help normalize hormonal levels and relieve PMS symptoms.

Rye kvass

Another Russian national product is rye kvass, which retains all the beneficial properties of rye bread used to make it.

With it, you can restore the water balance of the body, saturate it with vitamins, cleanse it of toxins. Rye kvass contains a small amount of carbohydrates, so even diabetics can drink it. The low calorie content of kvass makes it possible to include it in the diet for weight loss.

How to cook rye kvass

The simplest recipe is kvass from rye bread. For 3 liters of water, you need to take half a loaf of Borodino bread, 20 g of raw yeast, 130 g of sugar and, if desired, a spoonful of raisins. Dry the diced bread in the oven, then put them in a jar, pour it up to the shoulders with hot water, add sugar and yeast diluted in warm water. If you want to speed up fermentation, add raisins. Kvass should ferment for about two days. The finished drink should be poured into bottles and stored in the refrigerator.

Photo: rye flour dishes

Rye flour dough pies - a tasty and healthy dish made from rye flour makes a wonderful dough for Russian cookies - useful low-calorie bread rolls are baked from rye flour

Contraindications and possible harm

Rye flour is a useful product, but it has its own contraindications. Baking and bread from it are contraindicated for people with high acidity of gastric juice, as well as for stomach ulcers at the time of exacerbation. In addition, the use of these products is prohibited for people suffering from pancreatitis. A contraindication is also an allergy to gluten.

Features of the use of products from rye flour

You should not completely replace wheat bread with rye bread in your diet. Both of them have their own useful properties. There are norms for eating rye bread, which it is advisable to adhere to so as not to harm your body.

Is there an allergy to rye flour?

An allergy to any bread is caused by the gluten or gluten contained in the flour. Despite its small amount in rye flour, people suffering from this type of allergy should not eat it. But you can replace it with buckwheat, oatmeal or rice bread. Allergy symptoms in adults can be bad breath, flatulence, and difficulty breathing. Children may develop hives, diarrhea, increased gas formation, restlessness and sleep disturbance.

Rye flour products during pregnancy

The use of any bread during pregnancy should be limited. The ideal option is no more than three slices per day. Bread, in addition to useful substances, also contains components that can harm both the mother herself and the unborn child. In particular, excessive consumption of bread can cause water to accumulate in the uterus, which will make childbirth difficult.

Rye bread will bring the greatest benefit during this period. It contains less yeast, is rich in vitamins, energizes the expectant mother and does not harm the developing fetus.

Doctors do not limit pregnant women in the use of Borodino bread.

In late pregnancy, a woman may suffer from constipation. If they are associated with a violation of intestinal motility (atonic), then rye bread will help solve this problem in combination with other products in the diet. With spastic constipation, it is better to limit its use, since dietary fiber can irritate the intestines and cause colic.

Can you eat rye bread while breastfeeding?

Bread is an everyday product that we often simply cannot do without. What should a nursing mother do, who cannot limit herself in its use? Breastfeeding experts recommend switching to rye bread, which contains a large amount of nutrients. You can eat it from the first days of breastfeeding, starting with a small portion and observing the reaction of the baby.

But it should not be used without measure. The maximum amount that will not harm anyone is a third of a loaf per day. Vitamins of group B will improve mood and relieve nervousness in both mother and baby. Black bread is a source of complex carbohydrates that provide energy for a long time.

Eating rye bread after childbirth will reduce the risk of cellulite formation.

Rye bread in the children's diet

Despite all the benefits of rye bread, a child’s diet should be introduced no earlier than 3 years. This is due to the fact that young children lack enzymes that can break down the complex substances found in rye bread. Children from 3 to 5 years old are recommended to give it for constipation, as well as for obesity. The first portions of this product should be no more than 15 - 20 g per day, then its amount can be increased to 50 g.

Rye bread for diseases of the digestive system and diabetes

With cholecystitis, the consumption of rye bread should be limited to 150 grams per day. The bread must be from yesterday's baking. You can eat it only during the remission of the disease. With gastritis with low acidity of gastric juice, it is allowed to eat rye bread in the same amount.

Patients with diabetes prefer to eat rye bread. And here again, “long” carbohydrates come to the fore, which will not cause a rapid rise in blood glucose levels. The allowable dose is 300 - 350 g per day with blood sugar control. Diabetics are also allowed to bake with rye flour.

The benefits of the product for weight loss

Everyone knows that during weight loss it is not recommended to eat flour products. But this does not apply to rye bread. During such diets, it will provide the necessary energy and replenish the loss of vitamins and minerals. The allowable norm is 150 g of bread per day. It is best to eat it with dairy products. There are even special diets for weight loss, which are based on a combination of kefir and black bread.

Recipes for delicious and healthy dishes

Health-conscious people may well use rye flour for cooking many dishes. This product makes even not very healthy food dietary.

Pancakes with rye flour

Low-calorie pancakes are suitable for those who want to lose weight. For them you will need:

• rye flour - 150 g;
• water - 400 ml;
• 2 eggs;
• a pinch of salt;
• a tablespoon of vegetable oil.

Beat eggs and add salt and water. Start the dough, gradually adding flour. Pour oil into it and mix well. Bake in a skillet. From this amount of dough, 15 pancakes are obtained.

Nutritional value (100 g):

• calories - 115 kcal
• proteins - 4 g;
• fats - 3 g;
• carbohydrates - 18 g.

Bread made from wheat and rye flour with raisins

Products:

• peeled rye flour - 200 g;
• wheat flour - 300 g;
• yeast (dry) - 8 g;
• raisins (dark) - 200 g;
• cumin - 1 teaspoon;
• salt - 10 g.

Mix flour with salt and yeast, pour 350 ml of water and knead the dough. In the mass that has already thickened to a coma state, evenly stir in cumin and raisins. The finished dough must be saturated with air. To do this, you need to slightly stretch it on the working surface of the table, lift it by one edge and shake it a little, and then fold it in half. This procedure must be done several times. Then a ball is formed from the dough, folded into a bowl, covered with a towel and set aside for an hour - the dough should rise.

After the dough has risen, it must be laid out on a board, divided into 2 parts and formed into a rectangle from each. Wrap the edges of each of them inward, and then fold in half along the length. You will get two loaves. They should be left covered with a towel for another hour. Put the infused loaves on a sheet with a seam down and make longitudinal cuts with a sharp knife or decorate beautifully with a strip of dough. The oven must be heated to 250°C. Before you put a baking sheet with loaves in it, spray it with a spray bottle - this will make the bread crispy. Bake for half an hour at 220°C.

Nutritional value (1 loaf):

• caloric content - 1193 kcal;
• proteins - 28.9 g;
• fats - 4.2 g;
• carbohydrates - 269.7 g.

Rye rolls with salmon

Ingredients:

• rye flour - 0.5 kg;
• water - 0.5 cups;
• slightly salted salmon - 400 g;
• cheese (preferably hard) - 100 g;
• Provence herbs, black pepper, salt - to taste.

Mix flour with spices and salt, add water and knead the dough so that it can be rolled out. Let the dough stand for half an hour, then cut into pieces and roll out. Fry the tortillas in a frying pan. Lightly sprinkle the finished cake with pepper and put the salmon on it. Roll up and fasten with a skewer, or cut into small pieces.

Nutritional value (1 serving):

• caloric content - 324 kcal;
• proteins - 26.5 g;
• fats - 16.1 g;
• carbohydrates - 22.4 g.

Health Recipes

Rye flour is used not only as a food product, but also for the treatment of certain diseases.

With lymphostasis

In case of violation of the outflow of fluid in the lower extremities, a compress with rye flour is used. To prepare it, you need 1.5 cups of rye flour, brewed with hot water. Then, the same amount of kefir is added to the cooled mass, mixed and soaked with a napkin with the resulting mixture. Apply a compress to the sore spot, wrap with a film and hold for 2 hours. This application should be done twice a day until the swelling goes away.

Treatment of sciatica

From sciatica, compresses with rye flour dough help. Opara is prepared as follows. In a three-liter container, you need to mix 2.5 liters of warm water, a tablespoon of yeast and the same amount of sugar. Then you need to pour 0.5 kg of rye flour there. Mix and let stand for 5 days.

The fabric is impregnated with the finished dough and placed on the back rubbed with turpentine. The sore spot is warmed up. You can keep the compress for up to half an hour, then remove it to lie down for another 30 minutes. You can do it 1 time per day. Course of treatment - 10 days

For hypertensive patients

With hypertension of 2 and 3 degrees, regular consumption of rye flour will help. In the morning on an empty stomach, you need to eat a tablespoon of flour, filled with hot water. It is advisable to use this remedy in combination with laxatives.

Please consult your healthcare professional before using this prescription.

From chronic colds

Rye flour cakes will help get rid of this trouble. The same amount of honey, grated horseradish and rye flour must be mixed and made into a cake from this dough. It must be put on the bridge of the nose and kept for about an hour. Do this unusual compress once a day for a week.

beauty recipes

Rye flour is also an excellent cosmetic product. It is used in face masks and hair care.

Milk mask

To remove oily sheen from the face and refresh the skin, you can mix flour with milk to a consistency that is convenient for application. Exposure time - 20 minutes.

Clay lifting mask

The lifting effect will give a mask of white clay mixed with rye flour (1 teaspoon each), 10 ml of green tea and 5 ml of lemon juice. All components are mixed and applied to the face for 15 minutes.

Scrub mask with flour and soda

Mix flour and soda in equal proportions and dilute with a little water. Apply to the face for 10 minutes, then lightly massage the skin and rinse off the composition. This mask will get rid of blackheads. But it cannot be done if there are microtraumas on the skin.

Hair Mask

Rye flour has long been used to strengthen hair. Brittle and thin hair will help strengthen the following mask. 100 g of rye flour should be mixed with burdock oil and sour cream (both - 1 tablespoon each), add a teaspoon of honey. Mix everything thoroughly and apply to the hair, starting from the scalp and distributing along the entire length. Wrap your head and keep the mask for 30 minutes. Then wash your hair.

Rye flour is an excellent dry shampoo that can help out at a time when it is impossible to wash your hair with regular shampoo. You just need to rub it into your hair, and then comb it out with a comb.

homemade shampoo

Oily hair can be washed with "homemade" shampoo. To do this, mix 50 g of flour and 100 ml of warm milk, add your favorite essential oil to the mixture - 1-2 drops. Rub the hair with the prepared mixture and massage the scalp for 7-10 minutes. Then just wash it off.

Video: using rye flour to wash your hair

Perhaps the most famous food product that has been used by man for many hundreds of years is bread. Now there are a lot of varieties of such pastries, and it is quite possible to cook it on your own at home. The most popular is bread made from wheat flour, which is made by grinding grains of wheat. Let's talk on this page www.site about what wheat flour is in a little more detail, consider some recipes using it, discuss the composition of such a product and its calorie content, and also answer the question of what benefits and harms can be to our body from its application.

About what wheat flour contains, what is its composition

Wheat flour has a fairly diverse composition. This product is a source of proteins, fats and carbohydrates. Flour also contains water, dietary fiber and saccharides, it contains some starch and ash.

Wheat flour contains a number of vitamin elements, represented by B vitamins - B1, B2, B3, B6, and B9. It also contains vitamin E, vitamin H and vitamin PP. Such a food product is a source of certain minerals represented by potassium, calcium, magnesium, sodium, iron, sulfur, phosphorus, chlorine and silicon. It also contains a certain amount of zinc and aluminum, iodine and manganese, copper and molybdenum, as well as nickel, fluorine and cobalt.

About how nutritious wheat flour is, what is its calorie content

One hundred grams of wheat flour is a source of three hundred and twenty-seven kilocalories.

About what wheat flour is valued for, what benefits are hidden in it

Useful qualities of wheat flour are determined by its variety. After all, a huge amount of vitamin and mineral substances, as well as fiber, is part of the shell and the embryo. And high-quality wheat flour contains some useful substances. However, it can bring some benefits to the body. Such a product gives us a lot of energy, so products based on it should be present in the diet if you are engaged in exhausting physical labor. Also, such an inclusion in the menu is necessary for children.

It is believed that moderate consumption of wheat flour can optimize the activity of the intestines, neutralize the processes of putrefaction and accelerate the healing processes of the mucous membranes. Useful substances in the composition of such a product have a positive effect on the functioning of the nervous system, in addition, they are necessary for the completion of regenerative processes in the bones. There is evidence that the potassium in wheat flour helps stimulate heart function, and in general, its consumption is good for the cardiovascular system.

Flour can speed up metabolic processes, stimulate brain function and estrogen synthesis. Another such product helps to cope with Alzheimer's disease, as well as stop the course of osteoporosis. In addition, there is evidence that wheat flour can reduce the likelihood of stones forming inside the gallbladder.

The components that make up the flour well soften the inflammatory processes in the human body, protecting a person from many ailments. Also, such a food product quite effectively treats asthma, bronchitis and prevents the formation of free radicals in the human body.

About how wheat flour is used in cooking, recipes that can be useful in everyday life

Pancakes

One of the classic recipes based on wheat flour is pancakes. To prepare them, you need to prepare seventy-five milliliters of water, one hundred and ten grams of wheat flour, a pinch of salt and a couple of eggs. In addition, use a couple of tablespoons of vegetable oil and two hundred milliliters of milk (3.2% fat).

To make pancakes, you should first sift the flour, then you need to combine it with salt. Make a well in the middle and break the eggs inward, beat them so as to collect all the flour from the walls, as well as from the bottom. Gradually add the liquid to the dough, beating it all the time with a mixer. After collecting lumps from the walls, using a soft spatula, and beat again. Pour vegetable oil into the dough and mix. Heat the pan harder, grease it a little with vegetable oil (this procedure will be needed only at the very beginning, after the oil that is in the dough is enough). Gather the dough with a ladle and pour it into the pan. Fry on both sides. Prepare any filling - sweet or satisfying.

Charlotte

To prepare such a dish, you need to prepare three chicken eggs, one hundred and sixty grams of wheat flour, one hundred and eighty grams of sugar, half a teaspoon of cinnamon and half a kilogram of apples.

Beat the eggs, gradually adding sugar to them, then pour them into the flour, without stopping beating. Lubricate the form with butter or vegetable oil, pour a little dough into it. Arrange apples on top, cut into thin slices, sprinkle them with cinnamon and fill with the remaining dough. Bake in an oven preheated to one hundred and eighty degrees for half an hour to forty minutes.

About who is dangerous wheat flour, what harm from it

Flour is a very high-calorie product. That is why, with excessive consumption, it can cause obesity and other related diseases. There is evidence that flour can increase blood pressure, so hypertensive patients need to consume it with extreme caution. In addition, this product is capable of causing individual intolerance reactions, in the presence of such an allergy, it is worth completely abandoning its consumption.

Wheat flour is a very common food product, without which it is simply impossible to imagine your life.

Wheat flour is a food product that is made by grinding wheat grains. It has a pleasant taste and high nutritional value. It is the main product for making bakery products. Flour contains elements that are necessary in the process of making bread, including starch and gluten particles, which give the dough the right viscosity. In addition to bakery and confectionery products, flour is used to make dumplings, pasta, pies, pancakes, pancakes, and so on.

Flour composition:

Flour contains a huge amount of vitamins, macro and microelements. Among the vitamins in flour are: choline, B vitamins (B1, B2, B5, B6, B9), vitamin PP, E and H.

Among the macro and microelements in flour there are: calcium, potassium, sodium, magnesium, iron, phosphorus, chlorine, aluminum, titanium, nickel, tin, iodine, copper, chromium, molybdenum, zinc, boron, selenium and others. That is, the flour contains almost all the minerals necessary for the body.

Wheat flour is divided into different grades according to the grain size.

Flour types:

• coarse;
• second grade;
• first grade;
• the highest grade;
• wallpaper.

The lower grades of flour contain vitamins such as E, B1, B2, PP, and there are practically no higher vitamins.

Wheat flour of the highest grade is white in color and contains 80%, 10% protein, 28% crude gluten, 0.15% fiber, fat and sugar. High-grade flour products are made from this grade of wheat flour. It has good baking properties. Culinary products made from wheat flour have good volume and fine porosity. Wheat flour is ideal for puff, shortcrust and yeast dough.

Wheat flour of the first grade it is white with a gray and yellow tint, contains 75% starch, 15% protein, 30% crude gluten, 2% sugar, 1% fat, 0.3% fiber. First grade flour is good for baking rolls, pies, pancakes and so on. It is not well suited for baking high-quality bakery and confectionery products; premium flour is best suited for them.

Second grade wheat flour has a yellowish and gray tint, contains 70% starch, 15% protein, 25% gray gluten, 2% sugar, 2% fat, 0.7% fiber. Baking from flour of the second grade is lush and porous. It is mainly used for baking white bread and lean flour products. Use this flour in the manufacture of gingerbread and cookies.

Krupchatka has a light cream color. It contains a high percentage of gluten and has high baking properties. Flour of this variety is usually used for making yeast dough with a high content of sugar and fat for the preparation of products such as muffins and Easter cakes. Such flour is of little use for lean dough, since products made from grains have poor porosity and quickly become stale.

Wheat flour relatively large and heterogeneous in particle size. This flour contains 20% crude gluten, has a high sugar-forming capacity and moisture capacity. This flour is usually used for baking table breads, and is rarely used in cooking.

Benefits of flour:

Flour speeds up metabolism, protects the cardiovascular system, stimulates the brain and estrogen production, and helps treat Alzheimer's disease and osteoporosis. It also reduces the risk of gallstones.

The ingredients that make up the flour can mitigate inflammatory processes in the human body, protect against a number of diseases. In addition, flour helps in the treatment of asthma, bronchitis, and prevents the formation of free radicals in the human body.

Harm of flour:

Flour is a very high-calorie product, therefore, if it is consumed excessively, it can cause obesity and all diseases associated with obesity. In addition, flour increases blood pressure, so hypertensive patients should use it with extreme caution. Flour can also cause allergic reactions.