Features of manufacture and varieties of wheat flour. Calorie content, composition, how the product is useful, to whom it is contraindicated. Baking recipes.
Wheat flour is a product obtained by grinding wheat grains. At the moment, it is the most common type of flour that almost everyone has at home. However, it should be noted that adherents of a healthy diet try to exclude it from the diet due to its low nutritional value, as well as due to its gluten content, a protein that can be dangerous for the intestines. And, nevertheless, only on flour containing this component, you can get real fluffy, soft, porous baked goods.
Description and varieties of wheat flour
In the photo, wheat flour
There are several varieties of wheat flour - grit, premium, first, second and wallpaper. They differ mainly in the fineness of grinding, as well as in the part of the grain used for grinding.
Let's take a quick look at their main characteristics of varieties:
- Krupchatka … This is a special variety that you don't often see in the store. The grains of the culture are in a different state - powdery, semi-vitreous, vitreous. It is from the latter that grit is prepared. From the total mass of grain weighing 100 kg of granules, no more than 10 kg can be obtained. Grit is prepared only from the endosperm, the shell and the embryo are completely excluded. It has a rather unusual and beautiful cream color, particles of 3-4 mm in size. Bran in grit is almost completely absent, but it contains a lot of klekovina (aka gluten). It is used for yeast-free baking. It is not very suitable for other products, since it has insufficient porosity, and baked goods from it quickly coarse.
- Top grade … It is also called "extra", according to GOST, in this wheat flour the gluten content is at least 28%. It has a pure white color, the size of the grains is 1-2 mm. It is ground from the endosperm, and mainly from its inner part. It is versatile in baking, has the highest baking properties, holds volume well, has excellent porosity.
- First grade … Excellent baked goods are also obtained from the first grade, there is little bran grain, a lot of gluten, respectively, the products turn out to have a pleasant texture, remain soft for a long time, and rise well. The color is white with a slight yellow tint. If the top grade is especially good for various pies, then pancakes and pancakes are ideally obtained from the first grade. Such flour is also good for making homemade pasta.
- Second grade … It is characterized by a darker color and contains up to 8% bran. Usually, bread is made from such wheat flour, both white and black, and ground rye grains are added to the latter. Suitable for making cookies, gingerbread.
- Wallpaper flour … This product is used to make whole grain products. Due to the minimal processing, it is characterized by a high content of fiber, vitamins and minerals. It is noteworthy that although in terms of baking properties, wallpaper flour is inferior to others, its nutritional value for humans is the highest.
It is worth noting that wheat flour is also divided by types into bakery and pasta, here it means that wheat can be of various agricultural varieties, a number of them are classified as soft, a number - as hard. Traditionally, it is believed that for making pasta it is better to take hard varieties, in which case they keep their shape well, do not boil down into porridge.
Recently, various new types of flour can be seen on the shelves, wheat is no exception. A striking example is spelled flour. This is a special kind of wheat. Milled spelled has an original sweetish taste, is better absorbed, and has great nutritional value.
C, the humidity level is not higher than 60%, in this case you can not worry about the quality of the product for the entire shelf life indicated on the product. But, unfortunately, at home, such parameters are often unattainable, so you need to try to keep the packaging at least at a temperature no higher than 25 ° C and a humidity of no more than 70%. In this case, it is better not to store it for more than 2 months.
Watch a video about the properties of wheat flour:
Wheat flour is one of the most popular products in our kitchens. It is very difficult to do without it, because any baking requires the presence of this ingredient, otherwise it will not turn out fluffy, soft and tender. However, we must not forget that this component contains a small amount of vitamins and minerals, has a high glycemic index and gluten in its composition. For this reason, it is very important to treat the product with care.
