Wheat flour is often used in the preparation of various dishes. Many people are interested in the question of the varieties of this flour, as well as how varieties differ among themselves, and its beneficial properties. You will learn about all this from the article.

Wheat flour description

Wheat flour is made by grinding wheat. With its help, you can cook various desserts, sauces, pasta, bread. It has a sufficient amount of mineral and nutrients that the body needs.

Varieties

There are several types of flour. Each of them is distinguished by its application, as well as the method of grinding.

Important! Any variety should be sieved before being added to baking. This will allow to separate from it. specks that have fallen into the bag.

Top grade

Flour of this grade is made from the central part of the grain. It is very small and is completely cleared of grain shells. It contains the smallest amount of fat, is rich in vitamins, cellulose. Suitable for baking, baking, can be used as a thickener for sauces, pasta.

It is also recommended to use such a product in various types of dough - yeast, puff: the baked goods are airy and tasty due to the fine grinding of the highest grade.

First grade

A first-class product is more coarse, but at the same time it contains a little more nutrients than in the highest grade. It can be used in inedible pastries and for making bread.

Second grade

A second-rate variety is necessary to maintain the balance of minerals in the body. It is recommended for use by those people who follow their figure. It is often used for making dumplings, dumplings and waffles.

Did you know? In the world there are about 600 different forms of pasta made from different varieties of flour.

Whole grain

Obtained by grinding crude wheat grains. Such a product is considered the most beneficial for the human body. Suitable for making bread and bakery products.

Grains

Krupchatka, or krupichty flour is the smallest among other varieties. It is obtained by grinding and sieving through a fine sieve. She is a white shade. Suitable for making buns, cookies. Includes a large amount of gluten. Almost no bran in its composition.

Wallpaper

Contains a large number of bran. It is obtained by grinding soft wheat varieties. Color is light brown. It is recommended to use for the preparation of pancakes, pancakes. It is not suitable for bread: due to the high content of bran, the dough does not rise, but rather settles, the products are poorly baked and remain moist inside.

Chemical composition and nutritional value

Each type of flour has its own chemical composition, as well as different nutritional values:

Beneficial features

Wheat flour has many advantages. Due to the fact that it contains a large amount of vitamin B, it affects the growth of hair, nails, the external condition of the skin. Using moderately bakery products, you can saturate the body with the necessary micro and macro elements.

Application in cosmetology

Quite often in cosmetology the considered wheat product is used. Thanks to its positive qualities, it improves blood flow to the skin.

For oily skin suitable protein, whipped with flour to a homogeneous slurry. This mask can be used once a week.

For dry skin you need to mix warm milk with flour. Instead of milk, you can take fresh liquid sour cream.

Wheat bran can be used to soothe irritated skin. For this, 1 tbsp. l pour a glass of hot water and let it brew. Such an infusion will make the skin soft, moisturized and reduce inflammation.

How to choose and store wheat flour

The color of the described product must be uniform, characteristic of each variety. There should not be a sour smell. If it is rubbed between the fingers, then it should crumble and creak, not be taken by lumps.

Important! Unscrupulous sellers can add lime to flour, so you should check it in a simple way: sprinkle with lemon juice. If she begins to "hiss", then it is better not to use it.

The shelf life of flour is 6 months from the date of its production. The place to store the product should be chosen without direct sunlight, dry. The temperature in the room should not exceed + 18 ° C. If temperature standards are not met, then the shelf life is reduced. If storage was at 0 ° C, then it can be used for two years.

It is advisable to use bags or paper bags for storage: such containers will not allow the product to “suffocate”, it will not become wet.

Limitations and Potential Harm

The whole grain variety is not recommended for people who have problems with the gastrointestinal tract, obesity and cholecystitis. The wheat product contains gluten, so if you are intolerant, you should exclude it from your diet. You should also limit the use of foods cooked with flour to people who suffer from type 2 diabetes. It is harmful to consume bakery products in large quantities to women in position, as the formation of gases increases.

Did you know? In Spain there is a holiday called “Simpleton Day”. On this day, people throw eggs and flour at each other, which annually takes about 6 tons.

How can I replace the product

An excellent substitute for the usual wheat flour will be cereals: buckwheat, oatmeal. You can also take a replacement chickpea or coconut variety.

Oatmeal or buckwheat should be beaten in a blender - thereby you will get not only a replacement for wheat flour, but also a great option for healthy nutrition. The chickpea variety contains a large amount of vitamins, as well as protein, which brings many benefits. This option is especially suitable for vegetarians and vegans.

Coconut product also does not lag behind chickpeas in terms of nutrients. It is suitable for people who are gluten intolerant. When cooking it goes the minimum amount, since such a variety absorbs quite a lot of moisture.

Wheat flour is a rather useful product, but it should be used with caution. In addition to the beneficial substances that it carries in itself, there are also limitations. It is important to choose the right quality product when buying, so as not to harm your body.