What does 2nd grade flour mean? Wheat flour: varieties and types. Wheat-rye flour. Composite flour mixes

Wheat flour of the second grade stands out among other options with a darker shade and a 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 flour of this grade can vary from grayish to brown. For use in cooking, this type of wheat flour is often combined with the first. 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 non-voluminous, but interestingly, pastries and bakery products do not become stale for a long time. Most often, non-bread pastries and table bread are made from it.

Beneficial features

The benefits of wheat flour of the second grade are 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. The composition of flour of this variety includes a large amount of B vitamins, which are important for the nervous system and for metabolic processes. There are also vitamins PP, H, E and A in flour of the second grade, which are important for many functions in the body. It has a wide and mineral composition, which increases the speed of many chemical processes, and they also control the amount of glucose in the blood. Wheat flour of the second grade is used in healthy nutrition.

Use in cooking

Wheat flour the second grade 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 bakery products.

Harm of wheat flour of the second grade and contraindications

Wheat flour of the second grade can bring harm when using products prepared on its basis in large quantities.

It is worth starting with the fact that flour is a product obtained as a result of grinding grain crops. As a product used for cooking, it has been known to mankind for more than one millennium. Flour occupies an important place in the diet of every person and is an indispensable source of fiber, vitamins and trace elements.

This product has received the widest application for baking bread, cooking pasta, cooking and other industries related to the food industry.

There is a certain gradation of flour according to its grade and type. In our country, the most widely used wheat and rye flour. This is due primarily to the climatic conditions that are most suitable for growing these particular cereal crops. Less common are other types of flour, such as: malt, oatmeal, millet, rice, lentil, buckwheat, corn, barley, linseed and amaranth.

With regard to varieties, wheat flour is divided into: grits, premium, first grade, second grade, and wallpaper. Rye flour for: seeded, peeled and wholemeal. Let's take a closer look at the varieties of flour and their use in cooking.

The grade of flour does not mean that the purchased product is of higher or lower quality. This option specifies specific qualitative features, which are most suitable for a particular application in cooking.

Depending on the variety, the following characteristics change in flour: particle size, color, quantitative content of bran particles, gluten volume and ash content. Also, depending on the type of flour, the volume of its production from a conditional 100 kg of grain crops changes. The higher the grade, the lower the yield. finished product. So from 100 kg of grain, about 10% of grains are produced, 25% of the highest grade, 70% of the first grade, 85% of the second grade and 95% of wholemeal flour.

Krupchatka- this type of flour has a creamy tint and consists of finely dispersed grains of a heterogeneous structure. Contains a lot of gluten and a low percentage of bran. As for the use in cooking, the grit has good baking properties. It is most suitable for making yeast dough, which contains a large amount of fat and sugar, for baking muffins and Easter cakes.

As for the so-called "bad" dough, the use of grains in it is not desirable. This is due to the fact that baking will get stale pretty quickly due to the poor porosity of the finished product.

Top grade- this variety differs from the previous one in its composition, which has greater uniformity and white color. It contains less gluten and proteins. The highest grade has another subspecies, referred to as extra grade flour, it is distinguished by a smaller fraction of ground grains, and it is well suited as a thickener for sauces.

Premium flour, thanks to its excellent baking properties, provides good volume during baking and fine porosity. Thus, this type of flour is suitable for yeast, shortcrust and puff pastry, as well as for the flour-based sauces and dressings mentioned above.

First grade- flour has a slight yellowish tint, soft to the touch, finely dispersed. Due to the high content of gluten, the dough prepared from it is elastic. Baked products keep their volume and shape well, and also have pleasant taste and aroma.

Flour of this grade is optimal for baking bakery and confectionery products. In addition, it is well suited for making pancakes, pancakes, noodles, all kinds of pies and rolls. Baking from flour of the first grade stale rather slowly.

Second grade- differs from previous varieties of flour in a significant brownish tint due to the high percentage of bran.

In terms of baking qualities, this flour is most suitable for baking “uncooked” bakery products and white bread. The baked bread is distinguished by good splendor and porous crumb. When preparing products such as gingerbread or cookies, this flour is often mixed with rye flour.

wallpaper- for its production any soft grades of wheat are used. A characteristic feature is a rather dark color and a high content of bran.

Wholemeal flour is somewhat inferior in its baking properties to higher grades of flour, but it contains much more useful substances, and it has a higher nutritional value. Wholemeal flour is rich in starch, iron, calcium, phosphorus, magnesium, as well as vitamins E and B. This type of flour is rarely used in cooking, it is mainly used for baking high-quality table bread.

Seeded rye flour- differs in white color, sometimes with a bluish or cream shade, has a fine dispersion, soft to the touch. Used in baking rye bread, provides good splendor and shape retention. Often used for mixing with wheat flour.

Peeled rye flour- has a grayish-white color with a variety of shades. Due to the large amount of nutrients and minerals, as well as the low calorie content, baked bread is the most beneficial for human health. With regard to baking properties, peeled flour provides good porosity and elasticity of the baked crumb.

Rye flour- a distinctive feature is a relatively dark color with shades of gray or brown. It contains the largest amount of bran and has a fairly high nutritional value. This flour is one of the most common and is used in baking table bread.

As can be seen from the above, any housewife should not be limited to the choice of one particular type of flour. Each of them has its own strengths and weaknesses. In order for your success in the kitchen to be appreciated by others, do not be afraid to experiment.

Wheat is, without exaggeration, the most important cereal crop for mankind. It is grown on almost all continents, and dishes from this product or using it are in the cuisine of every nation in the world. In some dishes, 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 the grinding and the processing methods, different varieties are distinguished. There are quite a few of them, and they differ slightly in different countries. But there are basic ones that are found almost everywhere:

4. Whole grain wheat flour appeared on the shelves of stores 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, the highest one, and the dough turns out to be heavy and not very convenient to use for large bakeries. And here homebaked bread made from whole grain flour is very tasty and healthy.

Wheat flour calories

Today, health, slender, toned bodies and balanced nutrition are in fashion. That is why many people are very interested in the question about the calorie content of wheat flour. This indicator varies depending on the varieties, although the difference is not significant.

Higher - 335 kcal.

The first - 330 kcal.

The second - 320 kcal.

Whole grain - 300 kcal.

These data are indicative and cannot be accurate to one, 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 varieties of wheat flour also differ in the content of vitamins, micro- and macroelements. Moreover, the coarser the grinding, the “lower” grade, the more useful substances the product will give the body.

Whole grain flour tops this list. It is very rich in vitamins B, E and PP, and also contains such vital substances as calcium, potassium, magnesium, phosphorus, iron and sodium and many others. This variety can be eaten even for those who 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 a lot of vitamins E, B and PP, as well as micro and macro elements, metals.

Flour of the first grade has useful properties about one and a half to two times lower than the one discussed above. It is not so rich in iron, phosphorus, magnesium, potassium and calcium.

The poorest in terms of the content of the elements necessary for the body is wheat flour of the highest grade. Beautiful color, texture and taste are the result of significant processing, during which the naturalness and usefulness of the product are lost. Of course, something 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 and healthy. 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 various 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 refusing completely from flour products only with the strict prescription of doctors. It is not worth depriving yourself of this product voluntarily. The main thing is to choose the right variety and know the measure.

If healthy whole wheat flour doesn't taste good on its own and doesn't inspire enthusiasm, then it's worth trying mixing it with other wheat flours. There are also many recipes with the addition of various cereals - rice, rye, buckwheat, etc. By experimenting, you can choose your balanced product - both healthy and tasty.

Flour is obtained from grains, fruits and bark of various plants. Of course, we will consider traditional cereal crops that are typical for our regions. The composition of grain flour contains carbohydrates (starch) - up to 75%, water, fiber, vegetable proteins, fats and saturated fatty acids, vitamins, minerals.

Varieties of healthy flour

Various varieties healthy flour depend not only on different types grains, but also on the way they are processed and the features of grinding. This takes into account:

output, 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 (the amount of minerals);

The degree of grinding (crushing grains).

The presence of gluten gives ready dough qualities such as softness, elasticity, extensibility, the ability to retain carbon dioxide, which increases the dough in volume. There are separate GOSTs for flour for the preparation of bakery and pasta.

Wheat flour

The most common flour is from wheat, it is offered in the following grinding options:

· Coarse flour (only 10% of flour from the total amount of grain is obtained) - the highest and first grade, is produced from some varieties of wheat and differs in that individual particles are larger. It is used most often for rich yeast products with a high content of fats and sugars.

· Flour of the highest grade (25-30%) - is made from the central part of the endosperm, that is, from grain, peeled from grain shells, which is why it lacks gluten and many minerals. It is used for bakery products, in public catering, in the production of semi-finished products. It makes the most delicious products, but it does not quite meet dietary requirements.

· Flour of the first grade (up to 70%) - darker in color, with ground shell particles, retains a high content of gluten and minerals. Bakery products made from this flour stale more slowly.

Flour of the second grade (up to 85%) - more useful variety flour, which is ground together with cereal shells and contains up to 8% bran and an increased amount of vitamins and minerals. This cheaper type of flour is not suitable for rich products, cakes and pastries, but it makes wonderful pancakes and the most healthy bread.

Wholemeal wholemeal flour (about 93-96%) - contains a lot of bran (twice as much as second grade flour). Has not high enough baking properties, but is considered useful when diet food. Such flour is often mixed with finer grades so that the bread does not crumble and does not turn out to be very friable.

Rye flour

Often used for baking bread rye flour, with which appetizing fragrant varieties of "black" bread are obtained. Often mixed with whole grain flour, in the manufacture of which the grains are not cleaned of germs and shells. Such flour contains dietary fiber, vegetable proteins, unsaturated fatty acids, amino acids, vitamins B1, B2, E, PP, potassium, calcium, magnesium, selenium, copper, fluorine, chromium, zinc.

Peklevannaya - flour of very fine grinding, the yield of which is 60%, is 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 grade of rye flour with a high content of bran and useful components. Produced from whole grain, and the product yield is 95-96%.

Peeled - flour with the properties of seeded and wholemeal, has a heterogeneous mass with a high content of grain shells.

barley flour

Whole and seeded barley flour is produced. It contains beta-glucan, which lowers cholesterol levels, strengthens the walls of blood vessels. Mixed with wheat or rye flour for baking bakery products, added during the preparation of first and second courses.

Boiled barley flour (2 tablespoons per 1 glass of water) is useful instead of hearty healthy breakfast, has a beneficial effect on the stomach and improves the condition of the intestines. Such barley jelly can be mixed with kefir or fermented baked milk, used as a thickener for gravies and sauces.

Oat flour

Oatmeal makes baking more airy and crumbly, it is added to casseroles, rolls. When mixed with other baking flour, oatmeal 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 exertion.

It differs in that it does not contain gluten and contains many vitamins and minerals. Rice flour is used to bake cakes, cookies, and is used as a thickener for soups and sauces. When adding to other flour, take 1/4 part rice flour.

Buckwheat flour

There is a lot of lysine in buckwheat flour - this is an essential amino acid that is involved in building 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 baking. It is used in the preparation of minced meat and other fillings. Helps to increase the level of hemoglobin in the blood, increase endurance. It is recommended for dietary nutrition in atherosclerosis, hypertension, diseases of the liver and biliary tract.

Corn flour

Contains many amino acids, vegetable proteins, vitamins and minerals. Budget, but very useful gluten-free flour, baking with it is not particularly lush, but very tasty, does not get stale for a long time and is suitable for diet food. It leaves a feeling of fullness for a long time, improves intestinal peristalsis, 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, which is rich in fiber, vitamins and minerals. Contains the necessary amino acids: lysine, arginine, tryptophan, cystine, which are involved in cell renewal and accelerate metabolic processes.

Quality and quantity of protein pea flour compared with some types of meat. It saturates for a long time, improves digestive processes. Recommended for osteoporosis and diseases of the musculoskeletal system.

Flax flour

Ground flaxseed produces a powder with a high concentration linseed oil, so freshly ground homemade flour spoils quickly. In retail chains, flaxseed flour is sold, in which there is no oil, so it is stored for a long time.

It has valuable food properties, is used to feed patients with gastritis and other diseases of the gastrointestinal tract. 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% flax flour. To cleanse the intestines and lose weight, it is advised to mix 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, most of all wheat or rye flour is used, other types are added in various proportions. Almost all varieties of flour can be used for baking bakery and confectionery products, preparing main dishes, dressings and sauces. When dieting, you can cook smoothies with dairy and fermented milk products, in which buckwheat (flax, oatmeal) flour, muesli, berries, fruits or dried fruits are added.

Wheat flour is today 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 for hot, crispy bread, even queues line up at the hour of delivery.

This flour is actively used for breading fish or meatballs. Experienced cooks advise to sift the flour thoroughly before using it. It is necessary to loosen it and dry it, as well as enrich it with oxygen, only then it will be possible to achieve the excellent taste of all dishes created on the basis of the oldest human food product.

Varieties of wheat flour

Today, there are several varieties of flour, which is produced by the largest enterprises around the world: wheat flour, 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 has its own place in the food industry.

All varieties differ from each other in the amount of flour powder, which was obtained from 100 kilograms of wheat grains. Differences exist in ash content, color, degree of grinding, gluten, as well as in the content of bran particles. The calorie content of all varieties of flour is almost the same, and its category does not play any role.

What is flour made of?

properties of flour and its the 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 flour contains a large amount of starch and proteins.

They can affect the quality of the dough and the products that will be subsequently created from it. Vitamins, minerals, sugars, fats and proteins are usually found on the periphery of grains, but they are preserved during processing and then end up in flour and then in baked goods.

Is flour beneficial?

Some scientists believe that flour is beneficial as the basis for fragrant pastries. The aroma of bakery products has a positive effect on the human nervous system, raising his mood. However, the researchers are modestly silent about the fact that wheat flour contains a large amount of carbohydrates that stimulate fat gain.

Nutritionists advise patients who bake their own bread to mix flour of different grades, for example, the highest and the second. In their opinion, a product created using such an unusual mixture will have a dark crumb, but will receive new taste. The benefits of flour in this case will increase, since all possible vitamins will be collected in the bakery product.

High grade flour

Wheat flour of the highest grade is obtained as a result of fine grinding of grains, due to this it is possible to achieve the absence of grains inside bakery products. High-quality powder has an ideal white color, in some cases there is a cream tint. Due to the small amount of gluten, it is possible to achieve the creation of air and fluffy cupcakes and biscuits.

The disadvantage of such flour is that it does not carry any benefit for human body. From it you can create excellent rich and confectionery products, but it is unsuitable for pies. AT national dishes In some countries, this flour is used not only for making dough, but also for making flour dressings and sauces.

First grade flour

Products made from wheat flour of the first grade can be distinguished from all others, they contain a small amount of ground shells of grains. Due to this, bakery products get a slight yellowish tint, in addition, they have high elasticity, wonderful aroma are quite porous and hold their shape.

The powder is often mixed with second grade flour, then a grayish crumb is obtained, in which there will be a huge amount of vitamins and minerals, if the cook manages to withstand the recipe. Flour of the first grade, according to doctors, has a positive effect on motor skills, which is why products from it are recommended to be used by everyone who has the corresponding diseases.

Flour of the second grade

Bakery products made from wheat flour of the second grade have a dark color and a coarser structure, because there are a lot of bran particles. The color of flour can vary from light gray to brown. From such flour you can cook dumplings, dumplings, pancakes and even delicious waffles.

This flour is the most useful because it contains a huge amount of vitamins and minerals. It doesn't make a very fluffy dough, but the baked goods won't go stale long enough. Such flour is used to create table breads and lean flour pastries.

Whole flour

Whole grain wheat flour is another type of powder used for making food products. It is obtained by grinding wheat grains once. The resulting product is not sifted, but is used completely, therefore it is sometimes called single-grinding flour.

Due to the large number of grain-forming particles, such flour may partly resemble semolina. In this case, the particle size can be up to 0.5 mm. Flour is great for making pancakes, pies and pancakes. When baking baked goods made from white flour, whole grains are sometimes added to the dough to improve the palatability.

Unusual type of flour

One of the most useful products are those in the manufacture of which wheat-rye flour was used. It is a mixture of milled grains of wheat and rye and is valued for the optimal combination of useful minerals and substances. Nutritionists recommend this bread to their patients who want to lose weight, since pure wheat leads to weight gain, and rye is too heavy for the stomach to perceive.

Bakery products can be purchased at the store, or you can cook 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. To the resulting mixture is added olive oil, salt, dry yeast, water and sugar, the dough is allowed to rise 2 times, after which the future product is baked in the oven for 45-50 minutes.

What products are best?

Of course, homemade bakery products are much tastier than those purchased in the store. But their preparation requires a lot of time, which few are willing to go. Much easier to buy bread and pastries in the store. However, no one guarantees that it will be truly fresh there.

If you want to buy fresh and tasty bakery products, be sure to pay attention to the expiration date of the product, its composition and the date of manufacture. Products made in small bakeries are especially soft, they do not get stale for a long time, but they are rarely brought into stores, and you need to catch the moment.

In the event that fresh wheat flour was used, the product will be tasty and will be able to keep its shape for a long time. It will not be a shame to serve it to the everyday table, as well as during the visit of guests or relatives.