“Give us our daily bread today” - many have heard these lines from a prayer at least once in their lives, not paying attention to the fact that believers ask the Almighty for the main thing - bread. But no one has ever thought about which brings more benefit and less harm. We tell you why it is preferable to use rye flour for baking and how else you can use it for the benefit of beauty and health.
Useful properties of rye flour and its types (wholemeal, peeled, and so on)
Rye flour is divided into the following varieties:
- Peklevanny - a product of very fine grinding, its yield is 60%. It is used for baking pies, gingerbread. In such agony useful substances practically does not remain.
- 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.
- 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%.
- 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.
Bread from rye flour- not only a tasty addition to the daily diet, but also healthy
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.
The use of products made from rye flour helps the successful bearing of the child. It also contains phytoestrogens, which control the production of hormones in the female body and level PMS.
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 replace wheat bread on rye, 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.
Kvass from rye grain retains all vitamins, macro- and microelements, therefore it is considered a medicinal drink. It contributes to the normalization of the work of all body systems, improves metabolism. The therapeutic effect of kvass has been proven when used by patients with diabetes mellitus, people with ailments of the nervous and endocrine systems.
Comparative table: Chemical composition of rye and wheat flour (per 100 g of product)
| Component name | Wheat flour | Rye flour |
| vitamins | mg | mg |
| PP | 1,20 | 1,2 |
| B1 | 0,17 | 0,42 |
| B2 | 0,04 | 0,15 |
| B5 | 0,30 | 0 |
| B6 | 0,17 | 0,35 |
| B9 | 27.10 mcg | 55 mcg |
| E | 1,50 | 2,20 |
| H | 2.00 mcg | 2.00 mcg |
| Choline | 52 | 0 |
| A | 0 | 2.00 mcg |
| beta carotene | 0 | 0,01 |
| Macronutrients | mg | mg |
| Calcium | 18,00 | 43,00 |
| Magnesium | 16,00 | 75,00 |
| Sodium | 3,00 | 0 |
| Potassium | 122,00 | 396,00 |
| Phosphorus | 86,00 | 256,00 |
| Chlorine | 20,00 | 0 |
| Sulfur | 70,00 | 78,00 |
| Trace elements: | mcg | mcg |
| Iron | 1.20 mg | 4.10 mg |
| Zinc | 0.70 mg | 1.95 mg |
| Iodine | 1,50 | 0 |
| Copper | 100,00 | 350 |
| Manganese | 0.57 mg | 2.59 mg |
| Selenium | 6,00 | 0 |
| Chromium | 2,20 | 4,30 |
| Fluorine | 22,00 | 50,00 |
| Molybdenum | 12,50 | 10,30 |
| Bor | 37 | 35,00 |
| Vanadium | 90,00 | 0 |
| Silicon | 4.00 mg | 0 |
| Cobalt | 1,60 | 0 |
| Aluminum | 1050 | 1400 |
| Nickel | 2,20 | 0 |
| Tin | 5,20 | 0 |
| Titanium | 11,00 | 0 |
| nutritional value | G | G |
| Squirrels | 6,70 | 5,00 |
| Fats | 0,70 | 1,00 |
| Carbohydrates | 50,30 | 42,5 |
| calories | 240.00 kcal | 204.00 kcal |
Photo gallery: Rye flour dishes
These rolls with filling can be made from rye flour Fragrant and neat muffins from rye flour Rye buns can be used instead of bread Rye flour dumplings are no less tasty than wheat flour
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.
Children, as well as pregnant and lactating women, should not use any methods of losing weight on rye bread, especially if there are chronic diseases.
Can flour be allergic?
As with any other product, an allergy can also occur to rye flour. For example, if a person suffers from gluten intolerance.
Features of the use of rye products
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 daily rate bread for them can be 400-450 g.
Rye pastries can completely replace wheat in the human diet.
Three to four slices of rye bread will be enough to include in your daily diet.
For diseases (cholecystitis, diabetes, gastrointestinal ailments)
Patients with cholecystitis are allowed to use Rye bread yesterday's baking 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.
Sprouted grain of rye contains more vitamins than flour, so it is recommended to include it in the diet in winter and autumn up to 100 g per day. Its use not only reduces weight, but also improves the general condition of the body.
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 fermented milk product, 4 pieces of dried bread (200 g) and 1 green apple in a 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
During pregnancy and in some diseases, it is better to eat dried bread.
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.
The amount of rye bread is determined individually as a result of observations of the child's condition (in a baby with high stomach acidity, it causes heartburn).
Recipes for proper nutrition with the product
Patties
- Calorie content - 312.80 kcal.
- Proteins - 6.70 g.
- Fats - 0.80 g.
- Carbohydrates - 69.50 g.
Ingredients:
- water - 250 milliliters;
- flour - 450 grams;
- potatoes - 1.10 kg;
- parsley and salt to taste.
Cooking method:
Pancakes with baked vegetables
Energy value of 1 serving:
- Calorie content - 158 kcal.
- Proteins - 6.7 g.
- Fats - 10.20 g.
- Carbohydrates - 9.40 g.
Ingredients:
- rye wallpaper flour - 120 g;
- seeded rye flour - 120 g;
- olive oil - three tbsp. spoons;
- water - 310 ml;
- onion - 1 pc.;
- champignons - 200 g;
- eggplant - 1 pc.;
- garlic - 2 cloves;
- hard cheese - 200 g;
- sweet pepper - 1 pc.;
- salt, ground black pepper, parsley to taste.
Instruction:
- Wash the vegetables, chop the garlic and onion into small pieces.
- Put everything in a form with high sides, add a little olive oil, pepper, salt.
- Bake in the oven at 180 ° C for 15 minutes, stirring occasionally.
- Knead the dough from flour, water and salt and bake pancakes from it.
- Put the cooked vegetables on each of the prepared pancakes, sprinkle with herbs and grated cheese, wrap.
- Put everything on a baking sheet and put in the oven for 6 minutes.
Rolls with salmon
Energy value of 1 serving:
- Calorie content - 324 kcal.
- Proteins - 26.50 g.
- Fats - 16.10 g.
- Carbohydrates - 22.40 g.
Ingredients:
- rye flour - 500 g;
- water - 125 g;
- slightly salted salmon - 420 g;
- ground black pepper, garlic pepper, Provencal herbs, salt;
- hard cheese - 100 g.
Instruction:
- Mix flour with salt, Provence herbs, pepper.
- Add water, knead the dough well and roll into a ball, cover and let stand for half an hour.
- Grind the salmon.
- Heat the pan, then cut the dough into pieces, roll out and fry on both sides without oil.
- Spread the cheese on the cakes, sprinkle garlic pepper on top, put the salmon and roll everything into rolls.
- Finished rolls are fixed with skewers (if required) and sprinkled with herbs.
Flour in the treatment of various ailments
From lymphostasis
A compress from lymphostasis with rye flour is made on the basis of kefir
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. This treatment reduces arterial pressure 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.
It should be remembered that sinusitis and allergic rhinitis cannot be treated in this way.
Use in home cosmetology
Face masks
Pomegranate oil is suitable for adding to a face mask with rye flour
- 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. 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
Whisk together 50 g of rye flour, a tablespoon of mustard powder and a few drops of essential oil optionally 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
You will need to pour boiling water over nettles and finely chopped burdock root (a tablespoon of each raw material), insist everything for one hour. Mix 120 g of rye flour with a warm infusion of herbs, add a spoonful of burdock oil to it and mix. Apply to hair wash in the same way as described above.
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.
It happens that you need to wash your hair, but there are no conditions for this. In this case, it is worth rubbing rye flour into dry hair and combing it out with a comb.
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 sprouted 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. premium. 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, the names of which really scare anyone who is familiar with chemistry at least at the level of the school curriculum. Thanks to industrial production White bread, as well as other pastries from wheat flour the highest grades are quite harmful to the body if you use them 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 in stores are different types flour. 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 more often. delicious meals and not feel remorse and fear for your 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, sesame, pine nuts.
Ingredients:
Egg whites 2 pcs.
Corn starch 3 tbsp. l.
low fat powdered milk 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 from fat-free 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.
Spread cheesecakes with a spoon into portioned 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 sprinkled olive oil and sprinkle with a little 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 not just a cupcake, then you can cut it neatly into two cakes and smear, for example, with lemon curd, orange jam or bittersweet chocolate.
Chocolate pie
A real treat for lovers of sweets 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.
Connect chocolate mass and yolk, 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
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 was the grain from which it was made.
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 The production of white wheat flour includes the methods of its chemical bleaching, 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 looking for a healthy diet, you will have to learn how to bake your own sourdough bread using healthy flour.
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 complicated recipes sourdough baking
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, corn, rice flour, and even flour from sprouted and crushed sprouts.
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!!!
The nutritional value and composition of flour
Flour contains a large amount of vitamins B, PP, H, E, and chemical composition rich in almost all minerals necessary for the normal development of the body:
- potassium, calcium, sodium, magnesium, iron, phosphorus;
- chlorine, aluminum, titanium, nickel, tin;
- iodine, copper, chromium, molybdenum, zinc, boron, selenium, etc.
I would like to note that there are practically no vitamins in the highest grades of flour, but low grades contain the whole complex of vitamins and microelements.
Flour from ancient times to today is one of the staple foods in every kitchen, from which the hostess can prepare many varieties of dishes. Flour of the first grade contains no more than 3-4% of the grain shell. This is the most beloved and widespread variety of the product. It is white with a yellowish tinge. It contains a third of gluten, it makes wonderful rich and not rich pastries that do not get stale for a long time.
Variety and types of flour
Wheat flour is divided into different varieties, according to the grinding size.
This is the most common type of flour, from which housewives prepare many dishes and pastries. Flour of the first grade is white in color with a yellowish tinge. This type of flour contains starch - 75%, protein - 15%, raw gluten - 30%, sugar - 2%, fat - 1%, fiber - 3%. The composition of this flour contains vitamins PP, H, B1, B12, B2, B9, and the mineral composition contains zinc, chlorine, magnesium, sodium, iron, sulfur.
100g of flour of the 1st grade contains:
- Water - 14.
- Proteins - 10.6.
- Fats - 1.3.
- Carbohydrates - 73.2.
- Kcal - 329.
First grade flour is well suited for baking pancakes, pies, rolls, etc., but not very good for high-quality breads and confectionery(for these purposes, premium flour is needed).
The flour of this variety contains bran and crushed grain shells: gluten - 25%, starch - 70%, protein - 15%, sugar - 2%, fat - 2%, fiber - 0.7%. The color of this type of flour is from yellowish to gray and brown. Baking from this flour is fragrant, porous, but not lush. Gingerbread and cookies are made from it. Also, second-grade flour is suitable for pancakes, dumplings, dumplings and baking dietary bread with the addition of rye flour. Flour of the 2nd grade contains more vitamins and microelements. These are vitamins of groups B, H, E, A, and the chemical composition includes:
- magnesium, potassium, iron, sulfur, phosphorus;
- zinc, vanadium, manganese, molybdenum, copper, chromium, cobalt.
100g of flour of the 2nd grade contains:
- Water - 14.
- Proteins - 11.7.
- Fats - 1.8.
- Carbohydrates - 70.8.
- Kcal - 328.
Baking from flour of the 2nd grade is much healthier and richer in vitamins and microelements than flour of the 1st grade.
Favorite variety of housewives. Baking from it is lush, soft, tasty. It has more fat and almost no starch. The color of this type of flour is snow-white. Flour contains proteins - 10%, crude gluten - 28%, fiber - 0.15%, fat - 0.15%, sugar - 0.15%. There are fewer vitamins than in previous varieties: vitamins B1, B2, B9, PP, a little E and A. Microelements contain potassium, sodium, magnesium, phosphorus, sulfur, molybdenum, chlorine.
100g of premium flour contains:
- Water - 14.
- Proteins - 10.3.
- Fats - 0.9.
- Carbohydrates - 74.2.
- Kcal - 327.
Premium flour is ideal for culinary products, puff, sand and yeast dough.
Flour
It has a light cream color and a high percentage of gluten. Possesses high baking properties. This type of flour is used for yeast dough with a high content of sugar and fat (buns, Easter cakes). Products from this type of flour have poor porosity and quickly become stale.
Wheat flour
Coarse and heterogeneous in particle size. Flour contains raw gluten - 20%, has a high sugar-forming capacity and moisture capacity. This type of flour is used for baking table breads.
The benefits and harms of eating flour
Benefit. The use of flour speeds up the metabolism, protects the cardiovascular system, stimulates the brain, stimulates the production of estrogen, helps to cure Alzheimer's disease, osteoporosis. The use of this product reduces the risk of gallstones.
Flour helps in the treatment of asthma, bronchitis, prevents the formation of free radicals. The ingredients that are part of the flour soften the inflammatory processes in the human body.
Harm. Flour is a high-calorie product, so its excessive consumption can cause obesity, high blood pressure and allergies.
Reasonable use of products based on flour will bring true pleasure in taste and aroma. After all, traditional tea drinking is never complete without flour-based products, and there are a lot of them: for all tastes and preferences.
White, light, tender, it seems, slightly warm to the touch ... This is how one could describe this product, indispensable 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.
- 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.
- Vitamins in this product are also quite widely represented - group B, PP, E, etc.
- 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).
- Flour dishes are a great source of energy and vigor.
- 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.
- And most importantly: bread, buns and others flour products- it's tasty! 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 a batter for frying fish, in custard also add it, darling. And, of course, in any pastry, be it muffin, puff, shortbread dough, 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 fragrance- 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 jams), tying them with twine at the neck. In that case and beneficial features wheat flour will be preserved, and its aroma and taste!
Rye flour is divided into the following varieties:
- 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.
- 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.
- 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%.
- 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.
