Flour and its classification. Choose a unique type of product for an interesting and unusual dish! Flour is the product that is obtained after grinding grain products into powder.

In this case, it is possible to separate the bran or not. This product is different, both in classification and in the raw material from which it is prepared.

If we talk about flour from various raw materials, then it can differ in different properties, which requires a separate article. But now we will figure out what flour is, varieties, types, classification of different varieties, based on raw materials, as well as methods of obtaining it.

Grinding, what is it like?

Any product, regardless of the feedstock, is obtained different ways... So the flour at the exit is obtained with its own special characteristics. Today the food industry divides flour into the following types:

1. Fine grinding is obtained from grain, previously cleaned of bran, shells and aleurone layer. Wheat flour is then divided into grades and types;

2. Medium grinding retains the fiber with the shell of cereals. Of course, it is very useful for our body, but its use in cooking is limited. For example, it will not be easy for you to make homemade pasta or bakery products from it;

3. Coarse grinding (wallpaper flour) contains practically all those components present in the grain culture from which this product is made. This is the most useful product for the body, because it contains vitamins and minerals, as well as others useful material... Such flour has the form of crushed grain, which has not passed sifting. Only cereals are coarser than this product.

Another coarse product is called whole grain flour. In essence, these concepts are practically the same, but these terms are used in different cases. When we talk about wholemeal flour, we mean the type of product. Whole grain, on the other hand, speaks of a method of obtaining when the components of the grain are not removed.

Do you use a coarse-grained product in cooking to prepare a dish? Believe me, it will not only be tasty, but also healthy. For example, wallpaper corn flour can be used to make delicious pancakes... To do this, you need to take 2 tbsp. l. flour, egg, fat-free cottage cheese, about 60 g, a teaspoon of sugar and a little spices.

Mix all the ingredients, just add flour at the very end, the consistency should resemble thick caramel. Then just fry on vegetable oil like regular pancakes. You will definitely like this recipe.

Properties of flour, what can they be?

You can use general indicators used to evaluate any type of flour or special methods to determine the quality of a particular type and type of product. General quality indicators are:

- color, smell and taste;
- humidity and zoning;
- the type of grinding and the amount of impurity content;
- the amount of metal impurities and pest infestation;
- acidity;
- no crunch during chewing.

In the event that the torment for these organoleptic indicators did not pass the standard requirements, then she in Food Industry is not used, so no further evaluation can be made on this product.

Moisture is one of the most important indicators of flour quality. A product that is made from good quality grain, as well as stored in the right conditions, should have a humidity in the range of 13-15 percent.

In no case is the contamination of products with pests allowed in accordance with the current standards. But special indicators for determining the quality of flour are used in order to understand what consumer (that is, commercial and technological) properties it has.

The main indicators that characterize the baking properties of the product are the quality and quantity of the gluten content, the gas-forming and gas-retaining properties of flour.
It is impossible to bypass such an indicator as the type of flour - this is the most important classification category of products. The type of flour can be established only by aggregate indicators - grinding coarseness, ash content, organoleptic properties.

Flour varieties

Today, there are many types of flour. If you really try to describe them all, you will have to travel around the world. Have you been to some exotic country? Have you tried local dishes made from an unusual type of flour there? But in our country, various types of flour are used in cooking.

Wheat flour

The most popular, more than 70% of it is produced in our country when compared with other types of products.

There are several varieties of this type of product:

- grains;
- the highest grade;
- first grade;
- second grade;
- wallpaper flour.

Rye flour

Not as common as the one described above, but still quite popular. In ancient times, it was rye that dominated, because this culture was more widespread and popular in our country than wheat.

Corn flour

It is one of the young species, since it came to Europe only after America was discovered.

Buckwheat flour

The most popular is as dietary product, as well as in the countries of the East.

Oat flour

Used almost exclusively in cooking. Do you know interesting and unusual recipes from such a product?

Rice flour

It is very common in the countries of Southeast Asia and China. It is very nutritious, but it can cause vitamin deficiency or metabolic disorders.

Flaxseed flour

It is rather not a food product, but a medicinal one. It is very nutritious and especially healthy, but it is worth mentioning that the price is high. It has various prophylactic and medicinal properties.

Almond flour

It is widely used in cooking. It is a product obtained from ground nuts and is used to prepare pralines and marzipans.

Amaran flour

A very exotic variety of flour is Amaran, which is produced in South America or East Asia. Amaranth is an ancient vegetable culture, in our country it practically does not occur, only as an exception.

Bird cherry flour

Casseroles, pies, and muffins are made from it. But, it is worth saying that buns and even bread can be made from such flour. And now I will share with you a recipe on how to make flour at home from bird cherry. You are interested?

Then pick off the brushes of bird cherry berries and dry them in the oven at a temperature of 40-50 degrees. When they are dry, then separate only the berries from the twigs. Grind the berries in a coffee grinder or blender.

Pumpkin flour

It is very useful and is used mainly for the preparation of dietary meals.
Peanut flour is made from leftover peanuts that have been squeezed into butter. It is a gluten-free alternative to a wheat product.

It is used in cooking to enhance the flavor of a dish. Also, peanut flour is used to make sauce, bread, noodles, as well as bread.

Cedar flour

The most valuable product during the processing of pine nuts is pine flour. It has a light cedar aroma and whiteness, has a sweetish taste.

Hemp flour

It contains chlorophyll - it is an analogue of human hemoglobin, only plant. This product also contains fiber, it slows down the absorption of not only excess sugar, but also fat.

Sesame flour

Useful for our body, due to its mineral and vitamin composition, it also contains very a large number of calcium. It also helps in the treatment of gastrointestinal diseases, as well as cardiovascular problems.

Wheat germ flour

Possesses very useful properties... This is a unique product when you look at it chemical composition... There is a very large vitamin and mineral complex here.

Milk thistle flour

If we are talking about milk thistle seed meal, then we must say that this is an excellent tool that takes care of your liver. Indeed, it contains silymarin, which changes the cell membrane of the liver, which prevents harmful substances from destroying this organ. You can buy it in pharmacies and specialty stores or departments where seasonings are sold.

What kind of flour should you choose?

Of all types of flour, each culinary specialist or chef decides which type to buy for him and what to cook from such a product. If you don't know where to buy required product, then you can be advised to go to the Magazinmasla.ru website and choose a suitable product.

Here you will find only high quality and natural products. Even flours such as amaranth or bird cherry are sold here. So that shop is sure to be your favorite if you love baking and other culinary delights.

Wheat flour top grade included in the list of the most popular varieties among consumers. It stands out for its nutritional qualities. Due to the fact that flour is obtained by applying fine grinding, if you grind it with your fingers, the presence of grains is not felt at all. Flour of this kind is similar to powder or dust. Externally quality product stands out for its white color, although the presence of a pale beige shade is still allowed. Since there is little gluten in premium flour, baked goods made on its basis increase in size and acquire a fluffy consistency.

Beneficial features

The use of premium wheat flour is at a low level, since almost all substances important for the body contained in the grain are removed from it. Due to the presence of a large amount of starch, products made from such flour supply the body with energy. It contains a small amount of B vitamins, which are important for the normal functioning of the nervous system. Nutrients are not destroyed after heat treatment. Part wheat flour This variety includes potassium, which, together with sodium, ensures the transmission of impulses in the nervous system. It also contains magnesium, which is important for the heart muscle.

Cooking use

A large amount is prepared from this kind of wheat flour confectionery and different variants breads, for example, rolls, pastries, cakes, pies, etc. Such flour is ideal for making various types of dough, from which many different culinary masterpieces can be created. You can also prepare a large number of thick sauces and dressings on its basis.

The harm of premium wheat flour and contraindications

Premium wheat flour can be harmful to people, especially those who abuse products made with it, and this can lead to weight gain. You should be careful with such pastries also with diabetes mellitus.

As part of the rolling research of Roskachestvo, the quality and safety parameters of 25 samples of bakery wheat flour under the following trademarks were studied: Aladushkin, Aleika, French thing, Victoria, POROSHEK, Gosudarev AMBAR, Domashnyaya, Imperial recipe, LENTA, Lukhovitskaya, NASTYUSHA, O'KEY Ryazanochka, S. PUDOV, Sokolnicheskaya, One hundred recipes, Tomsk Mills, Extra, YUG RUSSIA, ARO, CLEVER, MAKFA, Myllyn Paras, NICE DAY. The sample included the most popular federal trade marks and a number of major regional brands. All products presented in the study were of domestic origin. The cost of samples (the study involved flour in packaging weighing 1 and 2 kg) ranged from 45 to 270 rubles per unit of goods at the time of purchase.

STANDARD OF THE RUSSIAN QUALITY SYSTEM

The standard of the Russian quality system is for the most part identical to the current GOST, but it sets more stringent requirements for the quality of raw gluten. In addition, consumer parameters were included in the increased standard, evaluating flour in terms of its main baking properties. Flour can be considered worthy of the Russian Quality Mark only if at least 500 cm 3 of bread (per 100 g of flour) is obtained from it, and the prepared product itself will meet the standard in its shape, color, and crumb elasticity. To assess the freshness of the product, an additional parameter for determining the acid number of fat was also introduced into the Roskachestvo standard.

All shades of white

Flour like any food product, should correspond to its main organoleptic characteristics. Both GOST and the standard of the Russian quality system put forward requirements for them. A high-quality product should have the taste characteristic of wheat flour, not contain foreign impurities, not be bitter and not have a musty smell. The current standards also determine the color palette of flour quite strictly: options from white to cream are allowed. In addition, high-quality flour should not "crunch", that is, contain foreign impurities. This crunch, as well as the musty smell, was not found in any of the studied samples. However, the color did not match the flour under the brand name OK. And in goods Home, One hundred recipes, S. PUDOV, YUG RUSSIA, CLEVER a foreign taste was noted - bitter, sour or long-lasting flour. All these products were marked as compliant with GOST, which in the end was not confirmed during laboratory tests, which means that the manufacturers misled the consumer by labeling the goods.

reference

In this fan study, samples of flour of the highest grade and extra grade took part. It is such a product that is in greatest demand among Russians. Flour of the first and second grades will also be investigated by Roskachestvo in the near future. The results of such independent laboratory tests will be published on the Roskachestvo portal.

Cleanliness is a guarantee of the highest grade

For many consumers, the quality of flour is directly related to its grade. There are several types of flour in total, and you can read about them in more detail. In general, the type of flour depends on how well it has been peeled from the grain in production. The higher the grade, the less residues of such shells should be in the flour. Their amount in the product is determined by laboratory study of the ash content parameter. To do this, the flour is burned in ovens, and then the amount of unburned minerals in the residue is examined.

Another parameter by which the grade of flour is determined in laboratory conditions is the study of its whiteness. Flour of the highest grade is more refined, it contains fewer shells of grain, which can give the product a dark shade.

The standard of the Russian quality system for the parameters of whiteness and ash content of flour established requirements that are identical to the requirements of GOST for premium flour. It is gratifying that all products presented in the study were able to meet the highest standards for these indicators.

reference

It is important to note that the ash content in the first grade flour is always higher, which means that it will be more useful. The fact is that the maximum cleaning of the grains for the manufacture of premium flour deprives it of a large amount of important substances for humans: potassium, magnesium, phosphorus, etc. However, a product made from first grade flour will not be as fluffy as from premium flour.

Glues or does not glue

Gluten, or gluten, is found in every spikelet of wheat and is a sticky elastic mass. Despite the rare individual intolerance to this substance and the modern fashion for gluten-free products, it should be understood that gluten contains a large amount of amino acids, carbohydrates and vitamins. In general, the amount of gluten is one of the defining parameters that characterize the quality of wheat grains and, in the future, the baking properties of flour. Baking made from flour rich in high-quality gluten will be more airy, voluminous, porous, fluffy. The correct gluten has a positive effect on the rise of the dough and ultimately on the finished product. Both GOST and the standard of the Russian quality system require that the amount of gluten in premium flour be at least 28% of the total volume of the product. However, its quality also plays an equally important role in the final product. That is why the increased Roskachestvo standard has tightened this parameter in comparison with the current GOST. All manufacturers were able to provide the proper amount of gluten in the product, and high quality corresponding to the increased standard was noted in 14 products.

reference

The parameter that determines the freshness of flour is the acid number of the fat. The high fat content of flour has a negative effect on its shelf life. Such a product quickly becomes rancid, it develops an unpleasant taste and smell. As with the peroxide number, which determines the freshness of sunflower oil, the acid number inevitably increases with the shelf life of the product. It is interesting that the current technical regulations and GOSTs do not impose any requirements on flour for the acid number of fat. However, such an important requirement for this parameter was included in the standard of the Russian quality system. All tested products were able to meet the raised standard.

Free fall

The dough made from quality flour should be thick enough. A special enzyme, namely alpha-amylase, is responsible for this property of flour. The activity of this enzyme is determined by the so-called fall parameter, and this name has a well-founded etymology. To study this characteristic, flour is added to the liquid and, with the help of special mechanics and devices, the speed of free fall of a special ball is set, which is thrown into the resulting jelly-like mass. The faster it falls, the higher the likelihood that the flour is of insufficient quality. The requirements for the fall parameter in the standard of the Russian quality system were significantly toughened in comparison with the current GOST. And nevertheless, most of the goods were able to meet them - 21 samples out of 25.

The drop parameter is also closely related to the characteristic of the mass fraction of moisture in the product. Flour, while odd as it may sound, must contain liquid. Moreover, if there is a lot of it, the flour will lose its taste properties and will be susceptible to various diseases, and if the flour is too dry, then the alpha-amylase enzyme will not work. That is, the falling number will decrease, which means that the flour will lose its binding properties. The optimum moisture balance was noted in each product tested.

reference

Each of the presented samples was, among other things, studied for the content of toxic elements (cadmium, lead, arsenic, mercury), pesticides (HCH, DDT and its metabolites, organomercury pesticides), various types of mold and grain dressing agents. The results of laboratory tests confirmed that none of the specified parameters exceeded the mandatory standards.

No entry for pests

Nevertheless, a number of samples were contaminated with the pathogens of the so-called potato disease. The potato stick spores that provoke it can withstand temperatures up to 130 degrees, and therefore easily pass into the final product from flour. The disease makes the crumb of bread soft, moist and sticky. You can read about how the infection of bread with pathogens of potato disease affects human health. In laboratory tests, an increased amount of spores of potato sticks was found in flour Imperial recipe, Lukhovitskaya, NICE DAY. Despite the fact that causative agents of potato disease are contained in almost any flour, the detection of their high concentration is a violation of the basic requirements of the Technical Regulations of the Customs Union 021/2011 "On food safety".

Lush and beautiful

The standard of the Russian quality system, in contrast to other existing standards, considers flour primarily as the main ingredient for baking. That is why he included seven additional parameters that determine the most important properties of flour in baking.

According to the Roskachestvo standard, premium flour, in order to qualify for the Russian Quality Mark, must provide a certain volumetric yield of bread (500 cm 3 of bread per 100 g of flour), and the product baked according to the method established by GOST must have a corresponding correct shape that is not lost neither before nor after its preparation. The standards also apply to the bread crust - it should be smooth, Brown color with small shades in the palette. The crumb, in turn, should be white and elastic.

It is important to understand

The bread baked from each presented product was made in absolutely identical conditions, using identical ingredients, using the same technology, in an oven equipped with all the necessary modern control equipment. These studies were carried out in a specialized laboratory accredited to carry out such an examination.

As a result, only nine flour samples turned out to be the "standard" bread, and it was this flour that could be called the best flour for bread. In respect of sixteen products, deviations from the forms established by the Roskachestvo standard were recorded.

Wheat flour of the highest grade is especially popular with many housewives. Why does this happen and what is special about this product? This needs to be dealt with in more detail.

Main raw material

It's no secret that the type of flour depends on the grain from which it is made. This can be rice, oats, buckwheat, peas, soybeans, rye or wheat.

In addition, the same flour can be subdivided into different types depending on the intended purpose. Thus, a wheat product can be used for the production of bakery products and pasta. Hence, accordingly, its name. The most common type is considered to be bakery wheat flour, since it is from this flour that all baked goods in the country are mainly produced. In addition, there is a division into 6 grades, depending on the quality of grinding and the presence of shell residues in the final product. Each of them has its own field of application, but the most widespread is wheat flour of the highest grade. It is she who is the main raw material, from which in numerous factories and bakeries they make appetizing pastries and others. For baking at home, bakery wheat flour of the highest grade is also best suited.

Useful product

Sometimes, when shopping, people make a choice unconsciously, acting only on the advice of friends or the recommendations of sellers. This should not be the case with food. A person must have a complete understanding of the selected product. Only then can a decision be made. Baking wheat flour of the highest grade is the choice of most housewives. Firstly, the dough from it grows well in volume. And, secondly, the baking turns out to be lush and does not lose its shape for a long time. But that's not all the pluses. In addition to excellent baking properties, such flour has enough high calorie content... 100 grams of the product made from it contains about 334 kilocalories. In addition, it contains the richest supply of vitamins. Among them: A, PP, E and several representatives of group B (B1, B2 and B9). During the baking process, they are not destroyed, but completely pass into the finished product. Microelements also play an important role: magnesium has a general calming effect, potassium and sodium also normalize the functioning of the nervous system, chlorine determines the composition of gastric juice, and sulfur and phosphorus are involved in protein synthesis.

State standard

For each type and grade of flour produced in our country, the state has established a certain standard. It includes a list of the main indicators that the manufactured product must comply with. Also, with its help, manufacturing enterprises determine the suitability of the raw materials used. On the territory of Russia, GOST R 52189-2003 is valid for the product "Wheat flour".

It was put into effect in December 2003 by a separate resolution of the State Standard of our country No. 420-st. This document contains all the characteristics and distinctive features of flour made from wheat grains. It contains information about the general classification and technical requirements, as well as acceptance rules, control methods, storage and transportation methods. All data in the document "Wheat flour" GOST R 52189-2003 are summarized in tables, with the help of which, at the right time, you can always find the answer to your question. In addition, this GOST contains references to other standards, norms and rules that may have at least something to do with flour.

Finished products

Particularly noteworthy is the look of each finished product made from wheat flour. It is always distinguished by a large volume, a porous crumb structure, delicate taste and a wonderful peculiar scent. The baking properties of each individual variety depend on certain indicators. Chief among them is the content defined under the general name "gluten". It makes the product more elastic, which helps it maintain its volume. In addition, all products made from wheat flour have a characteristic pale cream color. This is their main difference. Wheat flour is usually used for baking:

• bread:
• bakery products (cakes, loaves, braids):
• baking.

The latter differs in that its recipe contains sugar and fat in the amount of 14 percent. It can also include all sorts of pies, flat cakes, puff products, as well as small and large piece buns. For baking most of them, flour of the highest grade is mainly used.

Different kinds

Currently known about 27 different varieties wheat. These are mainly soft varieties that are suitable for baking. Considering that the type of flour is determined by the grain raw materials from which it was obtained, we can conclude about the amount and variety of this product.

Hence, it is clear that the types of wheat flour partly determine the direction of its use. Sometimes this product is subdivided according to its gluten and other protein content. This leads to a change in the properties of not only the flour itself, but also those products that are baked from it. For example, it can be strong, medium and weak. The baking properties of flour, which will be made from it, already depend on this. In addition, a wide variety of mixtures are used for the production of some products. It also makes it possible to influence certain indicators. They can be regulated or created purposefully. Such ideas are now widely used by specialists around the world.

Of course, you can carefully read the composition (if specified). Examine the expiration date: they say the same experienced housewives, what best flour- the one that was made a week or at least a month ago. But by and large, these two parameters do not guarantee successful pies. Flour from the same manufacturer, with the same name, can be different. At the exit, the quality will depend on how the flour was ground, and on what it was transported in, where it was stored. In one store, the batch will lie in a dry room on wooden pallets, in another - on the floor in a damp basement, and now someone will get airy flour, crumbly, and someone with lumps. To figure out whether you were lucky this time or not, it will only work at home. After…

✓ Open the package and carefully look at its contents. Flour of the highest grade (this is what our today's expertise is devoted to) - snow-white or with a cream shade, there are no lumps or impurities in it.

✓ Smell the flour. Proper flour smells like endless fields, free wind and bottomless sky with cloud feathers. And the wrong one - a musty basement ...
In general, if it has deteriorated, you will definitely feel it. Flour, by the way, easily absorbs odors. Therefore, if it was stored or transported with something wrong, you will also unmistakably determine that.

✓ Touch. The good-quality flour is dry and silky to the touch. It sticks to your hands, and if you squeeze it with your fingers, it crunches melodiously.

✓ Try it. To taste, the correct flour is almost bland or slightly sweetish, without a bitter or sour aftertaste. If it crunches on the teeth, there is sand or other mineral impurities in the flour - they come from poorly refined grains, which, of course, is unacceptable.

Important indicators

In laboratories, in order to determine the quality of flour, it is not only sniffed and touched, but also passed through devices and sifted. As a result, such parameters are added to taste and smell as ...

1. Moisture content. If this figure is too high, the flour can quickly deteriorate. Ideally, humidity should not exceed 15%.

2. Coarseness of grinding. Fine flour absorbs moisture faster, which means that the dough mixes and fits faster.

3. Falling number (NP). Knowing it, you can predict how the bread crumb will turn out. If the emergency is less than 250 seconds, the crumb will stick together, and the bun itself will turn out to be low. In case of emergency for about 250 seconds, the crumb, if you press on it with your finger, will quickly restore its shape. But with an emergency of about 400 seconds, it will be dense, and the bun will be firm and, moreover, with an unimportant taste.

4. Mass fraction of gluten. The higher the grade of flour, the more gluten it contains and the more magnificent the baked goods are. In premium flour, gluten is 28% or more, in general-purpose flour - about 23%, and buns made from it are not so airy (although this flour is healthier).

Five varieties of wheat flour

Krupchatka. It is produced from special varieties of wheat and has a large particle size. Rich in gluten, suitable for baking cakes and pastries. But the uncooked yeast dough made from such flour does not suit well, besides, the bread quickly turns stale.

Flour of the highest grade. Has the finest grind and the whitest color. It has a very low percentage of gluten. Used as a thickener in sauces, and is also suitable for puff, shortbread and yeast dough... Ideal for baking bread.

First grade flour. Compared to premium flour, it contains more sugars and fiber. Suitable for uncooked pastries - rolls, pies, pancakes. Products from it do not stale longer.

Flour of the second grade. Contains up to 10% of grain shell particles. Suitable for baking table types of bread and uncomfortable flour products... It is often mixed with rye flour.

Wallpaper flour. It has the coarsest grind and is made up of all parts of the grain, which is why it is commonly referred to as whole grain. For obesity, diabetes and heart disease, doctors advise eating bread from just such flour.

How it all began

The very first device for making flour was a grain grater - a primitive mechanism of two stones, between which grains were ground. The first mills appeared 3-4 thousand years ago. At first, they were rotated by slaves and pets, then they began to use the energy of water and wind. In the 18th century, Scottish mechanic James Watt "crossed" the mill with the steam engine he invented. In 1822, Mark Miller from Warsaw made a fundamentally new flour mill, replacing stone millstones with light rollers - hollow metal drums, between which the grains were ground into flour. This technology is still used today.

A word to an expert

Tatyana ANOKHINA, head of the test center of the SEAC "SOEKS" of the Chamber of Commerce and Industry of the Russian Federation.

Wheat flour of the highest grade is the “poorest” one. It is extremely low in protein, vitamins and minerals. But she is the most popular, and only from her are obtained lush biscuits and delicious buns. Six samples of such flour have been tested in our laboratory. In terms of safety indicators, they all meet the requirements technical regulations Customs Union TR CU 021/2011 "On food safety", all meet the requirements of GOST R 52189-2003 "Wheat flour. General technical conditions ". We did not find any foreign impurities or GMOs of plant origin in them. It was extremely difficult to choose the winners: the subjects were very worthy. We were able to determine the first, second and third places only when we summed up the best indicators. As a result, the gold went to Makfa flour, silver to Sokolnicheskaya, and bronze to Nordic, largely due to the fact that this flour is made from organic grain.

Text by Evgeny Danilov

Test: wheat flour *

JSC "Melkombinat in Sokolniki", Moscow	JSC "MAKFA", Chelyabinsk region	OJSC "Lukhovitsky flour mill", Moscow region	ZLAK Combine of Bread Products, Chelyabinsk Region	JSC "Petersburg Mill Plant", St. Petersburg	Finland
12 months	12 months	6 months	12 months	12 months	12 months
Not detected	Not detected	Not detected	Not detected	Not detected	Not detected
55	58	56	54	54	55
10,6	11,3	11,6	10,9	14	11
30	33	28	28	30	28
318	524	413	397	394	396
1	0,5	0,9	1,5	3,5	2,2
Sokolnicheskaya will be stored longer than competitors - it contains very little moisture. Add to this the excellent grind and the best falling number (it affects the quality of the future crumb), and it turns out that this contestant today is one of the best.	This flour is the leader of today's competition. Moreover, it is the leader in several indicators at once: whiteness, grind size, gluten content. Baking from it will turn out soft and fluffy. Congratulations to the winner!	The shorter the shelf life, the better. This rule does not apply to flour. It is usually stored for a year. Lukhovitskaya is slightly inferior in terms of indicators to most of the competitors - perhaps that is why the manufacturer has reduced its shelf life.	The grinding coarseness and moisture content of this flour are at a height, but the rest of the indicators are average. Before us is such a classic middle peasant. For such a price - quite a satisfactory result.	This flour has the largest grind, which means that the dough from it will ripen longer. The moisture content is also quite high. But this does not mean at all that this flour is of poor quality. All her indicators are within the normal range.	It's nice that this flour is organic (hence such a high price). You can eat homemade buns and think that they are healthier than those that Aunt Klava's neighbor has. Perhaps, this contestant is no different from the others. All indicators are average.

* Thank you for your help in conducting the SEAC "SOEKS" test

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Modern technology for making flour means that the grain is first ground and then sieved through a sieve.

The finer the grinding, the more "ballast substances" can be weeded out.

The most "pure", in this sense, flour - flour of the highest grades.

Fine grinding allows you to filter out absolutely all "impurities", including the flower coat and grain germ (vitamins, unsaturated fatty acids, minerals, etc.), including fiber, leaving only pure starch (carbohydrates).

The nutritional value of such flour (the amount of kcal) is really very high. But from the point of view of the biological value of the product, it is a carbohydrate "dummy".

In such flour, nothing useful and necessary for the body remains. He cannot create new cells from carbohydrates, for this he needs all the variety of macro- and microelements laid down in a whole grain by nature.

MODERN FLOUR VARIETIES

Today, modern industry offers 5 varieties of wheat flour:

• grains,
• premium flour,
• flour of the first grade,
• flour of the second grade,
• wallpaper

and two varieties of rye flour:

• sown
• peeled.

All these varieties, both in the past and in the present, differ from each other in the size of grinding and the ratio of the peripheral parts of the grain (shells and embryo) and flour grain (endosperm).

Wheat flour varieties differ from one another in yield (the amount of flour obtained from 100 kg of grain), color, ash content, varying degrees of grinding (particle size), the content of bran particles, and the amount of gluten.

According to the percentage yield of flour when grinding grain, flour varieties are divided into:

• grit 10% (only 10% of the total amount of grain in a volume of 100 kg is obtained),
• premium grade (25-30%),
• first grade (72%),
• second grade (85%) and
• wallpaper (about 93-96%).

The higher the flour yield, the lower the grade.

Krupchatka- consists of homogeneous small grains of light cream color, which are particles of endosperm (grains) with a size of 0.3-0.4 mm, does not contain shells and soft powdery particles.

There is almost no bran in it. It is rich in gluten and has high baking properties. Grit is produced from special varieties of wheat and is distinguished by the larger size of individual particles.

It is advisable to use this flour for such products as cakes, pastries, etc. For unsuitable yeast dough, grit is of little use, since the dough from it is poorly suited, and the finished products have poor porosity and quickly stale.

Flour of the highest grade- consists of finely ground (0.1-0.2 mm) particles of endosperm, mainly inner layers.

It differs from grains in that grains are not felt between the fingers when rubbed.

Its color is white with a slightly creamy shade. Premium flour contains a very low percentage of gluten. The best category of the highest grade is called "extra". Often used as a thickener in sauces and also suitable for baking.

This type of flour is most common in the manufacture of the highest grades of flour products. Wheat flour of the highest grade has good baking properties, products from it have a good volume and fine developed porosity.

First grade flour- soft to the touch, finely ground, white with a slightly yellowish tinge. Flour of the first grade has a sufficiently high content of gluten, which makes the dough from it elastic, and the finished products are of good shape, large volume, pleasant taste and aroma.

First grade flour is good for uncooked baked goods.(rolls, pies, pancakes, pancakes, sautéing, national types of noodles, etc.), and for baking various bread products... Finished products from it stale more slowly.

Second grade flour- consists of particles of crushed endosperm and 8-12% of the mass of flour of crushed shells. Flour of the 2nd grade is larger than the flour of the 1st grade. Particle sizes 0.2-0.4 mm. The color is noticeably darker due to the high content of the peripheral parts of the grain - usually white with a yellowish or grayish tint. It is white in color with a noticeable yellowish or brown tint, contains up to 8% bran, it is much darker than the first-class. It can be light and dark.

Such flour is better in terms of baking qualities - baked goods from it are fluffy, with a porous crumb. Mainly used for baking table varieties white bread and uncomfortable flour products. It is often mixed with rye flour. This flour is used in the manufacture of some confectionery products (gingerbread and cookies).

Wallpaper flour (wholemeal flour)- is obtained by grinding the whole grain.

The flour yield is 96%. The flour is coarser, the particles are less uniform in size.

It is produced from all types of soft wheat varieties, it contains 2 times more bran than flour of the 2nd grade, color with a brown tint. V wallpaper flour the content of bran particles is the highest.

In terms of its baking properties, it is inferior to varietal wheat flour, but has a higher nutritional value.

The shells of grain contain protein substances, vitamins of groups B and E, mineral salts of calcium, phosphorus, iron, magnesium. The kernel of the grain is rich in starch and contains significantly less protein and other nutrients than its peripheral layers. Therefore, flour made from whole grain or with the addition of finely ground bran in its own nutritional value significantly outperform high-grade flour.

Wallpaper flour used mainly for baking table breads, and rarely used in cooking.

Coarse wallpaper flour is the largest flour grinding. Accordingly, the wallpaper flour is sifted through a coarse sieve.

During wallpaper grinding, absolutely all components of the grain remain in the flour. This is the flower shell of the grain, and the aleurone layer, and the grain embryo. Accordingly, wallpaper flour retains all the biological value of whole grain, and all of its healing qualities for the human body.

Flour is fine and coarse.

Wholemeal flour- whole grain flour. With coarse grinding, almost all the grain is ground into flour, which consists of large particles, contains cell membranes, bran (2nd grade wheat, wallpaper).

Fine flour- This is flour from the endosperm, i.e. the inner part of the grain. When finely ground, white flour, tender, consists of small particles of grain, the outer layers of which are removed (wheat 1st grade, premium grade). It contains mostly starch and gluten and is practically free of fiber.

The finer the grinding and the higher the grade of flour, the less proteins and especially minerals, vitamins, and more starch in it. As for the terminology, the coarsely ground grain is called meal, and the finer grain is called flour.

The flour obtained during a single grinding can be called "whole grain" (since all parts (100%) of the whole grain: fruit and seed coat, embryo, endosperm particles, etc. remain in the flour). However, until recently, it was better known under the names "fodder" or "fodder".

It is worth noting that flour, ground in a mortar, in a coffee grinder or on the rollers of the grinding system at a mill, will differ greatly from each other, and their baking properties will also differ.

P.S. And remember, just by changing our consumption - together we are changing the world! © econet

Choosing flour is not easy. Which one to prefer? Finely ground, but without nutrients, or peeled, coarse, but very useful. It turns out that it all depends on what you are going to bake: sweet rolls or pancakes.

Which variety is better?

Higher. It would seem that this variety should be the best. However, for those who are thinking about nutritional value flour, yeah and oh taste also - it is not at all so. The fact is that the premium flour, of course, is distinguished by the finest grinding, but in fact it is completely not useful, and even harmful, since it is made mainly from that part of the grain where there are very few vitamins, and there is a lot of starch, from endosperm.

This flour is good for butter sweet pastries: rolls, pastries, cakes.

First. The grind is slightly coarser than the premium grade. The flour of the first grade also contains a small amount of crushed grain hulls, which already contain useful substances and vitamins.
This flour is used for savory baked goods, pies and kulebyak.

Second. The grind is even coarser and more hulls are used. This flour is rough, grayish or creamy. Best of all, pancakes, pancakes, waffles, dumplings are obtained from it. Buns and other similar baked goods usually do not work without the addition of flour of higher grades, since flour gives a rather coarse, quickly stale dough.

Wallpaper. This is what we call whole grain flour... It contains both the germ and the shell of the grain - the most useful parts. But its disadvantage is that without the addition of finer flour, baking will not work out of it, the buns will be too tough.

Storage period

High-quality flour without preservatives - no more than six months. If a longer period is indicated on the package, this is a reason to be wary. Perhaps "chemistry" was added to the flour.

Appearance

Colour. White with a cream shade. If, when a drop of water is added to a small amount of flour, the color does not change, then you have come across a high-quality product, if it turns reddish, then bran was added to the flour, bluish - the wheat was unripe.

To the touch. If you squeeze good flour, it should crunch a little. If the lump did not crumble after compression, it means that the flour is damp.

Smell. Flour should not smell like rotten and musty. Another bad sign: the aroma of sour dough.

Taste. Good flour tastes sweet and pleasant. Also, the flour should not crunch on the teeth, this indicates the presence of impurities.

Marking

Look for the PCT badge and "Voluntary Certification" on the packaging. This means that the manufacturer has passed the test, and the flour does not contain harmful impurities. There is also an inscription "ecological product" - this is the same voluntary and thorough check.

Package

Only paper bag... The point is that paper allows flour to breathe, and free, breathable flour will live much longer. Plastic packaging is death to flour.

How to store

• so that insects do not start in the flour, you need to put two cloves of garlic in the bag.
• a few bay leaves will protect the flour from moisture, they will absorb excess water if you put them next to it.
• do not buy flour in stock and always check the shelf life.

In addition to wheat

Buckwheat. A very popular flour in Russian cuisine. But it is imperative to add wheat to it, otherwise all products will fall apart: there is absolutely no stickiness in buckwheat flour. But it contains vitamins of group B and a lot of vitamin PP, as well as fluorine, copper and potassium.

Corn. It is used in many national dishes, without it you will not get hominy and polenta. Often cakes and bread are baked from it. Corn flour- a good remedy for anemia, stimulates bile secretion and intestinal peristalsis, helps to normalize blood circulation, strengthen the cardiovascular system, slow down the aging process. It removes fat accumulations from the body.

Chickpea. As well as flaxseed flour, has good sticky properties, making it ideal for egg-free baking. Chickpea flour is a good source of potassium, calcium, zinc and protein. It contains a lot of soluble dietary fiber, the so-called complex carbohydrates that our body needs for health.

Millet. As in buckwheat flour, there is little gluten. But there are many benefits: vitamins of group B and vitamin PP strengthen the nervous system, stimulate memory, and fluoride, magnesium, iron, calcium strengthen bones and teeth, make shiny hair and restore normal metabolism.