Whole wheat flour coarse grinding. Wallpaper flour: properties, features, application. Application in construction

Rye flour is a unique food product, the value of which is difficult to overestimate. It is obtained by grinding rye grains. The grain consists of a mealy kernel, a plant germ and outer shells. In the production of flour, grain is used in whole or in part. Flour is classified depending on the quality of grinding.

To obtain varieties of fine grinding, only the endosperm, the powdery kernel of the grain, is used. A product of coarser grinding is obtained by grinding the whole grain.

Several main varieties are produced from rye, including peeled and wholemeal flour. The less the raw material is subjected to pre-treatment, the coarser the grinding, the more useful qualities are retained in the final product.

it popular variety medium rye flour white color creamy or greyish. Before grinding, the so-called “husk” is peeled from the rye grains - the outer shells, hence the name “peeled”. It is a powder, heterogeneous in consistency, in which large scaly particles are visually visible.

The reduced content of bran parts does not reduce the value of the product, but significantly improves its baking properties. This variety is one of the most useful and sought after. Peeled flour contains the optimal amount of useful substances, microelements, vitamins.

Because this product is almost 90% from floury grain cells, it retains a third more iron, one and a half times more magnesium and potassium than in varieties of finer grinding. A very important factor is the high content of fiber, which has a beneficial effect on human digestion, removes toxins and harmful compounds from the body. Accordingly, only 10% of waste remains in the form of husks during production.

This is a common variety that is the coarsest powder. The grain is ground, sometimes without even sifting, so there are quite large particles up to 700 µm. The flour is a dark gray powder with prominent brown inclusions.

In the manufacture of this variety, the grain is used as a whole, without pre-treatment. Therefore, this flour is called whole grain. It contains a large number of "chopped off" particles of the grain shell, the husk - the so-called "bran".

Also in the composition are wheat germ, which contain a significant amount of nutrients and fats. The presence of a high content of bran has a beneficial effect on the immune, reproductive, musculoskeletal systems of a person.

General properties of peeled and wholemeal flour

Both varieties are made from rye grain, so the composition and properties of both products are similar. They have the same energy value about 296 calories. Both varieties are valuable food products with a rich set of interchangeable and indispensable sets of amino acids, vitamins, and fiber. Widely used in the food industry for the preparation of bakery products.

The technology for the production of varieties "peeled" and "wallpaper" implies a minimum pre-processing grains, so they keep maximum amount organic matter and dietary fiber.

The protein in rye is more complete than the protein in other grains. It does not form gluten, has a unique ability to swell strongly. In the presence of a large amount of liquid, the swollen protein turns into a thick, sticky solution. For a long time, such flour was used to make paste - glue for paper products.

The difference between peeled flour and wholemeal flour

Peeled flour - a grade of finer grinding, contains more carbohydrates, starch, but less sugar. Wallpaper, thanks to gentle production technology, has the maximum amount of vitamins and nutrients.

It has a high content of vegetable protein, fats and dietary fiber. This flour is more saturated with macro and microelements. It has 25% more phosphorus, 30% more sodium.

Higher content of potassium, calcium, sulfur, magnesium, fluorine, 25% more copper, twice as much manganese. And also the content of fatty acids, amino acids, vitamin E and B vitamins is higher. Therefore, the most useful bread is produced from wholemeal flour.

Unfortunately, the content of vegetable oils does not allow storing this variety for a long time. Literally after one and a half to two months, a specific smell and a bitter taste appear, which negatively affects the quality of finished bakery products. In addition, the high content of bran parts makes wholemeal flour heavy and unsuitable for baking in its pure form. It must be combined with other, lighter varieties.

Variety "peeled":

Produced from mealy endosperm cells.
The grain is processed before grinding.
Finer grind.
Virtually no vegetable oils.
Can be stored for a long time.
Differs in a small amount of bran.
It is actively used in baking.

Variety "wallpaper":

Made from whole grains.
The largest grind.
Contains the maximum amount of bran.
Enriched with oils, vegetable fats.
It has a high fiber content.
Deteriorates quickly.
Does not have good baking properties.
Higher fructose content.
Contains hemicellulose.

The use of all parts of the grain in production increases the biological value of this variety, but reduces the baking properties.

Rye flour of both varieties is complete low calorie food, has rich palatability and medicinal properties. The only negative factor is the high acidity of products from it. This point must be taken into account when planning diet food people suffering from diseases digestive system.

Friends, we bake bread and all other pastries only on whole wheat flour: wheat, rye, oat, chickpea, millet, buckwheat, etc.

What does it mean? This means that the flour was made entirely from the whole grain, retaining all its useful components.

The grain is covered with a brownish shell. Simply put, this is BRAN.
They contain protein substances, but most of all it is fiber, vitamins of groups B and E, calcium, phosphorus, iron, magnesium. Bran first of all “cleanse” the walls of the intestines, collect all the “dirt” on itself and help to remove it from the body.

The aleurone layer contains a large amount of proteins, vitamins B1 and B2, and especially vitamin PP.

The endosperm does not form gluten. First of all, it is the fat layer. This is why flour ground from whole grains can become bitter after a while.

Whole grain flour, unlike white flour (the highest grade), is stored for only a few months, not years.

Previously, they did not store flour, but grain in the barrels!

The mealy core occupies the entire inner part of the grain. It consists of large volumetric cells filled with starch, protein particles, gluten particles, and they give the dough viscosity. It is from this part of the cream-colored grain that flour is now sold everywhere.

GEM- this is the most important part of the grain, the basis of life. Everything else is just a shell that feeds and saves it. The germ is first removed during the production of white flour. The embryo is a storehouse of vitamins, proteins and trace elements.

What kind of flour is now used everywhere?

White flour - the so-called "High Grade".
As you now understand, the name here, unfortunately, does not correspond to the content of the flour, because. such a torment is devoid of all life.

It is also called "refined flour". It is made from the very core of the grain - the endosperm, which contains only starch, and to improve its keeping quality on the counter, baking powder can be added to it, and to give it a snow-white color, it can be bleached with chlorine.

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”. In such flour, nothing useful and necessary for the body remains. From the carbohydrates of this flour, our body cannot create new cells; for this, it needs the whole variety of macro- and microelements, which nature provides only in WHOLE grains.

In addition to premium flour, wheat flour is produced:
- 1st grade,
- 2nd grade,
- and wallpaper flour (this is whole grain fine grinding).
and two varieties of rye flour:
- wallpaper (whole grain)
- peeled (bran partially removed).

All these varieties differ from each other in the fineness of grinding and the ratio constituent parts grains. The more components of the grain are contained in the flour and the larger the particles, the lower the grade.

What does the use of refined flour lead to?

- first of all, to a deficiency of fiber, the most powerful antioxidant;
- "vitamin of youth" - vitamin E;
- vitamins of group B;
- and vital minerals, especially iron.

Iron and zinc deficiency leads to many severe irreversible diseases: anemia, infertility, deterioration of vision and memory, malignant tumors, etc.

We need fiber to cleanse the body of toxins and toxic decay products. Without the presence of coarse dietary fiber in the diet, all harmful products accumulate in the body, which is the cause of many severe chronic diseases.

whole grain - this is food for our little helpers - intestinal bacteria (intestinal microflora), on which our health and our immunity depend on 90%.

They keep us warm and protect us from disease. As soon as they get the food they need, they immediately get to work. Their direct duty is to maintain the vital functions of all our organs.

All these biologically active components, which is also important, are in whole grain flour in a natural, understandable and digestible natural form for our body.

WHOLE GRAIN FLOUR. Wallpaper flour. Wholemeal flour.

Whole grain flour (whole grain) is obtained by grinding the whole grain. Accordingly, absolutely all the components of the grain remain in the flour. This is the flower shell of the grain, and the aleurone layer, and the grain germ. Thus, the entire biological value of whole grains and all its healing qualities for the human body are preserved.

Whole grain flour is fine and coarse grinding.

Wholemeal flour is the coarsest grinding of flour. Accordingly, sifting of wholemeal flour is carried out through a large sieve.

Whole grain flour is finely ground, which means that the grain is ground into smaller particles. This process, for example, takes more time in production than with coarse grinding, but baking with such flour turns out to be more fluffy and light.

No less important is which mill grinds the grain.

Most natural option mills - MILL with STONE MILLS.
You can buy such a mill on our website http://zdravyi.ru/komo.php

Mills with stone millstones used to be in almost every village where crops were cultivated in one way or another.

The grain in this case is ground between two stone shafts, practically without heating.

Flour mills mainly screw mills that do not grind, but chop grain.
In this case, there is contact with the metal, flour oxidation and heating.

Flour ground in a screw mill and a mill with stone millstones will be very different from each other, and its baking properties will also vary.

Whole grain flour is now more commercially available.

But we prefer our flour. The difference between purchased flour and freshly ground flour in a mill with stone millstones is colossal. Baking and bread on their own flour - they are different! Much tastier, it's hard to compare! Easy to digest, long lasting feeling of satiety! In general, it is very difficult to express in words, try it! Pancakes, buns, pies, cookies, bread - wonderful!

P.S.
Be sure to eat, including adding to bread, such whole grains and seeds:
Amaranth, Rye, Spelled, Barley, Oats, Wheat, Green Buckwheat, Chia Seeds, Flax, Hemp, Milk Thistle, Yellow Mustard, Millet, Quinoa, Black, Brown, Red and Wild Rice, Sorghum, etc.

See you on the site...

P.S.
Leave your comments on this post using the comment form below. Your opinion is extremely important to us :)
Please tell your friends about the recording through the social media buttons.

Flour is an important food item. To obtain it, cereal grains are processed different types. Everyone knows about wheat and rye flour. But what is wallpaper flour, how to make bread and other products from it, read the article.

Whole flour

Depending on the methods of processing grains, the product has different names: wholemeal flour, whole grain, coarse and simple grinding. Wholemeal flour - what is it? These are ground grains of cereals, which are a complex biological system.

It includes various parts, which are the following layers:

Grain germ and endosperm. It contains a large amount of easily digestible starch, thanks to which bread, pastries, and pasta are produced. The location is the middle part of the grain.
Bran. They are located between the aleurone layer and the endosperm, they are a kind of partition, rich in trace elements and vitamins.
Shell flower. It is a husk, which contains a lot of fiber and dietary fiber, useful for digestion.

Wholemeal flour is a product of coarse grinding. The grain size is 30-600 microns. Such flour is obtained when the whole grain is ground. For comparison: premium flour is obtained from endosperm particles, their size is 30-40 microns.

Varieties of wheat flour

Flour from the grains of this cereal is the most popular. It is divided into varieties depending on the grinding of grain as follows:

Krupchatka. This type of flour is the most expensive. Used for production hard varieties wheat. It swells well when kneading the dough.
Top grade. Flour has a delicate texture. Purification of large particles occurs using several sieves.
First grade. The composition of the product contains crushed shells of grains in a small amount.
Second grade. Flour contains more crushed shells.
Wallpaper. It contains bran. Wholemeal flour - what is it? This is a product obtained by grinding whole grains, but not processed by a sieve. According to GOST standards, the yield of raw materials is 95%.

Whole wheat flour

This ready-to-eat product contains the same vegetable fibers as in the grain from which the flour is made. But whole grain whole grain flour contains less shells or germs of cereals of this crop. However, it is not homogeneous due to different sizes particles.

To obtain this flour, the grains are ground once. The resulting grains are big sizes. If you increase them a little, you get cereal. Wholemeal flour is not sifted, even if this is done, then a large sieve is used. The particles that make up the grain are not separated depending on size and quality.

properties of whole wheat flour

This product has the following properties:

Flour has a heterogeneous structure with grains of different sizes.
The product has a high concentration of substances such as dietary fiber, fatty acids.
The composition of the flour is characterized by a high content of minerals.
There are a large number of beneficial microorganisms and fiber.

The chemical composition of wheat flour

Whole grain wheat flour is made from whole grain of this type. In its composition contains natural compounds of minerals and a huge amount of vitamins. This distinguishes it favorably from other types of product. Flour is rich in vitamins A, E, B, H. It contains calcium, magnesium, iron, potassium, selenium, manganese, sulfur and other elements.

Rye flour

Rye flour in our country is produced in three types:

seeded. During the production of such flour, small sieves are used through which it is passed.
Peeling. Flour is produced using large sieves.
wallpaper. She is not sifted at all.

Peeling flour and wholemeal flour should not be generalized. There is a difference between them. Endosperm ( inner part grains) and the shell in each of the varieties are contained in different quantities, this is expressed as a percentage. The product yield of wholemeal flour is 95%, and that of peeled flour is 87%.

Whole flour rye

She has grey colour, sometimes it has a brownish tint. It contains particles of grain shells. Wholemeal flour, what is it? This is the product that contains the highest amount of bran. Its baking properties are lower than those of varietal wheat flour, but much higher. the nutritional value. Table breads are baked from wholemeal rye flour. This is its most common type.

Rye flour is made from whole grains by coarse grinding. It contains large particles. It contains bran, cell membranes. Bread made from such flour is the most useful, as it is rich in three main components: germ, endosperm and bran. In such bread, there are several times more useful substances than in products made from white flour.

Peeled flour

This product has a grayish color with a white, creamy, greenish or brownish tinge. It contains particles of grain shells. This flour is very valuable and useful product. With a low calorie content, it contains many vitamins and minerals. Products from peeled rye flour - for those who care about their health. When baking products from such flour, their shape, elasticity and porosity of the crumb are preserved.

Whole grain and regular flour: differences

The production of ordinary flour consists in removing the shell and the germ part of the grain, leaving only the endosperm. Whole grain flour contains everything: endosperm, grain germ, shell (bran). Such flour contains more oils, nutrients, but it is stored for a short time, only a few months. After that, she becomes inedible. Regular flour can be stored for up to two years.

Peeled and whole grain flour: differences

Peeled flour (wallpaper) is a concept that refers to a rye cereal crop. The product is not homogeneous in composition, it contains a small part of the bran that remains after peeling the grains. Products made from such flour are valuable for their high content of nutrients. The production of whole grain flour is carried out in such a way that the grains are ground into a powder along with the endosperm, germ and shells. In such a product, everything useful is preserved.

Application

Whole flour has found wide use in baking. She goes to the manufacture of bread, buns, pancakes, pies, pancakes. It is rarely used for culinary masterpieces. Bakery products made from this flour are saturated with compounds that are indispensable for the human body, the origin of which is of a natural nature.

For this reason, nutritionists recommend regular use products made from wholemeal flour obtained from cereal grains. However, you should be aware that the dough with this flour rises poorly due to large particles in its composition. Wholemeal bread will be low and dense, as if it had not been baked.

The benefits and harms of wholemeal flour

To useful properties relate:

Preservation of biological value and healing properties.
The content of a large amount of dietary fiber, fiber, which removes toxins and toxins from the body.
The composition is rich in vitamins and minerals.
Due to the listed beneficial properties, it is recommended for people with diseases such as atherosclerosis, diabetes, obesity.
By regularly using products made from this flour, the life span is extended.

Undoubtedly, the benefits of such flour are great, but there are also disadvantages:

Since wholemeal flour is obtained by grinding whole grains, their shells may contain impurities of heavy metals and harmful microorganisms, especially if the cereals grew in areas with polluted air.
Due to the one-time grinding of the grains, their particles are large. This injures the mucous membranes of the intestines and stomach. Therefore, people with diseases of the gastrointestinal tract are contraindicated in eating bread from wholemeal flour.

Whole flour: recipes

Most often, bakery products are baked from this flour. They are easy to prepare yourself at home. It takes six hours to bake wholemeal bread without using yeast. It is recommended to use it for breakfast, during snacks between main meals. Such bread is not contraindicated for people who fast.

For baking you will need the following ingredients:

Filtered water - one glass (250 ml).
Vegetable (any) refined oil - 40 ml.
Whole grain wallpaper Wheat flour- 370
Food salt - 1.5 teaspoons.
Granulated sugar - 3 tablespoons.
Sourdough on rye malt - 80 ml.
Wheat flour of the highest grade - 2 cups.

Baking such bread takes a little longer than yeast bread, but it's worth it. So, step by step instructions:

Water, sourdough, sugar and salt are placed in the capacity of the multicooker.
Two types of flour and butter are poured there.
The container is placed in the oven, the mode is set. The button should be labeled "Dough".
After it fits (after about one and a half to two hours), you need to divide it into koloboks, the number of which is equal to the cells of the mold.
Rolls are formed and placed in pre-oiled and floured cells.
All this is put in the oven for four to five hours for the final rise, only the light turns on, the heat from which is enough to raise the dough.
After that, the oven is turned on at 180 ° C, the bread is baked for 20 minutes.

Pancakes on wholemeal flour

Children especially love this dish. But cooking it often on premium flour is very harmful. For everyone to be healthy and eat healthy food, a wholemeal flour dish is just what you need. To make pancakes, you will need the following ingredients:

Whole wheat flour - 125 g.
Wheat flour - 125 g
Whole milk - 400 ml.
Chicken egg - two pieces.
Sugar - two teaspoons.
Food salt - half a teaspoon.
Vegetable oil - three tablespoons.

Cooking technology:

Wholemeal and ordinary flour are sifted and mixed.
Eggs, sugar and salt are beaten. You should get a fluffy foam.
Milk is poured (half portion).
All the flour is poured.
The dough is stirred until a homogeneous consistency.
The remaining milk is poured in.
Once again, everything is well stirred and the oil is poured.

The hot frying pan is greased vegetable oil, pancakes are baked.

According to GOST, there are several varieties of flour: higher, first, second, as well as peeled and wholemeal. The last two varieties, it would seem, are of the least quality and are in demand, however, this is not so. We want to tell you what wallpaper flour is and what is its value.

Whole grain flour

Characteristics and features

This product is called differently: wholemeal and whole grain flour, whole-ground, coarse grinding, simple grinding, etc. From these names, we can conclude that it is primarily in the various processing of wheat or rye grains. The way it is.

Cereal grain is a fairly complex biological system, which consists of various parts arranged in layers.

There are several main layers:

Cereal germ and endosperm. Contains the largest number pure, easily digestible starch, used for the production of pasta, bread and pastries. Located in the middle of the grain;
Bran. Separate the aleurone layer from the endosperm and contain many vitamins and trace elements;
aleurone layer. Contains proteins and micronutrient-rich cells. It is located around the endosperm closer to the surface;
Flower shell. This is, in fact, a husk rich in fiber and dietary fiber, which are good for the digestive system. This layer is located on the surface of the grain in the form of a shell.

Important! The product of the highest, first and second grades is made from the endosperm. What is the difference between wholemeal and peeled rye flour - peeled is called rye flour, peeled, and wallpaper - flour from unrefined grains.

Bread made from wholemeal flour is considered coarser and has a peculiar taste, its energy value is lower. However, the nutritional value is recognized by many experts as higher, since, in addition to starch, whole grain bread contains many trace elements, vitamins and fiber.

With the rise in popularity healthy eating this product is becoming more and more in demand, a lot of bakery products, pastries and other flour dishes are baked from it. However, we are interested in it for a different reason.

Whole-grain wholemeal flour is called wallpaper for a reason: for many years it was used to make a paste - glue for paper, with which wallpaper was glued to the wall. This method is still relevant today, since the price of home-made glue is several times lower than store-bought glue, and the quality can be called satisfactory and even high.

Important! In addition to the undoubted nutritional value and richness in vitamins, fiber and trace elements, whole grain coarse flour also has technical value - it is used to prepare high-quality wallpaper glue.

And the most interesting thing is that the paste can be easily prepared at home completely on your own. Next, we will talk about the features of this product.

Application in construction

“The stores are full of wallpaper paste, why cook it yourself?” You ask, and you will be absolutely right. However good glue it is not cheap, and the flour version is in no way inferior, and in some respects even surpasses factory synthetics. Therefore, for those who want not only to save money, but also to use completely natural and safe material, further reading will be helpful.

First, we list the advantages and features of flour building materials:

Low cost. For cooking, it is enough to have flour and water;
Ease of manufacture. The product is boiled in ordinary water, after cooling it can be immediately used in work;
Excellent adhesion with paper and many building materials . It is believed that such glue is able to stick even to the old oil paint applied to the wall and at the same time keep the wallpaper coating on it for a long time and firmly;
Solubility in water. Allows you to easily remove old wallpaper by wetting it with water. This method does not lead to damage to the walls and rough finish, the wallpaper can be easily removed and does not leave marks on the wall;
Complete naturalness and safety for humans. As you can imagine, wheat and rye do not contain any toxins or harmful substances, as well as their precursors. During operation, the material is absolutely safe;
The product does not burn and does not enter into undesirable or dangerous reactions with other building materials.

Of course, there are some drawbacks to the paste. own production. Firstly, it is afraid of moisture and is not suitable for installation in wet rooms and kitchens. Secondly, without the use of antiseptics and, especially, fungicides, the material can become excellent. nutrient medium for bacteria and molds.

You should also be careful when working with, as the product may leave marks on their surface if applied carelessly. It is believed that starch paste is not as dirty as flour paste.

The most significant disadvantage for mass production is short term storage. Wheat glue can turn sour and deteriorate already on the second day after production. In general, all of the above advantages apply in full only to a freshly brewed product.

But just remember to use hot glue it is impossible, as it can ruin the wallpaper and paint. Wait until it's barely warm.

Also, keep in mind that this is a paper adhesive, so you can only use it on paper or paper-backed materials. Actually, most wallpapers have just such a substrate.

Important! Boil the glue on the day you use it, as over time it loses its properties and deteriorates.

Paste preparation

If you are interested and decide with your own hands, then our instructions will be useful to you:

We take a metal enameled bucket and pour into it from a third to a half cold water. Pour 5 kg of flour sifted through a fine sieve into the water, while stirring constantly so that there are no lumps. Stir the mixture to a homogeneous creamy consistency;

Then add boiling water to the same bucket in a thin stream to the top. At the same time, we also carefully stir the solution so that it does not take lumps and turns out to be homogeneous;

We put the decoction with water on the fire and wait until it starts to boil. We put a rag or a layer of paper on the bottom, then put a bucket with the resulting solution there and bring to a boil. When the substance boils, we immediately remove it from the bath and filter it through a colander made of a fine metal mesh;

After cooling, the product should be used immediately, it can not be stored for more than two days. Prepare as much as you can make in a day.

Important! The paste can be used as, but in this case it is better to apply it hot, after diluting it with boiling water twice.

Conclusion

Whole grain wheat flour is a very useful and sought-after product not only in the food industry, but also in the construction industry. Wallpaper glue is natural and durable, and everyone can cook it with the help of the video in this article.

Flour is an important food item. To obtain it, grains of various types of cereals are processed. Everyone knows about wheat and rye flour. But what is wallpaper flour, how to make bread and other products from it, read the article.

It includes various parts, which are the following layers:

Grain germ and endosperm. It contains a large amount of easily digestible starch, thanks to which bread, pastries, and pasta are produced. The location is the middle part of the grain.
Bran. They are located between the aleurone layer and the endosperm, they are a kind of partition, rich in trace elements and vitamins.
Shell flower. It is a husk, which contains a lot of fiber and dietary fiber, useful for digestion.

Flour from the grains of this cereal is the most popular. It is divided into varieties depending on the grinding of grain as follows:

Krupchatka. This type of flour is the most expensive. Durum wheat is used for production. It swells well when kneading the dough.
Top grade. Flour has a delicate texture. Purification of large particles occurs using several sieves.
First grade. The composition of the product contains crushed shells of grains in a small amount.
Second grade. Flour contains more crushed shells.
Wallpaper. It contains bran. Wholemeal flour - what is it? This is a product obtained by grinding whole grains, but not processed by a sieve. According to GOST standards, the yield of raw materials is 95%.

To obtain this flour, the grains are ground once. The resulting grains are large. If you increase them a little, you get cereal. Wholemeal flour is not sifted, even if this is done, then a large sieve is used. The particles that make up the grain are not separated depending on size and quality.

This product has the following properties:

Flour has a heterogeneous structure with grains of different sizes.
The product has a high concentration of substances such as dietary fiber, fatty acids.
The composition of the flour is characterized by a high content of minerals.
There are a large number of beneficial microorganisms and fiber.

Whole-grain whole grain wheat flour is made from whole grain of this type. In its composition contains natural compounds of minerals and a huge amount of vitamins. This distinguishes it favorably from other types of product. Flour is rich in vitamins A, E, B, H. It contains calcium, magnesium, iron, potassium, selenium, manganese, sulfur and other elements.

Rye flour in our country is produced in three types:

seeded. During the production of such flour, small sieves are used through which it is passed.
Peeling. Flour is produced using large sieves.
wallpaper. She is not sifted at all.

Peeling flour and wholemeal flour should not be generalized. There is a difference between them. The endosperm (inner part of the grain) and the shell in each of the varieties are contained in different quantities, this is expressed as a percentage. The product yield of wholemeal flour is 95%, and that of peeled flour is 87%.

It has a gray color, sometimes it has a brownish tint. It contains particles of grain shells. Wholemeal flour, what is it? This is the product that contains the highest amount of bran. Its baking properties are lower than those of varietal wheat flour, but its nutritional value is much higher. Table breads are baked from wholemeal rye flour. This is its most common type.

This product has a grayish color with a white, creamy, greenish or brownish tinge. It contains particles of grain shells. This flour is a very valuable and useful product. With a low calorie content, it contains many vitamins and minerals. Products from peeled rye flour - for those who care about their health. When baking products from such flour, their shape, elasticity and porosity of the crumb are preserved.

The production of ordinary flour consists in removing the shell and the germ part of the grain, leaving only the endosperm. Whole grain flour contains everything: endosperm, grain germ, shell (bran). Such flour contains more oils and nutrients, but it is stored for a short time, only a few months. After that, she becomes inedible. Regular flour can be stored for up to two years.

In this regard, nutritionists recommend regular use of products made from wholemeal flour obtained from cereal grains. However, you should be aware that the dough with this flour rises poorly due to large particles in its composition. Wholemeal bread will be low and dense, as if it had not been baked.

Useful properties include:

Preservation of biological value and healing properties.
The content of a large amount of dietary fiber, fiber, which removes toxins and toxins from the body.
The composition is rich in vitamins and minerals.
Due to the listed beneficial properties, it is recommended for people with diseases such as atherosclerosis, diabetes, obesity.
By regularly using products made from this flour, the life span is extended.

Undoubtedly, the benefits of such flour are great, but there are also disadvantages:

Since wholemeal flour is obtained by grinding whole grains, their shells may contain impurities of heavy metals and harmful microorganisms, especially if the cereals grew in areas with polluted air.
Due to the one-time grinding of the grains, their particles are large. This injures the mucous membranes of the intestines and stomach. Therefore, people with diseases of the gastrointestinal tract are contraindicated in eating bread from wholemeal flour.

For baking you will need the following ingredients:

Filtered water - one glass (250 ml).
Vegetable (any) refined oil - 40 ml.
Whole grain whole wheat flour - 370 g.
Food salt - 1.5 teaspoons.
Granulated sugar - 3 tablespoons.
Sourdough on rye malt - 80 ml.
Wheat flour of the highest grade - 2 cups.

Baking such bread takes a little longer than yeast bread, but it's worth it. So, step by step instructions:

Water, sourdough, sugar and salt are placed in the capacity of the multicooker.
Two types of flour and butter are poured there.
The container is placed in the oven, the mode is set. The button should be labeled "Dough".
After it fits (after about one and a half to two hours), you need to divide it into koloboks, the number of which is equal to the cells of the mold.
Rolls are formed and placed in pre-oiled and floured cells.
All this is put in the oven for four to five hours for the final rise, only the light turns on, the heat from which is enough to raise the dough.
After that, the oven is turned on at 180 ° C, the bread is baked for 20 minutes.

Whole wheat flour - 125 g.
Wheat flour - 125 g
Whole milk - 400 ml.
Chicken egg - two pieces.
Sugar - two teaspoons.
Food salt - half a teaspoon.
Vegetable oil - three tablespoons.

Wholemeal and ordinary flour are sifted and mixed.
Eggs, sugar and salt are beaten. You should get a fluffy foam.
Milk is poured (half portion).
All the flour is poured.
The dough is stirred until a homogeneous consistency.
The remaining milk is poured in.
Once again, everything is well stirred and the oil is poured.

A hot frying pan is smeared with vegetable oil, pancakes are baked.