Wallpaper is called coarse flour - the particle size reaches 600 microns. In the process of production of such a product, whole grain is ground completely, due to which all useful substances are preserved. Varieties of flour and recipes from whole grain we will consider in this article.
Varieties
Wheat flour is a powdered product obtained by grinding cereals. Used in bakery and confectionery.
Wheat grain consists of the following layers:
- Outer surface. Otherwise, it is called bran. It is rich in vitamins, protein and cellulose.
- The main part (endosperm). Consists of starch grains and particles of gluten. It is the endosperm that provides the test viscosity.
- Sprout. A grain base rich in fats, minerals and protein.
In Russia, according to GOST 26574-85, the following grades of flour are produced:
- Krupchatka. It is a homogeneous mixture of small grains of creamy color. Bran is practically absent. It is saturated with gluten, made from certain varieties of wheat and is widely used in baking. The main application segment is rich yeast baking, rich in sugar and fat. It is not recommended to use in the fresh test - the final products will not be porous.
- Top grade. The main difference between it and grit is a smaller fraction. Tactilely it is impossible to separate, to probe particles of premium flour. It is rich in gluten. It is used in the baking and confectionery industry.
- First grade. It has less gluten than in a premium product. It is creamy in color with sand or brown spots. It is used for the preparation of inedible pastries - pies, pancakes, noodles, etc.
- Second grade. Flour production in Russia provides consumers with a product that contains about 8% of bran. Used for the production of cookies and gingerbread, often mixed with rye flour.
- Wallpaper flour. What it is? This is a product obtained by grinding whole grain. Contains 2 times more bran than flour of the 2nd grade. Functionally inferior to a premium product in the baking industry, as it has a lower gluten content, but at the same time has better nutritional value due to proteins, vitamins and minerals.
Mention of the word "variety" does not characterize the quality of the flour, putting it higher or lower relative to other varieties. The designation of the variety indicates the composition and scope of application, nothing more.
Justification of benefits
The peculiarity of wallpaper flour is that it is made from almost whole grain, without removing the upper, most useful layer. Most of the minerals and vitamins accumulate in the shell of cereals - bran, which are removed when it comes to the manufacture of premium flour. Adding bread from peeled flour to our diet, we get:
- B vitamins;
- Vitamin E
- vitamin H;
- calcium;
- iron;
- manganese;
- chromium.
These elements have a beneficial effect on the cardiovascular, circulatory and, of course, the digestive system. In the latter case, this is achieved due to the high fiber content - it normalizes stool and stimulates the intestines.
With all its advantages, this product is not without drawbacks that are identified as soon as peeled flour appears in the recipe. What is it, we found out and indicated that it contains a significantly lower amount of gluten (gluten) compared to a premium product. Gluten is responsible for the taste and aesthetic qualities of the final bakery products. Due to the lack of gluten, baking will have little porosity and stiffness. In this regard, peeled flour is recommended to be used in combination with the usual top grade - this improves the taste of the final product while maintaining the benefits.
Wheat bread made of wallpaper flour. Recipe
We will give a basic recipe for bread, which you can diversify with all kinds of additives to your liking - for example, it can be spicy herbs, olives, cheese, dried fruits and so on. Main condition: peeled flour should be used. What it is and how it is good is described above. Replacing it with ordinary premium flour is not recommended, because the proportions of the liquid are given taking into account its hygroscopicity. If desired, the dough according to the recipe below can be used to make a pie.
Opara:
- water - 110 grams;
- wallpaper flour - 200 grams;
- yeast - 0.6 tsp
Dough:
- opara — all;
- water - 200 ml;
- wallpaper flour - 200 grams;
- premium flour - 110 grams;
- sugar - 1.5 tbsp. l;
- salt - 1 tbsp. l without a hill;
- vegetable oil - 50 grams.
Cooking
The production of flour in the Russian Federation provided us with the opportunity to treat ourselves and loved ones with delicious and healthy bread, which goes well with first courses and vegetable snacks.
The first thing to do is dough.
1. Combine flour, water and yeast until smooth. Get a tight lump of dough. Leave it in a warm place for 4 hours to mature.
2. Once the dough has ripened, add the remaining products to it, with the exception of butter. Stir thoroughly until smooth and uniform. Add oil.
3. Knead again until the dough is self-sticking from the work surface. It takes 5-7 minutes.
4. Divide the dough in half, form 2 loaves and lay them on a baking sheet covered with baking paper.
5. Cover with a towel and let go for 1-2 hours. During this time, the blanks will increase by 3 times, so leave a gap between them for growth.
6. Preheat the oven to 250 ° C and bake the loaves at an average level for 15-20 minutes until ruddy.
7. Cool completely by wrapping in a towel and serve.
Marble rye bread from wallpaper flour. Recipe
This product is not only distinguished by outstanding taste, but also attractive appearance.
Products will need the following.
Light dough:
- premium flour - 0.5 cups;
- wallpaper flour - 1 cup;
- rye flour - 0.75 cup;
- dry yeast - 1 tsp;
- sugar - 1 tsp;
- salt - 1 tsp;
- vegetable oil - 1 tbsp. l .;
- warm water - 0.6 cups.
Dark dough:
- premium flour - 0.5 cups;
- wallpaper flour - 1 cup;
- rye flour - 0.75 cup;
- dry yeast - 1 tsp;
- sugar - 1 tsp;
- salt - 1 tsp;
- vegetable oil - 1 tbsp. l .;
- warm water - 0.6 cups;
- cocoa - 1.5 tbsp. l., dissolve in 1.5 tbsp. l warm water.
Cooking
1. Combine all dry ingredients for light dough in a bowl.
2. Add all liquid foods to the bowl, knead until smooth for 5-7 minutes. Put in a bowl greased with vegetable oil, cover with a kitchen towel and let go for 1.5 hours. The dough should increase in size by 2 times.
3. Do the same for dark dough products. It should come along with the light.
4. For molding, divide each type of dough into 4 pieces with a length of approximately 20 cm.
5. Roll each part into an oval shape.
6. Lay layers of dark and light dough alternately on top of each other. You should get two striped stacks of 4 layers.
7. Having slightly flattened piles of dough, roll a roll out of them.
8. Put the rolls on a baking sheet covered with food parchment, cover with a towel and leave in a warm place until the workpieces are doubled.
9. Preheat the oven to 180 ° C, place a baking sheet with blanks in it and bake for 30-40 minutes until cooked.
10. Cool the loaves by wrapping them in a kitchen towel.
That's all, you can serve.
Such bread perfectly tolerates freezing, it can be prepared in large quantities in advance, placed in the freezer and removed as necessary.
Yeast-free bread with wallpaper flour
Many people avoid yeast baking. Especially for them we publish a useful recipe that uses wallpaper flour. What is it, we found out above. The resulting bread has a spicy, full-bodied taste and a lot of fiber.
Products:
- wheat flour 1 grade (you can take the highest) - 1 3/4 cup;
- oat bran - 6 tbsp. l .;
- oatmeal - 3 tbsp. l .;
- brown sugar - 1.5 tbsp. l .;
- salt - 1/2 tsp;
- buttermilk or low-fat kefir - 2 glasses;
- soda - 1 tsp. without a hill;
- wallpaper wheat flour - 1 3/4 cup;
- vegetable oil - 3 tbsp. l .;
- a mixture of seeds and nuts for sprinkling - 3 tbsp. l
Buttermilk can be made independently - for this, add 2 teaspoons of lemon juice to 2 cups of non-fat milk, leave it in a warm place for 10-15 minutes.
Cooking step by step
1. Preheat the oven to 220 o C.
2. Lubricate the rectangular bread pan with butter (1 tbsp. L.).
3. Mix in a volumetric bowl all dry products, mix thoroughly. Add oil, grind everything into crumbs.
4. Add buttermilk to the resulting crumb, knead the dough until smooth.
5. Transfer the dough into a mold, grease it with water, sprinkle with a mixture of seeds and nuts, put in the oven and bake until dry with a toothpick - it will take about 40 minutes.
6. Pull the finished bread from the wallpaper flour out of the mold, wrap in a kitchen towel and cool. That's all, you can serve.
Wheat pancakes from wallpaper flour
They differ in excellent taste and porosity, despite the fact that the product does not include a baking powder:
- milk - 720 ml;
- melted butter - 50 grams;
- eggs - 3 pieces;
- sugar - 3 tbsp. l .;
- vanillin - a pinch;
- salt - 1/2 tsp;
- premium flour - 70 grams;
- wallpaper flour (what is it - see above) - 210 grams;
- boiling water - 120 ml.
How to cook
1. Combine wallpaper flour and premium.
2. Heat the milk until warm.
3. Add salt, sugar, eggs, vanillin, oil to it, mix thoroughly until smooth.
4. Sift flour into the milk-egg mixture, whipping the mass in the process to avoid lumps.
5. Cover the dough and let it stand for 15-20 minutes.
6. Heat the pan and lightly grease it with vegetable oil. In the future, oil can not be used - it will be enough that is part of the test.
7. Boil water and, constantly stirring, add the required amount to the dough.
Fry like regular pancakes - the flour will not affect the cooking process. What is this and what is the use of this product, we described above, but specifically in this recipe it is worth noting a very unusual and attractive "bread spirit" of finished products.