Wheat flour, premium rich in vitamins and minerals such as: vitamin B1 - 11.3%, vitamin PP - 15%, silicon - 13.3%, cobalt - 16%, manganese - 28.5%, molybdenum - 17.9%
What is useful Wheat flour, premium
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
- Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
- Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
A complete guide to the most useful products you can see in the application
In wheat flour of the highest grade, unlike flour of a lower grade, the content of starch is high, there is practically no fat. Since it consists only of grains ground to small particles, there are few different vitamins in it. Gluten is approximately 28%, there are no particles of grain shells. It has a snow-white color, with an easily recognizable smell. Thus, the main advantages of premium flour are its excellent baking qualities.
Calorie content of premium wheat flour
The calorie content of premium wheat flour is 334 kcal per 100 grams of product.
The composition and useful properties of premium wheat flour
B vitamins are represented by B1 and B2. Also in wheat flour of the highest grade there is B9 and PP. There are quite a few vitamins E, A. Vitamins are not destroyed during cooking and perform the functions indicated by nature. They regulate the processes of recovery and affect the healing of the body (kalorizator). It also contains trace elements in trace amounts. For example, potassium, which together with sodium participates in impulse transmission in the nervous system, maintains the constancy of the composition of cell sap. Magnesium contained in wheat flour of the highest grade has a calming effect on the body. Phosphorus and sulfur are part of proteins. Chlorine is found in the juice of the stomach. Aluminum, molybdenum regulate the body's metabolic reactions.
Wheat flour of the highest grade in cooking
Premium flour is a favorite product of housewives. Baking is obtained from it soft, lush. It is it that is used for the preparation of dressings, sauces, pasta, various dough.
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Wheat flour - calories, composition and nutritional value
0 2 607 Bakery products
Wheat flour is made by grinding wheat grains. The taste of this product is pleasant, it has a high nutritional value. Flour is the basis for the preparation of all kinds of bakery products. It contains elements without which it would be impossible to bake bread. These are starch and gluten, which give the dough the necessary viscosity. In addition to bakery products, flour is used to prepare pasta, pies, pancakes, pancakes, confectionery and etc.
Flour contains a large amount of B, PP, H, E vitamins, and the chemical composition is rich in almost all minerals necessary for the normal development of the body:
- potassium, calcium, sodium, magnesium, iron, phosphorus;
- chlorine, aluminum, titanium, nickel, tin;
- iodine, copper, chromium, molybdenum, zinc, boron, selenium, etc.
I would like to note that there are practically no vitamins in the highest grades of flour, but low grades contain the whole complex of vitamins and microelements.
Flour from ancient times to today is one of the staple foods in every kitchen, from which the hostess can prepare many varieties of dishes. Flour of the first grade contains no more than 3-4% of the grain shell. This is the most beloved and widespread variety of the product. It is white with a yellowish tinge. It contains a third of gluten, it makes wonderful rich and not rich pastries that do not get stale for a long time.
Variety and types of flour
Wheat flour is divided into different varieties, according to the grinding size.
Wheat flour 1st grade 
This is the most common type of flour, from which housewives prepare many dishes and pastries. Flour of the first grade is white in color with a yellowish tint. This type of flour contains starch - 75%, protein - 15%, raw gluten - 30%, sugar - 2%, fat - 1%, fiber - 3%. The composition of this flour contains vitamins PP, H, B1, B12, B2, B9, and the mineral composition contains zinc, chlorine, magnesium, sodium, iron, sulfur.
100g of flour of the 1st grade contains:
- Water - 14.
- Proteins - 10.6.
- Fats - 1.3.
- Carbohydrates - 73.2.
- Kcal - 329.
Flour of the first grade is well suited for baking pancakes, pies, rolls, etc., but not very good for high-quality breads and confectionery products (high-grade flour is needed for these purposes).
Wheat flour 2nd grade 
The flour of this variety contains bran and crushed grain shells: gluten - 25%, starch - 70%, protein - 15%, sugar - 2%, fat - 2%, fiber - 0.7%. The color of this type of flour is from yellowish to gray and brown. Baking from this flour is fragrant, porous, but not lush. Gingerbread and cookies are made from it. Also, second-grade flour is suitable for pancakes, dumplings, dumplings and baking dietary bread with the addition of rye flour. Flour of the 2nd grade contains more vitamins and microelements. These are vitamins of groups B, H, E, A, and the chemical composition includes:
- magnesium, potassium, iron, sulfur, phosphorus;
- zinc, vanadium, manganese, molybdenum, copper, chromium, cobalt.
100g of flour of the 2nd grade contains:
- Water - 14.
- Proteins - 11.7.
- Fats - 1.8.
- Carbohydrates - 70.8.
- Kcal - 328.
Baking from flour of the 2nd grade is much healthier and richer in vitamins and microelements than flour of the 1st grade.
Wheat flour of the highest grade 
Favorite variety of housewives. Baking from it is lush, soft, tasty. It has more fat and almost no starch. The color of this type of flour is snow-white. Flour contains proteins - 10%, crude gluten - 28%, fiber - 0.15%, fat - 0.15%, sugar - 0.15%. There are fewer vitamins than in previous varieties: vitamins B1, B2, B9, PP, a little E and A. Microelements contain potassium, sodium, magnesium, phosphorus, sulfur, molybdenum, chlorine.
100g of premium flour contains:
- Water - 14.
- Proteins - 10.3.
- Fats - 0.9.
- Carbohydrates - 74.2.
- Kcal - 327.
Premium flour is ideal for culinary products, puff, sand and yeast dough.
Flour
It has a light cream color and a high percentage of gluten. Possesses high baking properties. This type of flour is used for yeast dough with a high content of sugar and fat (buns, Easter cakes). Products from this type of flour have poor porosity and quickly become stale.
Wheat flour
Coarse and heterogeneous in particle size. Flour contains raw gluten - 20%, has a high sugar-forming capacity and moisture capacity. This type of flour is used for baking table breads.
Benefit. The use of flour speeds up the metabolism, protects the cardiovascular system, stimulates the brain, stimulates the production of estrogen, helps to cure Alzheimer's disease, osteoporosis. The use of this product reduces the risk of gallstones.
Flour helps in the treatment of asthma, bronchitis, prevents the formation of free radicals. The ingredients that are part of the flour soften the inflammatory processes in the human body.
Harm. Flour is a high-calorie product, so its excessive consumption can cause obesity, high blood pressure and allergies.
Reasonable use of products based on flour will bring true pleasure in taste and aroma. After all, traditional tea drinking is never complete without flour-based products, and there are a lot of them: for all tastes and preferences.
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Wheat flour
3. Whole grain wheat flour obtained by grinding raw wheat grains and containing all the same components as the grain itself. It is most useful for the body, but at the same time unsuitable for the preparation of most flour products.
4. Peeled, which is obtained mainly from the outer shells of wheat grains. It is even coarser and healthier than whole grains, as its composition contains fewer carbohydrates, but more vitamins and fiber.
Due to the specifics of its production, wheat flour has a number of characteristics that determine its gastronomic and dietary properties.
Benefit and harm
An important parameter by which one or another type of wheat flour is evaluated is the gluten yield - the amount of special vegetable proteins that ensure the particles stick together during kneading and the density of the flour product. In high-grade flour, the gluten yield is high, in coarse grinding it is lower. For the human body, a high content of gluten is fraught with complication of digestion - it is due to it that flour products turn into a kind of paste in the stomach and intestines.
Further, flour is always high in calories. High-grade - more, coarse - less, but for obese people or those who suffer from diabetes, most flour products are contraindicated. Is that bread from peeled or whole grain flour may be of benefit to them.
But it is always a source of strength and energy. That is why bread is considered a symbol of fertility and wealth: it gives a person the necessary energy resources for an active life. And it is already in the power of the eater to diversify flour products with other products and make the common dish useful and valuable. Therefore, wheat flour is a great way to consume the calories necessary for life and movement, and sometimes treat yourself to great pastries.
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Wheat flour of the highest grade
Flour is the most important and important ingredient in any baking. It depends on its quality and variety how your cooking masterpiece. In order to choose the right wheat flour of the highest grade, it is very important to take into account its storage conditions, grinding quality and other indicators.
Variety and the nutritional value wheat flour is the main indicator of the quality of all its types. It is related to its output as a percentage, i.e. the amount of flour that the manufacturer receives from 100% grain. The higher the flour yield as a percentage, the lower the grade, the more coarse flour is obtained during production.
Premium flour is a soft white flour of fine grinding. Its output is small - 10 or 25% of the weight of the grain, it depends on the type of grinding.
Kinds
Wheat flour is a nutritious product that is obtained by grinding wheat grains.
The main differences between wheat flour varieties are the degree of grain cleaning from shells and the size of its grinding.
Flour of the highest grade is completely cleared of grain shells, which give bran, rich in vitamins, protein and cellulose. This is flour, consisting of a finely ground core of grains, in it the smallest mass fraction ash content (percentage of minerals), mineral impurities, fat and vitamins.
The composition of wheat flour of the highest grade
Chemical composition: starch - 79%, proteins - 12%, pentosans - 2%, fats - 0.8%, sugars - 1.8%, as well as vitamins - B1, B2, B6, PP, A, E, enzymes, dextrins.
Benefit
Products made from such flour are a source of strength and energy activity, since high-calorie baking gives a person the necessary resources for movement and, as a result, an active life. Therefore, wheat flour is a great way to consume the calories necessary for life and treat yourself to high-quality rich pastries.
Harm
- Premium wheat flour is not recommended by nutritionists for several reasons:
- High-grade flour has a high yield of gluten, which can complicate human digestion, since thanks to gluten, flour products can become something like a paste in the body.
- After the final processing of wheat by the manufacturer, the main component remains in it - starch, which does not benefit the body.
- To add value, flour is enriched with synthetic vitamins, which are absorbed much worse than natural ones.
- Flour is always high in calories.
- High-calorie flour is more high-calorie, therefore, for overweight, sedentary, or those people who monitor their weight, most flour products are contraindicated.
How to prepare and serve
Wheat flour is the most common in cooking, as it goes well with any animal or vegetable products.
The main application is baking of all varieties and types, from sweet dough to batter for fish and meat. Due to its qualities, baking from high-grade flour turns out to be airy and tasty, so it is suitable for almost any type of dough - yeast, shortbread, butter, puff.
How to choose
Choosing a good premium wheat flour depends on several factors:
- Humidity. It depends on the conditions of pre-sale storage and ideally is no more than 15%. Weight. Often manufacturers are cunning and at the price of a two-kilogram package they sell flour weighing, for example, 1.8 kg, and some do not weigh at all.
- Ash content. This indicator should be less than 0.55%.
- Gluten. She is responsible for quality. finished baking from this flour, for its volume and porosity. The amount of gluten in premium flour should be at least 24%.
Shelf life of wheat flour
Premium flour can be stored longer than other varieties. Optimal flour storage conditions in a clean and dry room without foreign odors (since flour has the ability to absorb them) at a temperature not warmer than + 18 ° C for 12 months.
But the shelf life of flour can be increased. To do this, you must first dry the wheat flour, spreading it in a thin layer on paper sheets. Then the flour is put into paper bags and cloth bags and left in a cool dark room. Thus, wheat flour can be stored for up to 10 years.
Use restrictions
In type 2 diabetes, the consumption of products made from premium wheat flour is maximally limited. This is due to its high calorie content.
Also, doctors advise pregnant and lactating women to refrain from high-grade flour products, as they can often cause increased gas formation.
Calories, kcal:
Proteins, g:
Carbohydrates, g:
Flour is called food product obtained from grains of cereals by grinding. Flour is produced from grains of various crops, most often wheat. There is also flour,. The latter varieties are not so common.
In the manufacture of flour, the grain is first cleaned from the shell, then ground. The central part of the grain contains carbohydrates. Gluten is the protein component of flour. Flour is a versatile product that allows you to diversify the human diet, has great potential for cooking delicious food. It is present in every home as a necessary product.
Wheat flour is made from grains, one of the most common cereal plants. Wheat flour is a powdery product with various grain sizes, it is white with shades of yellow or gray, depending on the degree of grinding. Wheat flour has a pleasant bread aroma, almost tasteless.
Wheat flour calories
The calorie content of wheat flour is 342 kcal per 100 grams of product.
Composition and useful properties of wheat flour
Wheat flour contains dietary fiber, which is most in wholemeal flour and. Fiber helps to normalize digestive processes and gently cleanse the walls of the intestines and stomach from toxins and toxins. The product is a carbohydrate, and may contain both simple carbohydrates() and complex (). Wheat flour is saturated, which are responsible for the activity of the nervous system and improve the condition of the skin, hair and nails (calorizator). The product also contains minerals: necessary for the normal functioning of the body.
Harm of wheat flour
Wheat flour contains, so people with gluten intolerance need to replace wheat flour with gluten-free counterparts. Wheat flour is a high-calorie product, overuse which can lead to weight gain.
Types and varieties of wheat flour
According to the degree of grinding, the following types of wheat flour are distinguished:
- coarse grinding- flour is made from whole grains, including bran and cell membranes, flour particles are quite large, contain dietary fiber;
- fine grinding- flour is produced only from the internal endosperm, the flour particles are small, the composition contains starch and gluten, there is practically no fiber.
By grade, flour is divided into:
- Krupchatka- small grains, produced from the endosperm of grains of special varieties of wheat, have a light cream color and high baking properties. It is used for making rich pastries, Easter cakes, etc.
- Top grade- very fine particles of endosperm (powder) white color, used in the production of baking and as a thickener in sauces;
- First grade- fine particles of fine grinding, white with a yellowish tint, suitable for non-baking pastries, making dough for noodles, dumplings and dumplings, sautéing, used mainly in the production of bread products;
- Second grade- grain shell particles, wholemeal flour with whiter large particles of white color with a grayish or yellowish tinge are added to the endosperm particles. Table varieties are baked from such flour. white bread and not sweet pastries, gingerbread, cookies;
- wallpaper- consists of crushed grain, including the bran shell. The particles are large, heterogeneous in size, contain the most protein and vitamins. It is used for the production of table breads that do not stale for a long time.
For more information about flour, see the video clip " Rye flour against wheat” telecast “Life is great!”.
Selection and storage of wheat flour
Depending on the goals and needs, flour of various varieties is chosen, but the selection rules are similar - the flour should be free to pour, not have lumps, musty and moldy smells. Store wheat flour in tightly closed glass or ceramic containers, in a cool place, according to the expiration date indicated on the package.
Wheat flour in cooking
At home, it is wheat flour that is most often used, pastries, pies, pancakes and pancakes, dough for dumplings are prepared from it, and flour is used as a breading for fish, meat and poultry, added to sauces, julienne, passivation.
For more information about wheat flour from 5 different manufacturers, see the video clip "Wheat Flour" of the TV show "Natural Selection".
Especially for
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When losing weight and diabetes, you need to completely abandon premium wheat flour due to the high calorie content of this product and the high content of starch in it. Low-calorie types are corn, spelled, buckwheat, rye and flax flour. From these types, you can prepare a variety of pastries, which in terms of taste are in no way inferior to products made from white wheat flour. Useful for weight loss is coconut and almond flour, because these products contain a lot of fiber and polyunsaturated fats, which speed up metabolism and are necessary for the normal functioning of the human body.
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Calorie table of different types of flour
Flour calories different types, nutritional value, proteins, fats, carbohydrates (BJU) are presented in the table:
| Type of flour | Calorie content (kcal per 100 grams) | BJU (g per 100 grams) |
|---|---|---|
| barley | 300 | 9/1/64 |
| oatmeal | 375 | 12/6/59 |
| coconut | 456 | 20/16/60 |
| Almond | 608 | 26/54,5/13,2 |
| soy | 384 | 45/11,5/22,4 |
| rye | 295 | 12/2/36 |
| Wheat premium | 339 | 11/1,4/70 |
| Whole wheat | 313 | 11/1,5/65 |
| Whole grain wheat | 303 | 13,4/1,6/58 |
| corn | 327 | 7/2/78 |
| Rice | 365 | 6/1,5/80 |
| Buckwheat | 349 | 13,8/1/72 |
| Linen | 271 | 36/10/6 |
| chickpea | 389 | 22,2/7/58,1 |
| Spelled | 288 | 10,5/1,2/54,5 |
| spelled | 149 | 12/0,7/24 |
| amaranth | 293 | 9/1,7/61,5 |
| pea | 293 | 21/2/48 |
| Pumpkin | 300 | 33/9/23 |
| bird cherry | 120 | 7,8/0/21 |
| Quinoa | 370 | 14/6/57 |
| Sesame | 468 | 46/12/31 |
| Peanut | 595 | 25/46/14 |
| Hemp | 293 | 30/8/24,8 |
The most low-calorie foods are bird cherry and spelled flour. The first is made from naturally dried (in the sun) bird cherry fruits and is a storehouse useful substances. It contains tannins, organic acids, sugars, antioxidants - flavonoids, vitamins C and P. From this product, you can prepare dietary confectionery and unsweetened pastries. Bird cherry flour does not contain fat and a low amount of carbohydrates.
Spelled is made from grain, which belongs to the wheat family, but the fats from it are absorbed by the body faster and the carbohydrates in spelled contain almost three times less than in ordinary ones. flour products from the highest grade.
Of all types of wheat flour, whole wheat flour is the healthiest because it contains the same vitamins and minerals found in wheat grains themselves. It can be used for baking bread, buns, and also used instead of premium flour when baking pancakes.
What flour is good for diabetics and losing weight?
| View | Useful action |
| rye | Contains lysine, which is involved in tissue regeneration processes |
| corn |
|
| Buckwheat | Normalizes blood sugar levels |
| soy | High-protein food that helps strengthen the skeletal system and muscle corset |
| amaranth | Contains the antioxidant squalene, which prevents the occurrence and development of cancer |
| oatmeal |
|
| Pumpkin | Promotes antioxidant activity of cells and lowers blood sugar levels |
| chickpea | It contains a lot of protein and satisfies the feeling of hunger for a long time, therefore, if you follow a diet for weight loss, you can cook pastries from such flour. |
| Linen | Helps to cleanse the body of toxins and toxins and promotes rapid weight loss |
| coconut |
|
| Almond | Especially useful for diabetics and people who are on a diet, because:
In order not to gain extra pounds, you can not abuse nut flour. Daily rate for an adult - 40-70 grams |
Wheat bran and whole wheat flour are also suitable for diet food.
What foods should be restricted?
Both people with diabetes and those who are losing weight should avoid high-grade wheat flour from the diet, as it contains a huge amount of starch and calories, which contribute to high blood sugar levels and weight gain.
The total calorie content of premium wheat flour per 100 grams is 335 kcal, including 100 g of the product contains:
- proteins - 10.7 g (42 kcal);
- fat - 1.2 g (14 kcal);
- carbohydrates - 70 g (279 kcal).
The vitamin composition of wheat flour is represented by choline, vitamin PP, vitamins H, E, B9, B6, B5, B2, B1.
A feature of premium wheat flour is a particle diameter of less than 40 microns. This product contains almost no fiber. Flour of the highest grade is airy, characterized by softness, but not useful for weight loss due to a large number calories.
Such a product is the worst excreted from the body, significantly inhibiting the work of the intestines and the digestive system.
For the preparation of flour dishes, it is important to know how much wheat flour is placed in certain containers. So, in 1 teaspoon 10 g of flour, one tablespoon contains 30 g of the product, and 1 cup - 155 g.
Good quality wheat flour is enough useful product. With its balanced use, the body is saturated with all the necessary vitamins, minerals, the work of the gastrointestinal tract is normalized.
Wheat flour is an effective tool for stimulating the formation of blood cells. In case of refusal of this product, the condition of the skin worsens, there are failures in the absorption of nutrients.
Wheat flour of the highest grade is an indispensable component of most flour dishes. This product is used for the preparation of sweet flour desserts, pies, pancakes, as well as "serious" food - chebureks, dumplings, pasta, of bread.
Harm of wheat flour
Speaking about the harm of wheat flour, one cannot fail to note its rather high calorie content. This product is indicated in very limited quantities for people with excess weight, diabetes, as it contains a lot of gluten - a vegetable protein that ensures flour particles stick together when kneading. In the stomach, gluten becomes something like a paste, interfering with the normal functioning of the digestive system.
Thus, the high calorie content of wheat flour and its saturation with gluten make this product quite harmful. If you cannot completely give up wheat flour, be sure to control the amount of it in your diet.
So that wheat flour dishes do not harm the figure, use the “1 tooth” principle, popular with Italians. The share of flour foods in the diet should not be more than 10 - 15%. In this case, you will always have a slim and taut waist.
Choosing high quality wheat flour
When choosing wheat flour of the highest grade, one should definitely pay attention to such product properties as ash content, moisture content and gluten content.
The optimum moisture content of wheat flour does not exceed 15%. The ash content should be at the level of 0.55%, and the saturation of the product with gluten should be at least 24%. With insufficient gluten content, you may encounter poor quality food made from flour.
When studying the composition, pay attention to the expiration date of wheat flour. Packed flour of the highest grade is stored for 12 months in a dry, clean place and at an ambient temperature of no more than 18 ° C.
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