Caloric content of wheat flour, varieties, useful and harmful properties

Wheat is, without exaggeration, the most important cereal crop for humanity. It is grown almost on all continents, and dishes from this product or with its use are in the kitchen of every people of the world. In some dishes, grains are used entirely or crushed, but they are often finely ground. What are the varieties, properties and calorie content of wheat flour? Is this product useful or not? Let's understand.

Flour variety

Depending on the grains used, the coarseness of grinding and processing methods, different grades are distinguished. There are a lot of them, and they differ slightly in different countries. But there are basic ones that are found almost everywhere:

1. Wheat flour of the highest grade. It is most often used for cooking a variety of pastries, bread, pasta, both on an industrial scale and at home. Such a flour is very fine, white, beautiful color and almost does not contain starch. Baking made from it is very soft and tasty.

2. The first variety is the most common. It also has a fine fine structure, but the color is distinguished by the presence of a yellowish hue. It is most often used for pies, rolls or pancakes. On an industrial scale (bread, pasta), it is used to produce cheaper products, which, undoubtedly, in taste will be inferior to similar products from the highest grade.

3. Flour of the second grade has a coarser grinding, contains the remains of bran and shredded shells of grain. Its color can range from yellow to brown. This variety is very fragrant, well suited for the preparation of gingerbread, cookies, as well as dietary bread.

4. Flour wheat whole-grain appeared on the shelves of the shops of the post-Soviet space not so long ago. It is obtained by grinding grain without removing any particles, so it is rough and contains a lot of bran. On an industrial scale, such a variety is not very popular, because its shelf life is two times lower than, for example, the higher, and the dough turns out to be heavy and not very convenient to use for large bakeries. But homemade bread from whole-grain flour is very tasty and useful.

Caloric content of wheat flour

Today in fashion, health, slender, smart bodies and a balanced diet. That is why many are very interested in the question of the calorie content of wheat flour. This indicator varies depending on the varieties, although the difference is insignificant.

The highest is 335 kcal.

The first one is 330 kcal.

The second one is 320 kcal.

Whole-grain - 300 kcal.

These data are indicative and can not be accurate to unity, since the caloric content of this product varies slightly depending on the method and degree of processing, the method of storage, and even the place of cultivation.

Great benefit

Different varieties of wheat flour differ in the content of vitamins, micro- and macroelements. And the rougher the grind, the "lower" grade, the more useful substances the product will give the body.

This list is headed by whole-grain flour. It is very rich in vitamins of group B, E and PP, and also contains such vital substances as calcium, potassium, magnesium, phosphorus, iron and sodium and many others. This variety can be eaten even by those to whom the flour products are contraindicated. For example, with such diseases as obesity, diabetes and hypertension.

Slightly inferior to the issue of the benefits of flour of the second grade. Although it also contains quite a lot of vitamins E, B and PP, as well as micro- and macroelements, metals.

Flour of the first grade has useful properties about one and a half to two times lower than the one considered above. It is not so rich in iron, phosphorus, magnesium, potassium and calcium.

The poorest in terms of the content of the elements needed by the body is wheat flour of the highest quality. Beautiful color, texture and taste are the result of significant processing, during which the naturalness and usefulness of the product are lost. Of course, something still remains, but in small quantities.

It should also be noted that flour is rich in fiber, which is very necessary for the body for proper healthy functioning. The situation with this substance is similar - the more processing, the lower the content.

A spoon of tar

High caloric content of wheat flour is not the only negative of this product. Do not forget about the content of a large amount of so-called gluten, due to which the particles stick together when preparing a dough or a variety of dishes. This substance is not always well absorbed and processed by the body, and its excess can cause problems of the digestive tract.

A few tips

To refuse completely from flour products costs only under strict prescription of doctors. It is not worth it to deprive yourself of this product. The main thing is to choose the right variety and know the measure.

If useful whole-grain flour itself does not like the taste and does not cause enthusiasm, then it is worth trying to mix it with other varieties of wheat flour. There are also many recipes with the addition of different cereals - rice, rye, buckwheat, etc. By experimenting, you can pick up your balanced product - both useful and tasty.