Given the variety of quality of harvested wheat, it is classified into separate groups according to types, vitreousness, flour strength, etc.

The classification of wheat by type is based on the following characteristics: type (soft or hard), shape (spring or winter) and grain color (red or white grain). According to the standards for harvested and distributed wheat, it is divided into five types: Type I - spring red grain, Type II - spring durum (durum), Type III - spring white grain, Type IV - winter red grain, Type V - winter white grain.

The classification of wheat into subtypes is based on color shade and vitreousness. So, when dividing wheat of types I and IV into subtypes, the shade of color and vitreousness are taken into account, for type II - the shade of color, and for type III - vitreousness. Type V wheat is not subdivided into subtypes. Highest value for the flour-grinding industry, wheat of I and IV types is the most common and has high technological properties. Type II wheat is used to make pasta flour.

In Russia, wheat baking flour is produced in six varieties: extra, higher, grain, first, second, wallpaper.

Flour of the highest, first and second grades is made with two- and three-grade grinding, as well as with single-grade grinding. With two- and three-grade milling, two or three grades of flour are obtained simultaneously, while with single-grade milling, one specific grade is obtained. With three-grade grinding of grain with a total flour yield of 75%, premium flour is selected 10-30, the first - 50-40, the second - 15-5%. With two-grade grinding, flour of the first grade is obtained 50–60, the second - 25–15%. With single-grade grinding, the yield of flour of the first grade is 72, the second - 85, wallpaper - 96%. The type of grinding and flour yield during grain grinding determine the grade and chemical composition of the flour.

Premium flour consists of finely ground particles of the inner layer, endosperm (average particle size 30-40 microns), is distinguished by white color, the highest (79-80%) starch content and a medium or low amount (10-14%) of proteins; the yield of raw gluten is approximately 28%, the ash content is not more than 0.55%. It contains a minimum amount of fiber (0.1-0.15%), fat and sugar. This type of flour is most common in the manufacture of higher grades of flour products. Wheat flour of the highest grade has good baking properties, products made from it have good volume and fine developed porosity. Such flour is best used for shortcrust, puff and yeast dough, in sauces and flour dressings.

Krupchatka- consists of homogeneous small grains of light cream color, its ash content is 0.60%. Almost does not contain bran. It is rich in gluten and has high baking properties. Semolina is produced from special varieties of wheat and is characterized by a larger size of individual particles. It is advisable to use this flour for yeast dough with a high content of sugar and fat for products such as Easter cakes, muffins, etc. Grit is of little use for unsweet yeast dough, since the dough from it is poorly suited, and finished products have poor porosity and quickly become stale.

Flour of the first grade is the most common. It consists of finely ground particles (40-60 microns in size) of the endosperm and a small amount (3-4% of the mass of flour) of crushed shell particles, i.e. shell particles with an aleurone layer. The amount of starch is on average 75%, a relatively large amount (13-15%) of protein, the yield of raw gluten is 30%. The flour of the first grade has slightly more sugars (up to 2%) and fat (1%) than in the flour of the highest grade, its ash content is not more than 0.75%, fiber contains an average of 0.27–0.3%. The color of flour of the first grade is from pure white to white with a yellowish or grayish tinge. Flour of the first grade is good for non-baking pastries (rolls, pies, pancakes, fritters, browning, national types of noodles, etc.), and for baking various bread products. Finished products from it stale more slowly. High-quality bakery and confectionery products are usually produced from high-grade wheat flour.

Flour of the second grade consists of crushed endosperm particles with a significant admixture (8–10% of the grain mass) of shell particles. The particle size is from 30–40 to 150–200 µm. Flour contains 70–72% starch, protein in this flour contains 13–16%, the yield of raw gluten is at least 25%, the amount of sugars is 1.5–2.0%, fat is about 2%, ash content is 1.1– 1.2%, fiber content on average 0.7%. Flour color from light to yellowish tint to darker grays and browns. The latter is better in terms of baking qualities - baking from it turns out to be lush, with a porous crumb. Mainly used for baking table varieties white bread and inedible flour products. It is often mixed with rye flour. This flour is used in the manufacture of some confectionery products (gingerbread and cookies).

Whole flour obtained by single-sorted wallpaper milling with a yield of 96%. Flour consists of almost the same tissues as wheat grains, but differs in a slightly smaller number of fruit shells and germ. Whole flour is relatively large, non-uniform in particle size (their largest size reaches 600, and the smallest 30-40 microns). Its chemical composition is close to the composition of the original grain (ash content is 0.07–0.1%, and the fiber content is 0.15–0.2% less than in grain). This flour has a high moisture capacity and sugar-forming ability, the yield of raw gluten is 20% or more. As a composition similar to whole wheat flour, you can use a mixture of 9 parts of wheat flour of the highest grade and 1 part of wheat bran (one tenth, 10%). Whole flour is used mainly for baking table breads, and is rarely used in cooking.

Different flours will differ in taste, color, fineness of grind and baking behavior, as well as nutritional value. We figure out in which cases it is better to overpay for the words “extra” and “highest grade” on the package, and when it is better to use the more useful first and second grade.

It's about the grain

A few centuries ago, people made flour by simply grinding grain in stone millstones. The color of such flour was brown, the grinding was coarse, and the quality of the finished products was very different from what we are used to.

With the development of technology, they learned to clean the grain from the outer shell, and make flour from the central part of the grain. Baked products began to turn out lush and beautiful. The flour of the highest grade is now made from completely refined grain, which is distinguished by its white color and fine grinding. However, along with the cleaning of the grain, almost all the vitamins and trace elements that are contained in the shell go away, therefore, from the point of view of benefits, flour of the highest grade can be called the least useful.

Fans of a healthy lifestyle prefer the so-called whole grain flour, that is, made from unrefined grain and as close as possible in its properties to the one that our ancestors made. The flip side is the fact that due to the low content of gluten, which gives the dough splendor and volume, whole grain flour produces a lower volumetric yield of bread. In addition, such pastries have a more porous structure, a dense crumb, and a specific taste is not suitable for some types of products.

Flour of the first or second grade helps to find a balance - it contains more, compared to the highest grade, the amount of useful substances and the amount of gluten sufficient to raise the dough. Ultimately, the choice is up to the consumer with his personal preferences. You can make high-quality bread from any flour, but its appearance, taste and beneficial features will vary depending on the variety used.

Each product has its own variety

Type of wheat flour	What is better to use	Characteristics
Extra, supreme	for baking fluffy, beautiful bread. It is these varieties that are present in the recipe for the Moskovsky long loaf. for yeast, puff and shortcrust pastry. for sauces and gravies: due to fine grinding, such flour is good to use as a thickener.	The most purified varieties of flour, which are obtained from the central part of the grain. Color - white, maybe with a creamy tint. Contain the largest number starch, low protein, minimal fiber and fat. Vitamins and minerals are practically absent. High baking properties: finished products have good volume and splendor.
Krupchatka	for baking products from rich yeast dough with a high sugar content (cakes, muffins).	It differs from other varieties in the larger sizes of its constituent particles. It contains almost no bran, that is, grain shells, which means the absence of vitamins, minerals and fiber. Color - light cream. It is not well suited for lean yeast dough, and finished products have low porosity and quickly become stale.
First grade	for lean pastries (pies, pancakes, pies) for breading for homemade pasta	In addition to the central part of the grain, the composition includes a small amount of its shell. Color - from white to white with a grayish or yellowish tint. There is a little more protein, sugar, fat, fiber, vitamins and minerals than in premium flour. A sufficient amount of gluten guarantees the production of an elastic dough, from which products are baked with good shapes and volume, fragrant, tasty. In addition, pastries made from such flour become stale more slowly.
Second grade	for lean flour products (bread, gingerbread and cookies).	In addition to the central part of the grain, the composition includes a significant (8–10%) amount of the grain shell. The color is darker than that of first grade flour, ranging from light yellowish to darker with a gray or brown tint. In terms of the content of valuable substances (protein, vitamins, minerals, fiber), it surpasses flour of the highest grades.
Whole flour	for baking table bread.	Coarse whole grain flour. It consists of 96% of the same parts as the grain itself, of relatively large, heterogeneous particles. Color - creamy with a brown tint. In such flour, the maximum possible amount of vitamins, macro- and microelements, protein, fat, dietary fiber, which the grain possessed, is preserved. Fiber is 12 times more than in premium flour. Products made from it are less fluffy and more porous.

During the study Russian system quality, it was found that some manufacturers produce flour of the first grade, passing it off as the highest. To choose a really worthy product, we advise you to study

What does it take to bake bread? Quite a bit: flour, water, yeast and salt. The very first breads were even simpler in composition - from flour and water. Easier, but does not mean poorer. Unleavened cakes of the peoples of Asia, for example, rightfully take their place and are part of the national color. But we will talk about bread, in the form we are used to. And we will talk about Russia, so I will give terms and definitions solely based on the practice of Russian bread baking.
What is the most important thing in bread? That's right, flour. We will talk about it today.

We will try to reveal the types, types and varieties of flour, without going into the wilds of botany and selection, deliberately omitting the predecessor of flour - grain. Those who are interested can read for themselves. I was interested, I read. At the end, I will give links to three books that I highly recommend reading. Actually, apart from these books, nothing more is needed in terms of theoretical materials. All other books about bread are a squeeze of this knowledge and a collection of recipes. Okay, we digress a little.

What is flour? Flour is a product of grain processing by grinding. Depending on the grinding, type of grain, they distinguish Various types, types and grades of flour.
And now a little more.
1. Type of flour.
The type of flour is determined by the culture from which flour is produced, this is the “ethnos” of flour, so to speak. There are a huge number of types of flour: wheat, rye, oat, soy, pea, corn, buckwheat, barley, rice; there are also mixtures of grain different cultures such as rye and wheat. There is another type of flour - oatmeal, but about it another time and in detail, because it deserves it.
2. Type of flour.
The type of flour determines its purpose. Not all flour determines the main purpose of baking, for example - durum wheat flour for the production of pasta, or rice flour, often used for breading in oriental cuisine. It does not crumble when fried and, for example, fish breaded in rice flour does not burn. Oatmeal is used in baking cookies and in the production of infant formula. Mamaliga is made from cornmeal in Moldova - a very thick porridge that is eaten with butter or milk or baked like the Italians do their polenta. Buckwheat flour is widely used in baking pancakes and the same infant formula. Soy is simply shoved wherever possible and impossible, because. with a low protein content, it contains a huge supply of carbohydrates, which dramatically increases the energy value of any dish and allows unscrupulous manufacturers to deceive quality standards, but this is not about that now.
3. Grade of flour.
The grade of flour determines the quality and directly depends on the yield of flour, that is, the amount of flour obtained from a certain amount of grain. The yield of finished flour from grain is expressed as a percentage and the lower the percentage, the higher the grade of flour. And it is completely incomprehensible why the lowest grade flour is more expensive than the highest grade.
In baking and production of bakery products, wheat and rye flour is mainly used. Flour from cereals and cereals is produced both as an independent product and as a component of composite mixtures in order to enrich the composition of products with macro- and microelements, amino acids, vitamins, etc.
Let us dwell in more detail on the varieties of wheat and rye flour.

Wheat flour.
There are five main varieties of wheat flour, according to GOST 26574 "Baking wheat flour": grits, higher, first, second grades and wallpaper or four varieties according to TU 8 RF 11-95-91 "Wheat flour" of the highest, first, second grades and wallpaper .

Krupchatka is a type of wheat flour produced from soft wheat with the addition of durum wheat. Krupchatka bears its name because it has a large section of grains;

The highest grade is a grade of wheat flour from soft varieties of wheat, produced by one or two varietal grindings. Premium flour consists of finely ground particles of endosperm, mainly its inner layers. It contains almost no bran and has a white color with a slight creamy tint. The particle size is mainly 30-40 microns;

I grade - a grade of wheat flour from soft wheat varieties, produced by one or two varietal grindings. Flour of the first grade consists of finely ground particles of the entire endosperm and 2-3% (by weight of flour) of crushed shells and the aleurone layer. Flour particles are less uniform in size than in premium flour. Their size is mainly 40-60 microns. The color of the flour is white with a yellowish tint compared to premium flour. It contains less starch and more proteins, so more gluten is washed out of this flour than from premium flour;

Grade 2 - a kind of wheat flour from soft wheat varieties, produced by two or three varietal grindings, with the addition of a small amount of bran (grain shells, which are sold in the diet departments of supermarkets as
fiber and costs like an airplane, but in fact, it is cake). The color of such flour has a yellowish or grayish tint;

Wholemeal flour (whole grain) - produced from all types of soft wheat varieties. Wholemeal flour is obtained by single-grade wholemeal grinding, grinding the entire grain, so it contains both the endosperm and the peripheral parts of the grain. During its production, the casings are not screened out. The flour is larger, the particles are heterogeneous in size. Their size is from 30 to 600 microns and more. The color of the flour is white with a yellowish or grayish tint and clearly visible crushed shells. In terms of chemical composition, it is close to the chemical composition of grain. Bran in wholemeal flour is at least twice as much as in flour of the 2nd grade. Such flour contains only a small amount of gluten (more on that later), but at the same time, it contains all the useful substances of the grain and is simply a storehouse of vitamins, macro- and microelements, essential amino acids, vitamins and minerals, which are so cute for the exhausted city bustle the body of the average Russian.

Rye flour.
According to GOST 7045, there are three grades of rye baking flour: seeded, peeled and wholemeal.

Seeded flour is formed mainly from the endosperm of rye grains. The mass fraction of shells in it is 2-3%. The color of the flour is white with a slight grayish tint, the size of the particles is up to 200 microns. Its yield with single-grade grinding is 63%.

Peeled flour consists of endosperm and 12-15% of peripheral parts. It is larger than seeded, slightly darker. Its output with single-grade grinding is 87%.

Wholemeal flour is made with single-sorted wholemeal grinding. Grind all parts of the grain. The flour is large, gray in color, with a mass fraction of shells of 20-25%. Its yield is 95%.

The table shows the main indicators of the quality of a particular type of flour of two main types - wheat and rye:

Everything was not included in one post, so next -

What is flour? Flour is a food product obtained by grinding grain into a powdery bulk mass. Flour is divided by type, type and grade, depending on the type of grain used, into types according to purpose, grades in accordance with the fineness of grinding and varieties of grains for making flour.

Flour is known to be valuable food product, and without it it is impossible to bake bread, make a homemade cake, cook lush pastries. Knowing the types of flour, what varieties and types there are, what to look for when choosing, how to properly use flour for its intended purpose, you can learn how to independently classify flour products and cook tasty and healthy food with flour.

The tester advises. The darker the flour, the more substances useful for the human body: proteins, minerals and vitamins.

In the flour milling industry, flour is made from various agricultural crops, mainly cereals. Flour is produced mainly from varieties of cereal grains, such as wheat, rye, barley, spelt, oats, buckwheat, corn, millet and rice.

In addition to those listed, there are other types of flour, but the bulk is made from wheat. Wheat flour is the basis of dough for bread, bakery products and is classified by grade.

What are the types of flour

The grade of flour is determined depending on the yield (obtaining) of the finished product from the grain. The yield of flour is calculated as a percentage. The more flour comes out of the grains, the lower the grade and the coarser the flour. If 10 kg of grain is ground into flour, then 8.5 kg of the finished product will be obtained, and the flour yield will be 85%. The lower this percentage, the higher the grade of flour.

An indicator of the quality of flour, its types and types, is the variety. In the production of bread, as a rule, rye flour and wheat are used. Flour from grain and cereal crops is included in composite mixtures and is used as an independent product.

Flour composition and properties

Flour, consisting of various impurities, has a valuable nutritional composition, enriched with dietary fiber, vitamins, macro- and microelements, is used to improve the taste of flour products and increase energy value product.

When choosing flour in the store, pay attention to the packaging. On the package with high-quality flour, the composition should be indicated. If the flour consists of composite mixtures, read the information on the packaging about the composition of the mixtures, their percentage in flour. Pancake flour, for example, contains additional ingredients such as milk powder, salt, sugar, baking soda, and dried egg powder.

Flour from different grains, from a mixture of wheat and rye (wheat-rye), from one culture has an unequal composition, we present the general indicators chemical composition flour:

• starch - 54-90%;
• proteins - 14 (wheat) -44 (soy)%;
• fats - 0.9-4%;
• carbohydrates;
• cellulose;
• vitamins - B1, B2, B6, PP, A, E;
• dextrins;
• enzymes;
• minerals - 0.36-3.5%.

Flour is divided depending on its basic properties, in accordance with nutritional value, composition, technological features, taking into account the raw materials used and grain grinding. Flour is classified by types and types.

flour types

The type of flour is determined simply - its intended purpose. Wheat flour is divided into three types, it happens:

1. Bakery - a type for baking bread.
2. Pasta - a type of flour for the production of spaghetti and pasta.
3. Confectionery - for the preparation of cakes, pastries and muffins.

Meanwhile, not all flour is intended for baking, not all types of flour are used in bakery production. Buckwheat and oatmeal flours are widely used in infant formulas, baked goods, pancakes, and biscuits.

Rice flour is used for breading fish, meat and vegetables. Porridge is cooked from cornmeal, casseroles are prepared. But wheat flour is considered the leader in production and consumption among other types of flour. What is flour usually made from?

• Wheat bread flour is made from soft wheat.
• Macaroni wheat flour is obtained from durum grains.
• Rye flour is only for baking. The main feature of the composition of rye flour is its high content of proteins, carbohydrates and mucus.

Flour is coarse and fine

Fine flour - flour from the inside of the grain. When finely milled, white flour contains, as a rule, gluten and starch, fiber in white flour is contained in a small amount. Fine grinding makes the flour tender, such flour consists of small particles of grains, the outer layer of which is removed. Wheat flour is considered to be:

• Top grade;
• First grade.

Coarse flour - whole grain flour. In coarse grinding, whole grains are completely ground into flour. It consists of large particles, it contains bran and grain shells. Wholemeal flour:

1. wallpaper;
2. Second grade.

Wheat flour: varieties and calories

Wheat flour is produced from wheat grain, the main purpose of the product in the finished milled form is to be used for baking bakery products and bread. Wheat baking flour is divided into varieties:

• grit;
• the highest grade;
• first grade;
• second grade;
• wallpaper flour.

In addition to the main 5 varieties, wheat flour Podolskaya, baking wheat flour Special of the highest and first grade are produced.

Varieties of wheat flour differ from each other in terms of the main indicators that have different influence per grade of finished flour:

1. color, smell and taste;
2. humidity and zoning;
3. grinding type;
4. the amount of bran particles content;
5. pest infestation;
6. acidity;
7. amount of gluten.

Energy value of wheat flour, composition of BJU:

• Proteins: 10.8 g;
• Fats: 1.3 g;
• Carbohydrates: 69.9 g

The calorie content of wheat flour is 334 kcal per 100 g.

Rye flour: composition and varieties

Rye flour comes in three varieties:

1. seeded. Seeded rye flour white color with a characteristic creamy tint. Produced from the middle of the grain, consists of small particles.
2. Peeling. Peeled rye flour - white with a grayish tinge with particles of grain shells. Bread made from such flour is low-calorie, porous and tasty. Contains vitamins and minerals
3. Wallpaper. Nutritionists consider rye wholemeal flour to be the most beneficial for human nutrition, nutritious. It has the highest bran content compared to other varieties. Gray flour with particles of grain shells. Used for baking bread.

The difference between varieties of rye flour and wheat flour is in the content of bran, the degree of grinding and the amount of product at the exit. The less bran in rye flour, the lighter it is. But rye flour proteins do not form gluten, unlike wheat proteins.

Rye flour absorbs more liquid when making dough than wheat flour. Bread made from rye flour turns out to be black and dense, gray dough tends to stick to hands during kneading.

In addition to the main types and varieties of flour, there are many various kinds.

Types of flour

Flour of other types is produced in smaller quantities than wheat flour. The flour used in baking is regular wheat flour. But in some recipes, corn, barley, peas and soy are listed; such flour is more often used in the preparation of traditional national dishes. Rice and buckwheat flour is used for baby food, diet meals, alone as an independent product or in combination with wheat flour.

Different types of flour combined with other dough ingredients give different results. If a certain type of flour is indicated in a baking recipe, it cannot be changed to any other type and grade. The simplest flour and the most common for baking bread, pies, buns and pies is wheat flour.

To bake yeast bread at home, cook it yourself, make it, exhaust, Austrian, you need to understand what kind of flour, its type, type and variety, for which baking it is suitable.

1. Semolina is a type of flour obtained from durum wheat, characteristic feature The product is high in gluten content. Semolina from wheat grain is used in the manufacture of traditional Italian pasta. There is wheat, rice, corn flour, semolina is produced from any grain - corn, rice, wheat and others. Depending on the type of grains, the semolina is given the appropriate name.
2. Spelled is a type of flour made from spelled wheat. Flour is used for baking, produced from wheat, but differs in nutrition, easily digestible fats in the composition, unlike ordinary wheat flour. Spelled flour contains gluten but tastes similar to whole wheat flour.
3. Abyssinian panicle flour is a type of flour made from an old type of grain under the unusual name Abyssinian panicle. Such flour has a valuable composition and is very nutritious, it looks like grains of quinoa or millet. In the composition of small grains of the Abyssinian panicle - iron, calcium, thiamine, fiber. The protein content is higher than in wheat flour, small grains make flour gluten-free. The product has gained popularity among those suffering from gluten intolerance, athletes and people who are watching their weight.

Whole grain flour

Whole grain flour, also known as wallpaper, is a product of coarse grinding, produced from whole grains of wheat. Wholemeal flour contains more fiber, nutrients than white flour, and less gluten. Whole grain baking flour is most commonly used in a mixture with bread flour when making bread dough.

Flour of the 1st (first) grade

Flour of the first grade is also called universal. It is this flour that is most often bought in baking stores. Flour of the 1st grade is a mixture of flour from soft and durum wheat. First-class flour is white and darker. White flour is used for baking pancakes, cookies, waffles. The darker one is used in the preparation of yeast-free and yeast-free pastries: bread, casseroles, puddings, sweet muffins, and profiteroles with eclairs.

Flour of the 2nd (second) grade

Flour of the 2nd grade is good for baking. Wheat flour with an increased (of all wheat flour) starch content and low protein. Ready-made muffin from second-rate flour is obtained with a delicate lush texture. Used for , muffins, suitable for puff pastries and yeast-free bread.

Baking flour of the highest grade

Flour of the highest grade - white flour from durum wheat. Due to the high content - up to 14% - premium flour is ideal for yeast baking. It is rich in protein, as a rule, it includes ascorbic acid, due to the content of acid in combination with yeast, products made from premium flour are porous and fluffy.

Krupchatka

Small grains without shells and farinaceous particles - grains. Flour is produced from special varieties of wheat, which contains a lot of gluten, due to which grit differs from other flour in high baking properties. Flour is used for baking products such as muffins, Easter cakes, suitable for yeast dough, noodles, dumplings, but not for yeast-free bread.

The benefits and harms of wheat flour

The benefits and harms of wheat flour depend on the amount of baking eaten by a person. In order for flour to benefit, and not harm, it is necessary to choose the right types of flour for baking. Snow-white flour is the most useless for human health. White flour is a high-carbohydrate product, consuming which in excessive amounts, a person becomes fat, the eaten bun or pie is quickly deposited in fat, causing harm.

Nutritionists, adherents of proper and healthy nutrition, recommend adding first grade, second grade or whole grain flour to high-grade flour when baking products. Baking from a mixture of several types of flour will reduce the harm of high-grade wheat.

How to store flour

• Storage of any flour must be correct. Store flour in a dry, cool and ventilated area.
• The shelf life of flour is indicated on the packaging, as a rule, it does not exceed 6 months.
• Whole wheat flour keeps better in the refrigerator.
• Flour should be stored in a closed jar, bulk container or airtight packaging. This method of storage will protect the flour from bugs and foreign odors.
• In the hot season, any flour is best placed in the refrigerator, otherwise it will quickly become rancid at high temperatures in the kitchen.
• It is forbidden to eat flour if it has changed color, a foreign smell, bugs have appeared.
• You should buy flour as you consume it, there is no need to stock up for future use.

What is the best gluten-free flour for baking

Replacing plain wheat flour with gluten-free flour allows those suffering from celiac disease to indulge in the pleasure of eating a piece of cake, baking homemade bread. Gluten-free flour is suitable for baking gluten-free products for people suffering from intolerance to wheat flour. Gluten-free bread mixes can be purchased at the store, or you can mix the individual ingredients together yourself.

Knowing which gluten-free flour is best for baking, which mixture of different types of flour is best to use, any product can be prepared at home without the hassle and make baking as healthy as possible.

• A mixture of starch, rice and tapioca flour is the perfect combination for baking bread.
• A mixture of two types of flour - white rice and tapioca - is recognized by sweet tooth as optimal for baking cake layers.
• Rice flour made from white rice is a popular product with a neutral flavor. It is more useful to use not in its pure form - mixed with another type of flour.
• Brown rice flour is a useful type of flour, but the product is not for long-term storage.
• Buckwheat flour is prepared by grinding buckwheat grains and is widely used in recipes for baking homemade waffles, pancakes and pancakes. Buckwheat flavor can be reduced by mixing buckwheat with other types of flour.
• Cornmeal is prepared in a similar way - grinding corn grains. It is used for baking cakes, making casseroles.
• Peanut flour is made from peanuts that have been pressed for oil. Gluten-free flour, an excellent replacement for a wheat product. Used in cooking for making noodles and bread.
• Sorghum is a flour alternative to wheat flour. Similar in taste to wheat, but sorghum flour is gluten-free. It is used in recipes of any baking.
• Coconut flour is one of the healthy foods, used for making desserts, sweet pastries.
• Nut flour consists of crushed walnuts, hazelnuts or almonds. Flour is obtained by grinding almonds and nuts. In cooking, almond flour is found in recipes for pralines, marzipans, and chocolate pastes.
• Quinoa and amaranth flour (amaranth flour) is considered one of the best options for baking bread, replacing wheat flour.
• Lentil or chickpea flour is famous for its valuable nutritional properties and useful composition. More suitable for baking cakes.
• Flaxseed flour, along with flour from ground pumpkin seeds and sesame seeds, serves as an additive in gluten-free bread recipes.
• Oat flour. Oat flour is obtained from oat grains. Oats are a cereal crop that has a unique gift of nature, a healing composition. Flour derived from oat grains is one of the most beneficial species flour, it is considered more useful than other cereals. Oatmeal is good for baking cookies and pancakes. Combined with flaxseed the nutritional value oat flour increases, the structure and taste of flour products improves.

flour name

Housewives are increasingly using various types of flour at home. Many types of flour, varieties and types from the names on sale, the range of bulk products raises questions from housewives about the purpose of flour.

• Barley flour. Flour is produced from barley in small quantities; at home, it is used for baking pancakes and flat cakes. Bread made from barley flour in its pure form quickly becomes stale, the product is usually used in bakery production mixed with wheat and rye flour.
• The name pancake flour can be seen on packages in supermarkets. In fact, pancake flour does not exist. Pancake flour is a mixture of first grade wheat flour and often soy flour. Often, the composition of pancake flour includes preservatives, baking powder, starch and sugar with salt.
• Pea flour. Flour obtained from chickpeas or peas is a valuable dietary food product. Flour is rich in proteins, vitamins and mineral salts. Donuts are made from pea flour with the addition of wheat flour, baked homemade cookies, dietary bread. The world-famous Israeli falafel is made from pea (chickpea) flour.
• Bird cherry flour is used in cooking for making casseroles, pies, and muffins. But such flour is suitable for baking bread and buns.

In addition to the listed types of flour, varieties, types and names, there are other types, such as spelled, hemp, cedar, soy. The names of flour can be listed indefinitely. It is important to remember that only wheat flour is suitable for. For baking bread, wheat and rye are the basis, flour from other crops comes as an admixture to the main ones.

Otherwise, when making dough for baking, try to use other types of flour and varieties with basic white wheat flour. Experiment with coarse grinding products, thereby making the taste of baked goods richer and the composition of the products more useful.

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

Varieties of healthy flour

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

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

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

ash content of flour (amount of minerals);

The degree of grinding (crushing grains).

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

Wheat flour

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

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

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

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

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

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

Rye flour

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

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

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

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

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

barley flour

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

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

Oat flour

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

Rice flour

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

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

Buckwheat flour

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

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

Corn flour

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

Pea flour

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

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

Flax flour

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

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

Ways to use healthy flour

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