Wheat is, without exaggeration, the most important cereal crop for humanity. It is grown on almost all continents, and dishes from this product or with its use are in the cuisine of every nation in the world. In some dishes, grains are used whole or crushed, but most often they are finely ground. What are the varieties, properties and calorie content of wheat flour? Is this product useful or not? Let's get it right.
Flour variety
Different grades are distinguished depending on the grains used, roughness of grinding and processing methods. There are a lot of them, and they vary slightly in different countries. But there are basic ones that are found almost everywhere:
1. Premium wheat flour . It is most often used for the preparation of a variety of pastries, bread, pasta, both on an industrial scale and at home. Such flour is very finely ground, beautiful white color and almost does not contain starch. Baking from it turns out to be very soft and tasty.
2. The first grade is the most common. It also has a fine fine structure, but the color is distinguished by the presence of a yellowish tint. It is most often used for pies, rolls or pancakes. On an industrial scale (bread, pasta) it is used to produce cheaper products, which, undoubtedly, will be inferior in taste to similar products from the highest grade.
3. Flour of the second grade has a coarser grinding, contains the remains of bran and chopped shells of grain. Its color can range from yellow to brown. This variety is very fragrant, well suited for the preparation of gingerbread cookies, biscuits, as well as diet bread.
4. Whole grain wheat flour appeared on the shelves of post-Soviet space not so long ago. It is obtained by grinding grain without removing any particles, so it is coarse and contains a lot of bran. On an industrial scale, such a variety is not very popular, because its shelf life is two times lower than, for example, the highest, and the dough turns out to be heavy and not very convenient to use for large bakeries. But homemade whole grain bread is very tasty and healthy.
Calorie content of wheat flour
Today, health, slender, toned bodies and balanced nutrition are in fashion. That is why many are very interested in the issue of calorie content of wheat flour. This figure varies by variety, although the difference is not significant.
The highest - 335 kcal.
The first is 330 kcal.
The second is 320 kcal.
Whole grain - 300 kcal.
These data are indicative and may not be accurate to unity, since the caloric content of this product varies slightly depending on the method and degree of processing, storage method and even the place of cultivation.
Great benefit
Different varieties of wheat flour differ in the content of vitamins, micro and macro elements. Moreover, the coarser the grinding, the “lower” the grade, the more nutrients the body will give the product.
Whole grain flour tops the list. It is very rich in vitamins of groups B, E and PP, and also contains such vital substances as calcium, potassium, magnesium, phosphorus, iron and sodium, and many others. This variety can be eaten even by those who are contraindicated in flour products . For example, in diseases such as obesity, diabetes and hypertension.
Second-grade flour is slightly inferior in terms of utility. Although it also contains a lot of vitamins E, B and PP, as well as micro and macro elements, metals.
Flour of the first grade has useful properties about one and a half to two times lower than the one discussed above. It is not so rich in iron, phosphorus, magnesium, potassium and calcium.
The poorest in terms of the content of the elements necessary for the body is wheat flour of the highest grade. Beautiful color, texture and taste are the result of significant processing, during which the naturalness and usefulness of the product is lost. Of course, something still remains, but in small quantities.
It should also be noted that flour is rich in fiber, which is very necessary for the body to function properly. The situation with this substance is similar - the more processing, the lower the content.
A spoon of tar
High calorie wheat flour is not the only minus of this product. Do not forget about the content of a large number of so-called gluten, due to which particles stick together during the preparation of dough or various dishes. This substance is not always well absorbed and processed by the body, and its excess can cause digestive tract problems.
Some tips
Refuse completely from flour products is only with the strict prescription of doctors. It is not worth it to voluntarily deprive yourself of this product. The main thing is to choose the right variety and know the measure.
If healthy whole grain flour doesn’t like taste and is not enthusiastic, then you should try mixing it with other varieties of wheat flour. There are also many recipes with the addition of various cereals - rice, rye, buckwheat, etc. By experimenting, you can choose your balanced product - both healthy and tasty.