How whole wheat flour is made and where it is used

Oftentimes, nutritional recipes suggest using whole-wheat flour instead of regular flour. This product has established itself as a source of vitamins and minerals. It is worth paying attention to everyone who wants to improve their body. We will tell you how to make flour from whole wheat grains, and suggest baking recipes based on it.

Features of whole grain flour and its difference from regular flour

Whole grain differs from ordinary white flour in the degree of processing: the grain is ground with a single grinding, which allows you to leave in the product all the valuable components of the cereal - grain germ, flower shell, endosperm.

When making ordinary flour, only the endosperm is preserved - the protein tissue of the grain. In wholemeal, more nutrients remain, the balance of proteins and carbohydrates is leveled, which makes it possible to use this product as a therapeutic and dietary one.

Kinds

A whole grain product is made by grinding wheat once with millstones of a mill without subsequent sifting through a sieve. According to the degree of grinding and the size of the particles obtained, flour is distinguished:

• coarse grinding;
• medium grinding;
• finely ground.

The finer the grind, the lighter and more airy the baking dough is made from such a product.

Depending on the grain, which serves as the basis for the production, flour is:

• from soft wheat varieties;
• from durum wheat.

What kind of flour goes for bread? Soft-grade more crumbly, poorly absorbs liquid, prone to rapid hardening. It is used in baking bread and pastries. Made from hard varieties, on the contrary, it does not stale for a long time, pasta is more often made from it.

What kind of wheat flour is made from

For the manufacture of premium flour, the same raw materials are used as for others, but the production technology is different. It includes several stages:

1. Preliminary cleaning of grain in the separator from dirt and tendrils.
2. Grinding of grains in a mill. At the end of the process, the raw materials are poured into the collection compartment.
3. Screening, during which the product is cleaned of all unnecessary impurities and particles.
4. Packing.

Thanks to this processing, the flour has a snow-white color, consists of the finest endosperm particles of the upper layers with a size of about 0.1 mm.

The influence of wheat gluten on the quality indicators of flour

Premium flour is rich in gluten, or gluten. It is an insoluble protein, thanks to which flour has excellent baking properties. A porous, airy pastry is obtained from it, but such products are very high in calories and are not healthy, especially for the digestive and endocrine systems.

Chemical composition

Whole-ground flour has a higher nutritional value than regular wheat flour.

100 g of the product contains:

• proteins - 13 g;
• fat - 3 g;
• carbohydrates - 72 g.

The calorie content of a whole grain product per 100 g is 340 kcal.

Wheat whole grain flour contains vitamins of group B, E, K, beta-carotene, as well as potassium, manganese, magnesium, selenium, phosphorus, amino acids.

Whole grain bread is used for weight loss and diabetes.The product has a low glycemic index - 40-45 units, does not increase blood sugar, and slow carbohydrates, which it is rich in, give a feeling of fullness for a long time.

Benefit and harm

Reasons why eating whole grains is good for your health:

• acceleration of metabolism;
• cleansing the gastrointestinal tract;
• decrease in pressure;
• positive effect on acne and other skin diseases;
• reducing the likelihood of developing gallstones;
• strengthening of bone tissue;
• production of endorphins;
• strengthening the nervous system.

However, sometimes the product can harm the body and cause:

• irritation of the gastrointestinal mucosa;
• violation of intestinal microflora;
• contamination with particles of heavy metals, if the grain is grown in an area with unfavorable ecology.

Whole grains should not be consumed by people with gastritis and cholecystitis.

Application

Whole grain flour is used for the same dishes as regular white wheat flour, however, products made using this ingredient have a specific, more pronounced wheat flavor and aroma.

The quality of the dough is also different: in structure it is dense and viscous, and not airy. With this ingredient, pancakes, pancakes, tortillas, pies are successfully obtained. We offer several popular recipes.

Pancakes on kefir

Ingredients:

• whole wheat flour - 150 g;
• kefir - 300 ml;
• eggs - 3 pcs.;
• sugar to taste;
• salt to taste;
• soda - 1 tsp;
• butter - 1 tsp.

How to cook:

1. Beat eggs with sugar, salt and baking soda with a mixer or whisk.
2. Continuing to beat, pour in kefir, gradually add flour, stir, avoiding the formation of lumps.
3. Pour the dough into a preheated, oiled frying pan with a scoop, spreading it evenly over the surface.
4. Fry the pancake on each side for 1-2 minutes until golden brown.

Gingerbread

Ingredients:

• whole wheat flour - 200 g;
• rye flour - 200 g;
• butter - 70 g;
• honey - 0.7 tbsp.;
• egg - 1 pc .;
• soda - 1 tsp;
• cinnamon, nutmeg, cloves to taste.

Preparation:

1. Melt the butter in a saucepan, add honey, heat on the stove, stirring and not allowing it to boil.
2. Mix two types of flour, add spices, egg, soda, pour in a mixture of honey and butter, knead the dough.
3. Wrap the dough in food cap and set aside for 30 minutes.
4. Roll out the dough, mold the gingerbread cookies, put on a baking sheet.
5. Bake the gingerbread cookies in an oven preheated to + 180 ° C for about 10 minutes.

Whole Wheat Bread

Ingredients:

• whole wheat flour - 500 g;
• yeast - 8 g;
• warm water - 300 ml;
• vegetable oil - 4 tbsp. l .;
• sugar - 1 tbsp. l .;
• salt to taste.

How to cook:

1. Sift a third of the flour into a bowl, add yeast and sugar.
2. Pour in water, stirring.
3. Cover the dish with a cloth and place in a warm place for 30 minutes.
4. Mix the resulting dough, add salt, vegetable oil (2 tbsp. L.), Stir again with a spatula.
5. Slowly pour the remaining flour into the dough, add 2 tbsp. l. vegetable oil, knead the dough.
6. Remove the dough and rise for 1 hour.
7. Take out the dough, knead, put in a greased bread pan.
8. Bake bread for 30-40 minutes in the oven at + 200 ° C.

Use for weight loss

If you need to lose weight, nutritionists recommend replacing white flour products with whole grains. After all, their key element is fiber. It is a complex carbohydrate that takes a long time to digest and dulls hunger for a long time, helping to psychologically endure food restrictions more easily. In addition, fiber absorbs harmful substances and promotes the natural elimination of toxins and toxins.

Important! The calorie content of wholemeal flour bread does not differ much from the calorie content of white bread. Therefore, using it without measure, you can gain extra pounds in the same way as when you abuse any high-calorie product.

Where to buy and how much does it cost

Currently, whole grain flour is not a scarce commodity. It is sold both in large chain stores and in small retail outlets. The most popular brands: S. Pudov, Ryazanochka, French Shtuchka. The cost varies from 50 to 100 rubles. for 1 kg.

Despite the simplified production process, whole grain flour is a more expensive product than regular wheat flour. This is due to the actively promoted by marketers fashion for everything natural, environmentally friendly and unprocessed. This ingredient used to be the mainstay of the nutrition of the poor and cost a penny.

It is interesting:

What are the classes of wheat and how they differ from each other.

Description of the variety and characteristics of winter wheat Ermak.

Is it possible to make such flour yourself

In the absence of a desire to spend extra money on an expensive product, they buy wheat grains and cook whole grain flour at home. Household appliances are used as a tool for processing, which are available:

• electric or hand mill;
• blender;
• food processor;
• coffee grinder;
• spice mill.

Thoroughly milled grains are dried on a paper towel or parchment sheet. Store the product in a cloth or paper bag for no more than a month.

Conclusion

Whole grain flour is different from the conventional way of processing grain. Having mastered the recipes for baking from whole grain flour, housewives supplement the diet with a healthy and natural product. Such pancakes and gingerbread are suitable for those who are losing weight, diabetics and all supporters of a healthy lifestyle.