Why is wheat germ flour useful, how to make it correctly and where to use it

Seedling flour wheat - a useful dietary product. During germination, the grain undergoes changes and becomes more valuable in terms of its vitamin and mineral composition. Therefore, flour from it is used not only as a food product, but also for therapeutic and prophylactic purposes.

What is this flour and why is it good

Ordinary wheat flour has practically no benefit for the body... Grain contains valuable components, but they are "preserved" and not fully absorbed by the body. When in a humid environment, grains begin to germinate, antinutrients that impede the absorption of nutrients are partially destroyed, and beneficial compounds are activated.

Flour from sprouted wheat has a high nutritional value, like the seedlings themselves, supplies the body with protein, vitamins and minerals.

Composition and properties

Nutritional and energy value of flour per 100 g:

• 300 calories;
• 12 g protein;
• 2 g fat;
• 62 g of carbohydrates;
• 2 g dietary fiber.

Vitamins per 100 g:

• B1 - 0.3 mg (20% of the daily value);
• B2 - 0.2 mg (11%);
• B5 1.4 mg (28%);
• B6 0.4 mg (20%);
• B9 55 mcg (14%);
• PP - 4 mg (20%).

Minerals per 100 g:

• potassium - 220 mg (8.8%);
• calcium - 40 mg (4%);
• magnesium - 110 mg (28%);
• phosphorus - 280 mg (35%);
• iron - 3 mg (17%);
• manganese - 2.6 mg (130%);
• copper - 380 mcg (38%);
• selenium - 58 μg (106%);
• zinc - 3.8 mg (32%).

Wheat germ flour is considered as a full-fledged biologically active food supplement: all valuable substances are in a bioavailable form, are maximally absorbed in the gastrointestinal tract and have a complex positive effect on the body.

Benefit and harm

Useful properties of the product for the body:

• prevents diseases of the gastrointestinal tract;
• accelerates the course of chemical processes;
• improves blood quality;
• prevents the development of anemia;
• removes toxic compounds from the body;
• improves liver function;
• promotes the development of beneficial microflora in the intestine;
• has a positive effect on the hormonal system of men and women;
• replenishes the deficiency of minerals and vitamins with poor and inadequate nutrition.

The sprout product is useful for schoolchildren: it helps to cope with increased mental and physical stress. Regular consumption of dishes made from such flour increases children's immunity and accelerates intellectual development.

Council. The product makes meals more satisfying due to its nutritional density. Therefore, despite the high calorie content, it is indicated for use when losing weight.

The flour from sprouts is especially useful for the elderly:

• strengthens the heart;
• prevents cardiovascular diseases, including hypertension;
• improves vision;
• stimulates digestion, prevents constipation and heartburn;
• prevents the loss of muscle tissue;
• positively affects the condition of the skin and bones;
• stimulates mental activity, improves memory;
• prevents arthritis.

In some cases, the product can harm the body:

1. Overeating leads to excess weight.
2. In combination with dairy products, it provokes severe flatulence.
3. If stored improperly, mold develops in grain and flour. Fungi have toxic effects on the body and cause severe allergic reactions.

Contraindications

Seedling flour should not be consumed if there are limiting factors:

• gluten and lectin intolerance;
• exacerbation of chronic diseases of the gastrointestinal tract and kidneys;
• recent surgical operations.

How to germinate wheat

No special equipment is needed to germinate wheat. Main stages:

1. The grains are sorted out, damaged and spoiled debris is removed.
2. Raw materials are washed under running cold water.
3. Placed in a glass jar and fill with water at room temperature. The floating grains are removed - they will not germinate.
4. The product is disinfected in a weak solution of potassium permanganate, and then washed in a large amount of water.
5. Placed in a glass jar and fill with water so that it slightly covers the grains.
6. Cover the container with clean gauze folded in several layers.
7. Leave on the table away from direct sunlight.
8. After 8-12 hours, the raw materials are washed under running water.
9. Spread the wet wheat into a deep plate or container and spread evenly. Layer thickness - no more than 2 cm.
10. Cover with a damp cotton cloth folded in several layers.
11. Leave under a damp cloth for germination for 8-10 hours. It is periodically moistened with a spray bottle.

As a rule, grains germinate unevenly - during the same period of time, some acquire long sprouts, while others only have time to hatch.

Attention! Do not wait until the sprouts reach a length of 1 cm or more. 1–3 mm is sufficient.

After germination, the raw materials are sorted out, removing specimens with sprouts more than 3 mm - they worsen the taste of baked goods and are more suitable as a food additive.

How to make flour

Manufacturing steps:

1. The grain is evenly distributed in a thin layer on the baking sheet or substrates of the electric dryer.
2. Dried at a temperature of + 40 ° C for 2-3 hours. In the oven, turn on the convection mode.
3. The raw materials are cooled to room temperature, ground in a coffee grinder or food processor.

Where and how to apply

Seedling flour is used in cooking, folk medicine and cosmetology.

In cooking

The product is used in its pure form as an additive, porridges, soups, sauces, bread, cutlets, confectionery (buns, donuts, pies) are prepared from it.

Chowder recipe

Ingredients:

• 3 tbsp. l. flour from wheat germ;
• 2 tbsp. vegetable broth;
• salt and spices to taste;
• 10 g butter.

How to cook:

1. In a saucepan, pour the flour with broth and put on the stove.
2. Simmer over low heat for 5 minutes, stirring continuously.
3. Finally add oil, salt and spices, mix thoroughly.

The dish is served hot along with fresh herbs.

Bread recipe

Ingredients:

• 300 g flour from wheat germ;
• 100 g wheat flour;
• 20 g sugar;
• 150 ml of kefir;
• 2 g yeast;
• 20 g butter;
• 130 ml of water;
• 5 g of salt.

Preparation:

1. Dough is made: wheat flour, sugar and yeast are mixed with kefir.
2. When the dough is suitable, add flour from sprouts, butter, salt and water, mix thoroughly. Leave to rise for 2 hours.
3. Knead the dough and distribute it into the molds, let it stand for 2 hours.
4. Send the forms into an oven preheated to + 180 ° C for 30-40 minutes.

In folk medicine and cosmetology

The product is used to treat and prevent:

• atherosclerosis;
• hypertension;
• anemia;
• arthritis;
• arthrosis;
• colitis;
• impotence;
• hormonal imbalance;
• pathologies of the thyroid gland;
• heartburn;
• hepatitis A;
• avitaminosis.

In cosmetology, caring masks are prepared from flour:

• restoring;
• moisturizing;
• nutritious;
• whitening;
• regenerating;
• cleansing;
• anti-aging.

Terms and conditions of storage

The product is stored for a short time - from 2 weeks to 2-3 months. Fresh flour has a full range of valuable substances; over time, its useful and taste properties deteriorate. Therefore, it is better to cook exactly as much product as is needed to prepare the dish.

Reference. The flour is stored in a paper bag at room temperature, protected from light.

Reviews

Nutritionists and athletes appreciate flour for its high protein and vitamin content, and gourmets praise the taste of baked goods.

Anna, 40 years old: “I really love sprout flour and make tortillas from it every weekend. We eat it with the whole family, even children love! And more recently I tried to make face masks from this flour: the black spots have gone, and the skin has become soft. Recommend!"

Elena, 28 years old: “I used to buy flour from sprouts, but then I tried to make it myself. It's easy, and the product is tastier. I love making homemade bread from it, I eat it even on a diet. "

Alina, 30 years old: “I like sprout flour more than regular flour. The bread from it turns out to be high in protein and very satisfying. You won't eat a lot of it, which is good for your figure. "

It is interesting:

How and when wheat is harvested: timing, methods and further storage.

What is soft wheat, how it differs from hard wheat and where is it used.

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

Conclusion

Sprouted wheat flour is a very valuable product for health. Food made from it has medicinal properties, supplies the body with vitamins and minerals, saturates for a long time. Only high-quality fresh flour from sprouts is useful, so it is better to make it yourself at home.