2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
A demanding consumer can spend a lot of time at the bread counter, buy nothing and go to a nearby store in search of that one and only favorite bun. What makes one bread so different from another? How to please customers?
Most Popular Ingredient
The basis of any baking is flour. This is such an ancient product that the process of making it is the same in different countries. Flour production has gone from an ordinary stone millstone to modern flour-grinding equipment with mechanisms for the finest cleaning of grain. With an increase in the fineness of grinding, the palatability of bakery products improved, but their benefits decreased. All vitamins and minerals remain in the 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. Flour can have a negative effect on the body only 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 amount of products necessary for life. To put it simply, you can't substitute sandwiches for a full meal.
The quality of bakery products is much more difficult to deal with. In addition to the usual ingredients, they may contain fats of dubious origin and sugar. Baking powder containing phosphates may also have been added to baked goods.
It all starts with flour
Wheat, rye, barley, oatmeal, buckwheat, soybean, rice, pea are the main types of flour. Flour can also be obtained by mixing rye and wheat. According to the purpose of the flour, its type is determined. For example, wheat is bakery and pasta. In addition, it is divided into varieties. Grade is the main indicator of quality and is related to the amount of flour obtained from 100 kg of grain. The more flour you get, the lower the grade.
Flour of the highest grade according to GOST is very soft, finely ground. White and airy, it gives a delicious taste and splendor to products made from it. But, unfortunately, it contains practically no fiber, fats and minerals, 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 rapid weight gain and difficulty in the gastrointestinal tract. The highest grade of the premium category is called "extra". It is especially appreciated by confectioners. Only 10-25 kg of premium flour comes out of 100 kg of grain.
First grade flour toosoft, but rougher, and its color is darker. It partially retains useful substances, although premium qualities are 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 large volume. This type of flour is best used for pancakes, pancakes and noodles. By the way, bread from this variety stales more slowly. From 100 kg of grain, 72 kg of flour of the first grade is obtained.
Lower grade - more benefit
Extra 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%. It also contains a larger amount of gluten, so non-yeast dough made from it for chebureks, dumplings and lean pies turns out to be tastier. The highest grade is great for making creams, dressings and sauces, although it is not rich in nutrients. Bread is tasty from both flours, but still, first-grade flour has more benefits.
If you want to choose a product to improve your he alth, then whole grain products are suitable. Coarse grinding allows you to save complex carbohydrates that normalize the digestion process and restore the intestinal microflora. Cereals, when properly processed, contribute to the improvement of brain function. Regular use of products made from wholemeal flour improves blood formation and cleanses the body of toxins. The positive effect is noticeable on the skin. Inflammation disappears and its color improves. Crispbread is not capable of this, so fordietary food it is more expedient to choose products from rye flour or whole grain bread. Durum wheat pasta will not harm your well-being, but no more than twice a week.
Recommended:
New word in cooking: coconut flour. Coconut flour recipes Coconut flour: how to make?
With the appearance on the shelves of a previously unprecedented variety of cookbooks housewives replenished with new, very tempting recipes. And increasingly, for baking, they choose not the usual wheat, but coconut flour. With its use, even ordinary dishes acquire a new taste “sound”, making the table more refined and varied
The benefits and harms of poppy. Poppy seeds: benefits and harms. Drying with poppy seeds: benefits and harms
Poppy is an amazingly beautiful flower that has earned a controversial reputation due to its controversial properties. Even in ancient Greece, people loved and revered this plant for its ability to calm the mind and heal diseases. The benefits and harms of poppy have been studied for centuries, so today so much information has been collected about it. Our distant ancestors also resorted to the help of these mysterious flowers. Unfortunately, today few people know about the healing effects that this plant has on the human body
Dried apricots - benefits and harms to the he alth of the body, calorie content and features
Undoubtedly, the obvious advantages of dried fruits include amazing sweet taste and aroma. The undeniable benefit of dried apricots is that it has a unique mineral and vitamin composition. Therefore, in many therapeutic and unloading diets, it is recommended as an alternative to sweets
Boiled egg: benefits and harms. The benefits and harms of boiled chicken and quail eggs
Nutritionists are constantly arguing about what gives the body a boiled egg. The benefits and harms of this product are relative: it all depends on the state of he alth and the amount of product consumed. Today, we will be detailing the he alth benefits, nutritional value, and dietitian warnings to keep in mind. So
The benefits of cilantro. Cilantro: he alth benefits and harms
In the Caucasus, where this spice has taken root, the benefits of cilantro have long been known. It is added to salads, first and second courses, turning them into real culinary masterpieces. Meat dishes, chicken, vegetable stews are especially tasty with cilantro. It is known that cilantro is relevant in solving many male and female problems
