home Heating options Wallpaper flour: properties, features, application. Wallpaper flour - what is it? GOST, description of the variety and application features. What is the difference between wallpaper flour and whole grain flour?

Wallpaper flour: properties, features, application. Wallpaper flour - what is it? GOST, description of the variety and application features. What is the difference between wallpaper flour and whole grain flour?

According to GOST, several grades of flour are distinguished: premium, first, second, as well as peeled and wallpaper. The last two varieties seem to be of the least quality and in demand, however, this is not the case. We want to tell you what wallpaper flour is and what its value is.

Whole wheat flour

Characteristics and Features

This product is called differently: wallpaper and whole grain flour, whole ground, coarse flour, simple grind, etc. From these names we can conclude that we are talking, first of all, about different processing of wheat or rye grains. The way it is.

A cereal grain is a rather complex biological system that consists of various parts arranged in layers.

There are several main layers:

Grain germ and endosperm. Contains the largest amount of pure, easily digestible starch, used for the production of pasta, bread and baked goods. Located in the middle of the grain;
Bran. The aleurone layer is separated from the endosperm and contains many vitamins and microelements;
Aleurone layer. Contains proteins and micronutrient-rich cells. Located around the endosperm closer to the surface;
Flower shell. It is essentially a husk that is rich in fiber and dietary fiber, which is good for the digestive system. This layer is located on the surface of the grain in the form of a shell.

Important! The product of the highest, first and second grades is made from endosperm. What is the difference between rye flour and peeled rye flour? Peeled rye flour, peeled from the husk, is called rye flour, and wallpaper is flour made from unrefined grains.

Bread made from wallpaper flour is considered coarser and has a unique taste; its energy value is lower. However, many experts recognize the nutritional value as higher, since in addition to starch, whole grain bread contains many microelements, vitamins and fiber.

With the growing popularity of healthy eating, this product is becoming more and more in demand; many baked goods, pastries and other flour dishes are baked from it. However, we are interested in it for another reason.

Whole grain wholemeal flour is called wallpaper for a reason: for many years paste was made from it - paper glue, which was used to glue wallpaper to the wall. This method is still relevant today, since the price of homemade glue is several times lower than store-bought glue, and the quality can be called satisfactory and even high.

Important! In addition to its undoubted nutritional value and richness in vitamins, fiber and microelements, whole grain coarse flour also has technical value - it is used to prepare high-quality wallpaper glue.

And the most interesting thing is that the paste can be easily prepared at home completely independently. Next we will talk about the features of this product.

Application in construction

“The stores are full of wallpaper paste, why cook it yourself?” you ask, and you will be absolutely right. However, good glue is not cheap, and the flour version is in no way inferior, and in some respects even superior to factory-made synthetics. Therefore, for those who want to not only save money, but also use completely natural and safe material, further reading will be useful.

First, we list the advantages and features of flour building materials:

Low cost. To prepare, all you need is flour and water;
Ease of manufacture. The product is boiled in ordinary water, after cooling it can be used immediately;
Excellent adhesion to paper and many building materials. It is believed that such glue is capable of adhering even to old oil paint applied to the wall and at the same time keeping the wallpaper on it for a long time and firmly;
Solubility in water. Allows you to easily remove old wallpaper by wetting it with water. This method does not lead to damage to the walls and rough finish; the wallpaper can be easily removed and does not leave marks on the wall;
Completely natural and safe for humans. As you yourself understand, wheat and rye do not contain toxins or harmful substances, as well as their precursors. During operation, the material is absolutely safe;
The product does not burn and does not enter into unwanted or dangerous reactions with other building materials.

Of course, there are some disadvantages to homemade paste. Firstly, it is afraid of moisture and is not suitable for installation in damp rooms and kitchens. Secondly, without the use of antiseptics and, especially, fungicides, the material can become an excellent breeding ground for bacteria and mold fungi.

You should also be careful when working with, as the product can leave marks on their surface if applied carelessly. It is believed that starch paste does not stain as much as flour paste.

The most significant disadvantage for mass production is the short shelf life. Wheat glue can sour and deteriorate already on the second day after production. In general, all of the listed advantages apply in full only to a freshly brewed product.

But just remember that you can’t use hot glue, as it can ruin the wallpaper and paint. Wait until it is lukewarm.

Also remember that this is a paper adhesive, so it can only be used on paper or paper-backed materials. Actually, most wallpapers have just such a backing.

Important! Boil the glue the day you use it, as over time it loses its properties and deteriorates.

Preparation of paste

If you are interested and decided to do it yourself, then our instructions will be useful to you:

Take a metal enamel bucket and pour one-third to one-half of cold water into it. Pour 5 kg of flour sifted through a fine sieve into the water, stirring constantly so that there are no lumps. Stir the mixture until it has a homogeneous creamy consistency;

Then add cool boiling water to the top in a thin stream into the same bucket. At the same time, we also carefully stir the solution so that it does not form lumps and is homogeneous;

We put the boiled water on the fire and wait until it starts to boil. We put a rag or a layer of paper on the bottom, then put a bucket with the resulting solution there and bring it to a boil. When the substance has boiled, immediately remove it from the bath and strain through a colander made of fine metal mesh;

After cooling, the product should be used immediately; it should not be stored for more than two days. Prepare as much as you can produce in a day.

Important! The paste can be used as a paste, but in this case it is better to apply it hot, after diluting it twice with boiling water.

Conclusion

Coarse flour using whole grain wheat is a very useful and popular product not only in the food industry, but also in the construction industry. Wallpaper glue is natural and durable, and anyone can prepare it using the video in this article.

It’s not easy that bread is the main product in people’s diets. Whatever it is made from, whatever form it is consumed, it contains grains of various cereal crops. Cereals contain virtually all the useful substances that ensure the healthy functioning of the body.

Previously, baked goods made from premium flour were introduced into the diet only on major holidays. Such bread actually has no biological value - fine grinding leaves a lot of gluten, but is depleted of useful substances and fiber.

Those who adhere to the principles of healthy eating, reducing the amount of food consumed, increase its biological value.

When you introduce bread made from finely ground flour into your diet, intestinal function is optimized and the overall immunity of the body increases.

You can bake suitable and appetizing bread independently if you know what starting product is needed.

Information about flour familiar to everyone

Bread is baked from wheat, rye, wallpaper flour, with oatmeal, pea, flax or buckwheat added for taste. To enhance the biological value of the final product or to add exoticism, rice or even cassava flour substance is used for baking.

After one grinding, whole grain flour is obtained. All parts are preserved in it: the embryo, seed and fruit membranes, endosperm particles. Another name for the substance is feed or fodder.

Grinding depends on the size of the grains. Wallpaper flour is the most daring grind for baking bread; it contains grain grains up to 600-700 microns. The grain is threshed whole, without preliminary cleaning; after processing, sifting is done through a large sieve or not at all. This flour contains a large number of bold grain shells.

The finely ground product contains a useful substance that ensures metabolic processes in the intestines - this is fiber. It is the core food of suitable microbacteria that provide immune protection to the body.

The grade of flour increases during grinding. With the whole operation the grains become finer, the sieve sifts out the shells and impudent inclusions. In ancient Rus', whole grain wheat flour was obtained by grinding the grains first in a mortar and then with millstones. Now grinding is carried out using cast iron rollers.

Fine grinding of flour deprives it of the most suitable components: vitamin E, the one contained in the germ, a huge number of proteins and amino acids - they are found in the screened out aleurone layer. The endosperm, the starchy layer, contains living cells.

Wallpaper flour differs from whole grain flour in the following ways:

whole grain contains all parts of the grain and its structure is heterogeneous - grains of different sizes;
In wallpaper, the germ and grain shells have been partially removed, the number of bran has been reduced, and it has a larger uniform structure.

Thanks to similar processing, the baking properties of coarsely ground wheat flour increase, and it is possible to bake bread from it.

The type of bread that can be found on the shelves is called “whole grain bread” or “bran”. Both names are positive. In finely ground flour there is bran, albeit in small quantities, and slices of whole cereal grains.

Types of flour and methods of use

You can find packages of whole grain flour on sale:

oat;
barley;
rye;
wheat;
buckwheat;
pea

When fresh, the flour has a wonderful smell, is crumbly in consistency, has a nice smell, and is slightly sweet.

The actual shelf life of the product is about 6 months.

Store packages often indicate a different shelf life: from 12 to 18 months. Stabilizers, fillers, improvers and other preservatives were probably introduced into such a product.

Before baking bread from wallpaper flour you need:

leave it outside the package for at least 20 minutes so that it is ventilated and enriched with oxygen;
add premium flour - in order to increase the gluten content, otherwise the dough will not rise or will fall;
make a mixture of various grains - this will increase the biological value of the final product.

It is impossible to bake bread without additives. But you can get very tasty flatbreads, waffles, and pancakes. When eating these foods, you will have enough energy for a long time - due to the content of complex carbohydrates, the nutritional value is high, the feeling of hunger will be blocked for a long time.

Rye is one of the particularly suitable grains

Rye wallpaper flour has an increased content of vitamins and minerals - 3 times higher when compared with wheat flour:

group B;
vitamins E, F, P, PP;
manganese;
iron;
calcium;
copper and others.

Bread made from rye flour is now in great demand among followers of a healthy diet. They go to great lengths to bake it independently in order to be completely confident in the quality and know the composition of the product.

When receiving flour, you need to pay attention to its color - it should be grayish-chestnut, but not very dark. It should not seem “heavy” if taken by the handful.

It is definitely not suitable for baking in its pure form. There is no gluten in it, but there is a large amount of alpha amylase, which converts starch into dextrin. Because of this, the bread does not rise.

If you are going to bake bread from such flour, then instead of yeast you should use a special fermented milk starter. There are much more bacteria in it than in yeast - 80 times - and it ensures proper leavening. The fermentation process takes from 4 to 8 hours.

When baking at home, repeating the entire production process is unthinkable. So that the biological value of bread does not decrease, and at the same time its quality does not suffer, it is enough to add a little premium wheat flour to the peeled flour. Then it will be permissible to bake with traditional yeast.

If you introduce bread made from finely ground flour into your diet every day, then the body’s need for dietary fiber, vitamins and dietary fiber will be fully satisfied.

Coarse flour is called wallpaper - the particle size reaches 600 microns. During the production of such a product, all the grain is completely ground, thanks to which all the beneficial substances are preserved. We will look at varieties of flour and recipes made from whole grains in this article.

Varieties

Wheat flour is a powdery product obtained by grinding cereals. Used in baking 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.
Main part (endosperm). Consists of starch grains and gluten particles. It is the endosperm that provides the dough with viscosity.
Sprout. The base of the grain, rich in fats, minerals and protein.

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

Krupchatka. It consists of small grains of creamy color. There is practically no bran. Rich in gluten, produced from certain varieties of wheat and widely used in baking. The main application segment is rich yeast baked goods rich in sugar and fat. It is not recommended to use in fresh dough - the final products will not be porous.
The main difference between it and grit is the smaller fraction. It is impossible to tactilely separate or palpate the particles of premium flour. Rich in gluten. Used in the baking and confectionery industry.
First grade. It contains less gluten than a premium product. It comes in a creamy color with sandy or brown patches. Used for cooking - pies, pancakes, noodles, etc.
Second grade. Flour production in Russia provides consumers with a product that contains about 8% bran. Used for the production of cookies and gingerbread, often mixed with rye flour.
Wallpaper flour. a product obtained by grinding grain completely. Contains 2 times more bran than 2nd grade flour. It is functionally inferior to a premium product in the baking industry, as it has a lower gluten content, but at the same time has better nutritional value due to proteins, vitamins and minerals.

The mention of the word “variety” does not characterize placing it higher or lower relative to other varieties. The variety designation indicates the composition and scope of application, nothing more.

Rationale for benefit

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

B vitamins;
vitamin E;
vitamin H;
calcium;
iron;
manganese;
chromium.

These elements have a beneficial effect on the cardiovascular, circulatory and, of course, digestive systems. In the latter case, this is achieved due to the high fiber content - it normalizes stool and stimulates intestinal function.

With all its advantages, this product is not without its drawbacks, which become apparent as soon as peeled flour appears in the recipe. We found out what it is and indicated that it contains a significantly smaller amount of gluten (gluten) compared to a premium product. Gluten is responsible for the taste and aesthetic qualities of the final product. Due to a lack of gluten, baked goods will have slight porosity and hardness. 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 the benefits.

Wheat bread made from wallpaper flour. Recipe

We will give a basic bread recipe, which you can diversify with all sorts of additives to suit your taste - for example, it could 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 presented below can be used to make a pie.

water - 110 grams;
wallpaper flour - 200 grams;
yeast - 0.6 tsp.

opara—all;
water - 200 ml;
wallpaper flour - 200 grams;
premium flour - 110 grams;
sugar - 1.5 tbsp. l;
salt - 1 tbsp. l. without slide;
vegetable oil - 50 grams.

Are we ready?

Flour production in the Russian Federation has provided us with the opportunity to pamper ourselves and loved ones with tasty and healthy 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 mature.

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

3. Knead again until the dough comes away from the work surface on its own. This will take 5-7 minutes.

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

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

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

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

Rye bread made from wallpaper flour "Marble". Recipe

This product is distinguished not only by its outstanding taste, but also by its attractive appearance.

The following products will be needed.

Light dough:

wallpaper flour - 1 cup;
rye flour - 0.75 cups;
dry yeast - 1 tsp;
sugar - 1 tsp;
salt - 1 tsp;
warm water - 0.6 cups.

Dark dough:

premium flour - 0.5 cups;
wallpaper flour - 1 cup;
rye flour - 0.75 cups;
dry yeast - 1 tsp;
sugar - 1 tsp;
salt - 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.

Preparation

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

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

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

4. To shape, divide each type of dough into 4 parts approximately 20 cm long.

5. Roll out each piece into an oval shape.

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

7. Slightly flatten the stacks of dough and roll them into a roll.

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

9. Preheat the oven to 180 o C, place a baking sheet with the preparations in it and bake for 30-40 minutes until cooked.

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

That's all, you can serve.

This type of bread tolerates freezing well; it can be prepared in large quantities in advance, placed in the freezer and taken out as needed.

with wallpaper flour

Many people avoid yeast baked goods. Especially for them, we publish a healthy recipe that uses wallpaper flour. What this is, we found out above. The resulting bread has a spicy, rich taste and a lot of fiber.

Products:

1st grade wheat flour (you can use higher grade) - 1 3/4 cups;
oat bran - 6 tbsp. l.;
oatmeal - 3 tbsp. l.;
brown sugar - 1.5 tbsp. l.;
salt - 1/2 tsp;
buttermilk or low-fat kefir - 2 cups;
soda - 1 tsp. without slide;
wheat flour - 1 3/4 cups;
vegetable oil - 3 tbsp. l.;
mixture of seeds and nuts for sprinkling - 3 tbsp. l.

You can make buttermilk yourself - to do this, add 1 teaspoon of lemon juice to 2 glasses of low-fat milk, leave in a warm place for 10-15 minutes.

Cooking step by step

1. Preheat the oven to 220 o C.

2. Grease a rectangular one with oil (1 tbsp.).

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

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

5. Transfer the dough into a mold, grease with water, sprinkle with a mixture of seeds and nuts, place in the oven and bake until tested with a dry toothpick - this will take about 40 minutes.

6. Remove the finished wallpaper flour bread from the mold, wrap it in a kitchen towel and cool. That's all, you can serve.

Wheat pancakes made from wallpaper flour

They are distinguished by excellent taste and porosity, despite the fact that the list of products does not contain baking powder:

milk - 720 ml;
melted butter - 50 grams;
eggs - 3 pieces;
sugar - 3 tbsp. l.;
vanillin - a pinch;
salt - 1/2 tsp;
premium flour - 70 grams;
wallpaper flour (what is it - see above) - 210 grams;
boiling water - 120 ml.

How to cook

1. Mix wallpaper and premium flour.

2. Heat the milk until warm.

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

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

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

6. Heat a frying pan and lightly grease it with vegetable oil. In the future, you don’t have to use oil - what is included in the dough will be enough.

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

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

Friends, we bake bread and all other baked goods only on whole grain flour: wheat, rye, oatmeal, chickpeas, millet, buckwheat, etc.

What does it mean? This means that the flour was made entirely from the entire grain, preserving all its beneficial components.

The grain is covered with a brownish shell. Simply put, this is what it is - BRAN.
They contain protein substances, but most of all they contain fiber, vitamins B and E, calcium, phosphorus, iron, magnesium. Bran first of all “cleanses” the intestinal walls, collects all the “dirt” and helps remove it from the body.

The aleurone layer contains a large amount of proteins, vitamins B1 and B2 and especially vitamin PP.

The endosperm does not form gluten. This is primarily the fat layer. This is why flour ground from whole grains can become bitter after some time.

Whole grain flour, unlike white flour (premium grade), can be stored for only a few months, not years.

Previously, it was not flour that was stored, but grain in the bottom of the barrel!

The mealy kernel occupies the entire interior of the grain. It consists of large volumetric cells filled with starch, protein particles, and gluten particles, which give the dough viscosity. It is from this part of the cream-colored grain that the flour sold everywhere is now produced.

EMBRYO– this is the most important part of the grain, the basis of life. Everything else is just shells that nourish and preserve it. The germ is primarily removed during the production of white flour. The embryo is a storehouse of vitamins, proteins and microelements.

What kind of flour is used everywhere now?

White flour - the so-called “Highest grade”.
As you now understand, the name here, unfortunately, does not correspond to the content of the flour, because... such torment is devoid of all living things.

It is also called “refined flour”. It is made from the very core of the grain - the endosperm, which contains only starch, and to improve its keeping quality on the counter, baking powder can be added to it, and to give it a snow-white color, it can be bleached with chlorine.

The nutritional value of such flour (number of kcal) is indeed very high. But from the point of view of the biological value of the product, this is a carbohydrate “dummy”. There is nothing useful or necessary for the body left in such flour. Our body cannot create new cells from the carbohydrates of this flour; for this it requires the entire variety of macro- and microelements, which nature provides only in WHOLE grains.

In addition to premium flour, wheat flour is produced:
- 1st grade,
- 2nd grade,
- and wallpaper flour (this is finely ground whole grain flour).
and two types of rye flour:
- wallpaper (whole grain)
- peeled (partially removed bran).

All these varieties differ from each other in grinding coarseness and the ratio of the constituent parts of the grain. The more grain components contained in flour and the larger the particles, the lower the grade.

What are the consequences of eating refined flour?

- first of all, to a deficiency of fiber, the most powerful antioxidant;
— “vitamin of youth” — vitamin E;
— B vitamins;
— and vital minerals, especially iron.

Iron and zinc deficiency leads to many severe irreversible diseases: anemia, infertility, deterioration of vision and memory, malignant tumors, etc.

We need fiber to cleanse the body of toxins and toxic decay products. Without the presence of coarse dietary fiber in the diet, all harmful foods accumulate in the body, which is the cause of many severe chronic diseases.

Whole grain - this is food for our little helpers - intestinal bacteria (intestinal microflora), on which 90% of our health and our immunity depend.

They warm us and protect us from disease. As soon as they get the food they need, they immediately get to work. Their direct responsibility is to maintain the vital functions of all our organs.

All these biologically active components, which is also important, are found in whole grain flour in a natural form that is understandable and easily digestible for our body.

WHOLE GRAIN FLOUR. Wallpaper flour. Wholemeal flour.

Wallpaper flour (whole grain) is obtained by grinding the entire grain. Accordingly, absolutely all components of the grain remain in the flour. This is the flower shell of the grain, the aleurone layer, and the grain germ. This preserves all the biological value of whole grains and all its healing qualities for the human body.

Whole grain flour comes in fine and coarse grinds.

Coarse wallpaper flour is the coarsest grind of flour. Accordingly, sifting wallpaper flour is done through a large sieve.

Fine whole grain flour means that the grain is ground into smaller particles. This process, for example, takes longer in production than with coarse grinding, but baked goods with such flour turn out fluffier and lighter.

It is equally important which mill the grain is ground in.

The most natural version of the mill is MILL with STONE GRILLS.
You can purchase such a mill on our website http://zdravyi.ru/komo.php

Mills with stone millstones used to be in almost every village where grain crops were cultivated in one way or another.

In this case, the grain is ground between two stone shafts, practically without heating.

At flour milling enterprises there are mainly screw mills, which do not grind, but chop grain.
In this case, there is contact with metal, oxidation of flour and heating.

Flour ground in a screw mill and a stone mill will differ greatly from each other, and its baking properties will also differ.

Whole grain flour has now become more commercially available.

But we prefer our own flour. The difference between store-bought flour and your own, freshly ground in a stone mill, is colossal. Baking and bread made with your own flour - they are different! Much tastier, it’s even difficult to compare! Easy to digest, leaving you feeling full for a long time! In general, it’s very difficult to express in words, try it! Pancakes, buns, pies, cookies, bread - wonderful!

P.S.
Be sure to eat, including adding to bread, the following whole grains and seeds:
Amaranth, Rye, Spelled, Barley, Oats, Wheat, Green buckwheat, Chia seeds, Flax, Hemp, Milk thistle, Yellow mustard, Millet, Quinoa, Black, brown, red and wild rice, Sorghum, etc.

See you on the pages of the site...

P.S.
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Rye flour is a unique food product, the value of which is difficult to overestimate. It is obtained by grinding rye grains. The grain consists of a mealy kernel, a plant germ and outer shells. In the production of flour, grain is used in whole or in part. Flour is qualified depending on the quality of grinding.

To obtain finely ground varieties, only the endosperm, the mealy kernel of the grain, is used. A coarser product is obtained by grinding the whole grain.

Several main varieties are produced from rye, including peeled and wallpaper flour. The less the raw material is subjected to pre-processing, the coarser the grind, the more beneficial qualities are retained in the final product.

This is a popular variety of medium-ground rye flour, white in color with a cream or grayish tint. Before grinding, the so-called “husks” - the outer shells - are peeled off the rye grains, hence the name “peeled”. This is a powder of heterogeneous consistency, in which large scaly particles are visually visible.

The reduced content of bran parts does not reduce the value of the product, but significantly improves its baking properties. This variety is one of the most useful and sought after. It is the peeled flour that contains the optimal amount of nutrients, microelements, and vitamins.

Since this product consists almost 90% from mealy grain cells, it retains one third more iron, one and a half times more magnesium and potassium than finer ground varieties. A very important factor is the high fiber content, which has a beneficial effect on human digestion and removes toxins and harmful compounds from the body. Accordingly, during production only 10% of waste remains in the form of husks.

This is a common variety that is coarse powder. The grain is ground, sometimes without even sifting, so there are quite large particles up to 700 µm. The flour is a dark gray powder with prominent brown inclusions.

In the production of this variety, the grain is used entirely, without pre-processing. That's why this flour is called whole grain flour. It contains a large number of “chopped off” particles of the grain shell, husk - the so-called “bran”.

It also contains wheat germ, which contains a significant amount of nutrients and fats. The presence of a high content of bran has a beneficial effect on the immune, reproductive, and musculoskeletal systems of humans.

General properties of peeled and wallpaper flour

Both varieties are made from rye grain, so the composition and properties of both products are similar. They have the same energy value about 296 calories. Both varieties belong to valuable food products that have a rich set of replaceable and essential sets of amino acids, vitamins, and fiber. They are widely used in the food industry for the preparation of bakery products.

The production technology of the “peeled” and “wallpaper” varieties involves minimal pre-processing of the grain, so they retain the maximum amount of organic matter and dietary fiber.

Rye protein is more complete compared to the protein of other grain crops. It does not form gluten and has a unique ability to swell greatly. In the presence of a large amount of liquid, the swollen protein turns into a thick sticky solution. For a long time, such flour was used to prepare paste - glue for paper products.

The difference between peeled flour and wallpaper

Peeled flour is a finer grinding variety that contains more carbohydrates and starch, but less sugar. Wallpaper, thanks to gentle production technology, has the maximum amount of vitamins and nutrients.

It is characterized by a high content of vegetable protein, fats and dietary fiber. This flour is more saturated with macro and microelements. It contains 25% more phosphorus, 30% more sodium.

Higher content of potassium, calcium, sulfur, magnesium, fluorine, 25% more copper, twice as much manganese. The content of fatty acids, amino acids, vitamin E and B vitamins is also higher. Therefore, the healthiest bread is produced from wallpaper flour.

Unfortunately, the content of vegetable oils does not allow this variety to be stored for a long time. Literally after one and a half to two months, a specific smell and bitter taste appear, which negatively affects the quality of the finished bakery products. In addition, the high content of bran parts makes wallpaper flour heavy and unsuitable for baking in its pure form. It must be combined with other, lighter varieties.

Peeled variety:

Produced from mealy endosperm cells.
The grain is processed before grinding.
Finer grind.
Virtually no vegetable oils.
Can be stored for a long time.
Differs in a small amount of bran.
Actively used in baking.

Wallpaper variety:

Made from whole grains.
The coarsest grind.
Contains the maximum amount of bran.
Enriched with oils and vegetable fats.
It has a high fiber content.
It spoils quickly.
Does not have good baking properties.
Higher fructose content.
Contains hemicellulose.

The use of all parts of the grain in production increases the biological value of this variety, but reduces the baking properties.

Rye flour of both varieties is a complete low-calorie product, has rich taste and medicinal properties. The only negative factor is the high acidity of products made from it. This point must be taken into account when planning dietary nutrition for people suffering from diseases of the digestive system.