The demanding consumer can spend a lot of time near the counter with bread, buy nothing and go to a nearby store in search of the very one and favorite bun. What is the difference between one bread and another? How to please buyers?
Most popular ingredient
The basis of any baking is flour. This is such an ancient product that the manufacturing process is the same in different countries. Flour production has gone from conventional stone millstones to modern flour milling equipment with mechanisms for the finest grain cleaning. With an increase in grinding fineness, the palatability of bakery products improved, but their benefits decreased. All vitamins and minerals remain in bran.
On bread and water
It turns out that bread contains almost all the nutrients needed by the human body. You can eat bread alone for up to several months. The flour can only have a negative effect on the body if the raw materials from which it was made are of poor quality, or the amount of food eaten exceeded all permissible norms. The share of bakery products in the diet should not exceed the number of products necessary for life. Simply put, you can't replace a full meal with sandwiches.
The quality of bakery products is much more difficult to figure out. In addition to the usual ingredients, they may contain fats of dubious origin and sugar. Also, a baking powder containing phosphates could be added to the baked goods.
It all starts with flour
Wheat, rye, barley, oat, buckwheat, soy, rice, pea - these are the main types of flour. You can also get flour by mixing rye and wheat. According to the purpose of the flour, its type is determined. For example, wheat can be bakery and pasta. In addition, it is divided into varieties. The variety is the main indicator of quality and is associated with the amount of flour obtained from 100 kg of grain. The more flour obtained, the lower the grade.
According to GOST, premium flour is very soft, finely ground. White and airy, it gives a delicious taste and splendor to products made from it. But, unfortunately, fiber, fats and minerals are practically absent in it, which reduces the benefits of such a product. Fine grinding and bleaching deprive the flour of its beneficial properties. Dishes from it have no nutritional value. They contribute to the rapid weight gain and obstruction of the gastrointestinal tract. The premium premium is called extra. Confectioners are especially appreciated by him. Only 10-25 kg of premium flour comes from 100 kg of grain.
First grade flour is also soft, but more coarse, and its color is darker. It partially stores useful substances, although premium quality is lost. Such flour is used alone or together with the highest grade. Due to the high content of gluten, the dough from it is elastic, and the products are of a large volume. This flour grade is best used for pancakes, pancakes and noodles. By the way, bread is stale more slowly from this variety. From 100 kg of grain 72 kg of flour of the first grade are obtained.
Lower grade - more good
Top grade and first grade differ not only in color and texture. In the higher it is impossible to find even traces of bran, and in the first they contain up to 3%. Even in it there is a greater amount of gluten, so the non-yeast dough from it for chebureks, dumplings and inedible cakes is tastier. Top grade is great for making creams, dressings and sauces, although not rich in nutrients. Bread is tasty from that and from other flour, but still in the first grade flour there is more benefit.
If you want to choose a product to improve your health, then whole grain products are suitable. Coarse grinding allows you to save complex carbohydrates that normalize the digestive process and restore the intestinal microflora. Cereal crops, when properly processed, help improve brain function. Regular use of products from wholemeal flour improves blood formation and cleanses the body of toxins. A positive effect is noticeable on the skin. The inflammation disappears and its color improves. Crispbreads are incapable of this, so it is more advisable to choose products from rye flour or whole grain bread for dietary nutrition. Durum wheat pasta will not harm you, but no more than twice a week.