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The energy value of flour of the highest grade. Wheat flour. Flour packaging and labeling

Introduction

flour classification

The nutritional value

1.1 Chemical composition of flour

1.2 Nutritional and energy value

Factors that shape the quality of flour

1.3 Raw material

1.4Technology of flour production

1.5Technological defects and defects

Factors Preserving Flour Quality

1.6Packaging and labeling of flour

1.7Storage and transport

1.8 Implementation

1.9Falsification of flour

Flour quality assessment

1.10Organoleptic indicators

1.11 Physical and chemical parameters

1.12Safety performance

Conclusion

Bibliography

Application

Introduction

In this term paper on the topic: "Commodity characteristics of flour" we will consider such key issues as:

- Nutritional value, chemical composition of wheat and rye flour

- Classification and range

- Quality, defects of wheat and rye flour

- Packaging, labeling, storage of wheat and rye flour.

Relevance of the topic term paper due to the fact that today a lot of attention is paid by consumers to the quality of products. The successful promotion of the product on the consumer market and its ability to compete with similar products depend on the quality. Flour is a powdered product obtained by grinding cereal grains.

The flour milling industry is the largest branch of the food industry, which produces flour for retail trade, as well as for baking, confectionery and other industries. Flour is the main product of grain processing, it is of paramount importance in supplying the population with essential products, as it is used to make baked bread.

The group of grain products occupies almost 20% of the consumer basket of a Russian. Groats, bakery products, pasta are essential goods, so the flour and cereals market can be called socially significant.

Wheat flour- flour obtained from wheat grains.

Wheat flour is perhaps the most popular baking flour in the world. It comes in several types.

Premium flour (the word “extra” is written on some packages) has quite a bit of gluten, and it looks completely white. Such flour is ideal for pastries, it is often used as a thickener in sauces.

Flour of the first grade is good for lean pastries, and its products become stale much more slowly. In France, it is customary to bake bread from wheat flour of the first grade.

As for second grade flour, it contains up to 8% bran, so it is much darker than first grade. It is used in our country - it is from it that lean products and ordinary white bread are made, and mixed with rye flour - black.

Rye is one of the most important cereal crops. The consumption rate of rye flour (as a percentage of all cereals) is about 30.

Rye flour has numerous beneficial properties. It contains the amino acid necessary for our body - lysine, fiber, manganese, zinc. Rye flour contains 30% more iron than wheat flour, as well as 1.5-2 times more magnesium and potassium. Rye bread is baked without yeast and on thick sourdough.

Therefore, the use of rye bread helps to reduce cholesterol in the blood, improves metabolism, heart function, removes toxins, helps prevent dozens of diseases, including cancer.

Due to the high acidity (7-12 degrees), which protects against the occurrence of mold and destructive processes, rye bread is not recommended for people with high acidity of the intestines, suffering from peptic ulcers. The 100% rye bread is really too heavy for daily consumption. The best option: rye 80-85% and wheat 15-25%. Varieties of rye bread: from white flour, from peeled flour, rich, simple, custard, Moscow, etc.

The purpose of this course work is to consider the main characteristics of wheat and rye flour, as well as to identify the requirements for the quality of flour sold on the territory of the Russian Federation and the GOSTs regulating it.

To achieve this goal, it is necessary to perform a number of tasks:

- to study the nutritional value, chemical composition of wheat and rye flour

- to consider the classification and assortment

- disclose such indicators as: quality, defects of wheat and rye flour

- consider the rules for packaging, labeling and storage of wheat and rye flour

- Analyze the range of new products.

flour classification

In accordance with GOST R 52189-2003 Flour wheat . General specifications. Wheat flour, depending on its intended use, is divided into:

wheat bakery;

wheat general purpose.

Wheat bread flour depending on the whiteness or mass fraction of ash, mass fraction of crude gluten, as well as the fineness of grinding, they are divided into varieties: extra, higher, grit, first, second and wallpaper.

All-purpose wheat flour depending on the whiteness or mass fraction of ash, the mass fraction of raw gluten, as well as the fineness of grinding, they are divided into types: M45-23; M 55-23; MK 55-23; M 75-23; MK 75-23; M 100-25; M 125-20; M 145-23.

Wheat flour can be enriched with vitamins and/or minerals in accordance with the standards approved by the Russian Ministry of Health, as well as baking improvers, including dry gluten, in accordance with the approved regulatory document.

To the name of such flour, respectively, add: "fortified", "enriched with minerals", "enriched with a vitamin-mineral mixture", "enriched with dry gluten" and other baking improvers.

In flour enriched with vitamins, a slight odor characteristic of vitamin B1 (thiamine) is allowed.

Baking wheat flour is produced for retail, confectionery and baking industries. By quality, it is divided into grains, flour of the highest, 1st and 2nd grade, as well as wallpaper. Varieties of flour differ in color, grinding size, chemical composition, gluten content, baking properties and other indicators.

Krupchatka obtained from glassy soft and hard wheats. Flour in the form of homogeneous grains of yellow-cream color; flour yield - 10%; its ash content is 0.6%; crude gluten content – 30%. Used for baking sweets and pasta.

Flour of the highest grade are made from soft glassy and semi-glassy wheats. The flour is soft to the touch, the color is white or white with a creamy tint; flour yield - 10-15; 40%; ash content - 0.55%; raw gluten content 28%. Used for sale to the population, production of confectionery and bakery products.

Flour of the 1st grade obtained from soft and vitreous wheats. It is soft, white in color with a slight yellowish tint; yield - from 30 to 72% (depending on the method of grinding); ash content - 0.75%; crude gluten content - 30%. This flour is widely used in the baking, confectionery industry, as well as for sale to the population.

2nd grade flour made from soft wheat. Its particles are heterogeneous in size; color white with a yellowish-grayish tint; flour yield - up to 85%; ash content - 1.25%; gluten content not less than 25%. It is used to make bread.

wallpaper flour obtained from soft wheats with single-grade wholemeal grinding without screening out bran, so the flour yield is high - 96%; flour particles are heterogeneous in size; grayish white color; ash content - up to 2%; gluten content - 20%. Flour is used to make bread.

Wheat flour for pasta. It is obtained by special three-grade grinding of durum wheat with a high content of good quality gluten. The particles of this flour are larger than bread flour. According to the quality, pasta flour is divided into the highest (grains) and the 1st (semi-grains) grades. Cream-colored premium flour; ash content of flour - 0.7%; raw gluten - 28-30%. Flour of the 1st grade is softer; ash content of flour - 1.1%, gluten - 30-32%.

In accordance with GOST R 52809-2007 baking rye flour, depending on the quality, is divided into varieties:

peeling;

Seeded flour- the highest quality grade of rye flour. It consists of finely ground rye grain endosperm with a small admixture of particles of the aleurone layer and shells (only about 4% of the flour mass). Particle size from 20 to 200 microns. The color of the flour is white with a bluish tint. Flour is rich in starch (71-73%), sugars (4.7-5.0%), contains a significant amount of water-soluble substances and relatively little protein (8-10%) and fiber (0.3-0.4%). The ash content of flour is 0.65-0.75%.

Peeled flour differs from the wallpaper in a lower content of shells and an aleurone layer of grain (12-15% of the mass of flour), as well as a higher degree of grinding. Particle size from 30 to 400 microns. The color of the flour is white with a gray or brownish tint. Peeled flour, like wholemeal flour, is rich in water-soluble substances, but contains less protein (10-12%), more starch (66-68%). The fiber content in this flour is 0.9-1.1%, and the ash content of the flour is 1.2-1.4%.

Whole flour is a grain of rye, ground after cleaning it from impurities and processing on scouring machines. Flour is obtained with single-grade 95% grinding by passing through wire sieves 067.

Wholemeal flour consists of the same tissues as rye grain (with a slightly smaller amount of fruit shells and germ) and contains, along with crushed endosperm, 20-25% of crushed shells and the aleurone layer. Particle size from 30 to 600 microns. The color of the flour is white with a pronounced gray, yellowish or greenish tint, depending on the color of the rye grain. Flour is rich in water-soluble substances, sugar contains 12-14% protein, 60-64% starch, fiber - 2-2.5%, ash content - 1.8-1.9%.

The nutritional value

The chemical composition of flour.

The chemical composition of flour depends on the composition of the grain from which it is made, and on its variety. The higher the grade of flour, the more starch it contains. The content of other carbohydrates, as well as fat, ash, proteins and other substances, increases with a decrease in the grade of flour.

Consider the features of the quantitative and qualitative composition of flour determine its nutritional value and baking properties.

Nitrogen and proteins

The nitrogenous substances of flour are mainly composed of proteins. Non-protein nitrogenous substances (amino acids, amides, etc.) are contained in not in large numbers(2-3% of the total mass of nitrogenous compounds). The higher the yield of flour, the more nitrogenous substances and non-protein nitrogen are contained in it.

Wheat flour proteins. Simple proteins predominate in flour. Flour proteins have the following fractional composition (in%): prolamins 35.6; glutelins 28.2; globulins 12.6; albumins 5.2. The average content of proteins in wheat flour is 13-16%, insoluble protein is 8.7%.

The composition of gluten. Raw gluten contains 30-35% solids and 65-70% moisture. Gluten solids are 80-85% composed of proteins and various flour substances (lipids, carbohydrates, etc.), with which gliadin and glutenin react. Gluten proteins bind about half of the total amount of flour lipids. Gluten protein contains 19 amino acids. Glutamic acid predominates (about 39%), proline (14%) and leucine (8%). Gluten of different quality has the same amino acid composition, but different molecular structure. The rheological properties of gluten (elasticity, elasticity, extensibility) largely determine the baking value of wheat flour.

Rye flour proteins. According to the amino acid composition and properties, rye flour proteins differ from wheat flour proteins. Rye flour contains a lot of water-soluble proteins (about 36% of the total mass of protein substances) and salt-soluble (about 20%). The prolamin and glutelin fractions of rye flour are much lower in weight; they do not form gluten under normal conditions. The total protein content in rye flour is somewhat lower than in wheat flour (10-14%). Under special conditions, a protein mass can be isolated from rye flour, resembling gluten in elasticity and extensibility.

Carbohydrates

The carbohydrate complex of flour is dominated by higher polysaccharides (starch, fiber, hemicellulose, pentosans). A small amount of flour contains sugar-like polysaccharides (di- and trisaccharides) and simple sugars (glucose, fructose).

Starch. Starch, the most important carbohydrate in flour, is contained in the form of grains ranging in size from 0.002 to 0.15 mm. The size, shape, swellability and gelatinization of starch grains are different for different types of flour. The size and integrity of starch grains affects the consistency of the dough, its moisture capacity and sugar content. Small and damaged grains of starch are saccharified faster in the process of making bread than large and dense grains.

Cellulose. Cellulose (cellulose) is located in the peripheral parts of the grain and therefore is found in large quantities in flour of high yields. Wholemeal flour contains about 2.3% fiber, and wheat flour of the highest grade contains 0.1-0.15%. Fiber is not absorbed by the human body and reduces the nutritional value of flour. In some cases, a high fiber content is useful, as it accelerates the peristalsis of the intestinal tract.

Hemicelluloses. These are polysaccharides belonging to pentosans and hexosans. In terms of physicochemical properties, they occupy an intermediate position between starch and fiber. However, hemicelluloses are not absorbed by the human body. Wheat flour, depending on the variety, has a different content of pentosans - the main component of hemicellulose.

Flour of the highest grade contains 2.6% of the total amount of grain pentosans, and flour of the II grade contains 25.5%. Pentosans are divided into soluble and insoluble. Insoluble pentosans swell well in water, absorbing water in an amount exceeding their mass by 10 times.

Soluble pentosans or carbohydrate mucus give very viscous solutions, which, under the influence of oxidizing agents, turn into dense gels. Wheat flour contains 1.8-2% of mucus, rye flour - almost twice as much.

Lipids. Lipids are called fats and fat-like substances (lipoids). All lipids are insoluble in water and soluble in organic solvents.

Fats. Fats - esters of glycerol and macromolecular fatty acids. Wheat and rye flour of various varieties contains 1-2% fat. The fat found in flour has a liquid consistency. It consists mainly of glycerides of unsaturated fatty acids: oleic, linoleic (mainly) and linolenic. These acids have a high nutritional value, they are credited with vitamin properties. Hydrolysis of fat during storage of flour and further conversion of free fatty acids significantly affect the acidity, taste of flour and the properties of gluten.

Lipoids. Flour lipoids include phosphatides - esters of glycerol and fatty acids containing phosphoric acid combined with some nitrogenous base.

The flour contains 0.4-0.7% of phosphatides belonging to the group of lecithins, in which choline is the nitrogenous base. Lecithins and other phosphatides are characterized by high nutritional value and are of great biological importance. They easily form compounds with proteins (lipo-protein complexes), which play an important role in the life of every cell. Lecithins are hydrophilic colloids that swell well in water.

Pigments. Fat-soluble pigments include carotenoids and chlorophyll. The color of carotenoid pigments in flour is yellow or orange, and chlorophyll is green. Carotenoids have provitamin properties, as they are able to turn into vitamin A in the animal body.

Minerals

Flour consists mainly of organic substances and a small amount of mineral (ash). The mineral substances of the grain are concentrated mainly in the aleurone layer, shells and embryo. Especially a lot of minerals in the aleurone layer. The content of minerals in the endosperm is low (0.3-0.5%) and increases from the center to the periphery, so the ash content is an indicator of the flour grade.

Most of the minerals in flour consist of phosphorus compounds (50%), as well as potassium (30%), magnesium and calcium (15%).

In negligible amounts contains various trace elements (copper, manganese, zinc, etc.). The iron content in the ashes of different types of flour is 0.18-0.26%. A significant proportion of phosphorus (50-70%) is presented in the form of phytin - (Ca - Mg - salt of inositol phosphoric acid). The higher the grade of flour, the less minerals it contains.

Enzymes

Cereal grains contain a variety of enzymes, concentrated mainly in the germ and peripheral parts of the grain. In view of this, high-yield flour contains more enzymes than low-yield flour.

Enzyme activity in different batches of flour of the same variety is different. It depends on the conditions of growth, storage, modes of drying and conditioning of the grain before grinding. Increased activity of enzymes was noted in flour obtained from unripe, sprouted, frost-bitten or bug-damaged grain. Drying grain under a hard regime reduces the activity of enzymes, while storing flour (or grain) it also decreases somewhat.

Enzymes are active only when the humidity of the environment is sufficient, therefore, when storing flour with a moisture content of 14.5% and below, the action of enzymes is very weak. After kneading, enzymatic reactions begin in semi-finished products, in which hydrolytic and redox flour enzymes participate. Hydrolytic enzymes (hydrolases) decompose complex flour substances into simpler water-soluble hydrolysis products.

Wholemeal flour has a lower digestibility and energy value, but a high biological value, it contains more vitamins and minerals.

Flour of the highest grades poorer in useful substances, since they are concentrated mainly in the shells of the grain and the germ, which are removed when flour is obtained, but is absorbed more easily and more completely.

flour 2nd grade obtained from soft wheat. The color is white with a yellowish-gray tint. Flour differs by the content of 8-10% shells, flour particles are larger than in the 1st grade, heterogeneous in size. Gluten content - not less than 25% ash content - not more than 1.25%. Flour of the 2nd grade is used in baking bread.

Whole flour is made from soft wheats with single-sorted wholemeal grinding without screening out bran. Flour yield - 96% Grayish-white color, gluten content - 20%, ash content, up to 2%. Used for baking bread.

Nutritional and energy value.

We consider the nutritional and energy value of flour in the form of a table

Table 1

				Carbohydrates
Buckwheat flour
Corn flour (dietary)
Wheat flour 1st grade
Wheat flour 2nd grade
Wheat flour
Whole wheat flour
Peeled rye flour
Rye flour
Rice flour (diet)
Wheat bran

Factors that shape the quality of flour.

Raw material.

The flour milling industry of our country produces five varieties

wheat flour and three grades of rye bread flour.

Grain - 10% Seeded - 63%

Premium - 30% Peeled - 87%

First grade - 72% Wallpaper - 95%

Second grade - 85%

Wallpaper - 96%

In addition, two varieties of wholemeal flour are prepared from a mixture of wheat and rye: wheat-rye and rye-wheat. The flour production process consists of preparing grain for grinding and grinding itself. Wholemeal flour is obtained by grinding the whole grain as a whole, other varieties (varietal flour) are prepared from endosperm with a small admixture of shells. Accordingly, grindings are divided into wallpaper (simple) and varietal (complex). Varietal grinding, depending on the amount of flour obtained from one batch, can be one-, two- and three-varietal.

The resulting amount of flour of each grade must correspond to the established rate of its output (the output is the amount of flour, expressed as a percentage of the mass of processed grain with a basic moisture content of 14.5%). Individual batches of grain have different quality indicators. To obtain flour of standard quality, batches of grain are sorted at the mill - they are made up of a grinding mixture. At the same time, moisture, ash content, color, vitreousness, gluten and other indicators of grain are taken into account. Preparation of grain for grinding consists in removing impurities, cleaning the surface of the grain and conditioning the grain mass. Weed and grain mixture is removed using special grain cleaning machines, metal impurities are removed on magnetic separators.

Flour production technology.

Flour mills are equipped with warehouses and elevators for grain, warehouses for storing finished products. The production process is completely mechanized. The principle of gravity is widely used in the technological process. Grain or intermediate products, lifted to the top floor by mechanical (noria) or pneumatic transport, enter the machines with the help of distributing devices and then go through gravity (gravity) pipelines to the machines located on the floor below.
To obtain flour of standard quality, the grain is cleaned and conditioned before grinding. Grain is prepared in two stages. The first stage is the cleaning of grain from weed impurities in separators, trieres, duaspirators; extraction of mineral impurities in stone-separating machines; washing of grain in washing machines and its conditioning in silos. The second stage is additional cleaning of grain in separators, duaspirators, brush machines, moisturizing in moisturizing machines and softening.
From the grain cleaning department, the grain enters the grinding department, where roller machines are located. The process in which the grain gradually unfolds and crumbles out of it, consisting of endosperm with fused shells, and the endosperm is partially crushed to a state of flour, is called tattered. This process involves four to six systems of rolling machines (I torn, II torn, etc.). The larger the system number, the finer the grooves at the rollers and the thinner the gap (the distance between the rollers). The products formed after each tearing system have different sizes and unequal endosperm content. The following products are obtained: flour, semolina (fine, medium and large), dunsta (medium between flour and small semolina). For separation by size, they are sent to screening machines (sieving). Next, grits and dunsts go to sieve machines, sorting them by quality. The sieving machines sort the products using tilted reciprocating sieve frames and air flow through the sieves and products. The most solid products, containing mainly endosperm, are sent to roller machines, where they are ground into flour. Grits and dunst are ground during successive grinding with sifting of finished flour in grinding roller machines. This process is called grinding. Grits with particles of the shell are sent to grinding roller machines equipped with rollers without corrugations, then again for sorting and screening in sieve machines. The process of processing grains containing shells is called grinding.
All the flour obtained from the working sifters goes to the control ones (to prevent the ingress of foreign objects, grain shells, etc.). After control screenings, the flour is transferred to a bulk storage warehouse or packed in bags. To increase the nutritional value, vitamins B1, B2, and PP are added to the flour of the highest and first grades. The technological process at the flour mill is accompanied by the release of dust. To capture it, an aspiration system is used. At a certain concentration in the air, grain and flour dust are explosive.

Technological defects and marriage.

The reason for the occurrence of defects in flour may be the use of low-quality grain, violation of manufacturing technology, non-compliance with modes and periods of storage. Self-heating of flour is an increase in temperature in its mass due to internal physiological processes and poor thermal conductivity. Among the physiological processes that occur in cereals and flour during self-heating, it is necessary to single out the process of respiration and the development of microorganisms. At the same time, the organoleptic indicators of flour (color, smell, taste) change. The foreign smell of flour occurs due to non-observance of the commodity proximity of their storage with products that tend to transmit smell (fish, spices, soap, cologne, etc.). The reason for the appearance of an extraneous taste in these products may also be extraneous aromatic impurities in the grain before its processing.

With prolonged storage, especially in the light, the flour becomes discolored, darkens. Wetting flour is the cause of other defects. Such products cannot be stored for a long time, they quickly deteriorate. The increased humidity of flour activates enzymes, increases the intensity of their respiration, self-heating, and the development of microorganisms. Moldy flour occurs due to self-heating or storage in poorly ventilated rooms with high relative humidity - above 80%. Products acquire a musty smell, acidity increases in them, their color becomes darker. Moldy flour clumps.

Flour souring begins in the inner layers of the product mass due to the development of acid-forming bacteria, primarily lactic acid bacteria. Souring occurs to a greater extent in flour and cereals. Rancidity in flour is the result of fat oxidation.

Flour with a high fat content will go bitter faster. Flour of the lower grades contains more particles of the germ rich in fats, so it will also go bitter faster. A decrease or loss in the flowability of cereals occurs with an increase in contamination in them, and in flour (in particular of lower grades) due to the large content of shell particles. This also happens at high humidity. The ability of flour to lose flowability partially or completely is called compaction or caking.

Caking is more characteristic of flour. With an increase in the duration of storage, the likelihood of flour caking increases. Flour that has lost its flowability due to the pressure of the upper layers of products on the lower ones is not used for long-term storage. If the flour is compacted and loses its flowability due to self-heating, the development of microorganisms and pests of grain stocks, it becomes unsuitable for consumption and is not allowed for sale. Flour with low baking properties is defective, for example, flour with a low gluten content and its low quality.

Factors Preserving Flour Quality

Packaging and labeling.

Flour packaging - according to GOST 26791-89 regulates the requirements for the packaging of wheat and rye flour. Packed in consumer packaging with a net weight in kilograms: 1,000; 2,000 and 3,000 for flour. Permissible deviations of the net weight of individual packaging units should not exceed in percentage: 1.0.

Flour is packaged in transport containers in new or used fabric grocery bags in accordance with GOST 30090 and other regulatory and technical documentation that ensure the safety of products.

Bags must be at least:

Category 2 - for flour from soft vitreous wheat for pasta; durum wheat flour (durum) for pasta; flour of the second grade from durum wheat (durum); wheat crushed grits;

Whole wheat flour for local supply is packed in bags of at least category 4. When transported by mixed railway - water transport or with reloading from one track to another, the flour is packed in new or used bags of at least category 1

In accordance with GOST R 51074-2003 the manufacturer (seller) is obliged to provide the consumer with the necessary and reliable information about food products, ensuring the possibility of their correct choice. This standard regulates grain processing products and must contain the following information:

Product name (for example, for flour: rye, rice, barley, corn, buckwheat, baking wheat, pancake wheat, etc.);

Grade or number (if any);

Name and location of the manufacturer [legal address, including the country, and, if not the same as the legal address, address(es) of production(s)] and the organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any);

Trademark of the manufacturer (if any);

Net weight;

Composition of the product (except for one-component products);

Food additives, flavors, biologically active additives to food, ingredients of non-traditional products;

For fortified wheat bread flour of the highest and first grades, the word "VITAMINIZED" (in large print);

The nutritional value;

date of manufacture;

Storage conditions;

Shelf life;

Shelf life for corn flakes, wheat, rice and oatmeal;

Designation of the document in accordance with which the product is manufactured and can be identified;

Information about confirmation of conformity.

The same information is applied to the labels attached to the bags.

Storage and transportation.

Flour storage is regulated in accordance with GOST 26791.

The shelf life of flour is set by the manufacturer of products at an ambient temperature not higher than 25 ° C and relative humidity air is not higher than 70%.

Flour is stored in dry, well-ventilated, pest-free grain stocks, warehouses in compliance with sanitary rules approved in the prescribed manner.

The shelf life of deodorized soybean flour at a relative humidity of 60% is 12 months from the date of production.

Flour can be stored in unheated and heated warehouses. Long-term storage of flour is carried out in unheated warehouses, and the temperature in them depends on the season.

Flour intended for retail trade usually comes in bags. Each batch of product received for storage is placed in a separate stack. The bottom row of bags is placed on solid wooden underlays to prevent sweating from contact with the cold floor. The distance from the walls to the stack must be at least 0.5 m, and the passages between them must provide free access to each stack.

During long-term storage, the stack is shifted at least twice a year, always changing places of the upper and lower bags.

As a rule, stores store relatively small batches of flour, which ensure an uninterrupted supply of the population for 10-45 days. The temperature is preferably not higher than 10-18 °C. In stores, it is necessary to strictly monitor the commodity neighborhood, since flour easily absorbs odors.

Flour is transported both in bags and in bulk.

When transporting small batches of flour in bags, you can use ordinary flatbed trucks, while covering the bags with a tarpaulin on top. For the mass transportation of flour in bags, specialized road trains are used, the bodies of which are equipped with a lifting overturning metal top, attached to the sides with latches. Before loading and unloading, the bolts are removed from the side from which you want to open the body. The latches of the opposite side serve as the axis of rotation of the top of the body. To prevent the top of the body from closing spontaneously, a safety comb with a latch and a special lock are provided. The use of such road trains makes it possible to transport flour in bags behind the seal of the sender, completely eliminates the ingress of moisture on the bags and flour spraying during transportation. Such road trains can also be used for the transportation of granulated sugar and cereals in bags.

For bulk bulk transportation of flour, road trains - flour trucks are used. Flour is unloaded from the tank pneumatically, for which a compressor is installed on the chassis of the car behind the cab, which provides pressure. Compressed air from the compressor through the air duct system enters the discharge pipe, aeration box, installed inside the tank on the bottom closer to the discharge pipe, and into the upper part of the tank. The unloading capacity is 0.3-0.5 t/min. Thanks to the use of a pneumatic system, flour can be fed during unloading at a distance of up to 50 m and at a height of up to 25 m.

At the bakery, the road train is weighed and sent for unloading. The unloading pipe of the tank is connected to the inlet pipe of the transport pipeline of the factory silo, the compressor is turned on and compressed air is first supplied to the discharge pipe to purge the flexible pipeline, and then to the aeration box and the tank. Flour enters the discharge pipe, where it is picked up by a stream of air entering directly into the pipe and transported directly through the pipeline to the silo. The pressure gauge installed on the tank makes it possible to set the end of unloading. The use of flour trains provides a significant economic effect. The reduction in flour losses from spraying is about 3 kg for each transported ton. In addition, the use of flour trains significantly reduces the complexity of unloading and loading operations.

Implementation of flour.

The development trends of the flour-grinding sector of the European Union correspond to the world ones. Modern Russian mills meet all engineering requirements. A complex multifactorial technological process, the saturation of enterprises with technological and auxiliary equipment, automated control and management systems place increased demands on professional knowledge, organizational ability and the general cultural and intellectual level of process engineers. On the basis of modern technology, millers have reached a high level of realization of the technological potential of flour. The export of our flour to Europe is 60%. Further development is aimed at creating multifunctional circuits, reducing the process, reducing operating and energy costs. Market conditions dictate the expansion of the range, including special varieties: for dietary and baby food, for flour confectionery, etc.

Fake flour.

Flour is a relatively cheap product, so its assortment falsification is rare, mainly in market trade or small-scale wholesale delivery of flour by one-day firms.

At large flour mills, such cases are excluded, since along with in-house inspection control, which ensures the release of products of appropriate quality and assortment characteristics, the manufacturing organization risks losing the image of a reliable business partner and its market segment.

Assortment falsification of flour in modern conditions is carried out by mixing non-food substitutes, mainly sand or bran. The methods of assortment falsification known in pre-revolutionary Russia using chalk, lime, ash, and other types of flour are practically not used, since many of these falsifications are either inaccessible (for example, ash), or differ little from wheat flour in price (for example, prices wheat, rye, corn, barley flour, gypsum and chalk are about the same), or are easily detected when rubbed between fingers (lime). In addition, when adding chalk, gypsum, lime, a fake is easy to detect by adding acid to the aqueous suspension of flour. In the presence of these alkaline substitutes, they interact with acid and rapidly release carbon dioxide (C0 2). Qualimetric falsification is carried out by partial or complete replacement of the lowest grade flour with the highest, as well as the addition of bran. To give the necessary white color, the flour is bleached.

The method of qualitative falsification of flour described by I. P. Chepurny by introducing food additives into products when sold in retail does not apply, and the use of technological food additives to eliminate certain defects in flour (low quality and quantity of gluten) to improve the quality of the finished product is not a falsification and does not require mandatory communication to consumers of all the features of the technological process.

Quantitative falsification takes place during the sale of packaged flour in a retail network. In addition, similarly to grain, quantitative falsification of flour is possible when it is sold in whole packages (bags) without re-weighing and opening the package by underweighting or pouring river sand or other substitute on the bottom of the package.

Flour quality assessment.

Organoleptic indicators.

Determining the quality of flour by organoleptic indicators, their smell, taste, color, mineral impurities are taken into account.

Taste flour should be slightly sweet, without a bitter or sour taste. A pronounced sweet taste is not allowed, as it indicates that the flour was obtained from germinated grain. The rancid and sour taste of flour indicates that significant changes in the chemical composition have occurred in it. The bitter taste of flour is reported by wormwood seeds that have fallen into the grain during grinding.

Smell fresh flour - pleasant, weak. Moldy, musty and other smells are not allowed. Foreign odors can appear in flour due to various reasons. So, musty and moldy odors indicate the poor quality of the grain from which the flour is obtained, or the staleness of the flour. The wormwood and garlic smell of flour is given by admixtures of wormwood and garlic. When the flour is affected by the smut, a herring smell appears in it. Foreign odors can turn into flour during transportation and storage in contaminated bags, as well as in wagons in which there were strong-smelling products. Some smells disappear when the bread is baked, others are transferred to it. Flour that has any foreign flavors and odors is not allowed for sale and baking.

The presence of mineral impurities determined by chewing. The feeling of crunching on the teeth when chewing flour is caused by crushed mineral impurities (sand, pebbles, etc.), which get into the flour if the grain was poorly cleaned. The feeling of crunching on the teeth is not allowed.

Color depends on the type and grade of flour. According to the standard, each type of flour must have a certain color. So, white or white with a creamy tint should have varieties of extra and higher flour for baking wheat and types M 45-23; M 55-23; MK 55-23 general purpose wheat flour. White or cream color with a yellowish tint is typical for baking grains, and white or white with a yellowish tint is for baking flour of the 1st grade, as well as general purpose flour M75-23; MK 75-23; M 100-25. The presence of a certain amount of shell particles in flour of the 2nd grade gives the white color a yellowish or grayish tint. The same color is typical for general purpose flour M 125-20 and M 145-23. White color with a yellowish or grayish tint and clearly visible particles of grain shells. Higher grades of flour are always lighter, and lower grades are darker with the presence of shell particles. This makes it possible to quickly determine the grade of flour by comparing it with standards - samples of a certain grade. However, such a determination of the grade gives only an approximate result, since, in addition to the presence of shells, many other factors affect the color of the flour. Among them, the natural features of the grain are important: the content of pigments, the vitreousness of the endosperm, and even the mineral composition. The color of the flour also depends on the degree of grinding of the particles. So, fine flour, consisting of small particles, seems lighter than flour, consisting of larger particles that absorb light.

Physical and chemical indicators.

Moisture content, whiteness, ash content, grinding size, the quantity and quality of raw gluten (for wheat flour), the content of metal magnetic impurities, infection and contamination by pests of grain stocks are considered as physical and chemical indicators of flour. Moisture content of flour should not exceed 15.0%. This indicator is not only crucial for the storage of flour, but also affects the yield of bread. The whiteness of premium flour should not be lower than 54 conventional units of the device RZ - BPL, 1st - from 36 to 53, 2nd - 12-35. In wallpaper flour, it is not limited. The ash content of flour is an indicator of its grade. According to the requirements of the standards, it should not exceed,%: the highest grade - 0.55, the 1st - 0.75, the 2nd - 1.25, upholstery - 2.0%. The flour grinding size is of great technological importance, it is determined by sifting on the appropriate sieves. In baking, flour is valued, which has particles that are uniform in size and form it. In wheat flour, standards regulate the quantity and quality of raw gluten. The amount of gluten is determined by washing it manually or using a device, and the quality is determined by color, smell, elasticity, extensibility. The amount of raw gluten in premium flour should not be lower than 24%, 1st - 25, 2nd - 21, upholstery - 18%. The content of metal-magnetic impurities in flour cannot exceed 3 mg per 1 kg.

Infection of flour with pests of grain stocks is not allowed.

In flour, the permissible level of toxic elements (lead, cadmium, arsenic, mercury, copper, zinc), mycotoxins (aflatoxin B1, zearalenone, etc.), radionuclides and pesticides is normalized.

Chemical indicators. Humidity flour - an important indicator of its quality, determines the persistence of flour and its baking properties. The moisture content of flour should not exceed (in%): for rye and wheat - 15, soy - 9-10.

Ash content of flour characterizes the content of minerals in it. This indicator depends on the type of flour: the higher its grade, the lower the ash content. So, the ash content of wheat flour should be (in%, not more than): grains - 0.60, premium - 0.55, 1st - 0.75, 2nd - 1.25, wallpaper - 2.

size grinding characterizes the degree of grinding of flour. It is determined by sieving through silk or wire mesh sieves. different sizes cells. For example, for wheat flour it is allowed (in %).

Quantity and quality of raw gluten- an important indicator that determines the baking and pasta advantages of wheat flour. Gluten is an elastic mass formed from the swollen proteins of wheat flour when kneading dough from it. The amount of gluten in wheat baking flour should be (in%, not less than): in the highest grade - 28, in the 1st - 30, in the 2nd - 25, in the wallpaper - 20.

The quality of gluten is determined by color (light, gray, dark) and elasticity. With an increase in the gluten content in flour, such indicators of the quality of products from it as elasticity, looseness of the crumb and the volume of bread improve. Pasta improves surface condition, they become more durable.

Rye flour proteins do not form gluten.

Infection pests of grain stocks are not allowed. Content metal impurities should be no more than 3 mg per 1 kg of flour.

Safety indicators.

Safety requirements are stipulated by flour standards.

table 2

	The name of indicators	Metric Requirements
		not musty, not moldy
		not sour, not bitter
	The presence of mineral impurities	when chewed, there should be no crunch
	Metal-magnetic impurity, mg per 1 kg of flour; The size of individual particles in the largest linear dimension of 0.3 mm and (or) a mass of not more than 0.4 mg, no more
	Humidity, in %, not more than: flour from durum wheat and soft high vitreous wheat for pasta Flour for baby food (rice, buckwheat, oatmeal) For other types of flour
	Additional requirements for flour for baby food: Acidity, in degrees (0 T), not more than: buckwheat
	Acid number of fat in 100 gr. flour, mg KOH, no more

Conclusion.

In conclusion, I would like to say about the baking properties of flour. The baking properties of wheat flour are determined by the following indicators:

the color of flour and its ability to darken in the process of making bread;

structural-mechanical (rheological) properties of dough or raw gluten (flour strength) and the degree of their change in the process of testing;

water absorption capacity, i.e. the amount of water that is necessary to form a dough with optimal structural and mechanical properties;

gas-forming ability, i.e., the ability of flour to form during the fermentation of the dough (for a certain period) one or another amount of carbon dioxide;

autolytic activity, i.e., the ability to decompose complex flour substances into simpler water-soluble products under the action of flour's own enzymes.

The baking properties of rye flour are mainly determined by the state of its carbohydrate-amylase complex. Rye flour starch is less resistant to heat and hydrolytic processes than wheat starch.

Rye starch gelatinizes already at a temperature of 55 ° C; gluten starch is easily hydrolyzed by amylolytic enzymes.

Rye flour, even obtained from grain of normal quality, unlike wheat flour, contains active a-amylase, which causes starch dextrinization during bread baking. The grain of rye germinates more easily than the grain of wheat, and the autolytic activity at the same time reaches a value dangerous for the quality of bread. The crumb of rye bread with an increased content of dextrins becomes sticky, often there is a seal in it, voids appear. The crust of bread made from flour with high autolytic activity is dark, with cracks and undermining. Sometimes the crust lags behind the crumb.

To assess the baking properties of rye flour, autolytic activity is determined, since it characterizes the state of the carbohydrate-amylase complex, on which these properties depend.

The autolytic activity of rye and wheat flour is determined by the following methods: by autolytic test; by changing the viscosity of the water-flour suspension in various ways.

The autolytic activity of flour is expressed as the percentage of water-soluble substances in terms of the dry matter of the flour. The content of water-soluble substances is measured after heating the water-flour suspension under certain conditions favorable for the action of hydrolytic enzymes. The water-soluble substances formed in this case consist of dextrins, as well as products of protein hydrolysis and other complex flour substances.

The Hagberg method, which determines the falling number (viscosity index), is widely used in many countries to assess the autolytic activity and baking properties of flour.

The higher the autolytic activity of the flour, the lower the viscosity of the suspension and, accordingly, the lower the value of the falling number (in seconds). For rye wholemeal flour, the falling number must be at least 105 s, for peeled flour - 155 s.

The baking properties of rye flour also depend on the state of the protein-proteinase complex. The structure of protein substances and their hydrophilicity affect the viscosity of rye dough, but this dependence has not been studied enough. Significantly increase the viscosity of the dough carbohydrate mucus, the content of which in rye flour is significant. However, the effect of proteins and pentosans on the baking properties of flour has not been precisely established.

Bibliography.

Gavrichenkov D.N., Economics, organization and planning of flour and cereal production, M., 1957.

Gerasimova V.A. Commodity science and expertise of flavoring goods textbook for university students / V.A. Gerasimova, E.S. Belokurova, A.A. Vytovtov. - St. Petersburg [and others]: Peter, 2005. - 396 p.: ill.

Zharikova G.G. Microbiology of food products. Sanitation and hygiene: a textbook for students studying in the specialty "Commodity science and examination of goods" / G.G. Zharikov. - Moscow: Academia, 2005. - 299 p.

Kazantseva N.S. Merchandising of food products: Textbook. - M.: Publishing and Trade Corporation "Dashkov and K0". - 2007. - 400 p.

Kondrashova E.A., Konik N.V., Peshkova T.A. Merchandising of food products: Textbook. - M.: Alfa-M: INFRA-M, 2007. - 416 p.

Krishtafovich V.I. Methods and technical support of quality control (food products): study guide: for students of cooperative higher educational institutions in the specialty "Commodity science and examination of goods (by areas of application)" / V. I. Krishtafovich, S. V. Kolobov. - Moscow: Dashkov i K°, 2006. - 122 p.:

Nikolaeva M.A. Theoretical basis commodity science: a textbook for universities: for students of higher educational institutions studying in the specialties "Commodity science and examination of goods" and "Commerce" / M.A. Nikolaev. - Moscow: Norma, 2006. - 437 p.

Timofeeva V.A. Merchandising of food products / V.A. Timofeev. Textbook. 5th edition, add. and Perer. - Rostov n / a: Phoenix 2005. - 416 p.

Nilova L.P. Commodity research and examination of grain and flour products: Textbook. - St. Petersburg: GIORD, 2005. - 416s. :ill.

Egorova G.A. flour technology. Grain technology. - 4th ed., revised. and additional - M.: KolosS, 2005. - 296 p.: ill. - (Textbooks and textbooks. Manuals for students of higher educational institutions).

Application.

Attachment 1

Quality indicators of wheat baking flour

Flour grade				Grinding size, %
					Passage through a sieve according to GOST 4403
			Not below the second group
				5 in N43 silk fabric or N45/50 polyamide fabric PA
Krupchatka	White or cream with a yellowish tint			2 of silk fabric N23 or polyamide fabric N21 FC-150	No more than 10.0 of N35 silk fabric or N36/40 polyamide fabric PA
			Not below the second group	2 in N35 silk fabric or N36/40 polyamide fabric PA	Not less than 80.0 N43 silk fabric or N45/50 polyamide fabric PA
	White with a yellowish or grayish tinge			2 in N27 silk fabric or N27 polyamide fabric	Not less than 65.0 of silk fabric N38 or polyamide fabric N41/43 PA
	White with a yellowish or grayish tinge with noticeable particles of grain shells	Not less than 0.07% lower than the ash content of grain before cleaning, but not more than 2.0%			Not less than 35.0 of silk fabric N38 or polyamide fabric N41/43 PA

Appendix 2

Quality indicators of wheat flour of general purpose

		Mass fraction of ash in terms of dry matter,%, no more	Whiteness, conventional units of the RZ-BPL device, not less than	Mass fraction of crude gluten, %, not less than	The quality of raw gluten, conventional units of the device idc	Grinding size, %			Number of fall, "PE", s, not less than
						The rest on a sieve in accordance with GOST 4403, no more	Residue on a wire mesh sieve according to ND, no more	Passage through a sieve according to GOST 4403, not less than
	White or creamy white				Not below the second group
						5 made of silk fabric N43 or polyamide fabric N 45/50 PA

	White or white with a yellowish tint					2 made of silk fabric N35 or polyamide fabric N 36/40 PA		80.0 of silk fabric N43 or polyamide fabric N 45/50 PA
	White or white with a yellowish tint					2 made of silk fabric N27 or polyamide fabric N27 PA-120		65.0 in silk fabric N38 or polyamide fabric N41/43 PA
	White or white with a yellowish tinge					2 made of silk fabric N27 or polyamide fabric N27 PA-120		65.0 in silk fabric N38 or polyamide fabric N41/43 PA
	White with a yellowish or grayish tint					2 of silk fabric N27 or polyamide fabric N27 PA-120		65.0 in silk fabric N 38 or in polyamide fabric N 41/43 PA
								50.0 N38 silk fabric or N41/43 polyamide fabric PA
Note - The indicator "whiteness" of flour is valid instead of the indicator "ash content" at enterprises equipped with laboratory instruments and equipment in accordance with GOST 26361.

Flour obtained after grinding wheat grains. It is the most common type of flour.

Kinds

In Russia, flour is classified according to the degree of processing into flour of the highest, first and second grade, wholemeal and whole grain.

Wheat flour of the highest grade, or “extra”, is distinguished by its snow-white color, sometimes with a creamy tint, and the smallest grains that are not felt when rubbed with fingers. It is used in the preparation of rich products, airy muffins, biscuits, cakes, thickening sauces. This flour contains few substances useful for the body, therefore it is not recommended for daily use.

Flour of the first grade contains a small amount of grain shells and a lot of gluten, which provides the dough prepared from it with elasticity, shape maintenance, volume and longer shelf life of finished products. It is suitable for making pancakes, pies, shortbread, puff, yeast dough, flour dressings and sauces.

Flour of the second grade contains up to 8% bran and is characterized by a darkish color. It is used for table white bread and lean flour products.

Whole flour, or wholemeal flour, is made by grinding wheat grains to heterogeneous and large grains. In this case, the germ and shell of the grain are sifted out.

Whole grain flour is the result of grinding wheat grain without preliminary purification from the shell and germs. The most useful type of bread is prepared from it, as well as other products that contain a large amount of vitamins, minerals and fiber.

calories

100 grams of the product contains 328 kcal.

Compound

Wheat flour contains carbohydrates, dietary fiber, starch, proteins, fats, saccharides, ash, vitamins B1, B2, B3, B6, B9, H, E, PP, as well as mineral elements: potassium, magnesium, zinc, manganese, calcium, iron, sodium, silicon, phosphorus, chlorine, sulfur, molybdenum, iodine, copper, fluorine, aluminum, cobalt, nickel.

The amount of nutrients in flour varies depending on the variety.

Usage

Wheat flour is used for the manufacture of bakery products, cakes, cookies, pancakes, fritters, dumplings, dumplings, pasta, sauces, breading, etc.

Beneficial features

Products made from wheat flour fill the body with energy, activate mental activity, and have a beneficial effect on the state of the blood and nervous system.

Use restrictions

A large amount of flour products can lead to weight gain.

People suffering from certain diseases of the gastrointestinal tract should give preference to premium flour.

Flour is a powdered product of the processing of wheat and rye grains; in a smaller amount, flour is produced from barley, corn and other grains.

Flour is classified depending on the main properties that characterize its nutritional and consumer value and are determined by the composition and structure of the flour-forming particles, as well as its technological features.

Type of flour is determined by the most common biochemical properties and anatomical features characteristic of the grain of the culture from which it is produced. The type of flour gets its name depending on.

flour type differs within the species and differs in the features of its physico-chemical properties and technological advantages, depending on the intended purpose.

Flour grade is an important classification category for flour of all kinds and types. The basis for determining the grade of flour is the quantitative ratio of the grain tissues contained in it. Differences in color, composition, structure of various tissues with a change in their quantitative ratio cause a change in the properties and composition of the flour.

The grade of flour is determined by a combination of indicators: ash content, grinding size, organoleptic indicators (color, taste, smell). Flour of the highest grades is the crushed inner part of the endosperm of the grain. Flour of intermediate grades contains a small amount of shell particles, and flour of low grades contains a significant amount of crushed shells, aleurone layer and germ.

Wheat flour in consumption and production, it ranks first among other types of flour (68% of the total production of the flour industry). Wheat bread flour is obtained from soft wheat grains. Wheat flour for pasta production is made from durum wheat. The dough from it provides pasta with a vitreous consistency, since it has a small ability to form an elastic-plastic dough.

rye flour only bakery products are produced, and one of its important features is the presence in the composition of a large amount of water-soluble substances, including proteins, carbohydrates, and mucus.

Flour of other types - corn, barley, buckwheat, soybean, pea, rice are produced in very limited quantities, mainly for the manufacture of local bread products and special products (for example, barley bread, flat cakes, etc.).

AT general view classification and range of flour produced are presented in table. 2.2.

Table 2.2. Classification and assortment of flour

		Variety
Wheat	bakery	Extra, grain, higher, 1st, 2nd, wallpaper
Wheat	Macaroni	Highest (krupka), 1st (semi-krupka)
Buckwheat	dietary	single grade
	bakery	Seeded, wallpaper, peeled
corn	food	Fine grinding, coarse grinding, wallpaper type
barley	food	Single-sort and wallpaper type
	dietary	single grade
	Food grade: fat-free, semi-fat-free, full-fat	Highest, 1st
pea	Culinary	single grade

The nutritional value flour is determined by its chemical composition and the digestibility of its constituent substances.

Chemical composition grain varies over a fairly wide range, especially in terms of protein and carbohydrate content, therefore, flour from different grains will have a different composition.

Quality control flour is carried out using organoleptic and physico-chemical methods according to various indicators characterizing its good quality and technological properties, based on the analysis of an average sample, which is taken according to a standard method.

There are general indicators that are used to evaluate flour of all types, and special indicators for flour of certain types and types.

To general indicators qualities include: taste, smell, color, lack of crunch when chewed, humidity, grinding size, ash content, impurity content, pest infestation, amount of metal impurities, acidity.

If the flour does not meet the requirements of the standard in terms of organoleptic indicators (taste, smell and color), it is not subject to food use and it is not further evaluated.

Humidity is one of the most important indicators quality. Flour made from conditioned grain and stored under favorable conditions has a moisture content of 13-15%.

The fineness of grinding flour is determined by sifting a sample of flour for 10 minutes on wire or silk sieves. The number of sieves is indicated in the standards for flour of each grade.

The whiteness of flour, determined in conventional units of the PZ-BPL device, is indirect indicator its belonging to one or another variety.

Infection of flour with pests - beetles and their larvae, butterflies and their caterpillars, as well as ticks, is not allowed by the current regulations.

Special indicators The quality of flour is used mainly to identify its commodity-technological (consumer) advantages.

Use in cooking

Flour is the most important product of the processing of the main food crops - wheat and rye; in smaller quantities, flour is produced from barley grain, corn and other crops. Flour is used to produce the most important food product - bread. In addition, flour is used for the production of bagels, crackers, pasta, confectionery and food concentrates.

Consider the features of the quantitative and qualitative composition of flour. They determine its nutritional value and baking properties.

Nitrogen and proteins. Nitrogenous substances in flour mostly made up of proteins. Non-protein nitrogenous substances (amino acids, amides, etc.) are contained in a small amount (2-3% of the total mass of nitrogenous compounds). The higher the yield of flour, the more nitrogenous substances and non-protein nitrogen are contained in it.

Gluten composition. Raw gluten contains 30-35% solids and 65-70% moisture. Gluten solids are 80-85% composed of proteins and various flour substances (lipids, carbohydrates, etc.), with which gliadin and glutenin react. Gluten proteins bind about half of the total amount of flour lipids. Gluten protein contains 19 amino acids. Glutamic acid predominates (about 39%), proline (14%) and leucine (8%). Gluten of different quality has the same amino acid composition, but different molecular structure. The rheological properties of gluten (elasticity, elasticity, extensibility) largely determine the baking value of wheat flour.

Carbohydrates. The carbohydrate complex of flour is dominated by higher polysaccharides (starch, fiber, hemicellulose, pentosans). A small amount of flour contains sugar-like polysaccharides (di- and trisaccharides) and simple sugars (glucose, fructose).

Starch . Starch, the most important carbohydrate in flour, is contained in the form of grains ranging in size from 0.002 to 0.15 mm. The size, shape, swellability and gelatinization of starch grains are different for different types of flour. The size and integrity of starch grains affects the consistency of the dough, its moisture capacity and sugar content. Small and damaged grains of starch are saccharified faster in the process of making bread than large and dense grains.

Cellulose . Cellulose (cellulose) is located in the peripheral parts of the grain and therefore is found in large quantities in flour of high yields. Wholemeal flour contains about 2.3% fiber, and wheat flour of the highest grade contains 0.1-0.15%. Fiber is not absorbed by the human body and reduces the nutritional value of flour. In some cases, a high fiber content is useful, as it accelerates the peristalsis of the intestinal tract.

Hemicelluloses . These are polysaccharides belonging to pentosans and hexosans. By physical and chemical properties they occupy an intermediate position between starch and fiber. However, hemicelluloses are not absorbed by the human body. Wheat flour, depending on the variety, has a different content of pentosans - the main component of hemicellulose.

Lipids. Lipids are called fats and fat-like substances (lipoids). All lipids are insoluble in water and soluble in organic solvents.

Fats. Fats are esters of glycerol and high molecular weight fatty acids. Wheat and rye flour of various varieties contains 1-2% fat. The fat found in flour has a liquid consistency. It consists mainly of glycerides of unsaturated fatty acids: oleic, linoleic (mainly) and linolenic. These acids have a high nutritional value, they are credited with vitamin properties. Hydrolysis of fat during storage of flour and further conversion of free fatty acids significantly affect the acidity, taste of flour and the properties of gluten.

Lipoids . Flour lipoids include phosphatides - esters of glycerol and fatty acids containing phosphoric acid combined with some nitrogenous base.

Pigments. Fat-soluble pigments include carotenoids and chlorophyll. The color of carotenoid pigments in flour is yellow or orange, and chlorophyll is green. Carotenoids have provitamin properties, as they are able to turn into vitamin A in the animal body.

Minerals. Flour consists mainly of organic substances and a small amount of mineral (ash). The mineral substances of the grain are concentrated mainly in the aleurone layer, shells and embryo. Especially a lot of minerals in the aleurone layer. The content of minerals in the endosperm is low (0.3-0.5%) and increases from the center to the periphery, so the ash content is an indicator of the flour grade.

Most of the minerals in flour consist of phosphorus compounds (50%), as well as potassium (30%), magnesium and calcium (15%).

Enzymes. Cereal grains contain a variety of enzymes, concentrated mainly in the germ and peripheral parts of the grain. In view of this, high-yield flour contains more enzymes than low-yield flour.

Wholemeal flour has a lower digestibility and energy value, but a high biological value, it contains more vitamins and minerals.

Flour of the highest grades is poorer in useful substances, since they are concentrated mainly in the shells of the grain and the germ, which are removed when receiving flour, but are absorbed more easily and more fully.

Flour of the 2nd grade is obtained from soft wheat. The color is white with a yellowish-gray tint. Flour differs in the content of 8-10% shells, flour particles are larger than in the 1st grade, heterogeneous in size. Gluten content - not less than 25% ash content - not more than 1.25%. Flour of the 2nd grade is used in baking bread.

Wholemeal flour is made from soft wheat with single-grade wholemeal grinding without screening out bran. Flour yield - 96% Grayish-white color, gluten content - 20%, ash content, up to 2%. Used for baking bread.

Comparative characteristics nutritional value of various types of flour.

Nutritional value of flour.

Flour is a product that is obtained in the process of grinding various grains (wheat, rye) or legume seeds (peas, soybeans). It occupies an important place in human nutrition. Flour is widely used for confectionery, pasta and other areas of the food industry. What is the agony?

Types of wheat flour

It is made from the most ancient cereal known in the world. It is impossible to imagine the cuisine of the peoples of the planet without wheat flour. There are different varieties of wheat. The most famous include: soft, hard and dwarf. Varieties of wheat flour:

top grade;
1st grade;
2nd grade.

In the highest grade, fiber and particles of the shell of each grain are completely absent. It turns out soft and airy, but, according to nutritionists, completely useless. Flour products inhibit digestion and do not stimulate intestinal motility. They give the body a lot of calories, but provide a minimum amount of vitamins. Products that are made from premium flour do not bring any benefit to the body.

What is the nutritional value wheat flour 100 g contains 334 kcal. The product contains proteins (10.3 g), fats (1.10 g) and carbohydrates (68.9 g).

The first grade of flour differs only in the size of the grains. She has a yellow color. Baking from it stales more slowly than from the highest grade, it is elastic and has a wonderful aroma. It is often mixed with the second grade to obtain products that contain a rich vitamin composition.

What is the nutritional value of food flour? 100 g of the product contains: proteins (11.1 g), fats (1.5 g) and carbohydrates (67.8 g). The calorie content is 329 kcal.

The second grade of flour has special advantages, and it is used for baking bread and confectionery products. Its color is light gray, and sometimes brown. It will not work to bake a biscuit from such flour, and pancakes, waffles, dumplings turn out just fine. Although the products cannot boast of whiteness and splendor, their composition contains proteins, vitamins and minerals in large quantities.

For a long time, such products do not get stale, have a special aroma and excellent taste. Supporters proper nutrition and people who watch their weight have abandoned pastries of the highest grade in favor of products made from second-grade flour.

What is the chemical composition and nutritional value of flour? The product contains: proteins (11.7 g), carbohydrates (63.7 g) and fats (1.81 g). The calorie content of flour of the 2nd grade is 324 kcal.

Types of flour differ in the degree of processing of the grains themselves. Exist:

Krupchatka, no different from the varietal, in which all shells are also removed. Particle sizes up to 0.5 mm.
Wholemeal flour is made from unrefined wheat grains with bran. It contains many vitamins, minerals and fiber. The coarsest parts are removed during processing.
Whole grain flour is made from unprocessed. It has huge health benefits, but is useless for making flour products.
Peeled flour is made from the outer hulls of wheat.

It contains few carbohydrates, and contains vitamins and fiber in large quantities.

The peculiarity of the production of wheat flour lies in its various characteristics, which determine the dietary and gastronomic properties of the product.

properties of wheat flour

The product is rich in carbohydrates, as well as fats and proteins.

What is the nutritional value and chemical composition of flour? It is rich in dietary fiber, and is, in comparison with other types of product, starchy.

Wheat flour contains:

Magnesium, potassium. They support the myocardium, the work of the heart and blood vessels.
Phosphorus. The element improves the condition of the brain.
Calcium and sulfur contribute to the production of estrogen, prevent the development of osteoporosis and ligament diseases.
Copper. Allows the body to withstand severe psychological stress.
Zinc. Provides skin regeneration.
Molybdenum. Participates in the regeneration of liver and kidney tissues.

Together with vitamins, minerals activate tissue respiration and protein metabolism, calm the nerves, and prevent the development of gallstone disease.

What is the energy value of food flour? Coarse varieties contain fiber, therefore, they contribute to the establishment of intestinal motility and prevent the occurrence of decay processes in the digestive tract.

Thanks to chemical composition and nutritional value of wheat flour, this ingredient is widely used in baking. Its benefits are felt in high energy value. Nutritionists do not recommend including flour in the diet of people who are prone to obesity. Its carbohydrates are capable of releasing an incredible amount of energy that can only be spent when playing sports. In the absence of activity, extra calories are stored. There is a deterioration in metabolic processes, an increase in the amount of sugar in the blood. As a result, there are prerequisites for the development of diabetes and hypertension.

What is the nutritional value of premium flour? It has enough calories. The main characteristics of flour include the excess of gluten, which causes allergic reactions in the body.

The benefits and harms of wheat flour

An important indicator characterizing the grade of flour is the content of gluten in it. This criterion is determined by the amount of plant proteins that contribute to the adhesion of particles during kneading. For human body a large amount of gluten harms the digestive system.

What is the nutritional value of premium flour? It has a different calorie content depending on the variety. For obese people and diabetics, many flour products are contraindicated.

Peeled bread or whole grain flour has positive properties and can be included in the diet. He is the source of strength. Bread can provide a person with all the necessary energy resources. Therefore, the use of wheat flour is necessary as one of the ways to obtain the calories necessary for life, and it also makes it possible to prepare excellent pastries.

Rye flour

What is the nutritional value of rye flour? The product is a source of nutrients and vitamins, it was the basis of nutrition in Russia. Proteins and carbohydrates help provide the body with energy.

Nutritional value of flour per 100 g: proteins (8.9 g), carbohydrates (61.8) g and fats (1.7 g). It also contains minerals and vitamins:

calcium takes part in the activity of the nervous system and contributes to the construction of the skeleton;
potassium helps transmit nerve impulses;
iron and magnesium have a positive effect on the heart and blood vessels;
phosphorus ensures the normal formation of bones and cartilage;
vitamin B1 supports the nervous system and metabolism in the body;
vitamin B2 improves the functioning of the thyroid gland and has positive influence for reproductive function.

In places where there is no sun and heat, rye bread is necessary for the normal functioning of the body. It is needed by people who suffer from anemia or metabolic disorders. Despite the positive qualities, rye bread is not recommended for people with a stomach ulcer and an increased level of acidity.

What is the nutritional value of rye flour? Its calorie content in 100 g is 298 kcal.

Varieties of rye flour include pecked, seeded, wholemeal and peeled rye flour. They have differences in the degree of grinding and the content of bran particles.

Pecked flour refers to the finest grinding. It is used for the production of gingerbread, pies, etc. Products made from seed flour have a low calorie content. It contains a minimum amount of dietary fiber. Peeled rye flour nutritional value: proteins (8.9 g), fats (1.7 g) and carbohydrates (60.2 g). It is used for baking bread. Peeled flour must be mixed with wheat flour. Such bread is especially fragrant and healthy.

Wholemeal flour has the coarsest grinding. It has an increased percentage of bran particles. When wheat flour is added, wholemeal is used to produce some types of bread. By the amount of fiber, it overtakes some types of product. Wholemeal flour has 3 times more nutrients than wheat flour. It is included in the diet for constipation, high cholesterol and atherosclerosis.

Oat flour

Known as a dietary product since antiquity. Produced from mature oatmeal. Flour contains a lot nutrients. The composition contains essential amino acids (tyrosine, choline), a lot of calcium and mineral salts, as well as a rare element - silicon.

Oatmeal is rich in the following trace elements and vitamins: iron, magnesium, manganese, zinc, vitamins PP, E and A, B vitamins (thiamine, riboflavin, pyridoxine, folic acid).

There are such varieties of oatmeal:

Oatmeal. After a special treatment, sprouted oat grains are crushed.
Traditional finely ground oatmeal.

The positive properties of flour include the following:

regulation of fat metabolism.
Contains a protein involved in the regeneration of many types of tissue.
Easily digestible and normalizes the digestive system.
Promotes stable liver function.
Improves the activity of the nervous system.
Produces serotonin, which affects a person's mood.

What is the agony? It is classified as a high-calorie foods that can lead to overweight. The nutritional value of 100 g of oatmeal is: proteins (13 g), fats (6.8 g) and carbohydrates (64.9 g). Its calorie content is 369 kcal. Oatmeal is used for baking. The most famous product from it is oatmeal cookies.

Corn flour

The product has long been eaten by Indian peoples. Flour is made from sweet corn kernels. It is gluten-free and can be consumed by people who cannot tolerate gluten.

Corn flour is:

coarse grinding used in dietetics;
medium grinding, from which bread is baked;
fine grinding - used for tender dough and puddings.

Corn Product Colors:

Blue flour has a sweet taste and a bluish or purple hue.
Red flour has a special taste. Used in Spain to make polenta.
Yellow flour is the most widespread in the world.
White flour is made from a variety of corn that grows in Africa and the southern United States.

What is the nutritional value of cornmeal? The product contains a large amount of carbohydrates (up to 76% of its composition). Fiber allows you to feel increased saturation with cornmeal products. It is poor in amino acids and tryptophan. It contains a large number of micro and macro elements. There are many vitamins in flour: riboflavin, thiamine, niacin, etc.

The positive properties of cornmeal include the following:

normalizes the work of the stomach and intestines;
has good choleretic properties;
contributes to the prevention of hypertension;
used as a component of anti-aging face masks.

People who suffer from increased blood clotting should not eat cornmeal, so as not to aggravate the problem.

Rice flour

In most cases, cereals are used for eating and making flour. The nutritional value of rice flour is: proteins (6 g), fats (1.42 g) and carbohydrates (80 g).

It is produced from grains by grinding. There are two types of rice flour: white rice flour and whole wheat flour.

The first type of product has a white color and a light texture. It contains a lot of starch and no gluten.

Whole grain flour is made from grains that have been stripped of their outer shells. It has a dark color and a nutty flavor.

It does not include gluten, so it is used for the production of baby food and is used in diet menu. Rice flour is rich in the following components:

vitamins B, E and PP;
minerals (potassium, calcium, phosphorus, iron, zinc, selenium);
fatty acids;
fiber.

The benefits of rice flour are as follows:

Improves the functioning of the heart muscle.
Restores strength and energizes.
Normalizes the work of the digestive tract.
Refers to natural antidepressants.
Protects from stressful situations and the harmful effects of the environment.
Reduces blood glucose levels.
Accelerates metabolic processes in the body.

Rice flour should not be consumed by people who suffer from constipation. The high nutritional value causes weight gain, so it is not recommended for people who are overweight to eat it.

Flax flour

Grain culture has long been used by our ancestors. Flaxseed flour is obtained by grinding seeds with their further degreasing. It is not as widespread as wheat and rye, but is used in a healthy diet.

The nutritional value of flaxseed meal is: proteins (36 g), fats (10 g) and carbohydrates (9 g). Its calorie content is 270 kcal.

The composition of flaxseed flour includes:

vitamin B1, B6, B2 and folic acid;
minerals (potassium, zinc, magnesium);
fatty acids Omega-3 and Omega-6;
vegetable proteins.

Substances help cleanse the body of harmful substances and toxins.

Flaxseed flour is used as a prophylactic:

With diseases of the heart and blood vessels.
With pathology of the respiratory system (cough, shortness of breath).
With a disease of the genitourinary system.

Doctors believe that flour dishes should be included in the diet for the health of the female body. Positive effect flax flour to the fetus during pregnancy. Excellent effect on the condition of hair and skin.

soy flour

The product is especially popular with adherents of a vegetarian diet. obtained by grinding soybean seeds, oilcake and sprat. It is produced on an industrial scale.

The nutritional value of soy flour is: proteins (48.9 g), fats (1 g) and carbohydrates (21.7 g).

There are the following varieties:

full-fat, which is obtained from soybeans;
semi-skimmed, produced from beans, cake and sprat;
fat-free is obtained from cake or sprat.

The composition of soy flour includes:

Vitamins B, E, PP, beta-carotene, provitamin A.
Minerals (calcium, phosphorus, magnesium, potassium, iron).
Alimentary fiber.

The positive properties of soy flour include:

cleansing the blood of bad cholesterol;
improving fat metabolism and reducing excess weight;
cleansing of toxins and harmful substances.

Soy flour is consumed by people who are allergic to animal protein. It is able to completely replace protein for vegetarians, because they completely refuse to eat meat, fish and dairy products.

Despite the positive properties, soy flour can cause the following harm:

Has a negative effect on endocrine system person.
Causes rapid aging of the body.
Violates cerebral circulation.
Increases the likelihood of miscarriage in both early and late pregnancy.
Leads to male and female infertility.

When deciding whether to eat soy flour, you should consider its positive and negative properties.

How to properly store flour

The product is necessary for the preparation of various dishes. Flour has some secrets for storing it at home.

The product is well preserved in dry rooms at temperatures from 5 to 20 degrees. Thus, the flour can retain its properties for 12-18 months.

It is forbidden to store the product with spices and spices, as well as coffee and tea. Flour has the ability to easily absorb extraneous unpleasant odors, becoming unsuitable for further cooking.

When buying a product in a paper bag for further storage, it must be placed in another container. It is convenient to spread the flour in glass or metal containers with lids. Some housewives keep it in canvas bags.

If the flour was bought several months ago, in order to avoid souring or mold, it must be dried by scattering it in a thin layer on a sheet of paper.

It is important to protect the product from the appearance of various insects in it, such as bugs, mealworms and others. They can eat half the flour and spoil the rest with waste products. In this case, the product must be sifted and folded into canvas bags.

Sometimes garlic is used to prevent the appearance of insects in the flour. The phytoncides contained in it repel them without harming the product.

Flour is a product that no housewife can do without. From it you can cook a lot of products that are suitable for both everyday and festive tables. Flour of various varieties and types has its own positive and negative properties, so it is up to the person to decide which product to use.