Flour wallpaper - what is it? GOST, grade, application

A coarse flour is called coarse flour - the particle size reaches 600 microns. In the process of production of such a product, all the grain is grinded completely, so that all useful substances remain. Flour varieties and recipes from whole grains are discussed in this article.

Varieties

Wheat flour is a powdered product obtained by grinding cereals. Used in bakery and confectionery production.

Wheat grain consists of the following layers:

• External surface. Otherwise, it is called bran. It is rich in vitamins, protein and cellulose.
• The main part (endosperm). It consists of starch grains and particles of gluten. It is the endosperm that provides the test with viscosity.
• The seedling. The basis of grain, rich in fats, minerals and protein.

On the territory of Russia, according to GOST 26574-85, the following varieties of flour are produced:

• Krupchatka. It is a homogeneous mixture of small grains of creamy color. There are practically no bran. It is saturated with gluten, is made from certain varieties of wheat and is widely used in bakery production. The main application segment is baked yeast baking, rich in sugar and fat. It is not recommended to use in a fresh test - the final products will not be porous.
• The highest grade. The main difference between it and krupchatka is a smaller fraction. Tactile it is impossible to separate, probe pieces of flour of the highest grade. It is rich in gluten. Used in the bakery and confectionery industry.
• First grade. It has less gluten than a premium product. There is a creamy color with sand or brown patches. Used for cooking baked baked goods - pies, pancakes, noodles, etc.
• The second grade. Flour production in Russia provides consumers with a product that contains about 8% of bran. Used for the production of biscuits and gingerbread, it is often mixed with rye flour.
• Flour wallpaper. What it is? It is a product obtained by grinding grain completely. Contains 2 times more bran than flour 2 grades. Functionally inferior to the premium product in the baking industry, because it is less gluten-free, but it has better nutritional values due to proteins, vitamins and minerals.

The mention of the word "grade" does not characterize the quality of flour, placing it above or below other varieties. The variety designation indicates the composition and scope of application, not more than that.

Justification of use

The peculiarity of wallpaper flour is that it is produced practically from whole grains, without removing the top, most useful layer. Most of the minerals and vitamins accumulate in the shell of cereals - bran, which are removed if it is a question of making high-grade flour. Adding in your diet bread from peeling flour, we get:

• Vitamins of group B;
• Vitamin E;
• Vitamin H;
• calcium;
• iron;
• manganese;
• chromium.

These elements have a beneficial effect on the cardiovascular, circulatory and, of course, digestive system. In the latter case, this is achieved through a high fiber content - it normalizes the stool and stimulates the bowels.

With all its advantages, this product is not devoid of shortcomings, which are revealed, as soon as the recipe shows peeling flour. What is it, we found out and pointed out that it contains much less gluten (gluten) than the premium product. Gluten is responsible for the taste and aesthetic qualities of the final bakery products. Because of a lack of gluten, baking will have a small porosity and stiffness. In this regard, peeled flour is recommended to be used in conjunction with the ordinary higher grade - this improves the taste of the final product while preserving the benefits.

Wheat bread from flour. Recipe

We will give you a basic bread recipe, which you can vary with all kinds of additives to your taste - for example, it can be spicy herbs, olives, cheese, dried fruits and so on. Main condition: peeling flour should be used. What is it and what it is good, is told above. It is not recommended to replace it with ordinary flour of the highest grade, since the proportions of the liquid are given in view of its hygroscopicity. If desired, the dough according to the recipe presented below can be used to make a pie.

Opara:

• Water - 110 grams;
• Flour, wallpaper - 200 grams;
• Yeast - 0.6 tsp.

Dough:

• Opara - all;
• Water - 200 ml;
• Flour, wallpaper - 200 grams;
• Flour of the highest grade - 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 an opportunity to pamper ourselves and our loved ones with delicious and healthy bread, which perfectly matches with the first dishes and vegetable snacks.

First of all, take up the oprah.

1. Mix the flour, water and yeast until smooth. Get a tight test kit. Leave it in a warm place for 4 hours to mature.

2. Once the opara has matured, add the remaining products to it, with the exception of oil. Thoroughly mix until smooth and homogeneous. Add the oil.

3. Mix again, until the dough is on its own. It will take 5-7 minutes.

4. Divide the dough in half, form 2 loaves and place them on a baking sheet covered with baking paper.

5. Cover with a towel and let it come for 1-2 hours. During this time, the blanks will increase 3 times, so leave a gap between them for growth.

6. Preheat the oven to 250 ° C and bake the loaves on an average level for 15-20 minutes before the ruddy color.

7. Cool completely by wrapping in a towel and serve.

Bread of rye bread from flour "Marble". Recipe

This product is distinguished not only by its outstanding taste qualities, but also by its attractive appearance. The products will need the following.

Light dough:

• Flour of the highest grade - 0.5 cup;
• Flour, wallpaper - 1 glass;
• Rye flour - 0,75 glasses;
• Dry yeast - 1 teaspoon;
• Sugar - 1 tsp;
• Salt - 1 tsp;
• Vegetable oil - 1 tbsp. L .;
• Water is warm - 0.6 cups.

Dark dough:

• Flour of the highest grade - 0.5 cup;
• Flour, wallpaper - 1 glass;
• Rye flour - 0,75 glasses;
• Dry yeast - 1 teaspoon;
• Sugar - 1 tsp;
• Salt - 1 tsp;
• Vegetable oil - 1 tbsp. L .;
• Water is warm - 0.6 cup;
• Cocoa - 1,5 tbsp. L., Dissolve in 1.5 tbsp. L. Warm water.

Preparation

1. Mix all the dry ingredients for a light dough in a bowl.

2. Add all the liquid products to the bowl, mix to homogeneity for 5-7 minutes. Put in a bowl, greased with vegetable oil, cover with a kitchen towel and allow to come for 1.5 hours. The dough should increase in size by 2 times.

3. Do the same for dark dough products. It should approach simultaneously with the light.

4. For forming, divide each kind of dough into 4 pieces, approximately 20 cm long.

5. Roll each part, giving it an oval shape.

6. Lay layers of dark and light dough alternately on each other. You should get two striped stacks of 4 layers.

7. Slightly flatten the stack of dough, roll a roll of them.

8. Lay the rolls on a baking sheet covered with food parchment, cover with a towel and leave in a warm place until the blanks increase by 2 times.

9. Preheat the oven to 180 ^о С, place a baking sheet in it with billets and bake for 30-40 minutes until it is ready.

10. Cool the loaves by wrapping them in a kitchen towel.

That's all, you can file.

Such bread perfectly tolerates frost, it can be prepared in advance in large quantities, placed in a freezer and extracted as needed.

No-bake bread with wallpaper flour

Many people avoid yeast baking. Especially for them we publish a useful recipe, in which flour is a wallpaper. What is it, we found out above. The bread obtained differs spicy, rich taste and a lot of fiber.

Products:

• Wheat flour 1 grade (you can take and higher) - 1 3/4 cup;
• Bran oats - 6 tbsp. L .;
• Oat flakes - 3 tbsp. L .;
• Brown sugar - 1.5 tbsp. L .;
• Salt - 1/2 tsp;
• Buttermilk or low-fat kefir - 2 cups;
• Soda - 1 tsp. Without a hill;
• Flour wheaten wallpaper - 1 3/4 cup;
• Vegetable oil - 3 tbsp. L .;
• Mixture of seeds and nuts for sprinkling - 3 tbsp. L.

Buttermilk can be made and independently - for this in 2 cups of low-fat milk, add 1 tsp lemon juice, leave in a warm place for 10-15 minutes.

Cooking step by step

1. Preheat the oven to 220 ^o C.

2. Rectangular form for bread, oil with oil (1 tbsp.).

3. Mix all the dry foods in a large bowl, mix thoroughly. Add butter, rub everything into a crumb.

4. Add the buttermilk to the resulting crumb, mix 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 the sample on a dry toothpick - this will take approximately 40 minutes.

6. Remove the prepared bread from the baking flour from the mold, wrap it in a kitchen towel and cool it. That's all, you can file.

Pancakes made of wheat flour

They differ in excellent taste and porosity, despite the fact that there is no baking powder in the list of products:

• Milk - 720 ml;
• Butter creamy melted - 50 grams;
• Eggs - 3 pieces;
• Sugar - 3 tbsp. L .;
• Vanillin - pinch;
• Salt - 1/2 tsp;
• Flour of the highest grade - 70 grams;
• Flour, wallpaper (what is it - see above) - 210 grams;
• Boiling water - 120 ml.

How to cook

1. Mix flour, wallpaper and premium.

2. Preheat the milk until warm.

3. Add salt, sugar, eggs, vanillin, butter, mix thoroughly until smooth.

4. Sift into the milk-egg mixture flour, whipping the mass in the process to avoid lumps.

5. Cover the dough and let it stand for 15-20 minutes.

6. Spread the frying pan and lightly oil it with vegetable oil. In the future, oil can not be used - it will be enough that it is part of the test.

7. Boil water and, constantly stirring, add the necessary amount to the dough.

Roast, as usual pancakes - on the cooking process will not affect the flour wallpaper. What is this and what is the benefit of this product, we described above, but it is specifically in this recipe that we should note the very unusual and attractive "bread spirit" of ready-made products.