Bread and other products made from flour are firmly integrated into the daily diet. On the shelves of flour flour is presented in a wide variety of species and varieties. In this article we will tell you which flour is the most healthy, rye or wheat flour. Also consider the harm and benefits of these products, determine which flour is better to give preference.
Rye flour
It is used for the preparation of various bakery products. It has a gray or cream color. Subject to the conditions, it can be stored for up to six months. Its superiority in low calorie content and the preservation of all useful substances after processing (up to 90%). It contains vitamins, minerals, fiber, protein.
The rye plant is more resistant to frost and temperature changes. Therefore, flour products from this flour in the old days were more popular.
What is rye flour
Popular varieties of this valuable product are as follows:
- Peeling. It has high nutritional value and lower gluten content. It is rarely used independently. Usually it is mixed with wheat flour.
- Wallpaper. It is made coarse. Therefore, flour consists of fairly large particles. It retains almost all useful properties. But it is not recommended to use products from this flour for people who have diseases of the digestive system. Also used in conjunction with wheat flour.
- The village. Contains a large number of bran components. Flour is rich in fiber and vitamins. Can be used when baking on your own.
There is peklevanny flour, but it does not bring any benefit to the body, as well as harm, since too fine grinding and additional sifting remove vitamins and fiber. It can not be consumed by people with diabetes (contains a lot of carbohydrates).
What kind of flour is healthier is determined by the state of human health. For example, wallpaper is very useful, but it will cause irreparable harm in case of stomach problems.
Advantages of rye flour products
What are the advantages of buns, breads and other rye flour baking:
- Products have a beneficial effect on the state of the nervous system.
- It is useful for pregnant women due to the content of folic acid.
- Improves the metabolic process.
- Strengthens bones.
- Promotes the rejuvenation of the body.
- Positive effect on blood formation.
- Improves the functioning of the thyroid gland.
- Positive effect on the work of the heart.
Rye flour bread is recommended for people on a diet (low-calorie product, improves metabolism, quickly saturates the body). Also, rye flour should be consumed when there is a lack of sunlight (in the autumn).
Rye is also useful in cosmetology. It reduces oily hair and hair loss, helps cleanse the skin of acne. To do this, it’s enough to make lotions of rye bread at the places where blackheads appear. Despite all the benefits of flour, it can also harm the body.
It is not recommended to eat rye flour products for stomach problems (high acidity, ulcers, gastritis). Such food can lead to an exacerbation of the disease. Products made from rye flour are considered difficult to digest, so they should be discarded in the postoperative period. Flour may cause increased gas production. Therefore, products with its content need to be eaten in small quantities.
Which flour is better, wheat or rye, we can conclude after considering the benefits and harms of wheat food products.
Wheat flour
This flour has received the greatest distribution. Not only bread and various bakery products are prepared from it , but also pasta, cookies, dough for various pastries. Usually it is white or slightly darkish flour (depending on the variety).
The type of processing determines how much vitamins, micro and macro elements, as well as fiber, protein, carbohydrates and gluten are contained in flour After processing, not so many useful substances are preserved in wheat flour. When deciding which flour is healthier, the priority should be given to rye, if these products are compared in terms of chemical composition.
Varieties of wheat flour
Variety of wheat flour varieties:
- Higher. This product contains protein, gluten, fiber, fats and glucose. Allows the dough to rise well, great for baking. It has an exclusively white color. Virtually starch free. Great rich taste.
- First grade. Flour is rich in starch, protein, gluten, glucose and fats. Suitable for fresh dough and pancakes, for baking it will not work. Used for the manufacture of inexpensive types of vermicelli and horns. It can be with a gray or yellow tint.
- Second grade. The composition is not very different from the first grade. Bread (dietary), gingerbread cookies, cookies and so on are prepared from it. Products have a pleasant aroma. It has a gray and yellow tint.
- Krupchatka. It has a high gluten content. Flour is suitable only for the preparation of yeast dough products. For fresh not fit. It has a yellow and cream tint.
- Wallpaper. The composition is close to grains, but larger in appearance. It is not stored for a long time, as it quickly absorbs moisture and deteriorates. It is used extremely rarely, although it contains more useful substances than in other varieties.
If we consider from which flour bread is more useful, then wallpaper will be most useful. The highest grade of flour has practically no benefit, but is most popular. Products made from wallpaper flour are allowed even for people with diabetes and obesity.
The advantages of wheat flour
Useful properties of this product are:
- Normalizes metabolism.
- Positive effect on the functioning of the cardiovascular system.
- It activates the brain.
- Fights Alzheimer's
- Prevents the development of osteoporosis.
- Helps to eliminate toxins.
- Wheat flour is useful for bronchial asthma.
- It softens the course of inflammatory processes in the body.
- It does not allow stones in the gallbladder to be deposited.
Why can not eat a lot of wheat flour products
If it is required, using flour, to get more benefits for the body, then it is worth choosing the lowest varieties of it. There is danger in wheat flour products. If you consume too many products made from it, then such diseases and conditions can begin:
- Increase in pressure.
- Weight gain.
- Allergic reaction.
- May cause a heart attack.
- Increase cholesterol.
- Decreased immunity.
- Increases the risk of cancer.
- Increased risk of developing diabetes.
But all these harmful properties are manifested in the excessive use of wheat flour products. If used in moderation, then the products will only benefit.
What is the difference and similarity of rye and wheat flour
Both types of flour are known for their bakery products. Most often it is bread. Each flour contains gluten. To increase its amount, the grain is subjected to deep processing, which negatively affects the beneficial properties of the product. But in rye flour, more nutrients are stored than in wheat flour.
Both types of flour contain useful fiber, which cleanses the body of toxins. These products also have the same shelf life. Both species are exposed to the same pests and do not like moisture. Based on these qualities, it is difficult to say which flour is healthier ..
There are significant differences in these products. For the preparation of wheat bread is taken the highest quality flour, which does not benefit the body. And rye flour, regardless of the type of processing, retains its qualities.
Wheat flour can be used independently for making dough (it contains much more gluten, especially in the highest grade). And in rye flour you need to add wheat. Otherwise, the dough will not keep in shape.
Contraindications to the use of rye bread are only problems with the digestive tract. Wheat flour has a number of side effects. Its biggest disadvantage is that it contributes to an increase in body weight. White bread should not be eaten by people with diabetes.
What is the most useful flour? Since the chemical composition of wheat and rye products is different, therefore, the benefits of bread from them will differ. For vision, rye flour products are more useful. For example, it can be rye bread or other pastries.
Which flour is healthier - rye or wheat
If we consider flour in bread products, then, undoubtedly, rye bread wins here. It quickly saturates the body, which means that there will be no overeating and excess weight. Wheat bread increases glucose levels and contributes to weight gain. In general, it is of little use. Before considering which flour is more useful, you need to decide on the type of flour grinding.
If you make wheat bread from wallpaper (whole) flour, then it will not yield to rye in quality and benefit, and in some indicators it will be better, since such flour does not irritate the digestive tract. It can be consumed by diabetics.
What flour is more useful for those who follow the figure or lose weight
It all depends on what kind of grinding (grade) flour is taken. Many are interested in: "What is the most useful flour for losing weight?" If bread is bought ready-made in the store, it is better to choose rye. Such a product gives a quick saturation to the body, supplies useful substances, lower in calorie content. But rye products are not suitable for ulcers and gastritis.
If you cook the bread yourself, you can choose the most rich in vitamins and nutrients wheat flour. Then you will have several advantages. Such products do not irritate the digestive tract. At the same time, they contain many substances that the body needs.
If you are interested in which flour is the lowest calorie and healthy, then you should consider the product itself, and not the finished product from it. The most useful are rye and wheat wallpaper. If you follow a diet, it is better to cook meals with flour content yourself. If you don’t really like the taste of rye flour or not very magnificent pastries, then you can mix it with wheat. Many people want to know what flour is good for health. If there is no problem with it, then a product from any flour will be useful. The main thing is to know the measure.
When wheat flour products are useful
Bread or pastries made from premium wheat flour may be helpful. For example, a person has a low weight and needs to correct him. Here, dough products will come to the rescue. Wheat bread is also useful after an illness or surgery, when the body is weakened. At this time, rye bread is contraindicated for patients. But lush buns of white wheat flour are welcome.