Whole wheat (or whole milled) flour– This is whole grain flour, it is produced by single grinding. They simply took and ground the grain as is, without removing or sifting anything. This flour consists of relatively large particles of different sizes. All nutrients are retained in full.
Coarse flour, or “wallpaper” flour, also made from whole grain , but some of the shells and germs are removed, and particles of approximately the same size are obtained. Not so long ago, about 50 years ago, such flour was used to produce the bulk of Russian bread.
Next, the flour continues to be crushed and sifted, gradually removing its valuable components - the shell and the germ. The grain consists of a germ, endosperm (nutrient medium) and a multilayer shell (bran). The most useful and valuable is the grain germ, it contains microelements, vitamins, fiber, fatty acids, it contains all the vital resources for the future sprout. Bran, or the shell of grains, consists of dietary fiber (fiber), they contain vitamins, macro- and microelements. The endosperm - the tissue surrounding the embryo - consists mainly of starch and proteins. Only during the process of grain germination is starch converted into nutrients that the plant needs to grow. The higher the grade of flour, the less nutrients it contains and the higher the content of easily digestible carbohydrates (starch), but the highest grade flour produces the most appetizing baked goods.
Wheat flour We are offered the following grades: wallpaper, second grade, first grade, premium grade, and grit.
Rye flour It can be wallpapered, peeled and seeded. Wallpaper flour, as mentioned above, has the greatest nutritional value. Peeled is a medium grade flour containing a significant amount of grain shells. Seeded - the highest grade of rye flour.
Thus, whole grain flour is of greatest value for human nutrition. It is not particularly popular in cooking, because... Baking from it is not as beautiful as from premium flour, the dough rises worse, it is denser, and it is more difficult to work with it. But bread made from such flour is an excellent source of energy, strength and brings invaluable benefits to the body.
In addition to bread, whole grain flour makes excellent flatbreads, pancakes, pancakes, and gingerbread cookies. It can be used to make pies, pies, and cookies, they will just turn out a little coarser than products made from premium flour. In addition to wheat and rye, oat flour and buckwheat are also popular. Other types of flour are also widely used in cooking. For example, vegetarian pates and sausages can be made from peas, soup and pancakes from lentils, and noodles from rice. Whole grain flour is used for breading and added to cutlets, soups and sauces. Whole grain flour is widely used for medicinal and cosmetic purposes. It is used to make nourishing masks and is used for ointments, poultices, and decoctions.
A limitation for the use of whole-ground flour may be the presence of serious diseases of the gastrointestinal tract, since large particles of grains can irritate the mucous membrane.
An important factor for choosing whole-ground flour is the place of growth of the grains from which it is made, since the grain shell can absorb harmful substances from the environment.
In our assortment you will find whole grain flour produced by the Lifestyle company. The grain is grown in ecologically clean areas of the Altai Territory. Gentle technologies are used that eliminate heating and mechanical damage to the grains. Only our own seed material is used for sowing. The products preserve not only all natural enzymes and vitamins, but also something more - the energy of life. What people lack in big cities. Something that regular supermarket products cannot provide.
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Date of:
2017-06-03
Views: 6 397 “Separating bran from flour is an unacceptable luxury. This is more harmful than beneficial for human nutrition.”
(German scientist Justus Liebig, 19th century) White flour and all other refined foods are one of the worst achievements of progress, which slowly but surely condemns the human body to disease. Not so long ago, baking white bread was considered a victory in the food industry, but now everyone understands that this “victory” is killing people from the inside. Flour and bread are staples in most people's diets. You and I can wait to buy a phone, or postpone repairs, but we buy bread every day. If you bake bread yourself, but also from premium flour, this is also harmful and leads to illness, destroying the body. White flour is starch, which, apart from empty calories, contains nothing nutritious or valuable. WHY NUTRITIONISTS ARE AGAINST WHITE FLOUR:
- increases the level of bad cholesterol, which means it clogs blood vessels and increases blood pressure.
- High blood pressure can cause a stroke.
- thrombosis can cause a heart attack.
- high glycemic index, i.e. with long-term and constant consumption of white flour, you risk developing type 2 diabetes.
- dysbiosis, due to the lack of nutrition in white flour for the beneficial bacteria of our microflora.
- chlorine dioxide - E 926, an explosive inorganic compound of chlorine and oxygen.
- Potassium bromate - E 924, potassium salt, inorganic compound. Bread containing this additive is very “fluffy” and too white.
- benzoyl peroxide - E 928, in its pure form is a powerful carcinogen.
- alloxan - suppresses enzymes, causing many disturbances in the bodies of experimental animals.
According to GOST, several grades of flour are distinguished: premium, first, second, as well as peeled and wallpaper. The last two varieties seem to be of the least quality and in demand, however, this is not the case. We want to tell you what wallpaper flour is and what its value is.
Whole wheat flour
Characteristics and Features
This product is called differently: wallpaper and whole grain flour, whole ground, coarse flour, simple grind, etc. From these names we can conclude that we are talking, first of all, about different processing of wheat or rye grains. The way it is.
A cereal grain is a rather complex biological system that consists of various parts arranged in layers.
There are several main layers:
- Grain germ and endosperm. Contains the largest amount of pure, easily digestible starch, used for the production of pasta, bread and baked goods. Located in the middle of the grain;
- Bran. The aleurone layer is separated from the endosperm and contains many vitamins and microelements;
- Aleurone layer. Contains proteins and micronutrient-rich cells. Located around the endosperm closer to the surface;
- Flower shell. It is essentially a husk that is rich in fiber and dietary fiber, which is 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 endosperm. What is the difference between peeled and peeled rye flour? Peeled is rye flour that has been peeled, and wallpaper is flour made from unrefined grains.
Bread made from wallpaper flour is considered coarser and has a unique taste; its energy value is lower. However, many experts recognize the nutritional value as higher, since in addition to starch, whole grain bread contains many microelements, vitamins and fiber.
With the growing popularity of healthy eating, this product is becoming more and more in demand; many baked goods, pastries and other flour dishes are baked from it. However, we are interested in it for another reason.
Whole grain wholemeal flour is called wallpaper for a reason: for many years paste was made from it - paper glue, which was used to glue wallpaper to the wall. This method is still relevant today, since the price of homemade glue is several times lower than store-bought glue, and the quality can be called satisfactory and even high.
Important! In addition to its undoubted nutritional value and richness in vitamins, fiber and microelements, 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 independently. 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 is not cheap, and the flour version is in no way inferior, and in some respects even superior to factory-made synthetics. Therefore, for those who want to not only save money, but also use completely natural and safe material, further reading will be useful.
First, we list the advantages and features of flour building materials:
- Low cost. To prepare, all you need is flour and water;
- Ease of manufacture. The product is boiled in ordinary water, after cooling it can be used immediately;
- Excellent adhesion to paper and many building materials. It is believed that such glue is capable of adhering even to old oil paint applied to the wall and at the same time keeping the wallpaper 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;
- Completely natural and safe for humans. As you yourself understand, wheat and rye do not contain 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 unwanted or dangerous reactions with other building materials.
Of course, there are some disadvantages to homemade paste. Firstly, it is afraid of moisture and is not suitable for installation in damp rooms and kitchens. Secondly, without the use of antiseptics and, especially, fungicides, the material can become an excellent breeding ground for bacteria and mold fungi.
You should also be careful when working with, as the product can leave marks on their surface if applied carelessly. It is believed that starch paste does not stain as much as flour paste.
The most significant disadvantage for mass production is the short shelf life. Wheat glue can sour and deteriorate already on the second day after production. In general, all of the listed advantages apply in full only to a freshly brewed product.
But just remember that you can’t use hot glue, as it can ruin the wallpaper and paint. Wait until it is lukewarm.
Also remember that this is a paper adhesive, so it can only be used on paper or paper-backed materials. Actually, most wallpapers have just such a backing.
Important! Boil the glue the day you use it, as over time it loses its properties and deteriorates.
Preparation of the paste
If you are interested and decided to do it yourself, then our instructions will be useful to you:
- Take a metal enamel bucket and pour one-third to one-half of cold water into it. Pour 5 kg of flour sifted through a fine sieve into the water, stirring constantly so that there are no lumps. Stir the mixture until it has a homogeneous creamy consistency;
- Then add cool boiling water to the top in a thin stream into the same bucket. At the same time, we also carefully stir the solution so that it does not form lumps and is homogeneous;
- We put the boiled 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 it to a boil. When the substance has boiled, immediately remove it from the bath and strain through a colander made of fine metal mesh;
- After cooling, the product should be used immediately; it should not be stored for more than two days. Prepare as much as you can produce in a day.
Important! The paste can be used as a paste, but in this case it is better to apply it hot, after diluting it twice with boiling water.
Conclusion
Coarse flour using whole grain wheat is a very useful and popular product not only in the food industry, but also in the construction industry. Wallpaper glue is natural and durable, and anyone can prepare it using the video in this article.
It’s not for nothing that bread is the main product in people’s diets. Whatever it is made from, whatever form it is consumed, it includes grains of various cereal crops. Cereals contain almost all the beneficial substances that ensure the healthy functioning of the body.
Previously, baked goods made from premium flour were introduced into the diet only on major holidays. Such bread has practically no biological value - fine grinding leaves a lot of gluten, but is depleted of nutrients and fiber.
Those who adhere to the principles of a healthy diet, reducing the amount of food consumed, increase its biological value.
When introducing bread made from wholemeal flour into the diet, intestinal function is optimized and the body’s overall immunity is increased.
You can bake healthy and tasty bread yourself if you know what starting product is needed.
Information about familiar flour
Bread is baked from wheat, rye, wallpaper flour, with oatmeal, pea, flax or buckwheat added for taste. To enhance the biological value of the final product or to add exoticism, rice or even cassava flour substance is used for baking.
After one grinding, whole grain flour is obtained. All parts are preserved in it: the embryo, seed and fruit membranes, endosperm particles. Another name for the substance is feed or fodder.
Grinding depends on the size of the grains. Wallpaper flour is the coarsest grind for baking bread; it contains grain grains up to 600-700 microns. The grain is threshed whole, without preliminary cleaning; after processing, sifting is done through a coarse sieve or not at all. This flour contains large quantities of coarse grain shells.
The coarsely ground product contains a useful substance that ensures metabolic processes in the intestines - this is fiber. It is the main food for beneficial microbacteria that provide the body's immune defense.
The grade of flour increases during grinding. With each operation the grains become finer, the sieve sifts out shells and coarse inclusions. In ancient Rus', whole grain wheat flour was obtained by grinding cereals first in a mortar and then with millstones. Now grinding is carried out using cast iron rollers.
Fine grinding of flour deprives it of its most useful components: vitamin E, which is contained in the germ, a large amount of proteins and amino acids - they are found in the screened out aleurone layer. The endosperm, the starchy layer, contains living cells.
Wallpaper flour differs from whole grain flour in the following ways:
- whole grain contains all parts of the grain and its structure is heterogeneous - grains of different sizes;
- wallpaper has the germ and grain shells partially removed, the amount of bran is reduced, and it has a more uniform structure.
Thanks to such processing, the baking properties of coarse wheat wallpaper flour are increased, and it is possible to bake bread from it.
The type of bread that can be found on the shelves is called " whole wheat bread"or "bran". Both names are correct. Wholemeal flour contains bran, albeit in small quantities, and pieces of whole cereal grains.
Types of flour and methods of use
On sale you can find packages with whole grain flour:
- oat;
- barley;
- rye;
- wheat;
- buckwheat;
- pea
When fresh, the flour has a pleasant smell, has a crumbly consistency, a pleasant aroma, and is slightly sweet.
The actual shelf life of the product is about 6 months.
Store packages often indicate a different shelf life: from 12 to 18 months. Stabilizers, fillers, improvers and other preservatives have probably been added to such a product.
Before baking bread from wallpaper flour you need to:
- keep it outside the package for at least 20 minutes so that it is ventilated and enriched with oxygen;
- add premium flour to increase the amount of gluten, otherwise the dough will not rise or fall;
- make a mixture of different grains - this will increase the biological value of the final product.
It is impossible to bake bread without additives. But you can get very tasty flatbreads, waffles, and pancakes. When eating these foods, you will have enough energy for a long time - due to the content of complex carbohydrates, the nutritional value is high, the feeling of hunger will be blocked for a long time.
Rye is one of the healthiest grains
Rye wallpaper flour has a high content of vitamins and minerals - 3 times more when compared with wheat:
- group B;
- vitamins E, F, P, PP;
- manganese;
- iron;
- calcium;
- copper and others.
Bread made from rye flour is now in great demand among adherents of a healthy diet. They try to bake it themselves in order to be completely confident in the quality and know the composition of the product.
When purchasing flour, you need to pay attention to its color - it should be grayish-brown, but not very dark. It should not seem “heavy” if taken by the handful.
It is absolutely not suitable for baking in its pure form. There is no gluten in it completely, but there is a large amount of alpha amylase, which converts starch into dextrin. Because of this, the bread does not rise.
If you are going to bake bread from such flour, then instead of yeast you should use a special fermented milk starter. It contains much more bacteria than yeast - 80 times - and it provides reliable leavening. The fermentation process takes from 4 to 8 hours.
Whole grain flour is a type that is obtained by grinding grains along with the germ and outer shells. During its production, minimal preliminary cleaning of the grain is carried out, which is crushed in one go. It is worth noting that whole grain flour is not sifted after grinding.
What is the difference between different varieties? The main difference is the degree of grinding and removal of bran. The higher the grade, the whiter and finer the flour. In addition, it contains fewer nutrients.
So, ordinary white flour is ground several times and sifted thoroughly. It consists of the endosperm of grains and contains a lot of starch. There is practically no fiber or vitamins in it, but it is with its help that you can prepare tender and airy baked goods.
Whole wheat flour contains many nutrients. It contains a large amount of fiber. It is the most beneficial for the body. When using this flour, the bread turns out dark, quite dense, but satisfying and easy to digest. Its main producer is Belovodye, as well as Diamart and Altai Health.
It must be said that such flour contains many substances with high biological value. It also consists of vital compounds, including minerals and essential amino acids.
Whole grain bread is considered an excellent dietary product. It has a positive effect on the body of people with obesity, diabetes, atherosclerosis, osteoporosis, impaired motility of the digestive system, and even cancer. In addition, such bread effectively removes harmful substances from the body - salts of heavy metals, toxins and radioactive compounds.
It should be mentioned that whole grain flour, which can be purchased at an affordable price, includes anti-carcinogenic selenium, as well as hematopoietic vanadium.
Like all products of biological origin, it increases life expectancy. Thus, American scientists claim that mortality among people who regularly include baked goods made from whole grain flour in their diet decreases by almost 20%. In addition, when consuming whole grain products, the body is provided with the necessary amount of fiber, dietary fiber, vitamins B and E, as well as important minerals - iron, calcium, phosphorus, magnesium, potassium, sodium and zinc.
It must be said that whole grain flour, when used regularly in the process of baking bread, can improve the general well-being of people and strengthen their health. Its use is very simple - the dough rises perfectly even without yeast (only with homemade sourdough).
Today, everyone can buy different types of flour - buckwheat, oatmeal, barley, rye. However, it is worth noting that wheat is still the most commonly used.
It must be said that whole grain flour contains a significant amount of oils and does not last long. Therefore, it is very important that it is freshly ground, pay attention to this.
Source http://fb.ru/article/62452/tselnozernovaya-muka—zalog-vashego-zdorovya
The properties and composition of whole grain flour differ markedly from varietal flour. The latter is indispensable in making baked goods, but from a dietary point of view it is truly harmful. With whole grains, everything is exactly the opposite.
It is healthy, rich in vitamins, minerals and auxiliary substances, but is almost unsuitable for delicate and skillful baking. Here everyone must choose what is more important for him in a dish - the benefits or the taste.
How to get flour
When people first learned to collect cereal grains, they processed them without first separating the grain shells and without further sifting. Accordingly, to prepare the first bread, flour was used, in which all the components of the wheat grain were preserved.
Only later, as grain processing technologies improved, mills and bakeries began to remove the shells from the grains, and after grinding they sifted them, leaving only the smallest fractions for baking. The food industry has gradually moved away from using whole grain flour. However, the poorest people continued to use this crude product due to its availability. And, by the way, they only benefited from this: this is truly the healthiest type of flour.
In Soviet times, it was used mainly as a feed product or for the production of alcohol.
Wholemeal flour and wholemeal flour are in most cases names for the same product. However, technologists use these concepts differently: they mention whole grain when they want to talk about the composition and properties of the product, and they talk about wholemeal flour when the process of its production itself is put in first place.
Today, due to the growing popularity of healthy eating, many production plants grind some of the wheat without pre-processing, and then do not sift the product. In addition, many naturopaths prepare it themselves, processing the grains in coffee grinders or special home crushers. With this independent production, you can guarantee that the grain will not be treated with special chemicals to increase shelf life.
Beneficial features
The main benefit of whole grain flour is the presence in its composition of all the components of the wheat grain itself. It is known that almost all the vitamins and minerals in wheat are concentrated in the shell - the very bran and aleurone layer that are removed in preparation for grinding.
Consequently, the composition of whole grain flour contains B vitamins, vitamin E, H, calcium, manganese, iron, chromium. These elements have a beneficial and healing effect on the circulatory, cardiovascular, and digestive systems of the body.
In addition, the main difference from regular flour is the presence of fiber, indigestible grain shells, which stimulate intestinal motility, improve stool and prevent the absorption of cholesterol and the start of putrefactive processes in the intestines. It is fiber that prevents the dough from rising normally during baking. But its absence in flour products causes metabolic disorders and digestive problems.
The composition of whole grain wheat flour compensates for the abundance of carbohydrates and proteins, so that bread made from it can be consumed by overweight people. However, it also has some disadvantages
Harm of whole grain flour
The main disadvantages are:
1. The ability to irritate the mucous membrane of the stomach and intestines due to the presence of large particles. This is relevant for people suffering from gastritis and cholecystitis.
2. The presence of specific microflora on the shells of grains, which can sometimes disrupt the general composition of the intestinal microflora.
3. The possibility of containing heavy metals on grain shells and in whole grain flour, which accumulate in wheat growing in environmentally unfavorable areas.
These features should always be taken into account when choosing between regular and whole wheat flour. The first two disadvantages can be assessed by trying the baked goods several times: if the body has no consequences after this, you can eat the product calmly. But the presence of harmful substances can be avoided only by choosing a product produced in environmentally friendly regions.
It is not particularly popular in cooking: it rises poorly, and the products themselves give the impression of being underbaked. It's impossible to make puff pastry with whole wheat flour, and simple baking with it turns out to be rough.
However, nutritionists unanimously say: it is these “coarse” properties of whole grain flour that provide health benefits, intestinal massage and the intake of all the valuable substances contained in the golden grain into the body. In addition, the calorie content of whole grain flour is almost the same as regular flour, and bread made from it is an excellent source of energy and strength. It is not surprising that many folk recipes for making gingerbread, bread, pancakes and pancakes from it are popular to this day: along with a wonderful golden crust, the product pleases its consumers with benefits and health.
Whole grain flour can be bought in grocery stores, at the market, but there is a much larger selection in online stores. For example, this online store has a large selection of whole grain flour - not only wheat, but also rye, corn and buckwheat. Baking from it will be healthy and tasty.
Source http://sostavproduktov.ru/produkty/hleb-i-muchnye-izdeliya/muka/celnozernovaya
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Wheat wallpaper flour is a product obtained from wheat grains. The wallpaper type means that the flour is the coarsest grind: the grain size ranges from 30 to 600 microns. In appearance, they look more like semolina rather than flour. It is also called whole grain and is used mainly for making bread and healthy homemade pastries.
Production of wheat wallpaper flour
To obtain this type of flour, wheat grains are ground once. The size of the resulting grains is so large that by slightly increasing the grinding, you will no longer get flour, but cereal.
Wallpaper flour is not sifted, or sifting is carried out using a large sieve. As a result, grain particles are not divided by size and quality; all components remain in the flour. In fact, the whole grain of wheat is used.
Interesting! In some regions of Russia, the price of wheat wallpaper flour is overpriced, although due to minimal processing this type of flour has a low cost. Suppliers unjustifiably present whole grain flour as elitist, playing on people's desire to buy healthy food products.
History of wheat wallpaper flour
Flour from ancient times, when grains were ground in mortars, millstones and grain grinders, was precisely whole grain. The grains were ground once and then used without sifting.
In ancient Rome, large sieves made from horsehair were used; such flour also fits the definition of whole grain.
In Russia until the twentieth century. When producing flour, large particles were selected in mills, and this wallpaper flour was intended for the poor classes. And graded flour was sent to bakeries, bakeries and the homes of the rich.
During the Soviet period, wallpaper flour was used for the production of animal feed and nutrition, as well as for the production of grain alcohol.
In recent years, adherents of healthy eating and nutritionists have been promoting wallpaper flour as a healthy product.
Interesting! In Rus', during Lent, only bread made from wheat flour was allowed. Baked goods made from high-quality flour were equated with foods prohibited during Lent and were perceived as holiday food.
Composition of wheat wallpaper flour
Thanks to the one-time grinding technology and the absence of sifting, wallpaper flour retains important grain components that are absent in other types of flour:
- grain germ;
- flower shell of grain;
- aleurone layer.
Properties of wheat wallpaper flour
Whole grain wheat flour differs from first, second and third grade flour in the following properties:
- heterogeneity, unevenness of grains;
- higher concentration of fatty acids and dietary fiber;
- increased mineral content;
- contamination by microorganisms.
Application of wheat wallpaper flour
Homemade bread and healthy pastries are mainly prepared from this flour. Wheat wallpaper flour is also suitable for homemade pies, pancakes and pancakes. Products made from such flour have an appetizing yellowish tint.
Whole grain flour contains large particles, so the dough does not rise well with it. The bread is dense and remains low, giving it an unbaked feel.
Advice! To make homemade bread healthy and tasty, you can bake it from a mixture of high-quality and wallpaper flour, using the advantages of both types.
The benefits of wheat wallpaper flour
Thanks to the processing method, whole grain wheat flour has a number of useful properties:
- retains all the healing properties and biological value of whole wheat;
- contains dietary fiber, which is so scarce in the modern human diet;
- contains fiber that cleanses the body of waste and toxins, as well as supporting intestinal microflora;
- rich in B vitamins and youth vitamin E;
- rich in important minerals such as iron and zinc;
- suitable for people suffering from diabetes, atherosclerosis, obesity;
- increases life expectancy.
Harm of wheat wallpaper flour
Due to the minimal processing of wheat, the shells of wallpaper flour grains may contain heavy metals and microorganisms that can harm human microflora.
Grain particles that are too large in size can injure the mucous membrane of the stomach and intestines, especially for people suffering from diseases in this area.
Calorie content 312kcal
Proteins: 11.5g. (46 kcal)
Fat: 2.2g. (19.8 kcal)
Carbohydrates: 61.5g. (246 kcal)
Energy ratio (b|w|y): 14% | 6% | 78%
Source http://dom-eda.com/ingridient/item/pshenichnaja-obojnaja-muka.html
“Separating bran from flour is an unacceptable luxury. This is more harmful than beneficial for human nutrition.”
(German scientist Justus Liebig, 19th century)
White flour and all other refined foods are one of the worst achievements of progress, which slowly but surely condemns the human body to disease. Not so long ago, baking white bread was considered a victory in the food industry, but now everyone understands that this “victory” is killing people from the inside.
Flour and bread are staples in most people's diets. You and I can wait to buy a phone, or postpone repairs, but we buy bread every day. If you bake bread yourself, but also from premium flour, this is also harmful and leads to illness, destroying the body. White flour is starch, which, apart from empty calories, contains nothing nutritious or valuable.
WHY NUTRITIONISTS ARE AGAINST WHITE FLOUR:
- increases the level of bad cholesterol, which means it clogs blood vessels and increases blood pressure.
- High blood pressure can cause a stroke.
- thrombosis can cause a heart attack.
- high glycemic index, i.e. with long-term and constant consumption of white flour, you risk developing type 2 diabetes.
- dysbiosis, due to the lack of nutrition in white flour for the beneficial bacteria of our microflora.
WHAT ELSE CAN MANUFACTURERS ADD TO WHITE FLOUR:
- chlorine dioxide - E 926, an explosive inorganic compound of chlorine and oxygen.
- Potassium bromate - E 924, potassium salt, inorganic compound. Bread containing this additive is very “fluffy” and too white.
- benzoyl peroxide - E 928, in its pure form is a powerful carcinogen.
- alloxan - suppresses enzymes, causing many disturbances in the bodies of experimental animals.
If you have already decided to replace bread products made from refined flour with whole grains in your diet, it is still not easy to find such products in stores today. Basically, it is either premium rye flour, or even dyed premium wheat flour.
Bread products made from any whole grain flour cannot be as soft and spongy as the usual store-bought bread, so the ideal option is to bake homemade whole grain bread, because you will know exactly what you put in your bread. Any grain can be ground into flour, but the most valuable grain crops for our body are rye, oats and wheat. Let's take a closer look at them.
Contains vitamins B, C, E, D, P, H, calcium, iodine, selenium, copper, potassium, chromium. This flour contains all the benefits of wheat grain; it is the outer shell that is most valuable in its composition. Products made from such flour are good for the heart, blood, and digestion. Whole grain fiber cleanses the body. The very composition of such flour will provide the body with proteins and the right carbohydrates, which will help you stay healthy, slim, full of strength and energy, and full!
It contains ash, potassium, calcium, magnesium, sodium, phosphorus, iodine, iron, manganese, molybdenum, fluorine, copper, zinc, vitamins A, E, B, PP. Contains linoleic acid, which is not found in wheat flour - therefore rye wallpaper flour is more beneficial for the heart than wheat flour. Rye flour also has a beneficial effect on the nervous system, helps avoid depression, and has a general strengthening effect.
This is not the flour you eat with margarine in store-bought oatmeal cookies. For industrial baking, the highest grade of oat flour is also used. Of course, it is whole grain oat flour that contains a lot of “benefits”: essential amino acids (tyrosine, choline), calcium, phosphorus, rare silicon, enzymes, vitamins B, E, PP. I would like to note the presence of mucous substances - especially useful for digestion, as well as antioxidants. Whole grain oat flour is a dietary product that, thanks to easily digestible proteins and fiber, helps restore damaged tissues in our body. Products made from such flour are useful for diabetes, for the heart, for the nervous system, and for the liver. Oatmeal is an excellent choice for athletes because it contains a lot of fiber and easily digestible protein, which helps build muscle mass.
Now you know a lot about the benefits of whole grains. Your proper nutrition today is your healthy tomorrow! And no one will do this for you!
If you want to buy fresh whole grain flour at low prices, and also learn how to bake bread from it, visit the online health food store “House of Bread”.
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