What is wallpaper wheat flour, how is it made? Energy value, composition, benefits and harms when consumed. Cooking Applications and Product History.
Wallpaper wheat flour is a food product made from wheat grains. The grinding is coarse, the structure is heterogeneous, the grain sizes are in the range from 250 to 600 microns. Color - heterogeneous, brownish-beige, with white or yellowish blotches. Interestingly, the appearance of wheat wallpaper flour resembles a dyed semolina or a fine millet cut. But if you take it in a handful and rub it between your fingers, you can clearly feel a large amount of fine particles - flour dust. Taste - without impurities, slightly sweetish, without sourness and bitterness; the smell is fresh, not moldy. The second name is whole grain wheat flour.
How is wallpaper wheat flour made?
For the production of wallpaper wheat flour, the grain comes from the elevators in bulk, after threshing. Cleaning and processing is carried out in flour mills.
Making wallpaper flour from wheat includes the following processes
- Grain is cleaned from dust and household dirt in washing machines. The installations are not equipped with brushes in order to preserve the shell and the germ layer.
- The prepared raw materials are poured into a sterilizer, where they are dried with a stream of dry air.
- Then the grain goes to the mills for a single threshing. In some flour mills, it is passed through several large sieves to saturate it with air.
- Further, the unit itself pours the whole grain grinding into the filling machines. Usually in factories flour is packed in bags of 25 and 50 kg. But at large flour mills, the product is immediately packed in paper bags of 1, 2 and 5 kg.
How to make wallpaper wheat flour yourself
- When buying wheat, you should clarify the possibility of food use. The sowing plant is treated with chemicals to protect it from possible pests and keep it from rot. It is not recommended to eat it, you can get poisoned.
- The grain is washed. Poured into a container, filled with water to separate dust and dirt. The process is repeated several times. The shells do not exfoliate; all manipulations are carried out carefully.
- Drain the water and lay out in one layer. When making whole wheat flour, the grain can be dried at room temperature, but there is a danger that sprouts will hatch. Therefore, it is better to spread the prepared raw materials in one layer on a baking sheet and dry in the oven at 40-50 ° C with the door slightly open. The advantages of the method are that the drying time of the finished product is reduced.
- Dried wheat is ground in a food processor, grinder, coffee grinder, or ground in a mortar with a pestle.
- Sieve to separate large pieces and grind again.
The size of particles when grinding wallpaper wheat flour at home can be adjusted independently by sifting the resulting raw materials and grinding large fragments again. But all the same, the resulting product is called whole grain. A gray-yellow or brownish color is imparted to the bran. By the way, the home version is lighter than the production one. The yield of the final product relative to the original is 97%.
Composition and calorie content
In the ready-to-eat product, after threshing, all parts of the plant tissue of the cereal are preserved, since the whole grains are ground - the flower shell, the grain embryo and the aleurone layer.
The calorie content of wallpaper wheat flour is 312 kcal per 100 g, of which
- Proteins - 11.5 g;
- Fat - 2.2 g;
- Carbohydrates - 61.5 g;
- Dietary fiber - 9.3 g;
- Water - 14 g;
- Ash - 1.5 g.
Vitamins per 100 g
- Vitamin B1, thiamine - 0.41 mg;
- Vitamin B2, riboflavin - 0.15 mg;
- Vitamin B4, choline - 80 mg;
- Vitamin B5, pantothenic acid - 0.9 mg;
- Vitamin B6, pyridoxine - 0.55 mg;
- Vitamin B9, folate - 40 mcg;
- Vitamin E, alpha tocopherol - 3.3 mg;
- Vitamin H, biotin - 4 mcg;
- Vitamin PP - 7.8 mg;
- Niacin - 5.5 mg;
- Beta Carotene - 0.01 mg;
- Vitamin A - 2 mcg
Macronutrients per 100 g
- Potassium, K - 310 mg;
- Calcium, Ca - 39 mg;
- Magnesium, Mg - 94 mg;
- Sodium, Na - 7 mg;
- Sulfur, S - 98 mg;
- Phosphorus, P - 336 mg;
- Chlorine, Cl - 24 mg.
Microelements per 100 g
- Iron, Fe - 4.7 mg;
- Cobalt, Co - 4 μg;
- Manganese, Mn - 2.46 mg;
- Copper, Cu - 400 μg;
- Molybdenum, Mo - 22 μg;
- Nickel, Ni - 22 mcg;
- Selenium, Se - 6 μg;
- Zinc, Zn - 2 mg.
Digestible carbohydrates per 100 g
- Starch and dextrins - 58.5 g;
- Mono- and disaccharides (sugars) - 2.3 g.
The composition of wallpaper wheat flour is not limited to these nutrients. It contains 12 essential and 8 nonessential amino acids, polyphenols, saponins, starches and pectin.
Fats per 100 g
- Saturated fatty acids - 0.3 g;
- Monounsaturated fatty acids - 0.29 g;
- Polyunsaturated fatty acids - 0.95 g.
The wheat wallpaper variety has a short shelf life. It is because of the rich complex of beneficial compounds, in particular omega-9 and omega-6, oil components, that it quickly goes rancid. The shelf life in a warehouse with ventilation can reach 6-8 months, and at home the product will deteriorate after 2 months. If left in the refrigerator, even in sealed packaging, food quality will suffer - hypothermia worsens the quality of gluten.
Whole Grain Flour Benefits
The main component that explains the value of the variety is fiber. Dietary fibers normalize the intestines: create favorable conditions for increasing the activity of flora, bifidobacteria and lactobacilli responsible for the body's immunity, accelerate the removal of toxins and toxins accumulated in the intestines, prevent the development of fermentative and putrefactive processes, stimulate peristalsis processes. Fiber does not allow the assimilation of harmful cholesterol and stimulates the breakdown of already deposited.
The benefits of wheat wallpaper (whole grain) flour
- Increases the elasticity of blood vessels, prevents the formation of atherosclerotic plaques.
- It stabilizes metabolic processes, improves the quality of the skin, nails and hair, stops the exacerbation of chronic dermatological diseases. When replacing bakery products from high-grade flour made from whole grain, peeling of the skin disappears, less often acne appears.
- Due to the high content of selenium, whole grain bread made from whole wheat flour has antioxidant properties, prevents the malignancy of colon neoplasms.
- Niacin in wheat wallpaper flour has anti-inflammatory properties, normalizes bowel function, slows down age-related degenerative-dystrophic changes in cartilage tissue.
- Choline prevents neuropsychiatric disorders, accelerates nerve-impulse conduction.
- The iron in whole wheat flour increases the production of red blood cells.
Whole grain breads and baked goods can be included in the diet of people with atherosclerosis, obesity, arthritis and digestive diseases. These products have a low allergenic hazard.
