Wall flour - what is it? GOST, grade, application

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Wholemeal flour is called coarse flour - the particle size reaches 600 microns. During the production of such a product, all grain is completely ground, due to which all useful substances are preserved. Whole grain flours and recipes will be covered in this article.

Varieties

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

A grain of wheat consists of the following layers:

• Outer surface. Otherwise, it is called bran. It is rich in vitamins, protein and cellulose.
• Main part (endosperm). Consists of starch grains and particles of gluten. It is the endosperm that provides the dough with viscosity.
• Sprout. Grain base rich in fats, minerals and protein.

In Russia, according to GOST 26574-85, the following types of flour are produced:

• Krupchatka. It is a homogeneous mixture of small grains of creamy color. Bran is practically absent. Saturatedgluten, is made from certain varieties of wheat and is widely used in bakery production. The main segment of application is rich yeast baked goods rich in sugar and fat. Not recommended for use in unleavened dough - end products will not be porous.
• Top grade. The main difference between it and grits is a finer fraction. Tactilely, it is impossible to separate, feel the particles of premium flour. Rich in gluten. Used in the bakery and confectionery industry.
• First grade. It has less gluten than the premium product. It is creamy in color with sand or brown patches. Used to make savory pastries such as pies, pancakes, noodles, etc.
• Second grade. Flour production in Russia provides consumers with a product that contains about 8% bran. Used to make cookies and gingerbread, often mixed with rye flour.
• Wall flour. What it is? This is a product obtained by grinding grain completely. Contains 2 times more bran than flour of the 2nd grade. Functionally inferior to the premium product in the baking industry, as it has a lower gluten content, but at the same time it has better nutritional values due to proteins, vitamins and minerals.

The mention of the word "grade" does not characterize the quality of flour, putting it higher or lower than other varieties. The designation of the variety indicates the composition and scope, nothing more.

Rationalebenefits

The peculiarity of wholemeal flour is that it is made from almost whole grain, without removing the top, most useful layer. Most of the minerals and vitamins accumulate in the shell of cereals - bran, which are removed when it comes to making premium flour. By adding wholemeal bread to your diet, we get:

• B vitamins;
• vitamin E;
• vitamin H;
• calcium;
• iron;
• manganese;
• chrome.

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 the stool and stimulates the intestines.

For all its advantages, this product is not without flaws that are revealed as soon as peeled flour appears in the recipe. What it is, we found out and indicated that it contains a significantly lower amount of gluten (gluten) compared to the premium product. Gluten is responsible for the taste and aesthetic qualities of the final bakery products. Due to the lack of gluten, baked goods will have little porosity and stiffness. In this regard, it is recommended to use peeled flour in combination with regular premium flour - this improves the taste of the final product while maintaining benefits.

Wheat bread made from wholemeal flour. Recipe

We will give you a basic bread recipe that you can vary with all sorts of additions to your liking - for example,it can be herbs, olives, cheese, dried fruits and so on. The main condition: peeled flour must be used. What it is and why it is good is described above. It is not recommended to replace it with ordinary premium flour, since 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;
• Wholemeal flour - 200 grams;
• yeast - 0.6 tsp

Dough:

• dough - all;
• water - 200 ml;
• Wholemeal flour - 200 grams;
• high grade flour - 110 grams;
• sugar - 1.5 tbsp. l;
• s alt - 1 tbsp. l. no slide;
• vegetable oil - 50 grams.

Cooking?

Flour production in the Russian Federation provided us with the opportunity to treat ourselves and loved ones to delicious and he althy bread, which goes well with first courses and vegetable snacks.

First of all, take care of the dough.

1. Mix flour, water and yeast until smooth. You will get a dense lump of dough. Leave it in a warm place for 4 hours to age.

2. As soon as the dough is ripe, add the remaining products to it, with the exception of the butter. Mix thoroughly until smooth and uniform. Add oil.

3. Knead again until the dough comes off the work surface on its own. It will take 5-7 minutes.

4. Divide the dough in half, shape into 2 loaves and place on a lined baking sheet.baking paper.

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

6. Preheat the oven to 250 oC and bake the loaves on medium for 15-20 minutes until golden brown.

7. Cool completely, wrap in a towel and serve.

Rye bread from wholemeal flour "Marble". Recipe

This product not only tastes great, but looks great as well.

Products will need the following.

Light pastry:

• high grade flour - 0.5 cups;
• Wholemeal flour - 1 cup;
• rye flour - 0.75 cups;
• dry yeast - 1 tsp;
• sugar - 1 tsp;
• s alt - 1 tsp;
• vegetable oil - 1 tbsp. l.;
• warm water - 0.6 cups.

Dark dough:

• high grade flour - 0.5 cups;
• Wholemeal flour - 1 cup;
• rye flour - 0.75 cups;
• dry yeast - 1 tsp;
• sugar - 1 tsp;
• s alt - 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. Mix all the dry ingredients for the light dough in a bowl.

2. Add all liquid foods to a bowl, knead until smooth for 5-7 minutes. Place in a greased bowlvegetable oil, cover with a kitchen towel and let rise for 1.5 hours. The dough should double in size.

3. Do the same with dark dough products. It should come up at the same time as the light one.

4. For shaping, divide each type of dough into 4 parts about 20 cm long.

5. Roll out each piece into an oval shape.

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

7. Slightly flattening the stacks of dough, roll them into a roll.

8. Place the rolls on a baking sheet lined with parchment paper, cover with a towel and leave in a warm place until the rolls double in size.

9. Preheat the oven to 180 oC, put the baking sheet with the blanks in it and bake for 30-40 minutes until done.

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

That's all, you can serve.

Bread like this freezes well and can be made ahead of time in large quantities, placed in the freezer and taken out as needed.

Yeast-free bread with wholemeal flour

Many people avoid yeast baked goods. Especially for them, we publish a useful recipe that uses wholemeal flour. What is it, we found out above. The resulting bread is spicy, rich in flavor and high in fiber.

Products:

• wheat flour 1 grade (you can takehigher) - 1 3/4 cups;
• oat bran - 6 tbsp. l.;
• oatmeal - 3 tbsp. l.;
• brown sugar - 1.5 tbsp. l.;
• s alt - 1/2 tsp;
• buttermilk or low-fat kefir - 2 cups;
• soda - 1 tsp no slide;
• Whole wheat flour - 1 3/4 cups;
• vegetable oil - 3 tbsp. l.;
• mixture of seeds and nuts for sprinkling - 3 tbsp. l.

Buttermilk can also be made by yourself - for this, add 1 teaspoon of lemon juice to 2 cups of low-fat milk, leave in a warm place for 10-15 minutes.

Cooking step by step

1. Preheat oven to 220 oC.

2. Grease a rectangular bread pan with 1 tbsp oil.

3. Mix all dry ingredients in a large bowl, mix thoroughly. Add oil, grind everything into crumbs.

4. Add buttermilk to the resulting crumb, knead the dough until smooth.

5. Transfer the dough to a baking dish, brush with water, sprinkle with the seed and nut mixture, place in the oven and bake until dry toothpick proof - this will take approximately 40 minutes.

6. Remove the finished wholemeal bread from the mold, wrap in a kitchen towel and refrigerate. That's all, you can serve.

Wheat pancakes from wholemeal flour

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

• milk - 720 ml;
• melted butter - 50 grams;
• eggs - 3 pieces;
• sugar - 3 tbsp. l.;
• vanillin - a pinch;
• s alt - 1/2 tspl.;
• high grade flour - 70 grams;
• wholemeal flour (what it is - see above) - 210 grams;
• boiling water - 120 ml.

How to cook

1. Mix wholemeal and premium flour.

2. Warm the milk until warm.

3. Add s alt, sugar, eggs, vanilla, oil to it, mix thoroughly until smooth.

4. Sift the flour into the egg and milk mixture, beating as you go to avoid lumps.

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

6. Heat up a frying pan and lightly grease it with vegetable oil. In the future, you can not use oil - what is included in the test will be enough.

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

Fry like regular pancakes - the wholemeal flour will not affect the cooking process. What is it and what is the use of this product, we described above, but specifically in this recipe it is worth noting the very unusual and attractive "bread spirit" of ready-made products.