Taking into account the variety of quality of harvested wheat, it is classified into separate groups according to type, glassiness, 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-grain or white-grain). According to the standards for wheat harvested and distributed, 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 glassiness. Thus, when dividing wheat of types I and IV into subtypes, color shade and glassiness are taken into account, for type II - color shade, and for type III - glassiness. Type V wheat is not divided into subtypes. Highest value For the flour milling industry, type I and IV wheat are the most common and have high technological properties. Type II wheat is used to produce pasta flour.

In Russia, wheat bread flour produced in six varieties: extra, higher, gritty, first, second, wallpaper.

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

Premium flour consists of finely ground particles of the inner layer, endosperm ( the average size particles 30–40 μm), is distinguished by its white color, the highest (79–80%) starch content and an average or low amount (10–14%) of proteins; the yield of raw gluten is approximately 28%, ash content is no more than 0.55%. It contains minimal amount fiber (0.1–0.15%), fat and sugar. This type of flour is most common in the production of higher grades flour products. Wheat flour premium grade has good baking properties, products made from it have good volume and finely developed porosity. This flour is best used for shortbread, puff pastry and yeast dough, in sauces and flour dressings.

Krupchatka- consists of uniform small grains of light cream color, its ash content is 0.60%. Contains almost no bran. 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 yeast dough with high content sugar and fat for products such as Easter cakes, baked goods, etc. For unsweetened 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.

First grade flour is the most common. It consists of finely ground particles (40–60 µm in size) of the endosperm and a small amount (3–4% of the flour weight) of crushed shell particles, i.e. shell particles with an aleurone layer. The amount of starch is on average 75%, relatively high (13–15%) protein, and the yield of raw gluten is 30%. First grade flour contains slightly more sugars (up to 2%) and fat (1%) than premium flour, its ash content is no more than 0.75%, and fiber contains an average of 0.27–0.3%. The color of first grade flour is from pure white to white with a yellowish or grayish tint. First grade flour is good for savory baked goods (buns, pies, pancakes, pancakes, sautéing, national species noodles, etc.), and for baking various bread products. Finished goods they stale out of it more slowly. High-quality bakery and confectionery products are usually made from high-grade wheat flour.

Second grade flour consists of crushed endosperm particles with a significant admixture (8–10% of the grain weight) of shell particles. Particle size ranges from 30–40 to 150–200 microns. Flour contains 70–72% starch, this flour contains 13–16% protein, 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%. The color of flour ranges from light with a yellowish tint to darker - gray and brown. The latter is better in terms of baking qualities - the baked goods from it turn out fluffy, with a porous crumb. Used mainly for baking table grades white bread and inconvenient flour products. It is often mixed with rye flour. This flour is used to make some confectionery(gingerbreads and cookies).

Wallpaper flour obtained by single-grade wallpaper grinding 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. Wallpaper flour is relatively coarse, heterogeneous in particle size (the 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 fiber content is 0.15–0.2% less than in grain). This flour has high moisture capacity and sugar-forming ability, the yield of raw gluten is 20% or more. As a composition similar to wallpaper wheat flour, you can use a mixture of 9 parts of premium wheat flour and 1 part of wheat bran (one tenth, 10%). Wallpaper flour is used mainly for baking table breads, and is rarely used in cooking.

Wheat flour is today an incredibly popular type of flour, as well as one of the most highly consumed products in the world (in the form of baked goods). The great popularity of this product is due to the fact that this plant was one of the first to be cultivated, and because wheat grains are extremely nutritious and healthy. Read the article about the benefits and harms of wheat flour, calorie content and methods of use by variety.

Wheat flour benefits and harms

Due to differences in production conditions and plant species, wheat flour is divided into different varieties intended for specific purposes. At the same time, in different parts this classification is different. In the USA, for example, flour is classified into types conventionally based on the type of wheat and the volume fraction of gluten. In Russia and neighboring countries, clear standardization has been adopted, developed in Soviet time and subsequently modified.

Today, the quality of wheat flour in the Russian Federation is established by two GOSTs: “Wheat flour. General tech. conditions" and "Durum wheat flour for pasta».

In the first case, there is a division into 6 grades for baking (wallpaper, extra, highest, 1st, 2nd, gritty) and 8 grades for general purpose. Marking, for example M 45-23 or M 100-25, depends on the ash content and grinding level. GOST on pasta flour establishes three grades: highest, first and second.

Due to the fact that the particles of flour from durum grains are larger than those for baking, the varieties can be named according to the size of the fragment: “grain” (highest) and “semi-grain” (first).

What are the differences between types of wheat flour?

The most common flours on sale today are premium, first, second grade flour, as well as wallpaper, semolina and, rarely, extra.

Photo: wheat flour benefits and harms

From point of view useful qualities the most important criterion is the ash content of the substance. These are minerals that will be preserved if the grain is burned. For example, the German marking T550 marks flour with an ash content of 0.55%, which approximately corresponds to the Russian premium grade.

In Italy, such a product would be designated “0000” - the fewer zeros, the larger the fraction.

Premium wheat flour: benefits and harms

The popular opinion that bread made from premium flour is as healthy as possible is incorrect. The fact is that this powder is made from the central part of the endosperm - the edible part of the grain, wrapped in bran. Almost all the beneficial substances of the grain are stored in the endosperm shell, and inside, in fact, there is starch, which helps to saturate and gain weight.

Premium flour particles are the smallest in size - up to 30-40 microns. This product produces the fluffiest soft bread, but not the most useful, because it has minimal ash content. According to GOST, this variety must have a white or white-cream tint and at least 28% gluten in its composition.

First grade flour

Fractions of flour from grade 1 wheat have a size of up to 60 microns and color the powder in White color with shades of yellowish or grayish. The reason for this darkening is the presence of ground shell particles in the product. According to GOST, the ash content of this product is 0.75%, and gluten occupies at least 30% of the composition. The crumb is usually white or grayish. The taste can be very different, depending on additional ingredients and baking conditions.

Second grade flour

From point of view chemical composition, this flour is the most beneficial for health. Its ash content is 1.1-1.25%, its color is yellowish or grayish. When comparing it with the highest or 1st grade, the difference in particle size becomes visible to the naked eye. Despite the rich composition, this product not good enough for baking pure form, since it contains less gluten. For this reason, it is usually mixed with higher grades for baking.

Wallpaper flour (coarse)

Wallpaper flour made from wheat grains consists of fractions of various sizes (60-200 microns) and usually contains even less gluten than second-grade flour. The most nutrient-rich bread is baked from it, but it often turns out loose, falling apart and slightly tough. Because of this, wallpaper is also mixed with adhesive varieties.

The type of flour has virtually no effect on the taste and healthiness of the bread obtained from it. For any type of raw material it is possible and necessary to select technological conditions, which will make good bread.

Characteristic is the fact that some of the baking properties of wheat flour cannot be calculated in advance and reflected quantitatively. They appear directly during baking and are determined by the quality of the final product.

Durum wheat flour

Flour from durum varieties wheat used in the production of pasta is classified according to similar indicators:

1. Top grade. The cereal is creamy-yellow in color with an ash content of 0.90% and at least 28% gluten in the composition. Fraction size – no more than 0.56 mm.
2. First grade. Light cream powder with an ash content of 1.2% and a grain size of up to 0.39 mm. Contains at least 28% gluten.
3. Second grade. Particle size – from 0.18 to 0.27 mm (like semolina), ash content – ​​1.9%, gluten – from 25%.

Nutritional value and composition of wheat flour

The following table shows the caloric content, nutritional content, as well as the content of some vitamins and minerals in 100 g of baking wheat flour.

Nutrient	Top grade	First grade	Second grade
The nutritional value
Squirrels	10.3 g	10.6 g	11.7 g
Fats	1.1 g	1.3 g	1.8 g
Carbohydrates	68.8 g	67.6 g	63,7
Calorie content (kcal)
Vitamins (mg)
B1	0,17	0,25	0,37
B2	0,04	0,08	0,012
PP	1,2	2,2	4,55
Carotene	0	0	0,01
Macro- and microelements (mg)
Sodium	3	4	6
Potassium	122	176	251
Calcium	18	24	32
Magnesium	16	44	73
Phosphorus	86	115	184
Iron	1,2	2,1	3,9

Wheat flour: how to choose and preserve beneficial properties

For purchase quality product You should look at the available markings:

• GOST - flour is made in accordance with the accepted state standard and according to technical specifications corresponds to it;
• PCT or “Voluntary Certification” - the manufacturer’s products are voluntarily tested for compliance with sanitary and hygienic standards, do not contain heavy metals, toxins and are safe for health;
• ISO – compliance with international production standards (according to expert estimates, no more than 20% of manufacturers have them).

Wheat flour: shelf life

Another important parameter- best before date. Good natural product by definition, it cannot be stored for more than 6-9 months. If there is a product on the counter with a stated shelf life of 10-18 months, a chemical stabilizer has been added to it to extend its “life.” Features of the composition flour mixtures from different cereals reduce their shelf life by another 30-50%.

The choice of a specific type of flour depends on what you plan to cook:

• extra and highest grade - the best choice for biscuits, buns, cakes, muffins and thickening sauces;
• 1st grade – a good choice For homemade bread, pies, pancakes, buns and pancakes;
• 2 the variety is suitable for baking, cookies, gingerbread;
• from wallpaper - it turns out delicious and healthy bread.

To preserve its benefits, flour must be protected from pests, dampness and direct sunlight. Therefore one of best places The top shelf of the refrigerator is for storage, as it is quite dark, cool and dry.

For long storage it is advisable to put a clove of garlic, a chili pepper, a bag of salt or Bay leaf that drive away pests. Fragrant products like tea, spices, coffee or cleaning products, it is better to put them away so that the flour does not absorb someone else’s aroma.

It is also advisable to avoid sudden changes in temperature. Self-milled flour spoils very quickly, so it must be consumed within 2 weeks after production.

Second grade wheat flour: properties

Calorie content: 324 kcal.

Energy value of the product Second grade wheat flour: Proteins: 11.7 g.

Fat: 1.81 g.
Carbohydrates: 63.7 g.

Second grade wheat flour stands out among other options more dark shade and rough structure, since it contains a large number of grain shells, the percentage of which should not be more than 10. Gluten is within 25%, but there is little starch in this variety. The shade of this type of flour can vary from grayish to brown. For use in cooking, this type of wheat flour is often combined with the first one. The distinctive features of such flour include the presence of the smell and taste of bread. The dough prepared on the basis of such flour comes out bulky, but what is interesting is that baking and bakery products long time does not become callous. Most often it is not made from sweet pastries and table bread.

Beneficial features

The benefits of flour wheat second varieties lies in the presence of various substances that are important for normal life. Products prepared on its basis are especially appreciated by people who watch their figure. This type of flour contains a large amount of B vitamins, which are important for nervous system and for metabolic processes. Second grade flour also contains vitamins PP, H, E and A, which are important for many functions in the body. Wide in her and mineral composition, which increases the speed of many chemical processes, and they also control the amount of glucose in the blood. Second grade wheat flour is used in health nutrition.

Use in cooking

Second grade wheat flour is most often used for making dumplings, waffles and other similar products. Some confectionery products are also prepared on its basis, for example, different variants cookies and gingerbread. When combined with rye flour, you can make delicious dietary baked goods.

Harm of second grade wheat flour and contraindications

Second-grade wheat flour can cause harm when consuming products prepared on its basis, in large quantities.

Second grade flour is determined by the content of bran or crushed grain shells within 8-10%, gluten - about 25%, and a small starch content. Colors range from yellowish to gray or even brown. This flour turns out to be very beneficial for the body. It is necessary for improving nutrition.

Calorie content of 2nd grade wheat flour

The calorie content of 2nd grade wheat flour is 324 kcal per 100 grams of product.

Composition and beneficial properties of 2nd grade wheat flour

2nd grade wheat flour contains significantly more vitamins compared to other types of flour. It contains vitamins B1, B2, B9, PP, as well as H, E, A in large quantities. Vitamins cover all functions of the body, supporting it vitality(calorizer). Microelements that are present in any flour - potassium, magnesium, a lot of iron, sulfur, phosphorus make it up mineral base. IN small quantities contains zinc, aluminum, vanadium, manganese, molybdenum, some copper, chromium, cobalt. These elements improve the absorption of iron, are included in enzymes, and accelerate chemical processes, increase the activity of hormones, regulate the amount of glucose, participate in the formation of tissues, bone formation, and regulate the functions of the nervous system.

2nd grade wheat flour in cooking

Baked goods made from 2nd grade wheat flour have an aroma, are porous, but not fluffy. They don't make it out of it butter dough However, gingerbread and cookies are prepared. It is suitable for pancakes, dumplings, dumplings. Very often it is mixed with rye flour and dietary bread is baked from it.

Wheat is, without exaggeration, the most important cereal crop for humanity. It is grown on almost all continents, and dishes made from this product or using it are found in the cuisine of every nation in the world. In some dishes, the grains are used whole or crushed, but most often they are finely ground. What are the varieties, properties and calorie content of wheat flour? Is this product useful or not? Let's figure it out.

Flour variety

Depending on the grains used, the coarseness of grinding and processing methods, different varieties are distinguished. There are quite a lot of them, and they differ slightly in different countries. But there are basic ones that are found almost everywhere:

1. Premium grade wheat flour. It is most often used for preparing a variety of pastries, bread, pasta, and both in industrial scale, and at home. This flour is very finely ground, has a beautiful white color and contains almost no starch. The baked goods made from it are very soft and tasty.

2. The first grade is the most common. It also has an excellent fine structure, but the color is distinguished by the presence of a yellowish tint. It is most often used for pies, buns or pancakes. On an industrial scale (bread, pasta) it is used to produce cheaper products, which, undoubtedly, taste qualities will be inferior to similar products from the highest grade.

3. Second grade flour has a coarser grind and contains remnants of bran and crushed grain shells. Its color can range from yellow to brown. This variety is very aromatic, well suited for making gingerbread, cookies, and diet bread.

4. Whole grain wheat flour appeared on store shelves in the post-Soviet space not so long ago. It is obtained by grinding grain without removing any particles, so it is coarse and contains a lot of bran. On an industrial scale, this variety is not very popular, because its shelf life is two times lower than, for example, that of the highest grade, and the dough is heavy and not very convenient to use for large bakeries. But homemade bread made from whole grain flour is very tasty and healthy.

Calorie content of wheat flour

Today, health, slim, toned bodies and balanced diet. That is why many are very interested in the question about the calorie content of wheat flour. This indicator varies depending on the varieties, although the difference is insignificant.

Highest – 335 kcal.

The first one is 330 kcal.

The second one is 320 kcal.

Whole grain – 300 kcal.

These data are approximate and cannot be accurate to the nearest unit, since the calorie content of this product varies slightly depending on the method and degree of processing, storage method and even the place of cultivation.

Huge benefit

Different types of wheat flour also differ in the content of vitamins, micro- and macroelements. Moreover, the coarser the grind, the “lower” grade, the more useful substances will give the body a product.

Topping this list is whole wheat flour. It is very rich in vitamins B, E and PP, and also contains such vital necessary substances, like calcium, potassium, magnesium, phosphorus, iron and sodium and many others. This variety can be eaten even by those for whom flour products are contraindicated. For example, in diseases such as obesity, diabetes and hypertension.

Second grade flour is slightly inferior in terms of benefits. Although it also contains quite a lot of vitamins E, B and PP, as well as micro- and macroelements, metals.

First grade flour has beneficial properties approximately one and a half to two times lower than that discussed above. It is not so rich in iron, phosphorus, magnesium, potassium and calcium.

The poorest in terms of maintenance needed by the body elements is premium grade wheat flour. Beautiful colour, texture and taste are the result of significant processing, during which the naturalness and usefulness of the product are lost. Of course, some still remains, but in small quantities.

It should also be noted that flour is rich in fiber, which is very necessary for the body to function properly. The situation with this substance is similar - the more processing, the lower the content.

A spoon of tar

The high calorie content of wheat flour is not the only disadvantage of this product. Do not forget about the content of a large amount of so-called gluten, due to which particles stick together when preparing dough or variety of dishes. This substance is not always well absorbed and processed by the body, and its excess can cause problems in the digestive tract.

It is worth giving up flour products completely only if strictly prescribed by doctors. You should not deprive yourself of this product of your own free will. The main thing is to choose the right variety and know when to stop.

If healthy whole grain flour itself doesn’t like the taste and doesn’t inspire enthusiasm, then you should try mixing it with other types of wheat flour. There are also many recipes with the addition of various grains - rice, rye, buckwheat, etc. By experimenting, you can choose your own balanced product- both healthy and tasty.

Flour, which is sold in stores, most often belongs to the highest or first grade. What is the essence of such a classification?

What is premium flour?

This product is quite easy to identify by touch. The fact is that if you take premium flour and rub it between your palms or fingers, it will be distributed over their surface in a very thin layer, like powder. This is due to the fact that there are practically no grains in the corresponding product. The particle size of premium flour does not exceed 40 microns. The structure of this product contains almost no fiber, as well as elements of grain shells.

Premium flour- white, sometimes with a cream tint. This product is ideal for baking bread as it gives it high volume and uniform porosity. High-grade flour is also used in the production various types dough, as an element of sauces and dressings.

It should be noted that baked goods based on the product in question differ high calorie content. If you consume a large amount of bread and buns based on premium flour, you can provoke the appearance of excess weight. In addition, the gluten contained in flour slows down digestion, as a result of which the body does not absorb vitamins very effectively, which, at the same time, are contained in significant quantities in the product in question.

Bakery products made from premium flour go stale quite quickly. Therefore, it is advisable to eat them as fresh as possible.

What is first grade flour?

The type of flour in question, like the first product, is very soft to the touch, has a white color - but with a slight yellow tint. First grade flour is also ground very finely: its particle size does not exceed 60 microns.

In the product about which we're talking about, there is also a fairly large percentage of gluten. This predetermines the possibility of manufacturing based on first grade flour Very elastic dough, from which you can bake voluminous bread and buns with a stable shape.

The taste qualities of bakery products based on the flour in question are also very high. It is recommended to use this product for baking savory types of products - for example, pies, pancakes, dumplings, and some types of pasta.

Bakery products made from this type of flour are slightly less caloric and stale more slowly than products made from the highest grade product.

The coarseness of premium flour is approximately one and a half to two times higher than the corresponding indicator characterizing a first-grade product. The ash content of premium flour is approximately 0.55%, while the first grade is about 0.75%.

Comparison

We can, of course, highlight more than one difference between premium flour and first grade flour. The difference between them can be seen:

1. in color;
2. in the maximum particle size;
3. in size;
4. in ash content;
5. in calories;
6. in application;
7. in influencing callousness bakery products.

There are quite a lot of options for comparing the products in question. Let's try to more clearly display the difference between premium flour and first grade flour in a small table.

Table

Premium flour	First grade flour
What do they have in common?
Both types of flour are soft to the touch and contain almost no elements of grain shells
What is the difference between them?
It is white in color, usually with a cream tint.	Has a white color, usually with a yellow tint
Limit particle size - 40 microns	Limit particle size - 60 microns
Has half the size	Has twice the size
Has an ash content of about 0.55%	Has an ash content of about 0.75%
More caloric	Less caloric
Particularly good for baking bread, baked goods	Particularly good for making non-food products
Bread and buns made from premium flour go stale faster	Bread and buns made from first grade flour go stale more slowly

Wheat flour is today an incredibly popular type of flour, as well as one of the most highly consumed products in the world (in the form of baked goods). The great popularity of this product is due to the fact that this plant was one of the first to be cultivated, and because wheat grains are extremely nutritious and healthy. Read the article about the benefits and harms of wheat flour, calorie content and methods of use by variety.

From this article you will learn:

Wheat flour benefits and harms

Due to differences in production conditions and plant species, wheat flour is divided into different varieties intended for specific purposes. However, this classification differs in different parts. In the USA, for example, flour is classified into types conventionally based on the type of wheat and the volume fraction of gluten. In Russia and neighboring countries, clear standardization has been adopted, developed in Soviet times and subsequently refined.

Today, the quality of wheat flour in the Russian Federation is established by two GOSTs: “Wheat flour. General tech. conditions" and "Durum wheat flour for pasta".

In the first case, there is a division into 6 grades for baking (wallpaper, extra, highest, 1st, 2nd, gritty) and 8 grades for general purpose. Marking, for example M 45-23 or M 100-25, depends on the ash content and grinding level. GOST establishes three grades for pasta flour: highest, first and second.

Due to the fact that the particles of flour from durum grains are larger than those for baking, the varieties can be named according to the size of the fragment: “grain” (highest) and “semi-grain” (first).

What are the differences between types of wheat flour?

The most common flours on sale today are premium, first, second grade flour, as well as wallpaper, semolina and, rarely, extra.

Photo: wheat flour benefits and harms

From the point of view of beneficial qualities, the most important criterion is the ash content of the substance. These are minerals that will be preserved if the grain is burned. For example, the German marking T550 marks flour with an ash content of 0.55%, which approximately corresponds to the Russian premium grade.

In Italy, such a product would be designated “0000” - the fewer zeros, the larger the fraction.

Premium wheat flour: benefits and harms

The popular opinion that bread made from premium flour is as healthy as possible is incorrect. The fact is that this powder is made from the central part of the endosperm - the edible part of the grain, wrapped in bran. Almost all the beneficial substances of the grain are stored in the endosperm shell, and inside, in fact, there is starch, which helps to saturate and gain weight.

Premium flour particles are the smallest in size - up to 30-40 microns. This product makes the fluffiest, softest bread, but not the healthiest, because it has minimal ash content. According to GOST, this variety must have a white or white-cream tint and at least 28% gluten in its composition.

First grade flour

Fractions of flour from grade 1 wheat have a size of up to 60 microns and color the powder white with shades of yellowish or grayish. The reason for this darkening is the presence of ground shell particles in the product. According to GOST, the ash content of this product is 0.75%, and gluten occupies at least 30% of the composition. The crumb is usually white or grayish. The taste can be very different, depending on additional ingredients and baking conditions.

Second grade flour

From the point of view of chemical composition, this flour is the most beneficial for health. Its ash content is 1.1-1.25%, its color is yellowish or grayish. When comparing it with the highest or 1st grade, the difference in particle size becomes visible to the naked eye. Despite its rich composition, this product is not good enough for baking in its pure form, since it contains less gluten. For this reason, it is usually mixed with higher grades for baking.

Wallpaper flour (coarse)

Wallpaper flour made from wheat grains consists of fractions of various sizes (60-200 microns) and usually contains even less gluten than second-grade flour. The most nutrient-rich bread is baked from it, but it often turns out loose, falling apart and slightly tough. Because of this, wallpaper is also mixed with adhesive varieties.

The type of flour has virtually no effect on the taste and healthiness of the bread obtained from it. For any type of raw material, it is possible and necessary to select technological conditions in which good bread will be obtained.

Characteristic is the fact that some of the baking properties of wheat flour cannot be calculated in advance and reflected quantitatively. They appear directly during baking and are determined by the quality of the final product.

Durum wheat flour

Durum wheat flour used in the production of pasta is classified according to similar indicators:

1. Top grade. The cereal is creamy-yellow in color with an ash content of 0.90% and at least 28% gluten in the composition. Fraction size – no more than 0.56 mm.
2. First grade. Light cream powder with an ash content of 1.2% and a grain size of up to 0.39 mm. Contains at least 28% gluten.
3. Second grade. Particle size – from 0.18 to 0.27 mm (like semolina), ash content – ​​1.9%, gluten – from 25%.

Nutritional value and composition of wheat flour

The following table shows the caloric content, nutritional content, as well as the content of some vitamins and minerals in 100 g of baking wheat flour.

Nutrient	Top grade	First grade	Second grade
The nutritional value
Squirrels	10.3 g	10.6 g	11.7 g
Fats	1.1 g	1.3 g	1.8 g
Carbohydrates	68.8 g	67.6 g	63,7
Calorie content (kcal)	334	331	324
Vitamins (mg)
B1	0,17	0,25	0,37
B2	0,04	0,08	0,012
PP	1,2	2,2	4,55
Carotene	0	0	0,01
Macro- and microelements (mg)
Sodium	3	4	6
Potassium	122	176	251
Calcium	18	24	32
Magnesium	16	44	73
Phosphorus	86	115	184
Iron	1,2	2,1	3,9

Wheat flour: how to choose and preserve beneficial properties

To purchase a quality product, you should look at the available labels:

• GOST - flour is manufactured in accordance with the accepted state standard and meets the technical specifications;
• PCT or “Voluntary Certification” - the manufacturer’s products are voluntarily tested for compliance with sanitary and hygienic standards, do not contain heavy metals, toxins and are safe for health;
• ISO – compliance with international production standards (according to expert estimates, no more than 20% of manufacturers have them).

Wheat flour: shelf life

Another important parameter is expiration date. A good natural product, by definition, cannot be stored for more than 6-9 months. If there is a product on the counter with a stated shelf life of 10-18 months, a chemical stabilizer has been added to it to extend its “life.” The composition of flour mixtures from different cereals reduces their shelf life by another 30-50%.

The choice of a specific type of flour depends on what you plan to cook:

• extra and highest grade - the best choice for biscuits, buns, cakes, muffins and thickening sauces;
• 1st grade - a good choice for homemade bread, pies, pancakes, buns and pancakes;
• Grade 2 is suitable for baking, cookies, gingerbread;
• from wallpaper you get tasty and healthy bread.

To preserve its benefits, flour must be protected from pests, dampness and direct sunlight. Therefore, one of the best places for storage is the top shelf of the refrigerator, as it is dark, cool and dry.

For long-term storage, it is advisable to place a clove of garlic, a chili pepper, a bag of salt or a bay leaf in a container to repel pests. It is better to put aromatic products such as tea, spices, coffee or cleaning products away so that the flour does not absorb someone else's aroma.

It is also advisable to avoid sudden changes in temperature. Self-milled flour spoils very quickly, so it must be consumed within 2 weeks after production.

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

Various varieties healthy flour depend not only on different types grains, but also on the method of their 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 minerals);

· degree of grinding (grinding of grains).

The presence of gluten gives ready-made dough qualities such as softness, elasticity, extensibility, 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 catering, 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%) – more dark 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%) – more useful variety 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.

Wallpaper flour coarse(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

Often used for baking bread rye flour, 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 alimentary 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) – best variety rye flour with a high content of bran and useful components. Made from whole grain, and the product 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

Produces wallpaper and seeded barley flour. 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) will come in handy instead of a rich healthy breakfast, has a beneficial effect on the stomach and improves intestinal health. 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 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 at elevated 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 part rice flour.

Buckwheat flour

Buckwheat flour contains a lot of lysine - this essential amino acid, which is involved in the construction of 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 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 very nutritious product, which contains 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.

By quality and quantity of protein pea flour compared to certain types of meat. It saturates for a long time, improves digestive processes. Recommended for osteoporosis and diseases of the musculoskeletal system.

Flaxseed flour

Ground flaxseed produces a highly concentrated powder linseed oil, so freshly ground homemade flour spoils quickly. 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. Can be added to any flour and any products up to 10% flaxseed flour. 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

In its pure form, wheat or rye flour is used most of all; other types are added to different proportions. Almost all types of flour can be used for baking bakery and confectionery products, preparing main dishes, dressings and sauces. If you are on a diet, you can prepare smoothies with dairy and fermented milk products, to which buckwheat (linseed, oatmeal) flour, muesli, berries, fruits or dried fruits are added.