It's about the grain
Several centuries ago, people made flour by simply grinding grain in stone millstones. The color of this flour was brown, the grind was coarse, and the quality of the finished products was very different from what we were used to.
With the development of technology, they learned to peel grain from the outer shell, and make flour from the central part of the grain. The baked goods began to turn out fluffy and beautiful. High-grade flour is now made from completely refined grains, which is white in color and finely ground. However, along with cleaning, almost all the vitamins and microelements contained in the shell leave the grain, so from the point of view of benefits, premium flour can be called the least useful.
Fans of a healthy lifestyle prefer the so-called whole grain flour, that is, made from unrefined grains and its properties as close as possible to what our ancestors made. The downside is the fact that due to the low gluten content, which gives the dough fluffiness and volume, whole grain flour produces a smaller volumetric yield of bread. In addition, such baked goods have a more porous structure, a dense crumb, and the specific taste is not suitable for some types of products.
Flour of the first or second grade helps to find a balance - it contains a greater amount of nutrients compared to the highest grade and a sufficient amount of gluten to raise the dough. Ultimately the choice is up to the consumer and his or her personal preferences. You can make high-quality bread from any flour, but its appearance, taste and beneficial properties will vary depending on the variety used.
Each product has its own variety
Wheat flour variety |
What is it better to use for? |
Characteristics |
| Extra, supreme |
|
The most refined varieties of flour, which are obtained from the central part of the grain. Color – white, maybe with a cream tint. They contain the largest amount of starch, low amount of protein, minimal amount of fiber and fat. Vitamins and minerals are practically absent. High baking properties: finished products have good volume and fluffiness. |
| Krupchatka |
|
It differs from other varieties in the larger sizes of its constituent particles. It contains almost no bran, that is, the shells of grains, which means the absence of vitamins, minerals and fiber. Color – light cream. It is not well suited for unsweetened yeast dough, and the finished products have low porosity and quickly become stale. |
| First grade |
|
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 slightly more protein, sugar, fat, fiber, vitamins and minerals than in premium flour. A sufficient amount of gluten guarantees the production of elastic dough, from which products with good shape and volume, aromatic, and tasty are baked. In addition, baked goods made from such flour go stale more slowly. |
| Second grade |
|
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 premium flour: from light with a yellowish to darker with a gray or brown tint. In terms of the content of valuable substances (protein, vitamins, minerals, fiber) it surpasses premium flour. |
| Wallpaper flour |
|
Coarse whole grain flour. It consists of 96% of the same parts as the grain itself, of relatively large, heterogeneous particles. Color – cream with a brown tint. Such flour preserves the maximum possible amount of vitamins, macro- and microelements, protein, fat, and dietary fiber that the grain possessed. There is 12 times more fiber than in premium flour. Products made from it are less fluffy and more porous. |
During a study of the Russian quality system, it was discovered that some manufacturers produce first-grade flour, passing it off as the highest. To choose a truly worthy product, we advise you to study
Whole grain flour is significantly superior in nutritional value to high-grade flour...
Modern flour preparation technology means that the grain is first ground and then sifted through a sieve.
The finer the grind, the more “ballast substances” can be sifted out.
The “cleanest” flour, in this sense, is premium flour.
Fine grinding allows you to sift out absolutely all “impurities”, including the flower shell and grain germ (vitamins, unsaturated fatty acids, minerals, etc.), including fiber, leaving only pure starch (carbohydrates).
The nutritional value of such flour (number of kcal) is really very high. But from the point of view of the biological value of the product, this is a carbohydrate “dummy”.
There is nothing useful or necessary for the body left in such flour. It cannot create new cells from carbohydrates; for this it requires all the variety of macro- and microelements inherent in the whole grain by nature.
MODERN VARIETIES OF FLOUR
Today, modern industry offers 5 types of wheat flour:
- grit,
- premium flour,
- first grade flour,
- second grade flour,
- wallpaper
and two types of rye flour:
- sown,
- peeling.
All these varieties, both in the past and in the present, differ from each other in grinding coarseness and the ratio of the peripheral parts of the grain (hulls and germ) and flour grain (endosperm).
Varieties of wheat flour differ from one another in yield (the amount of flour obtained from 100 kg of grain), color, ash content, varying degrees of grinding (particle sizes), content of bran particles, and amount of gluten.
According to the percentage yield of flour when grinding grain, flour varieties are divided into:
- gritty grain 10% (it turns out to be only 10% of the total amount of grain with a volume of 100 kg.),
- premium grade (25-30%),
- first grade (72%),
- second grade (85%) and
- wallpaper (about 93-96%).
The higher the flour yield, the lower the grade.
Krupchatka - consists of homogeneous small grains of light cream color, which are particles of endosperm (grains) with a size of 0.3-0.4 mm, does not contain shells and soft powdery particles.
There is almost no bran in it. It is rich in gluten and has high baking properties. Krupchatka 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 products such as Easter cakes, baked goods, etc. For insipid yeast dough, semolina is of little use, since the dough made from it is poorly suited, and the finished products have poor porosity and quickly become stale.
Premium flour - consists of finely ground (0.1-0.2 mm) particles of endosperm, mainly internal layers.
It differs from grit in that when rubbed between your fingers you cannot feel the grains.
Its color is white with a slightly creamy tint. Premium flour contains a very low percentage of gluten. The best category of the highest grade is called “extra”. Often used as a thickener in sauces and also suitable for baking.
This type of flour is most common in the manufacture of higher grades of flour products. High-grade wheat flour has good baking properties; products made from it have good volume and finely developed porosity.
First grade flour - soft to the touch, finely ground, white with a slightly yellowish tint. First grade flour has a fairly high gluten content, which makes the dough elastic, and the finished products have a good shape, large volume, pleasant taste and aroma.
First grade flour is good for savory baked goods(rolls, pies, pancakes, pancakes, sautéing, national types of noodles, etc.), and for baking various bread products. Finished products made from it become stale more slowly.
Second grade flour - consists of particles of crushed endosperm and 8-12% of the mass of flour of crushed shells. 2nd grade flour is coarser than 1st grade flour. Particle sizes are 0.2-0.4 mm. The color is noticeably darker due to the high content of peripheral parts of the grain - usually white with a yellowish or grayish tint. It is white in color with a noticeable yellowish or brown tint, contains up to 8% bran, and is much darker than first-grade bran. It can be light and dark.
This flour has better baking qualities - baked goods from it turn out fluffy, with a porous crumb. It is used mainly for baking table varieties of white bread and savory flour products. It is often mixed with rye flour. This flour is used in the manufacture of some confectionery products (gingerbreads and cookies).
Wallpaper flour (coarse flour) – obtained by grinding the entire grain.
The flour yield is 96%. The flour is coarser and the particles are less uniform in size.
It is produced from all types of soft wheat varieties, it contains 2 times more bran than in 2nd grade flour, the color has a brown tint.Wallpaper flour contains the highest content of bran particles.
In terms of its baking properties, it is inferior to high-quality wheat flour, but characterized by higher nutritional value.
The grain shells contain protein substances, vitamins B and E, mineral salts of calcium, phosphorus, iron, and magnesium. The kernel of the grain is rich in starch and contains significantly less protein and other nutrients than its peripheral layers. Therefore, flour made from whole grains or with the addition of finely ground bran is significantly superior in nutritional value to high-grade flour.
Wallpaper flour used mainly for baking table breads, and is rarely used in cooking.
Coarse wallpaper flour is the coarsest grind of flour. Accordingly, sifting wallpaper flour is done through a large sieve.
When grinding wallpaper, absolutely all the components of the grain remain in the flour. This is the flower shell of the grain, the aleurone layer, and the grain germ. Accordingly, wallpaper flour retains all the biological value of whole grains and all its healing qualities for the human body.
Flour can be fine or coarse.
Wholemeal flour– whole grain flour. With coarse grinding, almost all the grain is ground into flour, which consists of large particles and contains cell membranes and bran (2nd grade wheat, wallpaper).
Fine flour- This is flour from the endosperm, i.e., the inner part of the grain. With fine grinding, the flour is white, delicate, and consists of small particles of grain, the outer layers of which are removed (1st grade wheat, premium grade). Contains mainly starch and gluten and virtually no fiber.
The finer the grind and the higher the grade of flour, the less proteins and especially minerals, vitamins, and more starch it contains.
As for terminology, coarsely ground grain is called meal, and finer ground grain is called flour.
Flour obtained through one-time grinding can be called “whole grain” (since all parts (100%) of the whole grain: fruit and seed shells, germ, endosperm particles, etc. remain in the flour). However, until recently it was better known under the names "fodder" or "fodder".
It is worth noting that flour ground in a mortar, in a coffee grinder or on the rollers of a grinding system at a flour mill will differ greatly from each other, and their baking properties will also differ.
What do you need to bake bread? Just a little: flour, water, yeast and salt. The very first breads were even simpler in composition - made from flour and water. Simpler, but does not mean poorer. Unleavened flatbreads of the peoples of Asia, for example, rightfully take their place and are part of the national flavor. But we will talk about bread, in the form to which we are accustomed. And we will be talking about Russia, so I will give terms and definitions solely based on the practice of Russian bread baking.
What's the most important thing about bread? That's right, flour. We'll talk about it today.
We will try to reveal the types, types and varieties of flour, without going into the jungle of botany and breeding, deliberately omitting the predecessor of flour - grain. Anyone interested can read it for themselves. I was interested, I read it. At the end I will provide links to three books that I highly recommend reading. Actually, apart from these books, you don’t need anything else in terms of theoretical materials. All other books are about bread, there is a distillation of this knowledge and a collection of recipes. Well, okay, we digress a little.
What is flour? Flour is a product of grain processing by grinding. Depending on the grinding and type of grain, there are different types, types and grades of flour.
And now a little more detail.
1. Type of flour.
The type of flour is determined by the culture from which the flour is produced; this is the “ethnicity” of flour, so to speak. There are a huge number of types of flour: wheat, rye, oatmeal, soy, pea, corn, buckwheat, barley, rice; There are also mixtures of grains from different crops, for example rye-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 flours are primarily used for baking; an example is 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 producing infant formula. In Moldova, mamalyga is prepared from corn flour - a very thick porridge, which is eaten with butter or milk or baked, like the Italians do with their polenta. Buckwheat flour is widely used in baking pancakes and baby 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 that’s not the point now.
3. Type of flour.
The type 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 unclear why the lowest grade flour costs more than the highest grade.
Wheat and rye flour are mainly used in baking and the production of bakery products. Flour from grain and cereal crops 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 grades of wheat flour, according to GOST 26574 “Wheat flour for baking”: semolina, premium, first, second grade and wallpaper or four grades according to TU 8 RF 11-95-91 “Wheat flour” premium, first, second grade and wallpaper .
Krupchatka is a type of wheat flour produced from soft wheat with the addition of durum wheat. Krupchatka gets its name because it has a large cross-section of grains;
The highest grade is a grade of wheat flour from soft varieties of wheat, produced by one or two varietal grindings. High-grade flour consists of finely ground particles of endosperm, mainly its internal layers. It contains almost no bran and is white in color with a faint creamy tint. The particle size is mainly 30-40 microns;
Grade I is a grade of wheat flour from soft varieties of wheat, produced by one or two varietal grindings. First grade flour consists of finely ground particles of the entire endosperm and 2-3% (by weight of flour) of crushed shells and aleurone layer. Flour particles are less uniform in size than in premium flour. Their size is generally 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;
2nd grade - a grade of wheat flour from soft varieties of wheat, produced by two or three varietal grindings, with the addition of a small amount of bran (the shell of the grain, which is sold in the dietary departments of supermarkets as
fiber and costs as much as a plane, but in fact, it’s cake). The color of such flour has a yellowish or grayish tint;
Wallpaper flour (whole grain) – produced from all types of soft wheat. Wallpaper flour is obtained by single-grade wallpaper grinding, grinding the entire grain, so it contains both endosperm and peripheral parts of the grain. During its production, the shells are not screened out. The flour is coarser, the particles are not uniform in size. Their size ranges from 30 to 600 microns or more. The color of the flour is white with a yellowish or grayish tint and clearly visible crushed shells. Its chemical composition is close to the chemical composition of grain. There is at least twice as much bran in wallpaper flour as in 2nd grade flour. 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, so sweet to those exhausted by the bustle of the city. the body of the average Russian.
Rye flour.
According to GOST 7045, there are three grades of rye baking flour: seeded, peeled and wallpaper.
Flour is formed mainly from the endosperm of rye grain. The mass fraction of shells in it is 2-3%. The color of the flour is white with a slight grayish tint. The particle size is up to 200 microns. Its yield with single-grade grinding is 63%.
Peeled flour consists of endosperm and 12-15% peripheral parts. It is larger than the seeded one and a little darker. Its yield with single-grade grinding is 87%.
Wallpaper flour is produced by single-grade wallpaper grinding. All parts of the grain are crushed. The flour is coarse, gray in color, with a mass fraction of shells of 20-25%. Its yield is 95%.
The table shows the main quality indicators of a particular type of flour of two main types - wheat and rye:
Everything was not included in one post, so next -
Flour is obtained from grains, fruits and bark of various plants. We will, of course, consider traditional cereal crops characteristic of our regions. Grain flour contains carbohydrates (starch) - up to 75%, water, fiber, vegetable proteins, fats and saturated fatty acids, vitamins, and minerals.
Varieties of healthy flour
Different grades of healthy flour depend not only on different types of grains, but also on the method of processing and grinding characteristics. This takes into account:
· product yield, 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);
· degree of grinding (grinding of grains).
The presence of gluten gives the finished dough such qualities as softness, elasticity, extensibility, and the ability to retain carbon dioxide, which increases the dough in volume. There are separate GOST standards for flour for making bakery and pasta products.
Wheat flour
The most common flour is made from wheat and is offered in the following grinding options:
· Coarse flour (only 10% of the flour from the total amount of grain is obtained) - the highest and first grade, produced from some varieties of wheat and is distinguished by the fact that individual particles are larger in size. It is most often used for rich yeast products with a high fat and sugar content.
· High-grade flour (25-30%) – made from the central part of the endosperm, that is, from grain peeled from the grain shells, which is why it lacks gluten and many minerals. Used for bakery products, in public catering, and in the production of semi-finished products. It makes the most delicious products, but it does not quite meet dietary requirements.
· First grade flour (up to 70%) – darker in color, with ground shell particles, retains a high content of gluten and minerals. Baked goods made from this flour go stale more slowly.
· Second grade flour (up to 85%) – a healthier type 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 baked goods, cakes and pastries, but it makes wonderful pancakes and the healthiest bread.
· Wholemeal wallpaper flour (about 93-96%) – contains a lot of bran (twice as much as second-grade flour). It does not have high enough baking properties, but is considered useful for dietary nutrition. Such flour is often mixed with finer grinding varieties so that the bread does not crumble and does not turn out to be very loose.
Rye flour
Rye flour is often used for baking bread, which produces delicious, fragrant varieties of “black” bread. Often mixed with whole grain flour, during the production of which the grains are not cleared of germs and shells. This flour contains dietary fiber, vegetable proteins, unsaturated fatty acids, amino acids, vitamins B1, B2, E, PP, potassium, calcium, magnesium, selenium, copper, fluorine, chromium, zinc.
· Peklevanny – very finely ground flour, the yield of which is 60%, 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) – the best type of rye flour with a high content of bran and healthy components. It is made from whole grains and the yield is 95-96%.
· Peeled – flour with the properties of seeded and wallpaper, has a heterogeneous mass with a high content of grain shells.
Barley flour
Wallpaper and seeded barley flour are produced. It contains beta-glucan, which lowers cholesterol levels and strengthens the walls of blood vessels. Mixed with wheat or rye flour for baking baked goods, added during the preparation of first and second courses.
Barley flour brewed with boiling water (2 tablespoons per 1 glass of water) is useful instead of a hearty, healthy breakfast; it has a beneficial effect on the stomach and improves the condition of the intestines. This barley jelly can be mixed with kefir or fermented baked milk and used as a thickener for gravies and sauces.
Oat flour
Oatmeal makes baked goods more airy and crumbly; it is added to casseroles and rolls. When mixed with other baking flours, oat flour 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 activity.
It differs in that it is gluten-free and contains many vitamins and minerals. Flatbreads and cookies are baked with rice flour, and used as a thickener for soups and sauces. When adding to other flour, take 1/4 of the rice flour.
Buckwheat flour
Buckwheat flour contains a lot of lysine - this is an essential amino acid that is involved in the construction of cells and strengthens the circulatory system. Leucine is an aliphatic amino acid that promotes the breakdown of fats and the removal of toxins from the body.
A recognized dietary product that is used to produce low-calorie healthy baked goods. Used in preparing minced meat and other fillings. Helps increase hemoglobin levels in the blood, increasing endurance. Recommended for dietary nutrition for atherosclerosis, hypertension, liver and biliary tract diseases.
Corn flour
Contains many amino acids, vegetable proteins, vitamins and minerals. A budget-friendly but very healthy type of gluten-free flour; baked goods with it are not particularly fluffy, but very tasty, do not go stale for a long time and are suitable for dietary nutrition. It leaves a feeling of fullness for a long time, improves intestinal motility, 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, containing a lot of fiber, vitamins and minerals. Contains essential amino acids: lysine, arginine, tryptophan, cystine, which are involved in cell renewal and accelerate metabolic processes.
In terms of the quality and quantity of protein, pea flour is compared with some types of meat. It saturates for a long time and improves digestive processes. Recommended for osteoporosis and diseases of the musculoskeletal system.
Flaxseed flour
Ground flaxseed produces a powder with a high concentration of flaxseed oil, so freshly ground homemade flour quickly deteriorates. Flaxseed flour is sold in retail chains and contains no oil, so it can be stored for a long time.
It has valuable food properties and is used to feed patients with gastritis and other gastrointestinal diseases. Known for its enveloping properties, it normalizes the level of acidity in the stomach. You can add up to 10% flaxseed flour to any flour and any products. To cleanse the intestines and lose weight, it is recommended to mix it with kefir and consume it in the morning on an empty stomach or during the day, if possible.
Ways to use healthy flour
Wheat or rye flour is most often used in its pure form; other types are added in various proportions. Almost all types of flour can be used for baking bakery and confectionery products, preparing main dishes, dressings and sauces. When eating on a diet, you can prepare smoothies with dairy and fermented milk products, to which buckwheat (flaxseed, oatmeal) flour, muesli, berries, fruits or dried fruits are added.
Wheat flour today is the fundamental raw material used for baking bakery products. It has universal properties, which is why it can be used in culinary products without any restrictions. Fresh bread made from this flour is difficult to find in large cities, but in villages and small towns there are even queues for hot, crispy bread at the hour of delivery.
This flour is actively used for breading fish or cutlets. Experienced cooks advise sifting the flour thoroughly before using it. It is necessary to loosen it and dry it, as well as enrich it with oxygen, only then will it be possible to achieve the excellent taste of all dishes created on the basis of the oldest food product of mankind.
Wheat flour varieties
Today there are several types of flour, which are produced by the largest enterprises around the world: coarse wheat, premium, first and second grade, as well as wallpaper. Such a classification does not mean that one or another category of flour is worse or better, just that each of them occupies its own place in the food industry.
All varieties differ from each other in the amount of flour powder that was obtained from 100 kilograms of wheat grains. Differences exist in ash content, color, degree of grinding, gluten, and also in the content of bran particles. The calorie content of all types of flour is almost the same, and its category does not play any role.
What is flour made of?
The properties of flour and its nutritional value directly depend on its biochemical composition, and this, in turn, is greatly influenced by the quality of the processed grain. High grades are obtained from the inner layers of wheat grains, which is why the flour contains a large amount of starch and proteins.
They can affect the quality of the dough and the products that will subsequently be created from it. Vitamins, minerals, sugars, fats and proteins are usually found on the periphery of the grains, but they are preserved during processing and later find their way into flour and then into baked goods.
Is flour beneficial?
Some scientists believe that flour provides benefits by being the basis for flavorful baked goods. The aroma of baked goods has a positive effect on the human nervous system, lifting his mood. However, researchers are modestly silent about the fact that wheat flour contains a large amount of carbohydrates, which stimulate the gain of fat mass.
Nutritionists advise patients who bake their own bread to mix different types of flour, for example, premium and second grade. In their opinion, the product created using such an unusual mixture will have a dark crumb, but will receive a new taste. In this case, the benefits of flour will increase, since all possible vitamins will be collected in the baked product.
High grade flour
High-grade wheat flour is obtained by finely grinding grains, due to this it is possible to ensure the absence of grains inside baked goods. High-quality powder has a perfect white color, in some cases there is a creamy tint. Due to the small amount of gluten, it is possible to create airy and fluffy muffins and biscuits.
The disadvantage of such flour is that it does not provide any benefit to the human body. It can be used to create excellent butter and confectionery products, but it is not suitable for pies. In the national dishes of some countries, this flour is used not only to prepare dough, but also to create flour dressings and sauces.
First grade flour
Products made from first grade wheat flour can be distinguished from all others; they contain a small amount of ground grain shells. Due to this, bakery products receive a slight yellowish tint; in addition, they have high elasticity, a wonderful aroma, are quite porous and hold their shape.
The powder is often mixed with second-grade flour, then a grayish crumb is obtained, which will contain a huge amount of vitamins and minerals if the cook manages to follow the recipe. First grade flour, according to doctors, has a positive effect on motor skills, which is why products made from it are recommended to be consumed by everyone who has relevant diseases.
Second grade flour
Bakery products made from second-grade wheat flour have a dark color and a coarser structure, because there are many bran particles there. The color of flour can vary from light gray to brown. You can use this flour to make dumplings, dumplings, pancakes and even delicious waffles.
This flour is the healthiest because it contains a huge amount of vitamins and minerals. It does not make a very fluffy dough, but the baked goods will not go stale for long enough. This flour is used to create table breads and savory flour pastries.
Wallpaper flour
Whole wheat flour is another type of powder used for food preparation. It is obtained by grinding wheat grains once. The resulting product is not sifted, but is used completely, which is why in some cases it is called single-grind flour.
Due to the large number of grain-forming particles, such flour may somewhat resemble semolina. In this case, the particle sizes can be up to 0.5 millimeters. Flour is perfect for making pancakes, pies and pancakes. When baking baked goods with white flour, whole grain flour is sometimes added to the dough to improve taste.
An unusual type of flour
Some of the healthiest products are those made using wheat-rye flour. It is a mixture of ground wheat and rye grains and is valued for its optimal combination of useful minerals and substances. Nutritionists recommend this bread to their patients who want to lose weight, since pure wheat bread leads to weight gain, and rye bread is too heavy for the stomach to accept.
Bakery products can be purchased at the store, or you can prepare them yourself. Wheat-rye flour is obtained by mixing two powders. To prepare a loaf of bread, 100 grams of rye and 200 grams of wheat will be enough. Olive oil, salt, dry yeast, water and sugar are added to the resulting mixture, the dough is allowed to rise 2 times, after which the future product is baked in the oven for 45-50 minutes.
Which products are better?
Of course, baked goods made with your own hands are much tastier than those purchased in the store. But their preparation requires a lot of time, which few are willing to do. It is much easier to buy bread and pastries in a store. However, no one guarantees that it will be truly fresh there.
If you want to purchase fresh and tasty baked goods, be sure to pay attention to the expiration date of the product, its composition and date of manufacture. Products made in small bakeries are especially soft; they do not go stale for a long time, but they are brought into stores quite rarely, and you need to seize the moment.
If fresh wheat flour was used, the product will be tasty and will be able to hold its shape for a long time. It will not be a shame to serve it at the everyday table, as well as during the visit of guests or relatives.
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