From ripe rye, flour is always produced in three different varieties. Of these, seeded flour is of the highest quality. After all, it is distinguished by fine grinding and a minimum amount of impurities. The other two varieties are wallpaper and peeled flour. Such species have a heterogeneous structure and hold the crushed particles of the grain shell. Since there is practically no gluten in rye flour, it is always necessarily mixed with ordinary wheat flour. This dough comes out sticky enough. Well, the baked bread itself will have a peculiar pungent smell and recognizable taste. However, rye flour is used not only in the process of baking Borodinsky bread and typical rolls. From it very often they can make pancakes, delicious muffins and cakes, as well as gingerbread cookies. Often this product is used as a breading for meat and fish.

Useful properties of rye flour:

This product is enriched with valuable vitamins, minerals and substances. In fact, there is more iron in such flour than in wheat flour. And this is what makes the product an indispensable ingredient in the diet of those people who suffer from anemia, low hemoglobin and anemia. In addition, fiber will have a beneficial effect on human immunity, contributing to its strengthening. And also she will regulate intestinal motility. And an antioxidant such as vitamin E will lower blood cholesterol, as well as improve the natural metabolism. In addition, this vitamin can help minimize the risk of cancer. And potassium is able to improve the work of the heart muscle. As for the essential amino acids, all diabetics can benefit most. Rye flour is also good for hair, as it nourishes and strengthens them.

The healing properties of rye flour:

All B vitamins found in rye flour are essential for the health of the human spine. A number of modern scientific studies indicate the beneficial effects of rye bread on human reproductive function. Those people who in a stable way will eat rye bread, from the point of view of the famous Norwegian cardiologist Professor P. Oveh, will become much less susceptible to various heart diseases. This is because in such bread made from rye flour, there is linolenic acid, which in ordinary wheat bread does not exist. Even with obesity and chronic constipation, recommended rye bread. Also, products made from rye flour help to counteract prolonged depression, contribute to an overall increase in vitality and improve a person’s mood. If rye bread is applied to boils, soaking it first in hot water, it will accelerate their maturation. The calorie content of rye flour per hundred grams is 298 calories.

Contraindications to the use of rye flour:

To reduce or exclude from the diet, in principle, such flour is necessary for high acidity and peptic ulcers.

Rye flour is rich in many vitamins, minerals, nutrients. In Russia, in every house on the table there was always bread made from rye flour. Today it is also used, but still most people eat wheat bread.

1. Wallpaper (whole grain), it is produced from whole grains. This is the best flour, it retains all the healing elements and a large number of bran. The yield is 96%.
2. Sown, finely ground, the yield is 63%. During the production of such flour, the shell is removed from the grain, while most of the useful elements are destroyed. But the pastries from it are very magnificent and delicious.
3. Peklevannaya, very fine grinding, the yield is 60%. There are almost no useful substances left in this product. It is used for baking gingerbread, pies.
4. Peeling is a cross between the first and second product. This flour is heterogeneous, it contains fewer shells of grains than wallpaper.

Useful properties of flour

• In rye flour is a large amount of iron, which is involved in hematopoiesis, prevents the development of anemia.
• Flour contains lysine, which is involved in the renewal of body cells. It has anti-inflammatory, decongestant, immunostimulating effect, strengthens the walls of blood vessels, has a positive effect on mental development.
• Dietary fiber of rye improves intestinal motility, they remove toxic substances from the body, due to this, fat and carbohydrate metabolism is normalized.
• The use of baking from wallpaper flour prevents the development of mastopathy, gallstone disease and breast cancer. It lowers cholesterol. This flour is a slow carbohydrate, so it is included in the diet of diabetics.
• Rye flour contains phytoestrogens, they normalize the production of hormones in the body of a woman and eliminate PMS.
• Phosphorus and calcium strengthen the skeletal system and prevent the development of osteoporosis. The use of rye flour products has a beneficial effect on teeth, nails and skin.
• Rye flour contains a large amount of protein and amino acids, so this baking is recommended for athletes.
• Cosmetic procedures using this flour remove toxins, improve metabolism in the skin, smooth out shallow wrinkles, and remove blackheads and acne.

A one-year-old child can be given bread, cookies from whole-wheat rye flour up to 30 g per day. At the same time, it is recommended to give not fresh bread, but two days. By the age of three, its amount can be increased to 100 g. Such baking should not be used with fish, meat, jam, this can cause fermentation in the stomach.

Use in cosmetology

For cosmetic purposes, seeded and peeled flour is used. Such a product is easily washed off with water. A rye flour hair mask has the following effects:

• cleans well;
• nourishes along the entire length;
• eliminates excessive fat content;
• softens hair;
• serves as a prevention of dandruff, seborrhea;
• makes hair more obedient;
• strengthens hair follicles.

To prepare a home hair mask, you need to pour 3 tbsp. l flour with cool water to a mushy state. The mask should be evenly applied to wet hair along the entire length. Keep the mixture for 5-10 minutes, then rinse with warm water.

Cosmetics for the skin are also produced on the basis of rye flour. They have the following useful properties:

• prevent premature aging;
• contribute to the detoxification of the epidermis;
• eliminate the external signs of allergies;
• keep skin clean;
• fight with shallow wrinkles, age spots.

Harm and contraindications

Rye flour brings invaluable benefits to the body, but it can also cause some harm.

• Baking from rye flour is difficult for the body to absorb, and up to 20% of wheat flour should be added to it.
• Such products are not recommended for use with high acidity, exacerbation of gastritis, with a stomach ulcer and 12 duodenal ulcer.
• Gassing in the intestines, which causes flatulence, may increase. This is especially harmful during the rehabilitation period after surgery.
• Allergic reactions may also occur, especially with individual gluten intolerance.

If the diet was low in fiber, you need to start using rye flour products with small doses. Otherwise, you may get bloating.

During pregnancy and lactation

The use of products from rye flour contributes to the safe bearing of the baby. However, such baking increases the acidity of the stomach. If a woman did not use it before pregnancy, then the product should be included in the diet with caution. To avoid the negative effects of rye bread, it is better to dry in a toaster or eat a two-day baking.

Nursing mothers can also use rye flour products, but they should be introduced gradually, observing the condition of the child. During lactation, 100 g of baking per day will be enough.

Composition

The composition of rye flour includes a large number of essential minerals: magnesium, calcium, potassium, iron, phosphorus and others. Iron and magnesium provide normal hematopoiesis, phosphorus and calcium strengthen bone tissue. Rye flour contains vitamins E and B. All useful elements are preserved after heat treatment.

100 grams of rye flour contains:

• carbohydrates - 61.8 g;
• proteins - 8.9 g;
• fats - 1.7 g;
• calorie content - 204 kcal.

Vitamins	Mg (mcg) \\ 100 g	Minerals	Mg (mcg) \\ 100 g
PP	1.2 mg	Calcium	43 mg
B1	0.42 mg	Magnesium	75 mg
B2	0.15 mg	Potassium	396 mg
B6	0.35 mg	Phosphorus	256 mg
B9	55 mcg	Sulfur	78 mg
E	2.20 mg	Iron	4.10 mg
H	2 mcg	Zinc	1.95 mg
A	2 mcg	Copper	350 mcg
Beta carotene	0.01 mg	Manganese	2.59 mg
		Chromium	4.3 mcg
		Fluorine	50 mcg
		Molybdenum	10.30 mcg
		Boron	35 mcg
		Aluminum	1400 mcg

Cooking rye flour

The dough from rye flour is inelastic, inelastic, sticks to your hands, since such flour contains very little gluten. Therefore, at home cooking, it is better to mix it with wheat in equal proportions. Such bread is stored 2 times longer than wheat. You can also bake muffins, cookies, and tortillas from rye flour.

From this flour, you can make sourdough for kvass. Such a drink preserves all the vitamins and minerals that are contained in rye grains. Kvass improves metabolism. It helps people with diabetes.

Each grade of flour is used for specific bakery products:

• peeling is used for baking bread cakes, making batter, added to other varieties of flour;
• from peklevannoy flour you can make sourdough, shaped, hearth, wheat-rye bread;
• seeded is used to make sweet and sour, custard bread;
• coarse grinding is used for making bread, hearth and custard bread.

Such bread goes well with vegetables, soups, dairy products.

Rye flour can absorb odors, so it should be stored away from products with a strong aroma.

Slimming rye flour

When losing weight, the norm of consumption of baked rye flour is 150 g per day. It is enough to eat 2 pieces of brown bread for breakfast and lunch.

There is a diet on and that allows you to lose weight up to 5 kg per week. You need to consume 5 cups of kefir, 200 g of dried bread and a day. You can drink tea without sugar and water. The duration of such a diet should not be more than 5 days.

Another way to lose weight is to conduct: you need to eat 200 g of bread and drink a glass of natural juice, also tea without sugar.

When buying rye flour, you should check the integrity of the package and the expiration date.

Rye flour is a useful and inexpensive product, using it you can enrich your diet with a protein component, vitamins, fiber and other useful substances. Between wheat flour and rye is better to choose the second.

While wheat flour prevails in the breads of Southern Europe and the UK, rye flour plays a more important role in the breads of Northern and Eastern Europe. This is due to the fact that rye have a high ability to grow in a cooler and poorer climate.

  Baking from rye flour is very tasty and healthy for the human body. We will analyze in more detail its composition and advantages.

Analysis of the composition and calorie content of rye flour

  Rye contains far less gluten than wheat. Consequently, bread made from rye flour does not increase as much as from wheat flour. A crumb of bread in which rye predominates will be dense and with smaller openings. On the other hand, rye has more free sugars than wheat, so rye dough is fermented faster.
  Rye contains a group of complex sugars called pentosans. They are present in other grains, but rye has more. Pentasones break easily during mixing, and fragments of them lead to a sticky test. Because of this, rye dough requires softer and, as a rule, faster mixing than wheat.
Rye has more enzymes (amylases) that break down starch in sugars. Starch is necessary for the formation of the structure, and if it splits too much, the texture of the bread suffers and becomes sticky. Traditionally, this is prevented by acidifying rye dough, which slows down the effect of amylases.
  The composition of rye flour:

• Calcium
• Magnesium
• Potassium
• Phosphorus
• Vitamin B and E Group

100 grams contains - 8.9 g of protein, 61.8 g of carbohydrates, 1.7 g of fat.
  The calorie content of rye flour is 298 kcal.

The benefits and harms of rye flour for the body

Weight loss

Rye is often considered an excellent material for weight loss. The type of fiber in rye is somewhat unique because it binds extremely to water molecules, which means that it makes you feel full. The problem with the diet is that you are often hungry, so you inevitably give up. With rye flour, this issue will be resolved.

Prevents gallstones

Recent studies have shown an important element of rye that can help reduce the severity of gallstones. This is due to the effect of fiber on the digestive process, as explained above, since fiber can help reduce the amount of bile acids formed, which is the main reason for the development of gallstones.

Diabetes control

When it comes to blood sugar levels, diabetics should always take care and watch what they eat and when. Taking foods based on rye flour will not cause a spike in blood sugar (unless they are sweet).

Improves digestion

As mentioned in the section on weight loss, the impressive composition and density of dietary fiber in rye makes it ideal for those who suffer from constipation or other bowel problems. It can reduce excess gas, relieve abdominal pain and cramping, and prevent more serious conditions like ulcers, gallstones, or even colon cancer.

Increases metabolism

Compared to other grains in the same family, rye is apparently best suited for optimizing metabolic processes in the body. As a result, weight can also decrease, since energy will be burned, and not stored in fat stores.

Popular types of rye flour

  The following types of flour are available:

• Peklevannaya. Virtually Vitamin Free. Used for baking bread
• Seeded. Very low calorie content
• Peeling. Used for baking bread, very fragrant
• Wallpaper. The largest amount of vitamins and minerals

Tip! Baking bread is best from a variety of grapes, because it has the most useful ingredients.

What to bake? Delicious rye flour dishes

What to bake from rye flour? Rye is very suitable for baking bakery products. As a rule, dough prepared on the basis of only one rye flour, due to a sufficiently low concentration of gluten, does not stand out with firmness and elasticity and sticks strongly to hands. Therefore, it is recommended to mix it in equal proportions with wheat flour. The resulting bread does not go bad much longer than if it was made only from wheat flour.
  Dishes from rye flour are not the most diverse, but at the same time they are very tasty. So in addition to baking bread and muffins, you can make sourdough for kvass. Based on rye flour - this will be the most delicious drink.
  Very tasty rye flour turns into cakes, which are especially suitable for hot dishes.

Variety of lean rye flour baking

  A separate point I want to highlight lean baking. At the moment, there are a large number of recipes for cookies, muffins, breads, cakes, which will be not only tasty, but also very useful. It, in particular, is useful to people who observe fasting or adhere to proper nutrition.

Tip!  On its basis, you can make small energy bars that will saturate the body with vitamins and satisfy hunger.

The best countries producing rye flour

As mentioned earlier, rye is grown mainly in those regions where it has historical significance. Central, Eastern and Northern Europe remain the largest regions of rye production in the world, cultivating grain from the Bronze Age. This information is also reflected in the list of producing countries.
  So, the best rye flour is made in:

Germany

In 2012, Germany grew 3,893,000 tons of rye, which made this country the largest producer in the world and one of the only countries that increased production over the past 20 years. In 1992, Germany produced only 3.3 million tons of this grain, indicating a yield increase of 600,000 tons. Today, this country exports a significant amount of rye and is responsible for 21% of the global supply.

Poland

The second largest producer of rye is Poland. In 2012, this country produced 2,888,137 tons of rye. Despite its rating and high production index, in Poland there was actually a gradual decrease in rye cultivation. For example, in 1992 it amounted to 5.9 million tons. Like Germany, Poland also exports a significant portion of this grain. In fact, it is responsible for the largest percentage of rye exports in the world. In 2014, 36% of world rye exports came from Poland.

Of Russia

Russia ranks third in the world in the production of rye. In 2012, 2113519 tons of grain were produced in this country. Although this is a significant amount of rye production, Russia once produced large volumes. In 1992, it was the largest producer in the world with 13.9 million tons. This downward trend in production implies a decline in global demand. Most of what Russia produces remains within the country. In 2014, Russian rye accounted for only 5% of the global export supply.

Simple rye flour cakes: video

Conclusion

Rye flour is very healthy. At the same time, pastries from it are aromatic and tasty. It is perfect for those people who monitor their health or like to eat deliciously safe food. At the same time, the use of baking will contribute to the improvement and establishment of the intestines, which is important.

Rye flour is a storehouse of vitamins and minerals. In Russia, bread from rye flour was included in the main diet in almost every house.

The composition and calorie content of rye flour

The main composition of rye flour in 100 grams of the product is 61.8 g of carbohydrates, 8.9 g of protein and only 1.7 g of fat. How many calories are in rye flour? The same 100 grams contains 298 kcal.

The composition of this product includes a large number of minerals useful for the body, such as calcium, potassium, magnesium, iron, phosphorus and many others. Calcium is necessary for the skeletal and nervous system, thanks to potassium nerve impulses are transmitted. Iron and provide normal blood formation, and phosphorus contributes to the health of bone and cartilage. Vitamins E and B are present in rye flour. After heat treatment, all minerals and vitamins are stored in final foods.

The benefits and harms of rye flour

The properties of flour directly depend on its composition. For example, vitamin B1, or in another way thiamine supports the nervous system and metabolism. Its lack in the body can cause myocardial problems. Vitamin B2 contributes to the normal functioning of the thyroid gland and has a beneficial effect on reproductive function. Vitamin B9 - prevents anemia and contributes to the normal growth of the body. In the northern regions, where there is a lack of heat and sun, baking from rye flour is simply necessary to improve overall well-being. The benefits of rye flour are also palpable for people who suffer from anemia and metabolic disorders.

Contraindications in the use of rye flour products include increased acidity of the stomach and peptic ulcer. With these diseases, products from this flour will do more harm than good.

What is made from rye flour?

Dough made from rye flour is inelastic and inelastic, sticks to your hands. This is because gluten is too low in this flour. Therefore, when making baking at home, it is better to mix rye flour with wheat in approximately equal proportions. Such bread lies twice as long as baked solely on wheat flour. Not only bread can be baked from rye flour, but also cookies, muffins and cakes. Traditionally, sourdough for kvass is made from this flour.

Rye flour can absorb odors, so keep it away from foods with a strong aroma.

Rye flour - from the Bronze Age to the present

Product History and Geography

The great researcher of nature and natural scientist N.I. Vavilov traveled around the world in search of new species. As a result of his research into science, it became clear that rye is found in many countries of the Northern Hemisphere from the subtropics to the zone of dark spruce forests. That's just the closer to the south, the more often rye is considered a weed plant that clogs wheat crops. But in the north, rye becomes one of the main cultivated cereals and rightfully displaces wheat.

During travels Vavilov discovered ears of rye on the mountain plains of the Western Pamirs. But rare local residents did not know how to handle grain, as did the population of Iran, the Caucasus and Central Asia. It is still not clear who first came up with how to use cereal and grind grain. It is not even known what culture was the first to give man bread - wheat or rye.

The remains of rye grains and primitive millstones belonging to the Bronze Age were discovered by archaeologists in Moravia and Denmark. No less good reason to believe that rye flour was familiar to people of antiquity, scientists received during excavations of the Iron Age settlement in Schleswig.
And the first written mention of rye flour and its use dates back to the first century of a new era. In notes on the morals of the peoples of the alpine foothills, Pliny wrote how local people grind rye grains in hand-held stone mills and received unprecedented gray flour in Rome. The Great Slavic chronicler Nestor also wrote about the crops of rye, the receipt of flour and its use. His records date back to the 11th century. And after two hundred years, they knew how to make rye flour, bake bread and make other dishes throughout Europe.

Unlike wheat, rye simply suffers cold. This gave scientists reason to believe that it was thanks to winter-hardy cereal and flour from it that the population of Central and Northern Europe was able to survive the small ice age that fell on the Middle Ages.
The development of transport and modern technologies have made wheat flour more affordable even in countries with very harsh climates. However, the beneficial properties of bread from plain rye flour are not forgotten in the rye belt. Grain, as before, is actively grown in the north of Germany and in Poland, in the Baltic countries, in Belarus, Ukraine and Russia.

Species and varieties

Today, various varieties of rye flour are produced. From each other, they differ in the degree of purification and grinding.

1)Peklevany flour  rye almost white or pale cream. She is the cleanest and finest. From a kilogram of grain receive only 600 grams of flour. This is understandable. The product intended for baking table bread and even confectionery products practically does not include bran, but there are very few vitamins in flour.

2) Rye seeded flour  in its structure, grinding and cleaning is close to peklevannoy. When making dough, you can not mix wheat flour with such a white flour with cream or lilac tint, and the finished products turn out to be low-calorie. Although seeded flour is poor in dietary fiber compared to coarse grades, but here they are still much more than in wheat.

3)Peeled flour  good for baking table and custard bread. The yield of peeled flour is about 90%. To make the bread structure more magnificent, when kneading the dough, such flour is mixed with wheat. Bread from grayish peeled flour is obtained with a characteristic acidity, aromatic, healthy and very tasty.

4)Wallpaper flour - the coarsest and darkest, but it contains 100% of all the useful substances that make up the whole rye grain. Here the highest percentage of bran, vitamins and minerals. Dull-looking gray or even brownish flour is three times more rich in nutrients than wheat. In terms of fiber content, this variety is superior to flour from other grains, such as buckwheat or barley. Together with wheat flour, the flour goes on baking many varieties of table and diet bread.

Beneficial features

The basis of rye flour composition is proteins and carbohydrates that supply the body with building material for tissues and the necessary energy. In addition, flour is rich in calcium, without which it is impossible to imagine a strong bone system, potassium, transmitting nerve impulses throughout the body, as well as magnesium, iron and phosphorus. All these substances, like many vitamins, are fully transferred to ready meals.

As a part of rye flour there are many vitamins of group B. Thiamine provides the proper state of the nervous system and promotes metabolism. Providing the body with vitamin B2 is a concern for the endocrine system and human reproductive ability. And vitamin B9 is necessary for growth and prevention of anemia.

Especially important is the use of rye bread in those areas where there is a lack of sun, and this can be said about all the countries of northern and partly central Europe.

The abundance of fiber in coarse bread helps normalize digestion. Products made from rye flour are a good prophylactic agent with a tendency to diabetes, atherosclerosis, obesity or anemia.

Taste qualities

Master bakers know that dough made from rye flour requires a special approach, it’s not easy to work with it, but incredibly aromatic bread will be the reward for your work.

Rye flour and appearance, and properties is very different from wheat. Fresh flour has a peculiar rye flavor and a bit of a sweet taste. To preserve the quality of flour as long as possible, it should be protected from substances with a strong odor and moisture.

Rye flour much more readily absorbs water than wheat, which affects not only the properties of the dough, but also the safety of raw materials. When wet flour loses its flowability and darkens. Foreign smells and tastes are not allowed. Therefore, it is best to store rye flour separately from other products in a cool and dry.

Cooking Application

In different proportions, along with wheat, barley, oatmeal or buckwheat rye flour is used in many dozens of varieties of bread. Moreover, the products are obtained so distinctive and diverse, that guess the community of raw materials "Darnitsky", "Riga"  and for example "Borodinsky"  bread is not everything and the strength.

In 1626, a royal decree was issued in Russia “On the cash and bread business”. Even then, 26 sorts of rye bread were described in the document. Today they are much more and not only in Russia. In Germany, there are now over three hundred loaves of bread, many of which are baked with rye flour. The most ancient variety with whole grains, pumpernickelIt has been a history since 1570, and the country’s most popular type of bread is small rye buns made from coarse flour.

But besides table and custard bread, rye flour is used to make gorgeous pancakes, meat pies, fish or sweet pies, muffins and gingerbread. Rye flour is also the basis for making sourdough, from which a refreshing and very healthy kvass is obtained.