Flour products are one of the most popular and favorite products in many families. Flour can be used to make many delicious dishes, such as baked goods, desserts, and pancakes. But the most popular and indispensable product made from flour is bread; it is not for nothing that they have long said that bread is the head of everything.

Flour has been known to mankind for more than 4 thousand years; it is obtained by grinding grains and cereals of various crops. Flour And products made from it enough high in calories, which is a definite plus for those who want to gain weight and a minus for those who want to lose it.

The benefits of flour

As is known, The less processed the flour is, the more nutrients remain in it.

For example, wheat durum flour contains much more beneficial properties than premium wheat flour, which has been heavily refined and processed. Flour contains many vitamins B, potassium, sodium. Flour from durum varieties wheat is also digested differently and does not harm the figure, which makes it attractive to those who are watching their diet.

To get the benefits of bread and not gain excess weight, nutritionists advise paying attention to dried bread(crackers, dryers), since such products differ slightly in the quality of the composition (gluten is not so active) and the passage through gastrointestinal the tract becomes easier, and the appetite is quenched as easily and quickly as after fresh bread.

Calorie content of flour

The harm of flour

The high calorie content of flour and the large amount it contains gluten negatively affects digestion, since gluten settles on the intestinal walls and causes fermentation. 100 grams of premium wheat flour contains about 10 grams of protein, 1 gram of fat and almost 70 grams carbohydrates, which are the cause of excess weight. You should not eat hot, freshly baked bread, as this has a very harmful effect on the walls of the stomach.

Flour in cooking

Flour is one of the main ingredients Very many dishes. Products made from flour sweet, for example, desserts (baked goods, muffins), pancakes, sweet pies, and also very tasty main courses: dumplings, pasties, pies and, of course, pasta and bread. To prevent pasta from harming your waistline, you should cook it until al dente (to the tooth), as the Italians do, who can boast of their slender figure.

From flour don't refuse due to its high calorie content, you just need follow the advice of nutritionists by consuming it and not getting carried away with flour products, but eating everything in moderation, then your figure will not suffer.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Flour is a food product obtained from cereal grains by grinding. Flour is produced from grains of various crops, most often wheat. There is also flour,... The latter varieties can be found not so often.

When making flour, the grain is first peeled from the shell and then ground. The central part of the grain contains carbohydrates. Gluten is the protein component of flour. Flour is a universal product that allows you to diversify the human diet and has wonderful capabilities for preparing delicious food. It is present in every home as a necessary product.

Wheat flour is made from grains, one of the most common cereal plants. Wheat flour is a powdery product with different grain sizes, white in color with shades of yellow or gray, depending on the degree of grinding. Wheat flour has a pleasant bready aroma, almost no taste.

Calorie content of wheat flour

The calorie content of wheat flour is 342 kcal per 100 grams of product.

Composition and beneficial properties of wheat flour

Wheat flour contains dietary fiber, which is most abundant in wholemeal flour and. Fiber helps normalize digestive processes and gently cleanse the walls of the intestines and stomach of waste and toxins. The product is carbohydrate, and can contain both simple carbohydrates () and complex ones (). Wheat flour is rich in proteins, which are responsible for the activity of the nervous system and improve the condition of the skin, hair and nails (calorizator). The product also contains minerals: necessary for the normal functioning of the body.

Harm of wheat flour

Wheat flour contains , so people with gluten intolerance need to replace wheat flour with gluten-free analogues. Wheat flour is a high-calorie product, excessive consumption of which can lead to gaining extra pounds.

Types and varieties of wheat flour

According to the degree of grinding, the following types of wheat flour are distinguished:

• Coarse- flour is made from whole grains, including bran and cell membranes, the flour particles are quite large, and contain dietary fiber;
• Fine grind- flour is produced only from the internal endosperm, the flour particles are small, the composition contains starch and gluten, and there is practically no fiber.

By grade, flour is divided into:

• Krupchatka- small grains, produced from the endosperm of grains of special varieties of wheat, have a light cream color and high baking properties. Used for making rich pastries, Easter cakes, etc.
• Top grade- very small particles of endosperm (powder) are white, used in the production of baked goods and as a thickener in sauces;
• First grade- small, finely ground particles, white with a yellowish tint, suitable for savory baking, preparing dough for noodles, dumplings and dumplings, sautéing, used mainly in the production of bread products;
• Second grade- grain shell particles, coarse flour with whiter larger particles of white color with a grayish or yellowish tint are added to the endosperm particles. Table varieties of white bread and savory pastries, gingerbreads, and cookies are baked from this flour;
• Wallpaper- consists of crushed grain, including the bran shell. The particles are large, heterogeneous in size, and contain the most protein and vitamins. It is used for the production of table varieties of bread that do not go stale for a long time.

For more information about flour, watch the video “Rye flour versus wheat flour” from the TV show “Live Healthy!”

Selection and storage of wheat flour

Depending on the goals and needs, different types of flour are chosen, but the selection rules are similar - the flour should flow freely, have no lumps, musty or moldy smell. Wheat flour should be stored in tightly closed glass or ceramic containers in a cool place, according to the expiration date indicated on the package.

Wheat flour in cooking

At home, wheat flour is most often used, it is used to prepare rich pastries, pies, pancakes and pancakes, dough for dumplings, and flour is used as a breading for fish, meat and poultry, added to sauces, julienne, sautéing.

For more information about wheat flour from 5 different manufacturers, watch the video clip “Wheat Flour” from the TV show “Natural Selection”.

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In pursuit of low-calorie foods, people often forget about the benefits of the food they consume. Many gluten-free baked goods provide less protein, fiber and minerals but have a higher glycemic index than those containing gluten. When using rice flour, whey protein can be added to increase the nutritional value of the product consumed.

Advantages and disadvantages of rice flour

Our bodies need insoluble fiber to help eliminate waste. By choosing a diet high in fiber, you can not only help the body cleanse itself, but also lower cholesterol levels and keep blood sugar under control. It is the consumption of rice flour that helps reduce the risk of developing diverticular disease, colon diseases, type 2 diabetes and hypertension.

Anyone with celiac disease suffers from digestive and immune system problems when exposed to gluten. This product is an excellent alternative for such patients.

This product also has disadvantages. While whole wheat flour and rice flour contain similar nutrients, the former wins in terms of the amount of thiamine, niacin and riboflavin it contains.

Chemical composition

There are 3 types of rice flour:

• brown;
• sweet;
• white.

Brown has greater benefits for humans, since it contains the required amount of fiber, its nutritional value is higher, as is the content of calcium and zinc. Brown rice flour has a nutty flavor and must be mixed with others to avoid a crumbly, dry texture.

Rice flour contains choline, which helps transport cholesterol and triglycerides from the liver.

It is necessary to maintain cell membranes. In addition, the product contains large amounts of folic acid, which helps remove homocysteine ​​from the blood, which reduces the risk of cardiovascular diseases.

For 100 grams of white rice flour there is BZHU:

• 578 kcal;
• 127 grams carbohydrates;
• 9.4 grams of protein;
• 2.2 grams fat;
• 3.8 grams of fiber;
• 1.9 mg manganese;
• 0.7 mg vitamin B6;
• 23.9 mcg selenium;
• 4.1 mg niacin;
• 0.2 mg thiamine;
• 155 mg phosphorus;
• 55.3 mg magnesium;
• 1.3 mg pantothenic acid;
• 0.2 mg copper;
• 1.3 mg zinc.

Calorie content and BJU of brown flour:

• 574 calories;
• 121 g carbohydrates;
• 11.4 g protein;
• 4.4 g fat;
• 7.3 g fiber;
• 6.3 mlg manganese;
• 1.2 mlg vitamin B6;
• 532 mlg phosphorus;
• 10 mlg niacin;
• 0.7 mlg thiamine;
• 177 mlg magnesium;
• 3.9 mlg zinc;
• 2.5 mlg pantothenic acid;
• 0.4 mlg copper;
• 3.1 mlg iron;
• 457 mlg potassium;
• 1.9 mlg vitamin E;
• riboflavin – 0.1 mlg;
• 25.3 mcg vitamin B12.

Rice flour contains less yeast, so you will need more baking soda when baking. White rice flour has a silky, smooth texture. You can find it in Asian markets and natural food stores, but if you have a coffee grinder or a powerful blender, you can make it yourself.

The product is universal and can be used not only in baking, but also in preparing creams, soups and other dishes.

Rice flour can be a great alternative, especially if you are gluten intolerant. It is generally safe and tasty, but does not contain some of the elements found in wheat products. On the other hand, the product does not contain gluten, but boasts a large amount of fiber.

You can learn more about rice flour in the next video.

Whole grain wheat flour rich in vitamins and minerals such as: vitamin B1 - 33.5%, vitamin B5 - 12.1%, vitamin B6 - 20.4%, vitamin B9 - 11%, vitamin PP - 24.8%, potassium - 14, 5%, magnesium - 34.3%, phosphorus - 44.6%, iron - 20%, manganese - 203.4%, copper - 41%, selenium - 112.4%, zinc - 21.7%

What are the benefits of whole grain wheat flour?

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B9 as a coenzyme they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and proteins, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, and congenital deformities and child development disorders. A strong relationship has been shown between folate and homocysteine ​​levels and the risk of cardiovascular disease.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix.

The total calorie content of premium wheat flour per 100 grams is 335 kcal, including 100 g of product contains:

• proteins – 10.7 g (42 kcal);
• fat – 1.2 g (14 kcal);
• carbohydrates – 70 g (279 kcal).

The vitamin composition of wheat flour is represented by choline, vitamin PP, vitamins H, E, B9, B6, B5, B2, B1.

A special feature of premium wheat flour is that the particle diameter is less than 40 microns. There is almost no fiber in this product. High-grade flour is puffed, soft, but not useful for weight loss due to the large number of calories.

This product is the worst to remove from the body, significantly inhibiting the functioning of the intestines and digestive system.

To prepare flour dishes, it is important to know how much wheat flour fits in certain containers. So, 1 teaspoon contains 10 g of flour, one tablespoon contains 30 g of product, and 1 glass contains 155 g.

Good quality wheat flour is a fairly healthy product. With its balanced use, the body is saturated with all the necessary vitamins and minerals, and the functioning of the gastrointestinal tract is normalized.

Wheat flour is an effective remedy for stimulating the formation of blood cells. If you refuse this product, the condition of the skin worsens and disruptions in the absorption of nutrients occur.

High-grade wheat flour is an indispensable component of most flour dishes. This product is used for preparing sweet flour desserts, pies, pancakes, as well as “serious” food - pasties, dumplings, pasta, bread.

Harm of wheat flour

Speaking about the harm of wheat flour, one cannot fail to note its rather high calorie content. This product is indicated in very limited quantities for people with excess weight and diabetes, as it contains a lot of gluten - a vegetable protein that ensures flour particles stick together when kneading. In the stomach, gluten becomes something like a paste, interfering with the normal functioning of the digestive system.

Thus, the high calorie content of wheat flour and its gluten content make this product quite harmful. If you cannot completely give up wheat flour, be sure to control the amount of it in your diet.

To prevent dishes made from wheat flour from harming your figure, use the “1 clove” principle, popular among Italians. The share of flour foods in the diet should not be more than 10 - 15%. In this case, you will always have a slim and toned waist.

We choose premium wheat flour

When choosing premium wheat flour, you should definitely pay attention to such product properties as ash content, moisture content and gluten content.

The optimal moisture content of wheat flour does not exceed 15%. The ash content should be at the level of 0.55%, and the gluten saturation of the product should be at least 24%. If the gluten content is insufficient, you may encounter poor quality food made from flour.

When studying the composition, pay attention to the expiration date of wheat flour. Packaged premium flour is stored for 12 months in a dry, clean place and at an ambient temperature of no more than 18 °C.

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