The benefits and harms of rye flour in medicine and cosmetics. Distinctive features of wheat flour of the second grade, its nutritional value and contraindications; application in cooking

In Rus', bread has always been considered a separate dish. Today we only supplement our meals with them. 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

Useful material	Rye flour	Wheat flour
vitamins
RR	2.8 mg	1,2
H	3 mcg	2 mcg
E	1.9 mg	1.5 mg
AT 9	50 mcg	27.1 mcg
AT 6	0.25 mg	0.17 mg
AT 2	0.13 mg	0.04 mg
IN 1	0.35 mg	0.17 mg
A	2 mcg	0
Macroelements, mg
Calcium	34	18
Magnesium	60	16
Sodium	2	3
Potassium	350	122
Phosphorus	189	86
Sulfur	68	70
trace elements
Iron	3.5 mg	1.20 mg
Zinc	1.23 mg	0.70 mg
Iodine	3.9 mcg	1.5 mcg
Copper	230 mcg	100 mcg
Manganese	1.34 mg	0.57 mg
Fluorine	38 mcg	22 mcg
Molybdenum	6.4 mcg	12.5 mcg
Aluminum	270 mcg	1050 mcg
The nutritional value
Polyunsaturated fatty acids	1 g	0.62 g
Saturated fatty acids	0.2 g	0.2 g
Ash	1.2 g	0.5 g
Starch	60.7 g	67.9 g
Mono- and disaccharides	0.9 g	1 g
Water	14 g	14 g
Alimentary fiber	12.4 g	3.5 g
Squirrels	8.9 g	11.79 g
Fats	1.7 g	1.12 g
Carbohydrates	61.8 g	87.09 g
calories	298 kcal	364 kcal

Coarse dietary fiber, or more simply, bran, normalizes the activity of the intestine, enhances its peristalsis and helps to rid the body of 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

For many years, the data of official science indicated that the first flour on the planet appeared during the Neolithic period. All this time, scientists assumed that the first to make flour were the ancient people who inhabited the lands of the Middle East. But in 2015, these data had to be revised. Archaeologists representing the Italian Institute of Prehistoric and Early History have made a startling discovery. According to them, the first flour on Earth appeared much earlier. Italian researchers claim to have found evidence of the existence of this product already in the Paleolithic period, which is almost 30 thousand years ago. And scientists found traces of the most ancient flour on the planet in the Tuscan village of Bilancino. True, that very first flour was not at all like the modern one. Yes, and it was made by people of the Stone Age from the marsh plant cattail.

Who came up with the idea of ​​grinding wheat

But no matter how happy the Italians were with their discovery, however, the primacy of creating flour from cereal crops still remains with the East and the Neolithic period. Archaeologists suggest that ancient people began to domesticate the wild 11 thousand years ago. And it must have been at this time that powdered grains were already an important product on the menu of ancient people.

In the most ancient times, people crushed wheat grains with stones, then came up with stone mortars, in which they had already learned to grind cereals into a fine powder. Interestingly, in ancient times, both in Egypt and in the territory of modern Russia, approximately the same stone mortars were used to make flour. Over time, the first large mills appeared. By the way, the first automatic water mill appeared only at the end of the 18th century. It was invented by American Oliver Evans. And the first steam mill in Russia was built at the beginning of the 19th century in the village of Vorotyntsevo. By the way, it was one of the very first mills of this type in the world. Before the Russian steam mill, only London appeared.

But back to wheat flour. Even in those ancient times, when wheat grains were crushed with stones, the first bread was already prepared from them. Although it was very different from what we are used to. These were unleavened cakes made from flour and baked over a fire. But it was the very first wheat bread on the planet.

What varieties and varieties are

Wheat flour is wheat grains ground to a powdery state, used in cooking for making dough and other dishes.

The type of flour depends on the type of grain (or other raw material) used to make the product. Thus, in addition to wheat, there are rye flour, buckwheat, oatmeal, corn, almond, hemp, chickpea, spelled and even from the fruits of some berries.

Depending on the intended purpose, wheat flour can be of two types:

• bakery;
• pasta.

Bakery is made from soft varieties of cereal. For pasta, as a rule, grains of hard varieties of cereals are used.

As for the varieties of the product, according to the traditional classification, there are five of them:

• grit;
• top grade;
• first grade;
• second grade;
• wallpaper.

In addition to the five classic varieties, there are some others, which will also be discussed below. But we must immediately make a reservation that in the case of wheat flour, the traditional classification by grade does not indicate the quality of the product. That is, one cannot say that the product of the highest grade is good, and the second grade is poor-quality flour. The classification is based on another indicator: how much powder is obtained from 100 kg of a particular grain. The higher the yield percentage, the lower the grade of the product.

Krupchatka

This product is made from vitreous wheat. The dough, kneaded from such flour, is prone to swelling. Cooks most often use grits for pies baked in molds and for shortcrust pastry.

Top grade (bakery)

This variety is made exclusively from durum wheat. Compared to other varieties, it contains little fiber, fats and minerals, but it contains more gluten (up to 14%). In addition, it contains, and this substance affects the texture of baking and increases the volume of the dough. This variety is considered the best for yeast dough and cakes.

First grade (universal)

This is exactly the flour that many of us use for baking and cooking various flour dishes. It contains about 8-11% gluten (gluten). It is a mixture of hard and soft wheat flour. As a rule, it is darker than the premium product, but it is commercially available both unbleached and lighter - chemically bleached. From unbleached it is good to cook yeast bread, muffins, puff or choux pastry, puddings, strudel. Bleached is suitable for baking pies, various cookies, pancakes, waffles.

Second grade (for muffin)

It has a low gluten content (up to 10%) and a high percentage. It is made from soft varieties of wheat, darker than the previous varieties. Flour of the second grade is pleasant to the touch and during the bleaching process the product is enriched with ascorbic acid, which contributes to better growth of yeast dough. The special composition of flour improves the consistency of the finished dough, promotes a uniform distribution of fats. This variety is better than others for a very sweet dough that retains a fluffy texture when baked and does not fall off. The product of the second grade should be chosen for the preparation of yeast-free and ordinary bread, lush pies, cookies, gingerbread.

By the way, if you plan to bake pastry dough, but you don’t have second-grade flour, then universal one is quite suitable. But in this case, it is important to slightly adjust the proportions: from each glass of flour indicated in the recipe, you will have to remove 2 tablespoons.

Wallpaper (peeled, coarse grinding)

Compared to the now popular whole grain, it is coarser, as it is usually made from the outer shells of the grain. According to its mineral and vitamin composition, it is a very useful product, although in its pure form it is almost not suitable for kneading dough.

And now briefly about other popular varieties of flour.

whole grain

This variety is made from whole wheat grains. Because of this, it contains a higher concentration of fiber and more nutrients than regular flour. But there is not much gluten in such a product, therefore, for most types of dough, it is mixed with bakery or universal. Inhomogeneous particles in the composition of the product are noticeable even to the eye. The quantity is almost 2 times higher than the product of the second grade. As a rule, it is yellowish or grayish in color. This flour quickly goes bitter, so its shelf life is short, and it is better to store it in the refrigerator or freezer. Suitable for baking honey cakes.

gluten

It differs from others by its high content of gluten. As a rule, in such flour there is about 14% gluten. It is useful to add small portions of this product to gluten-free varieties of flour (for example, buckwheat) to give the dough a sticky consistency.

instant flour

It is easy to recognize by its unusual shape. Instead of the traditional powder, the instant product is a specially processed granule. This flour dissolves better than other varieties in cold and hot liquids, therefore it is intended for making sauces and gravies.

For baking

This variety is made from soft wheat varieties. It is a cross between baking flour and all-purpose flour. The amount of gluten varies between 9-10%. This type of flour is a poor choice for yeast bread. It is best used if the output should be crumbly and tender dough (for example, some types of cookies, brownies, buns and pies). However, this product is rarely seen in ordinary stores; as a rule, baking flour is sold by specialized retail chains. But it is not difficult to cook it yourself at home. To do this, it is enough to mix two varieties of more affordable ones - universal and for baking, in a ratio of two to one.

"Self-growing"

This variety is also known as low gluten phosphated. In its composition, in addition to pure milled wheat, a special baking powder is already included. Usually, the percentage of components, as well as the type of baking powder, may differ from manufacturer to manufacturer. As a rule, the packaging of such a product indicates that it is best suited for yeast-free bread and buns. Although this does not mean that you cannot knead yeast dough from it. "Self-rising" flour at home from a glass of all-purpose, half a teaspoon of salt and one and a half teaspoons of any baking powder.

Semolina

spelled flour

And although spelled is one of the varieties of wheat, the flour from this cereal is noticeably different from the universal one. Powdered spelled is easily recognizable by its sweet, nutty flavor, reminiscent of whole grain flour. By the way, the nutritional value of crushed spelled is much higher than that of a product made from ordinary wheat. In addition, the dough from it is easier to digest by the body. Such flour is especially useful for people with disorders of the digestive organs.

The benefits and harms of wheat flour

Wheat is one of the most commonly consumed grains in the world, and its flour is the basis of many dishes.

Today, scientists often argue about the benefits and harms of wheat. But if you look at the problem objectively, then for people who do not suffer from celiac disease (intolerance to gluten contained in grains), crushed cereals can bring a lot of benefits.

To begin with, you need to understand that wheat, like all cereals, is mainly composed of carbohydrates. And in foods of plant origin, starch is the predominant type of carbohydrate. The starches contained in the wheat product (as, indeed, in or) have a high level of digestibility and cause an increase in blood sugar. For healthy people, this only means a quick burst of energy. But for people with diabetes, spikes in blood sugar are already a problem. For this reason, wheat flour is considered not the best choice for such patients. If they already use a wheat product, then it is better to take only a whole grain or wallpaper option. Moreover, these varieties contain much more minerals, vitamins and healthy fiber.

Dietary fiber is known to have a beneficial effect on the food system and support the immune system. True, the composition of powdered grains, in addition to insoluble, contains a small amount of soluble fiber, and in some people it can, on the contrary, cause indigestion.

The dry mass of wheat contains from 7 to 22% of proteins and most of them are represented by specific gluten (gluten). It is thanks to this substance that wheat flour can be kneaded into an elastic dough. But at the same time, it is this component that is the reason why people with celiac disease cannot consume flour products.

In addition to the main nutrients, flour contains many minerals and vitamins. Thanks to these components, a small amount of crushed wheat is useful for the nervous system, muscles, skin, nails and hair, maintaining the work of all internal organs. Dishes containing wheat flour are useful for stimulating mental activity, strengthening immunity, and improving overall well-being. But those suffering from diabetes, obesity or increased abuse of crushed grains are undesirable. And people with diseases of the gastrointestinal tract (especially in the acute period) should not abuse products made from whole grain wheat flour.

How to choose and store

Powdered wheat should be selected according to several criteria: color, smell and percentage of moisture. You can check the product for the presence of dyes or other third-party components by mixing a small amount of it with water. Well-dried flour, when squeezed in a fist, will give out a characteristic crunch. The product, stored at high humidity, after such manipulations will get into a lump. Wheat flour easily absorbs moisture and odors. Therefore, it is better to give preference to options in tightly closed packages, and airtight containers will protect against insects.

The same rule remains relevant when storing wheat flour at home. Ideally, a cool dry place and tightly closed containers should be chosen for this product. With constant contact with air, wheat powder can become rancid. In summer, it is better to keep the flour in the refrigerator, because the high temperature also affects the quality of the product. This is especially true of the whole grain variety, which contains a lot of natural oils. The shelf life of any flour is approximately 6 months. It is undesirable to mix a fresh product and a long-opened package. And finally, a little secret. To scare away insects, you can put in a container with flour.

Use in cosmetology

The benefits of crushed wheat for beauty have been known since ancient times. In the Middle Ages, it was believed that masks based on this product improve blood flow to the skin, improve complexion, and tighten its contour. Modern cosmetologists also recommend making anti-aging masks at least twice a week, which include crushed wheat grains. For example, for dry skin, you can prepare a cosmetic mixture of chicken yolk and flour. If the product is intended for oily skin, then the yolk will have to be replaced with protein. For any skin type, masks made from flour and fruit and berry puree, lemon or aloe juice, decoctions of medicinal herbs or are suitable. In each case, you should prepare a gruel (consistency), warm it up a little and apply it on the skin for 15-20 minutes.

Flour masks improve complexion, increase skin elasticity, eliminate oily sheen, tone tired skin, and are also useful for eliminating black spots and soothing irritations. Oily skin will benefit most from the wheat flour mask.

Wheat flour is one of the most common foods in the world, but has retained its reputation as a highly controversial food for many years. Although if there are no obvious contraindications to the use of wheat flour, it is very useful (especially whole grain varieties).

White, light, tender, it seems, slightly warm to the touch... This is how one could describe this indispensable product in cooking to a person who has never seen it. Although it’s quite difficult to find one, because we all love pretzels and buns, cookies and cakes, we can’t imagine our life without bread. About the beneficial properties of flour So many interesting and important things have already been said that it is unlikely to be able to add something new to this. And yet, not everyone knows about what varieties this snow-white marvel happens to be, how they differ from each other, what dishes they put in and how they are stored.

Varietal diversity

Top grade

So, let's start with the highest grade - so to speak, extra-class. It is prepared only from the core of the grains, discarding the entire shell. A characteristic feature of the highest grade of wheat flour is its low gluten content, which is why this product stands out with an impeccably white color, as well as a very fine grinding.

First grade

The first grade differs significantly from it. It is the most popular, since it is possible to cook pizza, and pie, and bake pancakes, and bread from such flour. It has much more gluten, thanks to which the dough from it turns out to be lush and does not get stale for a long time.

Second grade

The second grade is even richer in gluten. This product is much darker due to the content of a certain amount of bran - the ground shell of wheat grains. Krupchatka (coarse grinding) and wallpaper flour stand apart. The latter consists almost entirely of ground cereal shells.

Everything that nature has given us is useful and necessary, including flour. It is suitable not only as a product, without which there would be no baking on our tables, but also as a source of many useful and irreplaceable trace elements.

1. Without exception, all varieties contain a "standard set" of trace elements and vitamins, the lack of which leads to serious malfunctions in the human body. Among the main elements are Fe (iron), Ca (calcium), Mg (magnesium), K (potassium), Cu (copper), Zn (zinc). For example, calcium is the main "building material" for bones, hair and nails; iron improves blood composition; potassium is involved in building cells.
2. Vitamins in this product are also quite widely represented - group B, PP, E, etc.
3. Coarse grinding is indispensable for those of us who dream of a perfect figure and work towards it. But if you follow a diet, you can’t do without bread products from the highest grades of flour (they are best eaten in the form of crackers).
4. Flour dishes are a great source of energy and vigor.
5. Fiber, which is rich in wheat milling, is necessary for the digestion of food and the normal assimilation of all the "usefulness" contained in it.
6. And most importantly: bread, buns and other flour products are delicious! Good-tasting food gives positive emotions, and they are as valuable as all minerals and vitamins.

Application in cooking

Flour in the kitchen is the queen! Without it, you can’t cook a sensible gravy, or a sauce. In batter for frying fish, in custard, we also add it, dear. And, of course, in any pastry, be it muffin, puff pastry, shortcrust pastry, the main component is wheat flour. With it, dumplings, and dumplings, and homemade noodles are delicious and unique!

Wheat flour calories

On average, a standard 100 g of product contains about 340 kcal. Most of them - approximately 2/3 of the total - are carbohydrates. Approximately equal - proteins and fats.

How to choose quality flour

When choosing a product, you need to pay attention to its external characteristics:

• Color: it should be characteristic of a particular variety (for higher ones - white, with a slightly creamy tint, for "coarse" ones - with yellowness).
• Taste: The “right” product should never be bitter! Quality product - slightly sweet.
• Moisture: To determine it, just squeeze a little flour in your hand. If it sticks to the fingers, but does not stick together, the moisture in it is just right.
• Smell: pleasant light aroma - no hint of charm!

It is best to buy milling products packed in paper containers, so it allows them to "breathe". Naturally, you need to look at the date of manufacture, and also see how far it “came”, that is, where it was made and packaged.

How to store flour

Flour is highly absorbent, meaning it absorbs moisture and odors quickly. From this we conclude: you need to store it in a room with low humidity, away from sources of strong odors.

The best container is the same paper (bags) or glass containers. You need to close them with a cotton cloth (as grandmothers used to close jam), tying them with twine at the neck. In this case, the beneficial properties of wheat flour will be preserved, and its aroma and taste will be preserved!

Rye flour is divided into the following varieties:

1. Peklevanny - a product of very fine grinding, its yield is 60%. It is used for baking pies, gingerbread. There are practically no useful substances left in such flour.
2. Seeded - fine grinding, yield - 63%. During the production of this product, the shell is removed from the grain, so the main part of the useful substances is destroyed. But bakery products from this base rise well, and pastries are attractive.
3. Wallpaper (whole grain) - the best rye flour, it contains absolutely all the useful components and a large amount of bran. It is produced from whole grain, the yield is 96%.
4. Peeled - a cross between the second and third product. Such flour is heterogeneous, in comparison with wallpaper it contains a smaller number of shells of grains.

A large amount of iron in rye flour helps prevent the development of anemia, is involved in hematopoiesis, and is part of hemoglobin, which carries oxygen to tissues.

It contains lysine, which helps in the construction of body cells. He is credited with anti-edematous, anti-inflammatory and immunostimulating effects. Also, the component strengthens the walls of blood vessels, favorably affects mental development.

Vegetable dietary fibers of the shell of rye grains increase intestinal motility, they are not digested, but absorb toxic substances and remove them from the body, due to which carbohydrate and fat metabolism is normalized.

The use of products from wholemeal flour prevents the development of cholelithiasis, mastopathy and breast cancer. Such baking reduces the level of bad cholesterol, stimulates cardiac activity. It is included in the diet for diabetics, as it belongs to slow carbohydrates, thereby reducing blood sugar.

Calcium and phosphorus are involved in the formation and maintenance of the skeletal system, and prevent the development of osteoporosis. Therefore, the use of rye flour dishes has a positive effect on nails, teeth and skin.

Rye flour products are included in the diet of athletes, which is justified by the high content of protein and amino acids. Scientists recommend that healthy people also replace wheat bread with rye bread, as it is to a greater extent a source of vitamins, micro- and macroelements necessary for the body.

Regular cosmetic procedures using rye flour improve skin metabolism, remove toxins, smooth out fine wrinkles, get rid of acne and blackheads.

Contraindications and possible harm

You can not use rye grain products for people with gastrointestinal diseases, such as hyperacid gastritis, gastric and duodenal ulcers, in the acute stage.

Rye flour bread should not be included in the diet for pancreatitis, as in this case it causes heartburn, and enzymes irritate both the gastric mucosa and the pancreas. Using such a product in a freshly baked form, you can provoke stagnation in the intestines and exacerbate the disease.

With cholecystitis, it is not recommended to use freshly baked bakery products from either wheat grain or rye. Also, bread made from rye flour is excluded from the diet in the postoperative period, as it causes increased gas formation.

Norm for an adult

The daily intake of any kind of bread for a healthy person is set at 300 grams. Depending on weight and gender, it can fluctuate in one direction or another. Athletes are shown a high-calorie diet, so the daily norm of bread for them can be 400-450 g.

For diseases (cholecystitis, diabetes, gastrointestinal ailments)

Patients with cholecystitis are allowed to eat yesterday's rye bread up to 200 g per day. Persons with diseases of the gastrointestinal tract during the period of remission can eat products from the flour in question in small quantities - up to 150 g per day.

Such pastries are suitable for inclusion in the diet of patients with diabetes mellitus in the amount of 300–350 g per day. Use it in this case, regularly monitoring blood glucose levels.

When losing weight (on a diet)

The consumption rate of rye bread for weight loss is 150 g per day. You can eat 2 pieces of this product for breakfast and the same amount during lunch. It is supposed to combine such pastries with broths, vegetables and sour-milk products.

There is a special diet on black rye bread and kefir, which allows you to lose 3 to 5 kilograms per week. Its essence is to take 5 glasses of fermented milk product, 4 slices of dried bread (200 g) and 1 green apple per day. It is allowed to drink water, tea without sugar. The optimal duration of such fasting is no more than five days.

The second weight loss option involves a fasting day, during which you need to eat 200 g of rye bread and drink 200 ml of juice without sugar, as well as green or black tea without sugar.

During pregnancy and breastfeeding

Bread made from rye flour is recommended to be consumed during the period of expectation of a child instead of wheat. However, it increases the acidity of the stomach, so if a woman has not tried such pastries before pregnancy, then the product should be included in the diet with caution. To avoid negative consequences, rye bread should be dried in a toaster, and there is also a product of yesterday's baking.

Dishes from rye flour may be present on the table of a nursing mother, but they must be introduced gradually, carefully monitoring the condition of the baby. 100 g of such pastries per day for a woman during lactation will be enough.

Rye flour in the diet of a child

The child is introduced into the diet of bread, coarse rye grain cookies at the age of one year up to 10–30 g per day. It is better to give not a fresh product, but a two-day one or dried in a toaster. By the age of three, you can increase its amount to 100 g. You can’t give such pastries with meat, fish, sugar, jam - this will cause fermentation in the stomach.

Flour in the treatment of various ailments

From lymphostasis

300 g of rye flour is brewed with boiling water. After half an hour, mix it with kefir in a ratio of 1: 1, soak a napkin in the resulting mass and wrap the diseased limb with it. After 2 hours, the application is removed. The procedure is performed twice a day until the swelling disappears.

From sciatica

Take 2.5 liters of warm water (30 degrees), 25 g of yeast and 1 tablespoon of sugar. Pour 500 g of rye flour into an enamel bowl, combine all the ingredients. Close the lid and put in a warm place for 5 days (the dough should be stirred occasionally).

After 5 days, you will need to wipe your back with turpentine, dip a napkin in the prepared composition and put it on a sore spot for half an hour. From above it is supposed to cover the compress with polyethylene or parchment paper and insulate. After removing such an application, it is advisable to lie down for another 30 minutes, covered with a blanket. The procedure is repeated for 10 days.

From hypertension

Mix one tablespoon of rye flour in three tablespoons of boiling water and consume the mixture in the morning (before meals) in combination with laxatives. Such treatment reduces blood pressure of the second and third degree. But the procedure should be performed, carefully observing changes in well-being and tonometer readings.

From chronic rhinitis of a catarrhal nature

Mix equal amounts of honey, grated horseradish and rye flour. Make a cake out of the resulting mass and place it on the bridge of your nose. Perform the procedure for 1 hour daily for seven days.

Face masks

• Thoroughly mix 15 g of rye flour, one yolk, 50 g of warm milk, cover the container with the composition and let it brew for fifteen minutes. We clean the face with lotion and apply the prepared mask. After twenty-five minutes, wash off the product from the skin.
• Mix well 15 g of rye flour, 15 ml of bread kvass, 5 ml of pomegranate oil. The resulting composition is applied to the skin and washed off with infusion of green tea after 25 minutes.

Homemade hair shampoos

For normal hair

Pour fifty grams of flour and the same number of milliliters of milk into a deep cup, beat everything with a whisk until a homogeneous state. Apply the resulting slurry to your hair. Massage your head for ten minutes, then wash the curls with warm water. Then rinse your hair with the following solution: one tablespoon of vinegar (3%) per liter of water.

For fatty

Combine with a whisk 50 g of rye flour, a tablespoon of mustard powder and a few drops of essential oil of your choice with 100 g of warm milk. Apply the prepared product on the head, massage the skin for ten minutes, then wash your hair.

For dry

Mask for brittle and thin hair

Prepare 110 g of rye flour, 1 tablespoon of sour cream and burdock oil, honey (2 teaspoons). Mix everything and, adding warm milk, bring to a homogeneous state. Then apply the mass to the hair, close the head with a plastic bag and wrap it with a towel. Wash off with warm water after half an hour.

Hello my dear readers!

I think that many have noticed how often I write about trying to switch completely to a healthy diet.

And this is impossible without giving up most of the usual, but useless or even harmful products.

Unfortunately, one of them is white wheat flour.

Let's take a closer look at what is wrong with white flour and what is the most useful flour and where to buy it.

From this article you will learn:

The most useful flour and the most harmful flour

Why is white wheat flour harmful?

Let's start with unhealthy white wheat flour.

Absolutely useless, which brings great harm, especially to those who suffer from gluten intolerance - the protein component of gluten, which sticks together an integral part of some cereals (wheat, rye, barley).

Many people do not even suspect that this terrible gluten is the cause of most of their diseases.

It is able to trigger pathological processes in the body, cause various autoimmune diseases, the consequences of which affect all organs and systems of the body.

The higher the grade of flour, the whiter it is, the longer its shelf life, the less useful it is, the more severe and aggressive processing the grain from which it was made was subjected.

Such flour provokes the mechanisms of gaining excess weight, diseases of the gastrointestinal tract, the development of pre-diabetic conditions, and diabetes itself.

In this flour, in the process of obtaining it, grinding and sifting, nothing alive and useful remains, only starch.

This is a harmful high-carb dummy that saturates us with empty calories and even harmful chemicals that may be present in it.

Yes, yes, don't be surprised! Modern technologies for the production of white wheat flour include chemical bleaching methods, the addition of baking powder, stabilizers, preservatives and even antibiotics.

Therefore, some flour can be stored for several years, which is absolutely impossible for this product.

And most importantly, no one controls the quality of this flour.

Alas, these are not my inventions and not my sick fantasy, all books on healthy and environmentally friendly nutrition talk about it, they make programs about it and make documentaries, confirming everything with real and reliable facts.

What can replace white wheat flour?

Of course, it is best to give up all flour, everything that contains gluten.

But, not everyone can do this, for some it is simply an incredible feat to refuse bread and not everyone will go for it.

But, if you are striving for a healthy diet, you will have to learn how to bake your own sourdough bread, using healthy flour for this.

I have found several variations of this flour.

Let's look at them in more detail.

The most useful flour - types of other flour

The following types of flour are best for baking bread

Spelled or spelt

The most environmentally friendly whole grain flour.

It is made from wild wheat, it contains proteins, minerals, and fiber, but it quickly deteriorates and has little storage.

Spelled protein differs in its structure from wheat gluten and affects the body differently.

Recent studies have found that spelled gluten did not cause allergies in half of the cases in those who suffered from gluten intolerance to ordinary wheat.

Rye peeled or wholemeal flour

This is the coarsest flour. It contains all the particles of whole grains, including its shells.

This is a more valuable product that is rich in vitamins, minerals, fiber. Ideal for baking rye bread.

Coarse wheat wallpaper

This flour is produced in Russia by three companies: Belovodie, Diamart and the agrocomplex Solnechny.

According to the manufacturers, this flour is obtained from environmentally friendly grains, without chemicals and synthetics.

From it you can bake everything the same as from white wheat flour.

I buy an imported one, like this one with an ecotest badge

If you really want to bake, try using the following types of flour, but do it as little as possible and use only complex sourdough recipes

Buckwheat flour

This is a flour that is obtained from buckwheat grains. From it you can cook, and other pastries. Add to bread

My favorite flour. The pack also has a voluntary certification badge.

I completely replaced white wheat flour with it, I add it to pancakes, pancakes, bake, but I do it very rarely.

There are also many other types of flour, I buy sesame flour, corn flour, rice flour, and even sprouted and ground sprout flour.

What is the most useful flour - conclusions

Today you can find a lot of options to replace white wheat flour.

Of course, your pastries will not be so beautiful, but their quality and usefulness for your body will undoubtedly increase.

But here the cooking technique of this will also play a huge role, it should be without yeast, on lactic acid sourdough, but that's another topic for discussion.

Watch this video on what real bread should be and why bread in stores can be dangerous.

In general, decide for yourself, my dear readers, how you will continue to relate to white wheat flour, I made a choice for myself.

A huge selection of other useful flour can be found here, click on the banner, choose and buy!

Alena Yasneva was with you, see you soon!!!

Is white flour dangerous?

Despite the fact that white flour is a wheat product, most nutritionists and doctors consider it dangerous. Yes, flour is obtained by grinding germinated wheat, but industrial production prepares a completely different product than you yourself grind a small amount of wheat for your needs. At home, you will never get beautiful, white, homogeneous flour of the highest grade. Your flour will be brown and unattractive, no matter how hard you try to refine it.

After the process of processing in production, almost nothing remains of all the valuable that is in wheat and germs. In order to give at least some value to such flour, synthetic vitamins are added, which are practically not absorbed by the human body.

In addition, in order to achieve the perfect white color and uniform consistency, chemicals are added, whose names alone really scare anyone who is familiar with chemistry at least at the level of the school curriculum. It is thanks to industrial production that white bread, as well as other pastries made from premium wheat flour, are quite harmful to the body if consumed on an ongoing basis.

There is a simple rule: the higher the grade of wheat flour, the poorer it is in composition and the more chemicals are used in production.

What kind of flour is useful

If you care about your body, then it's time to think about what to replace white flour with. Today, there are different types of flour in stores. If you really want wheat flour, then we recommend paying attention to wholemeal flour, without additives and chemical treatments.

Try buckwheat, corn, barley, rye, oatmeal, rice, bird cherry, pea, lentil flour. It is in this flour that contains a minimum of harmful substances and a maximum of useful trace elements, vitamins. For example, bird cherry flour, which makes amazingly tasty and fragrant cakes and pies, contains a lot of iron, sugars, phytoncides, tannins and other useful trace elements and vitamins. And in lentils - amino acids important for humans, vitamins C and B.

Who is flourless baking for?

Flourless baking is designed to diversify the diet in terms of desserts, savory pies, pizzas and other baked goods. It is for those who want to pamper themselves with delicious dishes more often and not feel remorse and fear for their health.

Such pastries are perfect for those who are in the process of losing weight or strictly monitor their weight. Meals without white flour will also be a suitable option for those who adhere to a balanced diet.

Instead of flour, ground nuts, almonds, grated chocolate, oatmeal, bran, cocoa, corn and potato starch can be used.

We offer several options for baking without flour.

Bread without flour

The bread turns out to be very fragrant, and you can experiment endlessly with additives to it. It will take you a minimum of time to cook, so you can cook it at least every day.

Dry garlic, rosemary, cilantro, turmeric, dried fruits, dried hot peppers, poppy seeds, seeds, sesame, pine nuts are great with this bread.

Ingredients:

Egg whites 2 pcs.

Corn starch 3 tbsp. l.

Skimmed milk powder 2 tbsp. l.

Baking Powder 1/4 tsp

Sugar 1/2 tsp

cilantro to taste

Dry rosemary to taste

Dry garlic to taste

Salt to taste

Cooking method:

Beat egg whites with salt until firm peaks.

Mix all the dry ingredients and gently fold them into the egg whites with a spoon.

Add finely chopped cilantro and transfer the mass to the mold.

Bake at 180 degrees for 20 to 30 minutes.

Readiness can be checked from time to time with a wooden stick.

It is better to use a silicone rectangular mold, then your bread will turn out to be a brick.

Healthy syrniki

Fragrant syrniki with berries for breakfast is the best start to the day. But many deny themselves this pleasure because of the fear of getting better. But this delicacy can be made completely harmless to the figure if you do not put flour in it, cook it from low-fat cottage cheese, do not fry in oil and use berries as a topping. Cheesecakes according to this recipe are very lush and ruddy.

Ingredients:

Curd 0% 200 g

Eggs 2 pcs.

Baking powder 1 tsp.

Corn starch 1 tbsp. l.

Sugar 2 tsp

Vanillin to taste

Berries to taste

Cooking method:

Whisk the eggs. Add cottage cheese and all dry ingredients to them. Mix well with a fork until smooth. Even if the dough turns out to be more liquid than for ordinary cheesecakes, there is nothing to worry about.

Use a spoon to spread the cheesecakes into portion molds (preferably made of silicone) and bake in a preheated oven for 20 minutes (at a temperature of 180 degrees).

Readiness can be checked with a toothpick. After the cheesecakes are ready, let them cool in molds for 5-10 minutes and only then take them out.

air cupcake

This cupcake is very similar to the classic one. It turns out tender, elastic, airy, with a very delicate aroma of lemon.

Ingredients:

Eggs 4 pcs.

Lemon zest 1 lemon

Corn starch 3 tbsp. l.

Baking Powder 1/4 tsp

Sugar 1/2 tsp

Dried cranberries, blueberries or raisins optional

Salt on the tip of a knife

Cooking method:

Separate the egg whites from the yolks and beat the egg whites with salt until stiff peaks form.

Mix the yolks with ground zest, starch, sugar and baking powder at low speed of the mixer. Then add dry berries and mix gently with a fork.

Put either in portioned molds or in one round form. Non-silicone molds can be lightly drizzled with olive oil and lightly dusted with starch.

Preheat the oven to 180 degrees and bake for 20 minutes until the cake is golden brown.

You can check the readiness with a wooden stick or a toothpick.

If you want more than just a cupcake, then you can cut it neatly into two cakes and smear, for example, with lemon curd, orange jam or dark chocolate.

Chocolate pie

A real treat for lovers of sweet chocolate desserts. We recommend using dark chocolate.

Ingredients:

Eggs 7 pcs.

Chocolate (not less than 60% cocoa) 200 g

Cocoa (can be skimmed) 2 tbsp. l.

Butter 150 g

Sugar 220 g

Salt 1 pinch

Cooking method:

Separate the whites from the yolks, grind the yolks with 150 g of sugar.

Melt chocolate and butter in a water bath, mixing well.

Combine chocolate and yolk mass, mix well.

Beat egg whites with a pinch of salt, cocoa and the remaining sugar (70 g) until stiff.

Combine and gently mix the resulting chocolate and protein mass.

Put 2/3 of the dough in a greased form and bake at 180 degrees for about 20 minutes. You can check the readiness with a wooden stick.

Put the remaining dough on the pie so that at least a centimeter remains to the edges of the pie, cover with cling film and refrigerate for 1 hour.

After that, put the cake in the oven for 10 minutes at 200 degrees. The top should be a little tacky, but still liquid enough, but not runny.

Source and photo: kitchenmag.ru